Banana Bread

What to do with over-ripe bananas!

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. Recipe is from The Simple Veganista.

INGREDIENTS

  • 1 3/4 cups (210 g) spelt flour (or whole wheat, unbleached all-purpose, or gluten free blend)

  • 1/3 cup (75 g) organic pure cane sugar (or 1/2 cup finely chopped dates)

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • pinch of 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 vegan chocolate chips (mini or regular)

  • 1 teaspoon cinnamon

INSTRUCTIONS

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

  2. In a medium sized mixing bowl, mash 3-4 bananas (about 1 1/2 cups to 1 3/4 cups works well), add oil or applesauce and vanilla extract, mix again.

  3. Add the flour, sugar or dates, 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 milk, especially if using heavier flours such as whole wheat or whole spelt (you’re more inclined to need it).

  4. 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. Enjoy!

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