Plant Based Banana Bread

No eggs, no oil, no dairy. At first blush it would appear that this banana bread won’t taste very good, but it is in fact yummy. I went searching for an egg-free recipe not because I’m vegan, but because I’m allergic to eggs. After several batches, I’ve come up with the version that gets eaten up fast around my house.

Ingredients

  • 2 Cups Whole Wheat Flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 to a whole teaspoon cinnamon
  • 1 tablespoon apple cider vinegar
  • 2/3 cup almond milk at room temperature
  • 1/2 cup sugar (coconut or cane)
  • 1/2 cup unsweetened applesauce
  • 3 very ripe bananas
  • 1 teaspoon vanilla extract
  • 1//2 chopped walnuts
  • 1/2 cup dark chocolate chips
  • You can also add 1/2 cup chopped dried figs (optional)

method

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Line a loaf pan with parchment paper or rub cooking spray into mini pans using a paper towel.
  3. Pour almond milk into a measuring cup and add the cider vinegar. Set aside.
  4. In a large bowl mix flour, baking soda, baking powder, salt and cinnamon.
  5. In a second bowl mash bananas and add to them applesauce, sugar, vanilla, and almond milk mixture. Stir to mix well.
  6. Add the wet ingredients to the bowl with the dry ingredients. Stir with a silicone spatula until just mixed and no more flour is visible. Don’t beat this up too much. 
  7. Fold in dried figs, nuts and chocolate if using.
  8. Pour batter into prepared pans.
  9. Bake for 30-40 minutes until toothpick inserted into the middle of the loaf or loaves comes out clean.
  10. Yields 1 standard loaf or 6 mini loaves

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