Y-U-M-M-Y

Our foray into vegan-ism (and now vegetarianism) has brought a number of good things into our lives (not just the loss of pounds). One of my favorite discoveries is a vegan banana bread recipe I found on a blog called "The Baking Bird" (http://thebakingbird.blogspot.com). THIS STUFF ROCKS! I don't mean that "it's good for something that's vegan", I mean that it's just plain good. As wonderful as Mom's banana bread always was, I would chose this one hands-down every time. I have to admit that I cheat--my version is only mostly vegan because I add chocolate chips. *Gasp* You could always use actual vegan chocolate chips though, or stick to nuts & raisins & such. Whatever way you chose to do it, trust me--you want to make this!

Lower-Fat Banana Bread from Veganomicon

Makes one loaf

2 large or 3 small VERY ripe bananas

1/4 cup applesauce

1/4 cup canola oil

1/2 cup sucanat sugar

2 tablespoons molasses

1 cup all-purpose flour

1 cup white whole wheat flour

3/4 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon salt
Any mix-ins you want: raisins, nuts, chocolate chips, etc (to taste)

Preheat the oven to 350 degrees F and grease your loaf pan.

In a large mixing bowl, mash the bananas really well. Add the sugar, applesauce, oil, and molasses, and mix (spoon or whisk).

In a separate bowl, combine the flour, baking soda, spices, and salt. Sift into the wet mixture. Use a wooden spoon to mix until the wet and dry ingredients are just combined. If you're using chocolate chips or nuts, fold them in here.

Transfer the batter to the greased loaf pan and bake for 45 to 60 minutes (I know that's a large span but it really depends on the oven; mine takes ~55min). The top should be lightly browned and a knife inserted through the center should come out clean. Flip out of pan onto a cooling rack & allow to cool completely before cutting.