Anna Ginsberg is an amazingly creative and knowledgeable baker! She has a blog called Cookie Madness and she bakes something wonderful in her kitchen each and every day. I must admit that when my brain needs a bit of a break at work, I pop over to Anna's blog to see what's going on her kitchen. The other day, Anna posted a recipe for a great looking banana bread. Here's the link to the recipe: Anna's Easy Vegan Banana Bread.
ANNA'S EASY VEGAN BANANA BREAD
I made this recipe pretty much "as is" except for a few small changes. I used 1 teaspoon of ground cinnamon (instead of just 1/2 teaspoon), I added 1/2 teaspoon of freshly ground nutmeg, I added about 1/3 to 1/2 cup coarsely chopped walnuts in with the flour, and I used a combination of 1 1/2 cups all purpose flour and 1/2 cup of whole wheat pastry flour (instead of 2 cups all purpose flour). The instructions indicate to bake for one hour. My loaf got a bit brown on the edges, so next time around will start checking at about 55 minutes. When my husband tried the bread he said it was "good," but a bit bland. I think he found it bland because he's been gobbling up the Zucchini-Banana Bread with Walnuts and Raisins and I did put a LOT of spice in that bread. He did not miss the shortening and eggs. When I tried the bread, I decided next time I make this recipe, I will add some ground cloves and perhaps more cinnamon and nutmeg. This bread, despite me over baking a tad, is very moist and also has a great texture.
Anna was nice enough to post a recipe of mine several months back. Here's the link to my cookie recipe on Anna's blog. The recipe is called Carrot Ginger Spice Cookies. I won a little prize from Better Homes and Garden's Magazine for this recipe: the contest category was called "Smart Cookie". I plan to make a vegan version of these cookies soon. Shouldn't be too hard to adjust now that I am learning all sorts of things about egg replacers.