Banana Split Bread
I had three crazy-ripe, organic bananas sitting around here, stinking up the place, plus I just bought some (unhealthy) maraschino cherries on the cheap at Grocery Outlet (where I also picked up two cases of pumpkin pie Clif Bars—so 24 bars for $12!), so I figured I might as well make this variation on my favorite banana bread ever.
The basic recipe is from The Compassionate Cook by Peta, who I actually detest, but this was my first vegan cookbook ever (1993!) from my high school vegan days. It’s been well-loved, & the book automatically opens to the splattery banana bread recipe when you open it!
Banana Split Bread
- 1/3 cup oil
- 1/2 cup brown sugar
- 3 really ripe bananas, mashed
- 1/2 cup vanilla soy milk
- 2 teaspoons vanilla
- 2 cups white whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
- 1/2 cup dark chocolate chunks
- 1/2 cup coconut
- 1/4 cup chopped maraschino cherries
Preheat oven to 350*F & lightly oil a loaf pan. Whip together the oil, brown sugar, bananas, soy milk, & vanilla. Stir in the flour, baking powder, baking soda, & salt. Lastly, fold in the pecans, chocolate, coconut, & cherries till evenly distributed throughout the batter. Pour into the loaf pan, smoothing out the top, & bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top of the loaf begins to brown too much, cover with foil. Let cool completely on a rack before cutting, or it will be gummy. This bread improves with age, so it’s amazingly better the day after baking, or even the day after that!
***To make regular banana bread, just cut out the chocolate, coconut, & cherries. Softened margarine may also be used in place of the oil, just cut out the salt.
Enjoy a slab of bread, as is or toasted, with some tea or icy cold soymilk!