ORANGE BANANA BREAD

This vegan baked good was adapted from a Post Punk Kitchen recipe. Banana bread lends itself especially well to non-dairy baking because the banana acts as an emulsifier in lieu of eggs. Even if you’re not vegan, you’ll be surprised at how great this bread tastes.

2 ripe bananas
1 stick (1/2 cup) soy margarine (I use Earth Balance “buttery” sticks)
1/2 cup granulated sugar
1/2 cup brown sugar
juice from a quarter of a fresh orange
1 teaspoon grated orange rind
1 teaspoon vanilla
1 teaspoon vinegar
1/4 cup soy milk
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups flour

Pre-heat the oven to 350 degrees. Cut off an 1/8” slice of the soy margarine stick and use the pat to grease the bottom and sides of the bread pan(s). I use two small 6” pans, but you can use a regular-sized bread pan.

In a large mixing bowl, mash the bananas with a fork. Cream in the rest of the margarine stick and the sugar. Add the orange juice, orange rind, and vanilla. Put the teaspoon of vinegar into a 1/4 measuring cup, then fill the rest of the way with soy milk. Stir, then add to the banana mixture. Add all of the remaining ingredients in order, mixing well between each step. Batter should be slightly lumpy. Pour into the greased pan(s), filling 3/4 of the way full. Bake for an hour. A toothpick inserted into the bread should come out clean.