Vegan Banana Bread

Dean has had an egg allergy for as long as we can  remember, so I have been always on the hunt for the best of the best eggless recipes.  After trying a few other banana bread recipes this is the one that is a definite winner.  This vegan recipe will not disappoint.  At the beginning of quarantine Madeline and I had this on heavy rotation, as it was a no brainer to make use of our bananas that were overripe.  We haven't made it in a while, but after Madeline begging and pleading we recently made a loaf.  After the smell of it in the oven and tasting the first bite, I instantly remember why we were making it so often.
Ironically 1- Dean doesn't even like banana bread, so there is no reason to leave out the eggs.
2- More excitingly his wonderful allergist at Mt. Sinai recently food challenged him to eat baked eggs and now we are supposed to add eggs cooked in baked goods to his diet!  YAY!!!!!!  This is absolutely amazing for him, as well as his parents;)  Not sure who is the most excited myself, Dean, Kenny or Madeline, as this is a long time coming.


Here is the vegan banana bread recipe, which we know you will enjoy.  Madeline and I might have to go back to the test kitchen and start testing out a few recipes that now include eggs ;)  Naturally,  I love to make modifications.  I used 1/4 whole wheat flour and 1 1/2cups all purpose white flour, added some ground flaxseeds, used olive oil and left out the walnuts for now, but will be adding them in when Dean's outgrows that allergy.

VEGAN BANANA BREAD (HEALTHY + EASY)

★★★★★

 

5 from 70 reviews

A tried and true, classic vegan banana bread! Perfectly moist and delicious, this healthy vegan banana bread recipe makes a terrific snack or great way to start the day.

• Author: Julie | The Simple Veganista
• Prep Time: 10 min
 
• Cook Time: 55 min
 
• Total Time: 1 hour 5 minutes
• Yield: 8 - 10 slices 1x
• Category: Quick Bread
• Method: bake
• Cuisine: American
• Diet: Vegan

SCALE

ingredients

• 1 3/4 cups (245 g) flour (spelt, whole wheat, unbleached all-purpose, or gluten free blend)
• 1/3 cup (75 g) organic pure cane sugar (or 1/2 finely chopped dates)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• pinch of mineral salt
• 1/3 cup (75 ml) neutral flavored oil (or coconut oil in liquid state, vegan butter at room temp or applesauce
• 1 teaspoon vanilla extract
• 4 small or 3 large overripe bananas (about 1 1/2 – 1 3/4 cups (338-410g)), mashed
• 1/4 cup (56 ml) almond milk, use only if needed

optional tasty add-ins:

• 1/2 – 2/3 cup chopped walnuts
• 1/4 –  1/2 cup chocolate chips (mini or regular)
• 1 teaspoon cinnamon

instructions

Preheat oven to 350 degrees F. Grease your loaf pan.

One bowl: In a medium sized mixing bowl, mash 3 – 4 bananas (about 1 1/2 cups to 1 3/4 cups works well), add oil/applesauce and vanilla extract, mix again. Add the flour, sugar, baking soda, baking powder and salt, and mix well, but don’t overmix, just enough until the flour is combined. Batter will be slightly thick and a few lumps is ok. If mixture seems too thick, add more milk, especially if using heavier flours such as whole wheat or whole spelt, you’re more inclined to need it).

Pour batter into a greased loaf pan. Bake for about 50 min – 1 hour. Ovens vary, mine usually takes 50 minutes. You can also do the toothpick test in the center of the loaf, if it comes out clean it should be ready. Remove from oven and let cool for 10 min before slicing.