Fannie Farmer’s Banana Bread

Good morning from (not so) sunny LA!

Stupid me, I forgot my camera cable, so I can’t upload any pictures. But I’ll be back on Monday!

In the meantime, here’s something I made last week slash make pretty much every week, because it’s that much of a classic. Plus at 65 degrees here and overcast skies, I’m feeling the fall vibes 3000 miles away!

Fannie Farmer’s Banana Bread has been a fall/winter staple in my house forever. It’s the perfect recipe for leftover ripe bananas lying around; quick, easy, and absolutely delicious. The spices and brown sugar topping aren’t in the original recipe, but just as my mom has them scribbled in next to the ingredient list in the cookbook, I have always added them in to add a little something. In fact, when I was little, I used to pick off the crispy brown sugar on top. Okay, I still do that.

I was nervous veganizing this… the flavors and moisture are so spot on in the original recipe that I was hesitant to disturb that balance. But substituting the applesauce for the eggs and butter was absolutely enough! Flavors stayed the same, and the loaf was just as moist. It kind of confirms my belief that quick loaf breads and muffins are the easiest recipes to veganize.

Vegan Banana Bread

3 large bananas, very ripe

½ cup unsweetened applesauce

2 cups flour

½ cup sugar

¼ cup brown sugar, packed

1 teaspoon salt

1 teaspoon baking soda

1 tsp nutmeg

½ tsp cinnamon

¼ tsp cloves

¼ tsp ground ginger

¼ tsp orange peel

1 tbsp vanilla

Mash the bananas very well with a masher, spatula, or fork. Add the applesauce and whisk until combined completely.

In a separate bowl, sift the flour, sugars, salt, baking soda, and spices all together. Add to the banana/applesauce mixture and whisk until combined. Add the vanilla, and mix again.

Pour the batter into a glass loaf dish that has been lightly greased. Sprinkle the top with more brown sugar and a bit of cinnamon or nutmeg if you would like.

Bake for about 45 minutes at 350 degrees or until a toothpick plunged into the middle comes out with a moist crumb or completely clean. Let cool completely in dish before serving.


Filed under Eat, Snacks and Hors D'Ouevres, Sweets

10 Responses to Fannie Farmer’s Banana Bread

  1. your bread looks so beautiful!

    and yes i agree, quick breads/muffins are the easiest to veganize AND go GF with. Or vegan + gf. Much more forgiving than other breads.

    I make a similar bread but use PB rather than applesauce in place of the eggs and that’s my binder/glue.

    Such pretty pics you took!

  2. I just plopped this in the oven. Can’t wait to taste it!

  3. I am making it with Agave and Molassas instead of Sugar and brown sugar. It looks really good and because I use Quinoa Flour, it is Sugar & Gluten free Thank you for your wonderful recipes

  4. Pingback: Best of the Blog | The Pursuit of Hippieness

  5. looks good! do you know how many pieces/servings it makes (so I can put this recipe into the recipe builder in Weight Watchers e-tools and have it give me the number of points per serving automatically)

    • pursuitofhippieness

      It depends on how thin or thick you cut the slices, but typically there are about 16 slices to a loaf.

  6. Maia

    I followed this recipe using coconut sugar and sprinkled walnuts and cinnamon over the top. Delicious!

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