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Banana Bread Face Off

Baking makes Morgan nervous. I, on the other hand, love the preciseness of it, which is why I decided to challenge her with a baking Face Off. Well it really was a challenge for both of us – I had never attempted a Vegan version of my mother’s Banana Bread recipe, Morgan had never attempted baking, period (well let me be honest, she’s attempted, but her nerves usually get in the way). Morgan also had the added challenge of making her Banana Bread Gluten Free (first time trying Gluten Free baking ever!).

The results: My first attempt at a Vegan version was a success. Egg Replacer and Earth Balance worked well for me. Morgan’s first attempt at baking Gluten Free, not so much. Round 2 however, after some research into Gluten Free baking, was much better.

We bring you today the Banana Bread Face Off – Vegan vs. Gluten Free. The original recipe comes from my mother, who I believe got the recipe from my grandmother, who I believe found the recipe in an old old cook book. Before you go attempting this recipe, please be sure your bananas are nice and ripe. Making this banana bread with anything but the ripest bananas will upset grandmother’s all around the world, and we wouldn’t want that now would we? Happy Baking everyone!

Kay’s (Veganized) Banana Bread Kay’s (Gluten Free) Banana Bread

Here is the original recipe we both modified:

Kay’s Original Banana Bread

2 Sticks of salted butter at room temp
2 Eggs
5 ripe bananas
2 Cups sugar
2 Cups Flour
2 teaspoons salt
2 teaspoons baking soda

Preheat oven to 325°F. Mix first 4 ingredients together with an electric mixer. Combine the dry ingredients together in a separate bowl. Once the wet ingredients have come together, add the dry mixture and let come together for about 3-5 minutes.

Grease and flour two loaf pans and fill each pan with equal parts of the batter. Bake 50-60 minutes, checking with a toothpick at 50 minutes. If toothpick comes out clean, remove bread from the oven and let cool for 5 minutes. Loosen the sides of the bread with a knife and remove from pans onto wire cooling racks.  Serve when completely cooled.

2 Comments Post a comment
  1. Anonymous #

    Just made the original recipe and it’s delicious! I added a bit of cinnamon but I don’t think I can taste the difference from your batches Susan.

    June 2, 2013

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