Traditional American banana bread with an Indian twist.
- 1 stick vegan butter, or 1 C coconut oil + 2 T water
- 1 c jaggery*, grated (or Muscovado sugar)
- 2 c white flour
- 2 tsp baking powder
- 2 tsp ground cardamom
- pinch of salt
- 2 tbsp non-dairy milk
- Egg replacer equal to 2 eggs
- 1 c mashed ripe bananas, + 1 banana for decoration
Grease a 9x5" loaf pan. Preheat oven to 350*F.
Put the butter and grated jaggery into a pan and melt over very low heat. Stir until well mixed with the consistency of melted chocolate, then remove from the heat and leave to cool to one side.
Sift together the flour, baking powder, cardamom and salt and leave to one side.
In another bowl, add the mashed banana and milk, and whisk in the egg replacer eggs, little by little. Add the jaggery and butter mixture. Whisk again until properly mixed.
Gently fold the wet ingredients into the flour mixture until mixed together, then pour the batter into the pan. To decorate, slice the remaining banana lengthwise into ¼" slices and place over the top of the batter. Bake 45 minutes to 1 hour, or until a skewer comes out clean. Cool before slicing.
*Jaggery is an unrefined sugar made from the sap of date palms or sugarcane. It has a deep caramel flavor to it, a cross between molasses and fudge, that adds a richness and great color to the bread. Jaggery can be found in cakes or cones at Asian food stores or online, but if you can't find it, you can substitute Muscovado sugar.