It’s Baking Day 😀
We had some bananas sitting around for too long, so I decided it was due time to edit an old recipe of mine. About a year ago, I made a crumble top banana bread. I decided to remake it using the same recipe, but swapping in some vegan items. It tastes delicious! And I’m a fan of anything with a crumble top!
Usually, I would look up recipes to test out because I don’t know a lot about baking yet. But I decided to test out something on my own, it didn’t turn out the way I had hoped though. The bread isn’t very bread like. Meaning it’s not fluffy or airy, it doesn’t really have that signature bread feel to it. It’s almost doughy, as if it weren’t cooked long enough (you’ll see what I mean in the picture). But it is fully cooked, the outside is brown and all. It also wasn’t totally mush. It’s thick, but still tasty. I’m not quite sure how to improve it, or what might fix the problem. So I’ll have to find a recipe next time haha!
Here’s the old recipe and the vegan swaps I made, if you have any suggestions, I’m all ears! Well, all eyes!
- 1 egg (swapped with 1 prepackaged cup of applesauce)
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, room temp (swapped with vegan butter)
- 1 teaspoon vanilla
- 1/2 cup milk (swapped with almond milk)
- 2 overripe bananas, mashed
- 2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 cup powdered sugar
- 1/2 cup flour
- 4 tablespoons unsalted butter, melted (swapped with vegan butter)
- 1/2 teaspoon cinnamon
- dash of salt
After the bread was mixed and in the pan, I mixed the topping as usual and crumbled it on top. Cooked it in the oven at 350 for about 45 minutes. Like I said, it tastes pretty good, it’s the texture I’m not sure how to fix!
I’ll chalk this one up to a recipe test, fail! Better luck next time! I’ve got a lot of free time coming up so I might as well spend some of it baking!
Talk soon, with a potentially more successful recipe.