I haven't posted a recipe in a awhile, largely because my night job has been owning most of my nights this Rocktober. And after spending five nights a week making food for other people, I've been less inclined to cook at home.
But now there is this thing called Hurricane Sandy, and I am trapped in my DC apartment with nothing to do but drink wine and cook. So far we are surviving the weather, and I'm praying the power stays on, but either way, we won't go hungry.
Joined by my partner, David, and our friend, Dave, we started the day with a homemade vegan brunch of pancakes, soysage, tempe bacon, home fries - and a pitcher of mimosas. The day has continued with movies, snacking, red wine, pumpkin beer, and now Super Nintendo with a Passion Pit soundtrack - there are only two controllers for the three of us, so I am just watching and spending more time in the kitchen.
I had some ripe bananas in my freezer saved for the purpose of making banana bread, and today seemed like the right time. I picked up the supplies while we made our multiple pre-storm grocery store runs, and now I am waiting for the oven to ding so I can show you the final project.
I have made this recipe a couple of times before. It is based on this "Low-fat Vegan Banana Bread Recipe" from About.com but I have made my own changes.
The recipe is simple and the final product never fails to please.
Depending on how things go, I also have supplies for a pumpkin pie and wheat bread - you may see them shortly.
Be safe folks, and check out the recipe after the jump.