Moist Vegan Banana Bread

 3 medium overripe bananas - bananas should be more brown than yellow

⅓ cup granulated sugar

⅓ cup brown sugar

⅓ cup canola oil (or your favorite baking oil)

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon salt

1 cup chopped walnuts (or pecans, vegan chocolate chips, or your favorite banana bread stir-in)

For the topping - 1/4 cup brown sugar

Directions:

Preheat the oven to 350°.

Lightly oil a 9-inch loaf pan and arrange a strip of parchment paper width-wise along the center, with just a bit hanging out over each side.

Peel the bananas and place them into a large mixing bowl. Mash them well with a fork or potato masher.

Add sugar, brown sugar, oil, and vanilla to the bowl. Stir until well-mixed.

Add the flour to the bowl, then sprinkle the baking soda, cinnamon and salt on top of the flour.

Stir everything together just until mixed. Don't overmix. The batter will be thick.

Fold in the walnuts.

Spoon the batter into the prepared loaf pan and smooth out the top with the back of a spoon.

Sprinkle the top with brown sugar.

Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.

Remove the pan from the oven and transfer it to a wire rack. Allow the loaf to cool for at least 15 minutes before removing it from the pan.

Slice and serve.

Butternut Squash or Pumpkin Bread

3 c. white sugar
1/2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger (opt.)
1 c. oil
1 c. water
3 1/2 c. flour
2 c. pumpkin or 2 c. butternut squash, cooked & cooled
4 eggs or cholesterol free Egg Beaters



Combine dry ingredients. Add water, oil and pumpkin or squash. Pour 1/2 full into 3 greased and floured 9"x5" loaf pans.
Bake at 325 degrees for 1 hour and 15 minutes or when toothpick inserted in middle comes out clean.

To can butternut squash. Peel and cut butternut squash into 1" pieces. Cook over medium heat with 1/2 cup water until soft. Strain and mash. Freeze in bags or use.

Banana Bread- or muffins

1/2 cup melted butter
1 cup white sugar
2 eggs
1 teaspoon Vanilla extract
1 and 1/2 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup chopped walnuts (optional)
2 medium banana smashed


Directions Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan. Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Downeast Maine Pumpkin Bread

This makes 2 loaves.  It's really good.  I usually use fresh pumpkin from our garden but it's great with canned pumpkin, as well.  It goes really fast.  :) 

1 (15 ounce) can pumpkin puree

4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
1. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
2. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.