Hey there, fellow bakers! If you know me, you know I’m always up for a fun challenge in the kitchen. Lately, I’ve been dipping my toe into the world of vegan baking, and let me tell you – it’s been quite interesting. Today, I want to share my latest escapade – making the most delicious Vegan Banana Bread. I must say as I toot my own horn, it is a dessert for vegans and non-vegans alike.
Now, before you raise an eyebrow and think, “Oh, another vegan post,” let me assure you – this isn’t an attempt to influence dietary preferences. It’s about pushing the boundaries of my baking skills, embracing new ingredients, and discovering that vegan treats can be just as scrumptious as their traditional counterparts. I started with my grandmother’s banana bread recipe and worked my way through several iterations over half a year to get to this result.
My Vegan Banana Bread Journey
As I embarked on this vegan banana bread quest, I knew I’d face some challenges. No eggs? No butter? How on earth would this turn into the type of banana bread everyone imagines as being the best? But let me tell you, my friends, with a dash of determination and a sprinkle of creativity, I learned some invaluable troubleshooting tips along the way.
- The Egg Dilemma: Eggs play a vital role in conventional baking, providing structure and moisture. In the vegan realm, though, we bid adieu to our trusty eggs. Fear not, for ripe bananas to the rescue! Their natural stickiness and binding properties are perfect replacements. Mash ’em up and watch the magic happen.
- Butter, Begone: Now, butter – my love, my favorite ingredient! But in the vegan domain, we opt for healthier alternatives. The unsung hero? Coconut oil! Its richness and subtle coconut flavor lend a wonderful touch to our vegan banana bread.
- Rising to the Occasion: Achieving that perfect rise can be a bit trickier without the help of animal-based ingredients. Enter baking powder and baking soda, our trusty leavening agents. Make sure they’re fresh and active, and your bread will rise to the occasion. Anything open for longer than six months or beyond expiration–toss it.
- The Sweet Symphony: Typical conventional white sugars may be processed using bone char, an animal byproduct. This is where you need to be a little discerning when selecting ingredients. Opt for granulated sugars that are labeled vegan. Either infuse our vegan banana bread with natural sweetness and a subtle caramel undertone.
- Flour Power: Similar to granulated sugars, animal byproducts may be used in flour processing. Keep an eye out for the types that are labeled vegan.
- Milk Magic: To create moist and tender bread, we swap regular milk for a vegan-friendly option like almond milk or soy milk. The texture of the finished product will know almost no difference.
Some Final Thoughts on Vegan Banana Bread
I’ve realized that vegan baking is more than a lifestyle choice or a trendy niche; it’s a playground for baking innovation. It challenges me to think outside the lines and explore a world of flavors and textures I never considered.
I encourage you to embark on your vegan baking journey. Embrace the quirks, celebrate the successes, and learn from the hiccups. Whether a seasoned pro or a novice, trying vegan recipes will no doubt expand your culinary repertoire.
The best part? Sharing your creations with friends and family. Trust me, their taste buds won’t discriminate when you drop a chunky slice of banana bread down in front of them, especially one slathered with salty oat milk butter.
Oh and one more thing, do not freeze or use frozen bananas to make this recipe. Use the just-about-to-go-bad ones that have been sitting at room temperature. Trust me and my many iterations when I say this. For more tips such as calibrating your oven temperature or measuring ingredients to ensure the best chance at success, visit my FAQ section.
Vegan Banana Bread
Equipment
- Mixing Bowls
- Measuring Cups/Spoons
- Masher
- Whisk
- Rubber Spatula
- 8"x4" Loaf Pan can also use 9"x5"
- Food Processor, Blender, or Mortar & Pestle to grind flaxseeds
- Digital Scale optional
Ingredients
Ingredient Prep
- ½ Tbsp Flaxseeds 5g
- 2 Tbsp Cold Water 30g
- â…“ Cup Unsweetened Almond Milk 83g
- 1 Tsp White Vinegar 5g
For the Bread
- 2 Cups All-Purpose Flour 240g
- 2 Tsp Baking Powder 8g
- ½ Tsp Baking Soda 2g
- Âľ Tsp Fine Sea Salt or Table Salt 5g
- 3 Medium Ripe Bananas Don't use frozen or thawed bananas - 350g
- ½ Cup Coconut Oil melted - 120g
- ½ Cup Lt. Brown Sugar 100g
- ÂĽ Cup Granulated Sugar 50g
- 1 Tsp Pure Vanilla Extract 4g
- ÂĽ Tsp Ground Cinnamon 0.5g
- ½ Cup Chopped Walnuts (or Pecans) optional - 58g
Instructions
- Preheat your oven to 375°F / 191°C. Lightly grease an 8"x4" loaf pan with baking or cooking spray. A 9"x5" loaf pan can be used but will not rise as tall.
Ingredient Prep
- Grind the flaxseeds using a blender, food processor, or mortar & pestle. Pour into a small dish and add 2 Tbsp of cold water. Stir and let sit.
- Add almond milk and vinegar to a liquid measuring cup. Stir and let sit.
For the Bread
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Mash bananas in a large mixing bowl until small chunks remain. Add in the melted coconut oil, and stir to combine well. Stir in the sugars, vanilla extract, flaxseed mixture, and cinnamon. Stir in the almond milk/vinegar mixture until all ingredients are thoroughly combined.
- Fold half of the flour mixture into the banana mix until mostly combined and a few streaks of flour remaining. Fold in the remaining flour along with the walnuts (if using) until just combined.
- Pour the batter into the prepared loaf pan, and top with additional walnuts--if using. Bake on the center rack of your oven for 50-60 minutes until the center is set and springs back when lightly touched. A digital thermometer inserted into the center should read 190°F / 88°C. Let the loaf cool completely before removing it from the pan and serving.
