There's something about a big thick slice of deliciously moist banana bread that makes you want to grab a cup of hot tea to go with it, then curl up and hug someone.
2 cups unbleached white flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegan butter, softened (we like Earth Balance Butter)
3/4 cup sugar
1 Vegan Egg (we like VeganEgg by Follow Your Heart)
5 tablespoons non-dairy milk
1 tablespoon distilled white vinegar
1 cup very ripe mashed banana
1 1/2 cups walnuts, roughly chopped
Preheat the oven to 325° F. Lightly grease (2) 8 x 3-inch OR (1) 9 x 5 - inch loaf pan with oil.
In a small bowl, add the milk and vinegar and set aside.
In a separate small bowl, beat together the VeganEgg mixture using the instructions on the package for "Baking with VeganEgg."
Next, cream together the butter and sugar in a large bowl. Add the prepared VeganEgg, milk mixture, and the bananas. Mix until well combined.
In a medium bowl, whisk or sift together the flour, baking powder, baking soda, and salt.
Blend the dry ingredients into the creamed mixture until just combined. Stir in 1 cup of the chopped nuts.
Pour the batter into the prepared pan(s) then place them on a baking sheet. Sprinkle with the remaining 1/2 cup of walnuts.
Bake at 325° F for 70-90 minutes, or until a toothpick inserted into the center comes out clean.
Cool completely before slicing.