I have at least one a day but at the end of the week, I tend to realize I bought too many. So I'm left with overripe bananas that I don't want to eat plain, but go perfectly in baked goods!
The logical next step was to search around Oh She Glows for a good recipe and I found one that sounded pretty tasty. I had actually never made banana bread before this! I wanted to spruce up the original recipe a little, so I decided to add praline chunks in place of walnuts.
Little did I know (thanks to my inability to read through a recipe before starting), as I started to make the bread batter, I noticed the recipe wasn't vegan! OSG didn't start as a vegan blog, but I was caught off guard because I didn't have any more eggs and I wanted to make the recipe vegan. I am happy to say this recipe worked out wonderfully in the end! The sweetness is perfect, the praline sugar swirls into the bread, and the texture is juuust right.
Banana Praline Crunch Loaf
1/2 cup vegan butter, softened
2/3 cup brown sugar
2 tbs ground flax + 6 tbs very warm water (let sit for 5 minutes)
2 tsp vanilla
4 very ripe bananas, mashed
1 tbs baking powder
dash of salt
2 cups flour (1/2 all-purpose, 1/2 whole wheat)
Pralines (recipe below) from 1/2 cup pecans
Pralines (Recipe from Manifest Vegan)
1/2 cup pecans
1/4 cup sugar
1/4 cup + 2 tsp brown sugar
1 tsp vanilla
2 scant tbs vegan butter
2 tbs almond milk
Toast your pecans in a skillet over medium-high heat or in an oven at 350F for 8-10 minutes. Keep the oven on (or preheat to 350F). Combine all ingredients in a saucepan.
I definitely want to work on this recipe to make it healthier. I hope to reduce the refined sugar and fat content. Yayyy for banana bread!