I had a bunch of overripe bananas just sitting on my kitchen counter, getting browner and browner by the minute. Rather than toss them because they’d gotten too soft to enjoy with my lunches, I decided to turn them into banana bread. Of course, right?
This recipe comes from Isa Chandra Moskowitz on the vegan website Post Punk Kitchen. I’ve tried (and LOVED) some of their vegan cupcake recipes and had been wanting to try something new from their site. This seemed like the perfect time.
I veered from the recipe just a tiny bit — using almond milk instead of soy, and regular white vinegar instead of apple cider vinegar, because that’s what I had in the house — so all I could do was hope that I hadn’t messed anything up and that the banana bread wouldn’t suck.
Let me tell you… this banana bread recipe very much does NOT suck. In fact, it was delicious. Moist and flavorful. And if you enjoy a piece or two on the same day you baked it, maybe a couple hours after it’s come out of the oven, you also get to enjoy that yummy contrast of the awesome crunch of the crust with the soft sweetness of the bread inside. I love that crunchy crust. Nom nom nom!