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The Nectarine-Banana Bread recipe comes from the Vegetarian Times Magazine September 2013 issue and just works perfectly for this time of the year in my area.  Peaches, nectarines and plums are in full bloom and easily purchasable in our area (not cheap but available).  Hence this last weekend we had both nectarines and bananas in our kitchen just waiting to be made into this recipe.  Genki husband has a major sweet tooth in the morning so this is something I made as a treat.  Actually I made it on Sunday (after our camping trip) so he could have it warmed up on Monday morning before work (yay, no very early morning baking hours for me!).  We shared a piece before bed because it just smelled so amazing coming straight from the toaster oven. 

Mmmmm The texture is firm on the outside but soft and fluffy on the inside.   The nectarines didn’t make the dough soggy or overpower the flavor of the bread.  Additionally the banana didn’t take center stage but a sneaky backstage position.  It’s a recipe I would love to serve again for guests during the stone-fruit season.  Word of note, the recipe did call for 30-40 minutes but I found I had to double the time in the toaster oven.  Additionally, these freeze perfectly!

Makes 1 ½ loaves (Of course I changed things up…)

  • 2 cups non-enriched, unbleached, whole wheat all-purpose white flour
  • 1 cup vegan white sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tbsp flax seed, ground
  • ½ cup nondairy milk (I used unsweetened almond milk)
  • 2 lg bananas, mashed (¾ cup)
  • ¼ cup warmed Earth Balance butter
  • 4 lg nectarines, pitted, 2 cut into ½-inch dice,  2 cut into wedges

1. Preheat oven to 350°F. Coat 3 small bread pans and 2 ramekins; or, 1 lg bread pan and 1 small one.

2. Whisk together all the dry ingredients. Stir in the diced nectarines.  (This helps the nectarines coat with flour and not all sink to the bottom of the batter.)

3.  Make a hole in the center of dry ingredients and add all the wet ingredients.  Stir until well combined. 

4. Divide batter between prepared pans. Arrange nectarine wedges in row on top of batter in pan.  Bake 1 hour, or until toothpick inserted in center comes out clean.

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