One of the most exciting things for me when discovering vegetarian and vegan cooking, was the realization that you CAN bake delicious goodies without dairy, butter, or eggs. I felt so satisfied when serving vegan cupcakes, cookies or cakes to friends and family and they were always shocked to hear that they were vegan. Score!
I guess this stems from being subjected (as many as you probably have) to some awful vegan baked goods and the misconception that vegan baking must be more difficult. Finding the right techniques, substitutes and textures is key. For example, bananas or apple sauce to replace eggs.
This banana bread will taste different, yes, but it is absolutely delicious, moist, and much healthier than a traditional loaf.
Here it is:
Moist + Delicious Vegan Banana Bread Recipe
Makes 1 loaf
- 2 1/4 cups organic white spelt flour (you can also use whole grain spelt)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup organic raw sugar
- 3 very ripe bananas
- 1 cup unsweetened apple sauce
- 1/2 cup almond milk or non-dairy milk of your choice
- 3 tablespoons sunflower oil
- 1 teaspoon pure vanilla extract
- 1/2 cup non-dairy chocolate chips (I always use these!)
- First off, you don’t need a mixer for this one! You can use one if you have no issues with having to clean the sucker afterwards.
- Preheat oven to 350°F.
- In a large mixing bowl, mix all your dry ingredients: flour, baking powder, baking soda, salt, and sugar.
- In a seperate bowl, mash your bananas using the back of a fork. Add the rest of the wet ingredients: apple sauce, almond milk, oil, and vanilla extract. Stir to combine.
- Slowly add the dry ingredients into the wet, folding into the wet mixture. Once combined, fold in the chocolate chips.
- Lightly grease (using vegan butter or margarine) an 8″ loaf pan, and pour your ingredients into the pan.
- Place in the preheated oven, and bake for 70-80 minutes, depending on your oven.
- Remove and let cool for at least 10 minutes before serving.