Breads,  Desserts,  Featured

Banana Bread

When you live outside major cities there are only a handful of places you can get vegan pastries, if there are any at all. Yesterday we walked in Panera Bread for breakfast and I customized my order to suit my vegan needs: Mediterranean Veggie Sandwich without the feta cheese on a French baguette bread. It was wonderful but I made the mistake of peeking in the pastry display. It was incredible but couldn’t eat any of it. When we got home, my 6 year old and I made Banana Bread to compensate. It was fantastic.

This was my mother’s Banana Bread recipe – veganized. I brought this to our company potluck years ago (before becoming vegan) and people asked for the recipe. It was great then and it’s still wonderful without the eggs.

Vegan Banana Bread

Servings: 2 Loaves

Ingredients

  • 6 ripe bananas
  • 2/3 cup melted vegan butter (or apple sauce)
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 Egg Replacer (equivalent with water)
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 1/2 cup all purpose flour
  • 1 1/2 cup wheat flour
  • 1 cup crushed walnuts (recommended but optional)

Instructions

  • Preheat the oven to 350°F.
  • Peel and mash the bananas. Set aside.
  • In a stand mixer, mix the melted vegan butter (or apple sauce), sugar, brown sugar, baking soda, vanilla extract, almond extract, and the Egg Replacer mixture. 
  • Add the mashed bananas. Mix.
  • Add in the all purpose flour and the wheat flour one cup at a time. Mix till smooth. (Optional: add walnuts and mix with a silicone spatula)
  • Line two loaf pans with parchment paper. Pour half of the batter in each pan. Bake at 350°F for 50 minutes or until toothpick comes out clean.
  • Let cool for 10 minutes. Slice and enjoy.

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