Vegan Banana Bread, nuff said
I’m gonna get a slice then go to bed
My momma said it couldn’t be done
I must use egg and cow’s milk, not none
Ok, ok. I’m not a rapper and never wanted to be. Ha! But this simple, vegan banana bread recipe is where it’s at! It makes me feel all lyrically competent. 😉
My best friend always makes the best banana bread! Even when she has run out of an item or wants to change it up a bit, it comes out perfect. Before giving up animal products, I still couldn’t make a good banana bread, even using her recipe. But I was determined. Finally, I found one that made my ears wiggle like Alfalfa on the Little Rascals!! Boy was I happy…then I gave up animal products. What’s a girl to do now?
But, alas, I came up with one – One that was even better than my friend’s bread (sorry Amanda)!
There are several ways my family and I enjoy this yummy bread. For breakfast, we eat it with fruit and dairy-free yogurt or turn it into French toast. But mostly it is a snack that doesn’t last past two days in my house.
I like to keep things as simple as possible, and this recipe is pretty simple. Why? Well, first, I combine all the wet ingredients, including the bananas, and blend them in my Ninja Blender. And I then add all those to the dry ingredients…BAM! Too easy!
Now, there are two ways you can make this recipe, and it all depends on how ripe your bananas are. If you have very ripe bananas (turning or are brown), you will be best to use the recipe with the flax eggs. However, if you have just ripe bananas (yellow with no brown in sight), then replace the flax eggs with a third banana. This version doesn’t need an “egg” because the starch in a just ripe banana is enough to hold the bread together. It’s also nice because you don’t have to wait for the bananas to ripe to make banana bread.
I prefer the version with the over-ripe bananas because it seems to provide a more banana-y flavor. But make both and let me know which you like best.
Vegan Banana Bread
- 2 Medium bananas (or 3 bananas and omit the flax eggs)
- 1/2C Vegan butter, melted
- 1/2C Dairy-Free vanilla yogurt (I use Silk soy yogurt)
- 1tsp Pure vanilla extract
- 2 Flax eggs (see recipe below) - omit if using 3 just-ripe bananas
- 1/4C White sugar (use vegan sugar for true vegan bread)
- 1/2C Brown sugar (use vegan sugar for true vegan bread)
- 1 1/2C All-purpose flour
- 1tsp Baking soda
- 1/2tsp Salt
- 1/2C Walnuts or pecans, chopped (optional)
- Flax eggs (this recipe equals 2 flax eggs):
- 2TBS Ground flax seed
- 5TBS Warm water
- Step 1 Preheat the oven to 350.
- Step 2 Prepare the flax eggs (if using). Mix the ground flax seed and water. Let it sit for about 10 minutes. It will coagulate, mimicking an egg white.
- Step 3 Spray a muffin tin or loaf pan with Baker’s Joy Non-stick Baker’s Spray. Set aside.
- Step 4 In a medium bowl, combine the white and brown sugars, all-purpose flour, baking soda, and salt. Mix together with a wisk until it looks uniform.
- Step 5 In a blender or food processor, combine the bananas, melted vegan butter, dairy-free yogurt, pure vanilla extract. Blend until smooth. You can leave chucks of banana, if you like. But I found that pureeing them extracts more banana flavor.
- Step 6 Add the wet ingredients to the dry ingredients and mix until well combined.
- Step 7 Optional: Add in the nuts of your choice and fold-in until evenly distributed.
- Step 8 For a loaf:
- Step 9 Pour into prepared loaf pan and bake for 60 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
- Step 10 For Muffins:
- Step 11 Pour into prepared muffin pan and bake for 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
- Step 12 ENJOY ALL THIS YUMMINESS!