As promised, the banana bread recipe. Sadly I didn’t realize there was a second light in grandma’s kitchen until I had taken most of the pictures. Sorry about the quality! I loved cooking in grandma’s kitchen because she has tons of vintage and antique stuff. I felt right at home…even though I don’t really have anything like this stuff in my home.
This recipe comes from The Compassionate Cook. It’s one of the first vegan cookbooks I ever bought!
Mash two very ripe bananas, and set aside.
In a bowl, cream 1/3 cup margarine & 1/2 cup sugar (I used oil because we didn’t have margarine). Add 2 cups flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda & mix.
Add the bananas along with 1/2 cup vegan milk and 1 tsp vanilla. I also added some cinnamon, and you might want to add 1/2 cup chopped walnuts.
Pour the batter in a greased bread pan, like this pretty antique. Bake at 350 for 50 minutes.
You might eat it all, but if you have leftovers you can try making French toast. I looked at a couple recipes and didn’t have all the ingredients for either, so I just kind of threw something together.
I mixed 1 mashed banana and a few tablespoons of flour with some cinnamon and 1 cup of almond milk. It looked a little something like this:
I dipped the slices of bread (oh yeah, I sliced the bread) in the mixture, coating each side.
Then into a hot, oiled pan it went. I browned each side.
This was still good, it just tasted like banana bread with extra banana. That’s not a bad thing. If I had margarine I would’ve spread some on and then sprinkled it with a little gray salt, for a nice sulfurous taste, before pouring on the maple syrup.
Tomorrow I’ll post about the lunch I had at the tapas restaurant & our picnic in the cemetery!