Yummiest Vegan Banana Bread Eveerr!!!

      I am seriously beginning to think that buying bananas is a waste of money.  I like to buy the organic kind which seem to ripen (notice I didn’t say rot) a lot faster.  I could just be imagining this, because now that I’m thinking about it I feel like I have heard several people complain (when discussing generic grocery store bananas), “AAAGGHHH!!! I don’t know why I buy bananas (of the regular variety)!!! They’re always rotten!!!!” 

      Organic or not the basic theme of over ripe bananas seems to be pretty universal to me.  I’m sure you’re reading this right now and you’re starting to think about those black, slimy bananas that are sadly slumped on your counter! I really hate eating over ripe bananas raw, because something about the texture makes them really hard to swallow. However they are a very versatile ingredient to bake with.  

      Seriously this whole over ripe banana thing is what really turned me into the baking monster I am today. When ever my bananas start to turn black I throw them in the freezer. My freezer is full of frozen bananas! I admit that it might seem little strange, but freezing and thawing bananas causes them to have a moist and slimy texture which works well as a binder when baking. This banana bread was the first banana recipe I ever tried out, and I have yet to find a recipe that trumps this one. Its moist and sweet and absolutely wonderful!! I love to eat it warm with a little dab margarine and a cup of coffee. Pure bliss! 

I really love my cute green stove!

Gooey banana goodness! 

This is a modified recipe from Veganomicon (aka the Bible)

This recipe takes about 1hr 30 min (but it all depends on how fast you can mash your bananas!)

What you need: 

• 2 large or 3 small very ripe bananas (I like to use three)
• 1/4 cup applesauce
• 1/4 cup canola oil
• 1/2 cup cane sugar (I use 1/4 cup cane sugar and 1/4 cup of brown sugar) 
• 2 tablespoons agave nectar (you could also use honey, I’ve done both)
• 2 cup all-purpose flour (or you could use 1 cup AP flour and 1 cup whole wheat flour to make your bread fiberific)
• 3/4 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon all spice 
• 1/2 cup dark chocolate chips (optional)
• 1/2 cup chopped walnut (optional) 

Directions:

Preheat the oven to 350 degrees F. Lightly grease a 9 x 5-inch loaf pan.

1. In a large mixing bowl, mash the bananas really well. Add the sugar, applesauce, oil, and molasses, and whisk briskly to incorporate.
2. Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined. If you're using chocolate chips or nuts (I prefer nuts, but in the pictures posted I used chocolate chips), fold them in here.
3. Transfer the batter to the prepared pan and bake for 45 to 50 minutes. (You can also make this batter into muffins! I have done this several times and they are a hit! Simply pour dough into lined and greased muffin tins, then reduce baking time to 18-25 minutes.)
4. When the breads done the top should be lightly browned and a knife inserted through the center should come out clean.
5. Remove from the oven and let cool on a cooling rack. 

Music to bake to: Harry Belafonte- "Banana Boat Song"