Growing up, My Mama would make the best banana bread. I’m not sure how she did it, maybe it was the love she baked inside {it’s okay, you could go puke now}. But it always tasted so amazing. Her secret recipe? James Beard’s Banana Bread from Beard on Bread.
Of course, I enjoyed all of this pre food intolerances. So it was laden with milk and butter. All of which are no-no’s for someone with a dairy intolerance, among other things. I worked my magic, substituted some dairy-free alternatives, and…presto.
James Beardish Banana Bread
Ingredients:
- 2 cups sifted unbleached all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup [or 1 stick] Earth Balance or Spectrum vegetable shortening
- 1 cup granulated sugar
- 2 eggs
- 1 cup mashed, very ripe bananas (about 2 bananas)
- 1/3 cup soy milk
- 1 teaspoon lemon juice or vinegar
Directions:
- Sift the flour with the soda and salt.
- Cream the butter and gradually add the sugar. Mix well.
- Add the eggs and bananas and blend thoroughly.
- Combine the soy milk and lemon juice, which will curdle a bit. {I’ve tried rice milk and it doesn’t curdle in the same way…}
- Slowly and alternately mix in the flour mixture and the soy milk mixture, beginning and ending with the dry ingredients. Blend well after each addition.
- Pour into a lavishly buttered bread pan and bake in a preheated 350 degree oven for 1 hour, or until bread springs back when lightly touched in the center.
- Devour immediately or hide if you want to get a slice before it is completely gone. Just sayin.
For your reference:
This recipe is vegetarian. It is also dairy-free, casein free, nightshade free, cinnamon free, soy free {depending on Earth Balance variety} and contains no msg.
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