Sometimes we forget that we stick something in the oven. When that happens and your pie burns…
Feed it to a boy.
Laugh when he struggles to cut through the burnt crust.
Smile when the center is still totally edible and delicious.
Lastly, try again later.
I’m pretty sure there’s something in the Bible against lying to your parents. But really, this wasn’t a lie. It was more of a withhold-the-truth type thing. See, if I told them this was vegan banana bread, something undoubtedly would be wrong with it. I can almost guarantee they would hate it.
Instead, I fibbed.
I told them it was the same banana bread I’ve always made with butter and eggs. A banana bread they love.
They loved this one too, and hopefully it won’t raise their cholesterol.
Vegan Banana Bread
1/2 cup canola oil
1 cup sugar
2 “flax eggs”*
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
4 ripe bananas, mashed
3/4 cup chopped pecans (optional)
In a small bowl, combine 2 tsbp flax meal with 6 tbsp water. Whisk together and set aside.
In a medium bowl, sift together flour, baking soda and salt. Set aside.
In another bowl, combine sugar, oil, “flax eggs” and vanilla. Add dry ingredients to wet ingredients. Right before it’s all combine, stir in bananas and pecans. Don’t overmix.
Pour batter into a bundt pan, bake at 350F for about 40 minutes (this will vary depending on your oven).
Serve and don’t tell anyone it’s vegan. Unless you’re trying to impress a vegan, in which case you can sing its dairy-free praises. However, should you decide to keep its vegan identity a secret, you might get what’s coming to you.
In the process of making the banana bread of lies, I got a paper cut on a bag of flour. Call it karma or punishment. I call it an unfortunate casualty of baking.