The BEST Vegan Banana Bread

February 5, 2009

As you all well know, sometimes it takes me a little while to post the latest recipes of things I’ve baked or created, or I just don’t get around to posting anything at all. WELL! This is an exception. I baked this yesterday! Fast turnaround, I know. It’s because I seriously cannot get over how tasty this banana bread is and want to share it with the whole wide world (err, web). If you’re not a believer of vegan, this will surely make you one, I swear. At first I had my doubts about this recipe. “Lower Fat Banana Bread” with only 10 ingredients and barely any oil involved? Just the basics of what you need in any banana bread recipe, except this calls for one magical ingredient: APPLESAUCE! Applesauce is an amazing ingredient to substitute for oil. It gives such a great flavor and texture and no one will even know. Typically in the past I’ve turned to this recipe whenever I want to use ripe bananas (both recipes were created by the same person). Don’t get me wrong, that one is great too. But this… this outbeats anything. It’s almost like a borderline gingerbread, due to the dark, deep rich flavor of molasses. And I took a chance and replaced the regular sugar with sucanat and I think that made a major difference. I’m just now beginning to explore the bigger world of natural sugars and it’s really exciting. And for my birthday, one of the great gifts I just received is Heidi Swanson’s “Super Natural Cooking” (thank you Colleen!) which focuses on using “alternative” unrefined sugars and oils and which ones are better for you and the planet. Next time I’ll put a twist on it when I’m feeling more adventurous–peanut butter or chocolate chips, walnuts, pecans, or do a pistachio/cardamom type thing. Ok, so enough said. Bottom line: MAKE THIS BANANA BREAD.

Lower-Fat Banana Bread from Veganomicon
Makes one loaf
2 large or 3 small very ripe bananas
1/4 cup applesauce (I used cinnamon spiced)
1/4 cup canola oil
1/2 cup sucanat sugar
2 tablespoons molasses
1 cup all-purpose flour
1 cup white whole wheat flour
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
Preheat the oven to 350 degrees F. Lightly grease a 9 x 5-inch loaf pan.
In a large mixing bowl, mash the bananas really well. Add the sugar, applesauce, oil, and molasses, and whisk briskly to incorporate.
Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined. If you’re using chocolate chips or nuts, fold them in here.
Transfer the batter to the prepared pan and bake for 45 to 50 minutes (it took 50 for me). The top should be lightly browned and a knife inserted through the center should come out clean.
Remove from the oven and let cool!
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37 thoughts on “The BEST Vegan Banana Bread

  1. jd

    This looks wonderful!I’ve had that V-Con recipe bookmarked for weeks now, but I haven’t tried it yet… Thanks to this post, I’m gonna start baking asap!PS Great pics :)

    Reply
  2. Laura

    aw, i was getting ready to make this and opened my apple sauce jar.. and it did not smell nor look very apple sauce-y…another time though.

    Reply
  3. Anonymous

    I just Made it, I split it up into three smaller pans and they're cooling now! I tried some and it was yummy!I didn't have sucanat sugar so I added 1/4 c maple syrup, about 2TBsp Molasses and about 2Tbsp honey(didn't have applesauce so I had to steam/boil and apple and mash it up)I also added Walnutssince they were smaller I cooked them for about 30 min at about 350Oh, also, I only had whole wheat flour so I used 2Cups of that and it turend out fine!Needless to say this was a wonderful adventure and I'm so glad you shared your recipe with us =)

    Reply
  4. Ashlee

    Thank you so much for this recipe. I made it recently and it was FAB! My non-vegan friends, who were originally hesitant to try (GASP!) a recipe without butter, were asking for the recipe.

    Reply
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  6. Anonymous

    This was a great recipe and easy to adjust to what is in your panty.I used all purpose flour and spelt flour. Also, I added a tiny dash of cocnut extract. It turned out beautifully. Thanks

    Reply
  7. Carine

    I tried making this for my brother and his vegan girlfriend. Such a great-tasting and simple alternative to a more traditional version; Thanks for sharing!

    Reply
  8. Anonymous

    Hi I just tried making this except I didnt have a few of the ingredients.Instead of canola oil I used coconut oil, instead of sucanat sugar and molasses I used brown sugar and agave, 2 cups of whole wheat flour instead of 1 and 1.Molasses and sucanat sugar (I've never tried) must be very sweet because my banana bread was not a sweet as I usually like it. Thank for the recipe, I'll definitely have to try making this using all the ingredients you used!! :)

    Reply
  9. Anonymous

    Wow, just wow. Moist, delicious, beautiful. Even my father "if-it's-vegan-it's-disgusting" liked it. I made some changes: I didn't have either sucanat or molasses so I used brown sugar and maple syrup instead. I added more applesauce since I had 1 tablespoon left. This is my official banana bread recipe now. Thanks!-Kloe

