Vegan Pumpkin-Banana Bread

I think the definition of Monday should just read: blah. I don't even have class until late afternoon on Mondays but it still gets me every week.

And this morning I had to do my laundry, which just put me in a splendid mood. The funny thing is, I put off laundry all weekend so I knew I had to do it this morning, yet when I looked at my full hamper I still went: Really?!

That is why this pumpkin-banana bread is necessary. It is necessary because laundry is stupid. And Mondays are icky. And my vocabulary has become that of a five year old.

Vegan Pumpkin-Banana Bread

Ingredients:

2 cups flour

1 1/2 tsp baking soda

1/2 tsp salt

1/2 tsp pumpkin pie spice (which I never seem to have)

1 cup brown sugar

1 cup pumpkin puree

3/4 cup canola oil

4 very ripe bananas

Directions:

Preheat oven to 325 degrees.

Combine the first set of ingredients (flour to pumpkin pie spice) in a large bowl. In a separate bowl combine the second set of ingredients (brown sugar to the canola oil) and then add to the flour mixture. Combine with an electric mixer until the batter is smooth. Next, add the bananas and mix. Make sure not to overcombine because you want to see some chunks of banana.

Bake for one hour, until a toothpick inserted comes out clean. Or if you are like me and lack proper baking items like toothpicks, take out after an hour, wish for the best, and be very (extremely) happy that the lack of eggs means no possible salmonella.

Source: The Weekly Bite