I will never be a vegan. Let me tell you why:
A tip of my hat to all vegans who have managed to convince themselves that soy cheese can replace that amazingly rich, sharp, creamy, delectable mass of curdled and sometimes moldy milk.
However! Vegan baked goods are the bomb diggity. Not the ones that have egg and butter substitutes made out of tofu, but the ones that have applesauce and agave.
Also, butter is incredible. Especially when making home fries.
Sometimes I wake up in the middle of the night and find myself spooning like a banana.
The blackberries are a tart and gooey addition to this already-dense and gooey bread. Totally optional, but I think they make the loaf more exciting.
3 overripe bananas
1 cup blackberries
2 cups whole wheat flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup agave syrup (or honey)
1/3 cup applesauce
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees Fahrenheit.
Whisk together flour, baking soda, baking powder, salt, and cinnamon in a medium sized bowl.
Mash bananas with a fork in a large bowl and add the agave, apple sauce, lemon juice, and vanilla. Mix until smooth. Slowly add the dry ingredients in small batches, fully mixing after each addition. Fold in the blackberries, setting four or so to the side to slice width-ways for the topping.
Pour mixture into a greased 9×3 loaf pan, placing the sliced blackberries on top of the batter.
Bake for about 1 hour and 15 minutes, or when a toothpick comes out clean from the center of the loaf.