    Reply
  10. Anonymous

    I tried this recipe with mashed old kiwis instead of applesauce because it turned out my applesauce jar was full of a scary, smelly green and white goo… It turned out delicious (and I got to use over-ripe kiwis that would have certainly been thrown away). I put thawed frozen strawberries in the batter and the occasional bit of melted strawberry is fabulous. I loved this banana bread when I did it the original way the first time, but I will definitely try using different fruits puree again. Banana-mango bread, anyone?-Kloe

    Reply
  11. Mandi

    I just baked these, they're cooling now. They look and smell wonderful! I made a couple of small changes; I follow a sugar-free diet so I used natural xylitol instead of sugar. I also used half spelt and half kamut for the flour for a more healthful profile. Can't wait to try them!

    Reply
  12. Wendy

    This was great! I used half whole wheat flour and half pastry flour. I doubled the recipe to make two loaves, but only used the sugar for one loaf…didn't miss the sugar at all. It is a lovely moist and molassesey bread! Thanks!

    Reply
  13. bubbletoes

    This was the best banana bread i have ever made/had! THANK YOU SO MUCH!!! Your awesome!! I froze half to give to my b/f and he took it home with him and ate the whole thing before he even got home. I think he loved it too!! ;)

    Reply
  14. Anonymous

    Yum! I added some unsweetened coconut and used maple syrup instead. For the person who said the bread turned out like glue … there is a mistake in the recipe, which I caught as I bake alot: Use 1 cup of white flour AND 1 cup of whole wheat flour, NOT "1 cup white whole wheat flour".

    Reply
  15. Tress

    This was absolutely fantastic & my 3 year old son LOVED it! I used a little less sugar & added some agave nectar… All I can say is I will definitely be making this again soon.

    Reply
  16. Shawna

    I LOVE LOVE LOVE this bread! I added walnuts and chocolate pieces and it's a HIT! I am new to cooking and being a vegan and found this recipe easy to follow and YUMMY…can't beat that! Thanks again and will look forward to many more recipes:)

    Reply
  17. Anonymous

    I've made this bread many times. LOVE IT! Several times I have had to replace ingredients to ones that I have in the cupboard and it always turns out great. EG: Use 2 cups whole wheat flour instead of 1 all purpose 1 WWDidn't have sugar so I added honey and vanilla essence. Cant go wrong with this wonderful recipe :)

    Reply
  18. Alexia

    Thanks for posting a recipe w/no vegan margarine or vegan egg substitutes. Hate it when those are included as I'm looking for more "whole food" versions. Don't want to have to buy processed foods to make something vegan. Going to try to bake these as muffins! Thanks for the recipe.

    Reply
  19. Anonymous

    You should definitely change the title to 'the best banana bread, ever'. I've made many loaves, but not one compares to this. I used ww pastry flour, cut the sugar by half, added some cardamom and a dash of ground Ginger. Wonderful!

    Reply
  20. Unknown

    Wow, no joke…this is truly one of the best banana breads I have ever tasted (excluding the choco-chip banana bread at my local cafe). Not dense or disapointing as I find some vegan stuff tends to be. I used melted Earth Balance stick instead of canola (i ran out) and chose stick as the kind in the tub can mess up recipes because of the higher moisture content. I too added a raw sugar and also added a splash of vanilla replacing some of the liquid in my homemade apple sauce and added a very generous handful of shredded coconut for jazz. Fantastic, I think I've found a go-to recipe. Isa's Banana Bread o the PPK website was well liked on the second day of being baked and has no oil, but this one is tops for me! Thanks, Kylie!

    Reply
  21. Anonymous

    Just popped it in the oven…very very dry & thick? Concerned that it's not going to cook evenly as it's pretty lumpy. – stay tuned … Baugh? Yeah… Pretty dense and not very sweet and pretty disappointing. Did a double batch … But didnt Think it would effect the outcome? Did the some fructos sugar and maple syrup. And 4 cups flour? Well glad you'll liked it :( guess I'll give this Bread away. Sorry to be the party pooper.

    Reply
  22. Yvonne Lee

    I made a double batch and made some substitutions:used raw sugar (75% of the sucanat amount)Added walnutsUsed Spelt and White Flour (as that is what I had at home)Used Macadamia nut oil (rather than canola)I also baked this in my turbo oven rather than using the full oven. Around 50 mins was right.It was so good my husband told me he didn't realise it was vegan.My vegan friend loved it!Very easy and very tasty! Maybe come the staple Banana Bread recipe I will now be using :)

    Reply
  23. alyssa

    if i want to make this gluten free, could i sub 2 cups gluten free all purpose flour instead of the whole wheat/all purpose?

    Reply

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