When coming up with my first swap contribution, there were a few key elements that I wanted to make sure were involved. I wanted to use seasonal and local produce and keep it as simple and healthy as possible. In this case, it was 3 very brown bananas and some leftover organic carrots and apples.
Fair warning: I kind of made this recipe up on my own based on a basic banana bread recipe. Recreate at your own risk.
Vegan Carrot-Apple Bread
Makes: 6 – 8 mini loaves (3” x 5” foil pans worked well)
Oven: 350 degrees
Cooking time: Approximately 40 minutes
1/4 cup vegetable oil
2/3 cup unsweetened applesauce
1 tbsp vanilla extract
1 1/2 cup sugar
3 cups flour (I prefer a mix of half whole wheat and half unbleached white flour)
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon (or to taste)
1 1/2 cup mashed banana (about 3 medium bananas)
2 medium apples, grated
3 medium carrots, grated
Preheat the oven to 350 degrees. Combine all ingredients in a bowl and mix well. If the mixture is too “dry”, feel free to add some unsweetened applesauce until it becomes “batter-like”.
Carefully spoon the batter into the loaf pans, until about 2/3 full but no more than 3/4 full.
Bake until a toothpick inserted in the middle comes out almost clean. To be safe, I checked at the 20 minute mark, then at 5-10 minute intervals until done.
The bread did come out a bit “sticky” on top, but that can be attributed to the vegan nature of the recipe. Stickiness aside, the bread was a success as all six loaves were swapped rather quickly.