Okay, so I know every vegan worth his or her coarse sea salt has made banana bread–and probably even this very recipe for banana bread–countless times, but the Vcon Lower-Fat Banana Bread just doesn’t get old!
I’ve made this bread more times than I’ve been asked where I get my protein from. ;)
In fact, given that I bake this bread (along with some other goodies) weekly for the Motley Coffeehouse here at the Claremont Colleges, I don’t even need to look at the recipe anymore! Plus, if I did mess up–which, um, would never happen–the recipe’s so forgiving, it wouldn’t matter.
This loaf was made, as I always do, with whole wheat pastry flour, half a package of chocolate chips (TJ’s brand, baby!), and, the one new thing I tried, banana slices on top! I just sliced half a banana really thin, laid them on top, and slightly pressed them down into the batter. It made a really cool pattern when the bread rose around them too, as you can see in the first photo!
I know this is kind of nerdy, but I love that this bread slices so beautifully. It also helps that I use more bananas than called for (I do 3 large or 4 small instead of 2 large or 3 small), so there’s no crumbly dryness to deal with, and that I let it set overnight before cutting into it. Still, lovely.