Betty Crocker's Banana Bread...Veganized
Anything they can make, we can make vegan. Here's Betty Crocker's recipe for banana bread veganized with flax eggs, non-dairy buttermilk, and vegan butter. Classic goodness made cruelty free for modern times.
- 1 1/4 cups Sugar
- 1/2 cup Vegan Butter softened
- 2 tablespoon Ground Flax Seed
- 1.5 cups Mashed Very Ripe Bananas 3 to 4 medium
- 1/2 cup Unsweetened Plant Milk
- 1/2 teaspoon White Vinegar
- 1 teaspoon Vanilla
- 2 1/2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 cup Chopped Walnuts optional
Combine ground flax seeds with 5 Tbsp water, set aside. Add white vinegar to plant milk to create buttermilk, set aside.
Move oven rack to low position so that tops of pans will be in the center of the oven. Heat oven to 350°F. Grease bottom of the loaf pan.
Mix sugar and butter in a large bowl. Stir flax eggs, bananas, buttermilk, and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pan or pans.
Bake loaf about 1 1/4 hours, or until a toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.