The age old story...I had a bunch of ripe bananas and was looking for something to do with them. Meanwhile, also in my possession was a houseful of guests that needed breakfast. Well I couldn't have asked for a better situation in which to learn a great new recipe for Banana Bread. Best thing about this recipe is it calls for some booze. Ahhh what better brunch item than a boozy bread. Now don't get me wrong the bread does not taste like alcohol at all but it is rather enhanced by the addition of spicy rum in the form of "The Kraken" (my favorite spiced rum.) This recipe was adapted and made vegan from the Smitten Kitchen.
3-4 super ripe bananas
1/3 cup walnut oil
3/4 cup brown sugar
1 powdered egg replacer egg mixed with water and beaten (recipe on box)
1 tsp vanilla
1 tbsp spiced rum (I use The Kraken)
1 tsp baking soda
pinch of salt
1 tsp cinnamon
1/2 tsp nutmeg
pinch of ground cloves
1 1/2 cups whole wheat pastry flour
1 cup chopped walnuts
Preheat the oven to 350F. Place bananas into a large bowl and use a potato masher to mash oil into the bananas. With a spatula mix in sugar, egg, vanilla and rum. Then add the spices and stir. Sprinkle the baking soda and salt over mixture and fold in. Add the flour and walnuts last and gently fold into the batter. Pour into a greased (with margarine) loaf pan. Bake on bottom rack for 40 min and transfer to top rack bake an additional 20 min and test with toothpick until it comes out clean. Let cool on rack. Transfer out of pan and slice when ready to serve.