Banana Bread

 
    1/2 cup brown sugar
    1/2 cup white sugar
    1/2 cup vegan margarine (you can also use eggs or canola oil or applesauce)
    1 teaspoon vanilla
    1/4 cup soy milk (you can also use almond or rice milk)
    3 mashed ripe bananas
    1-2 cups whole wheat flour (depending on consistency)
    1/2 teaspoon baking powder
    1 teaspoon cinnamon
    1/4 teaspoon cloves- optional
    1/2 teaspoon salt- optional
    1/2 cup pecan crumbs- optional
    1/2 teaspoon of nutmeg- optional
    1/2 cup chocolate chips- optional
    1/2 cup of raisins- optional

This recipe has a lot of room variety, as well as room for personal taste! This time, I decided to do a nutmeg/raisin bread...but to be honest, any of the options work well together, and if I had pecans, I would've added them! [also, those are just some personal favorites of different variations, don't be afraid to include whatever you want!]

Directions:

1) Preheat oven to 350 degrees Fahrenheit.

2) Mix together all dry ingredients in a large bowl.

3) In a separate bowl, beat together all wet ingredients.

4) Pour wet ingredients into dry while stirring, only stir until everything is combined. Don't over stir.

4) Pour into a greased bread pan and bake for 30 to 40 minutes (about 20 minutes if you make cupcakes, and up to 60 minutes if you bake it into a loaf)

(You're looking for golden brown! Also as is with other breads, stick a toothpick in to test the insides. If the toothpick comes out clean, good job! If not, the center is not fully cooked and needs a little more time!)