As a runner I eat my fair share of bananas. Easily one-a-day but there are those days when I forget to grab one as I leave my apartment and so at some point in the week I end up with a bunch of overripe bananas. I have frozen them and never made a smoothie with them, I have flambéed them but up until recently I had never actually made banana bread.
Recently I had a few friends over before The Color Run (another post for another day) and since we were meeting at 6am, I made banana bread and coffee to ensure we ate something before the race. Everyone seemed to like it but by my own standards it was a little too dry (thank you friends for being polite at 6am).
I was craving something more dense with a more moist crumb. Having recently tried a friend’s vegan banana bread and being a firm believer in “regardless of your food beliefs, if your food is good. I approve”, I googled “vegan banana bread”.
So I came home tonight set on making my first vegan kitchen experiment!
My pantry was not prepared for the adventure: I was out of margarine and forgot to buy a non-dairy milk. Clearly, my omnivore subconscious was sabotaging my experiment.
I still made the bread following PPK’s recipe. I substituted the margarine with butter and the soy milk with low-fat milk and since I was taking liberties I also added 2/3 cup of dark chocolate chips to the batter.
In re-reading the recipe, I now realize I forgot both the apple cider vinegar and the baking soda… so much for following the recipe.
Oh well, it just came out of the oven so I will update this post with tasting notes tomorrow. Fingers crossed.
Update from the morning after:
Moist crumb but I think it’s still a little under cooked. Will have to try for 1h10 min cooking time next time. The chocolate adds a nice richness and bittersweet notes to the overall sweetness of banana bread. Will attempt again.