I ventured into vegan baking today with this Blueberry-Banana Bread recipe from FatFree Vegan Kitchen. I used the “applesauce” variation and left out the lemon juice (because I didn’t have any) and it turned out really good! Of course, since it’s all whole-wheat flour, it’s dense and grainy, but still delicious! I think I need to get some whole-wheat pastry flour or some white whole-wheat flour. Something a little less heavy to bake with. I ended up baking it for about 55 minutes and I think next time, I’ll try it as muffins instead.
Overall…a success!
