Be sure to touch gently-you don’t want to poke! How should I store classic vegan banana bread? When the top is domed and firm enough that you can touch it with a finger and feel firmness, it’s ready. The bananas give enough moisture to the bread that it shouldn’t dry out. Be patient, and don’t be afraid of a long baking time here. This usually results in a banana bread with a sunken top, rather than a nicely domed one. If you under-bake the banana bread, you’ll run the risk of taking it from the oven before the top is set. Bake for a little longer than you think is necessary I mix with a spatula, and I’m gentle as I do it: it’s really more folding than mixing. My rule of thumb with a recipe like this (or my zucchini bread, or pumpkin chocolate marble loaf) is to mix until there are no longer any visible streaks of unincorporated flour in the batter, but there are still some small lumps. The main one is that over-mixing can develop the gluten in the dough too much, resulting in a dense, rubbery finished loaf. There are a few reasons why over-mixing batter can be a buzzkill in making quick breads. Make sure they’re either very, very spotty or blackening. Even so, there are some steps to help make the banana bread turn out perfectly. It’s forgiving and doesn’t require a lot of steps. The acid helps to activate whatever leavening agent you’re using in the recipe.Ĭlassic vegan banana bread is a perfect recipe for new bakers, and especially new vegan bakers. It’s much simpler than you might think to make: simply whisk together non-dairy milk and white vinegar or lemon juice (i.e., a source of acid). Vegan buttermilk is a mainstay in my baking! I use it in just about everything, from muffins to cake. And if you don’t have walnuts, chopped pecans are a great addition, too. You can also make things chocolatey, swapping the nuts for dark chocolate chips (same amount). If you’d like the recipe to be a purist’s banana bread, you can simply omit the walnuts. WalnutsĬhopped walnuts give the classic vegan banana bread a little crunch and nutty flavor. To make the recipe gluten-free, use a gluten-free flour blend that you trust. Instead, you can use a combination of one cup unbleached, all-purpose and one cup light spelt or white whole wheat. I think it gives the bread the most tender crumb and texture. I always use unbleached, all-purpose flour for this recipe. The darker and more overripe the better, I say! Same rules apply for all of my banana baked goods, including my banana, oat and chia seed muffins, banana chocolate chip muffins, and old-fashioned vegan banana cake. In no particular order: Bananasīe sure to pick super ripe ones. One of the nice things about this recipe is that the ingredients are just about those that you’d expect. Key ingredients for classic vegan banana bread I’ve made and cherished it in pretty much every kitchen I’ve cooked in as an adult. The answer is consistently no, which is the sign of a recipe keeper. I’ve tinkered with the recipe, trying to see if a little more of this or that would be better. It’s time to share this one, which is the banana bread that I always come back to. In spite of this, I have yet to post a recipe for it on this site. I’ve tried many vegan banana bread recipes over the years. Or my best vegan banana bread, because that’s what it really is. But I could easily have called this classic vegan banana bread the best vegan banana bread. I usually hesitate to label any recipe as best. It has a perfectly moist, tender crumb and walnuts for crunch. The is the best vegan banana bread recipe! It’s a no fuss, no frills, classic take on this beloved recipe.
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