Banana bread is my favorite dessert bread, and I can confidently say that this recipe is THE BEST banana bread I’ve ever made (and I’ve made a lot of banana bread). I like the bread soft and a tad dense, but I never could get the consistency right. Finally, after trial and error, I’ve made a most perfect banana bread recipe that is also vegan!
My mother used to bake banana bread every few months. She would make several loaves because there were so many children in my family. I remember how flavorful the bread dough was as I sampled it from her giant mixing bowl. I use a trick she shared with me when I was younger, which makes the bread delightfully seasoned (trick is in my directions).
This bread is just divine a day or two after baking. I always put it into a sealed container or ziploc bag and store in the fridge to flavor up. It comes out perfectly dense once it’s been refrigerated over night. I used whole wheat flour, but all-purpose flour will work well too.
I also made a sweet peanut butter spread. Recipe below.
Banana Bread
1/3 c vegan butter
½ c. Nut Milk (almond, coconut, hemp, rice, or soy)
1 tsp Vinegar (I use apple cider vinegar)
½ c. organic White Sugar
¼ c. organic Brown Sugar
3 Very Ripe Bananas, Mashed
1 tsp Vanilla Extract
—
2 c. Whole Wheat Flour
1 ½ tsp Baking Soda
½ tsp Salt
Optional: ¾ c. Walnuts
If you want this bread extra sweet, add 1/2 c. Chocolate Chips!
If you want this bread extra sweet, add 1/2 c. Chocolate Chips!
Directions:
Preheat oven to 350º F. Total baking time: approximately 1 hr
1. In a large bowl, stir nut milk with vinegar. Add softened margarine, sugar, bananas, and vanilla. Mix well.
2. In a separate bowl, mix flour, baking soda, and salt. Add dry ingredients to wet ingredients and mix.
3. Pour batter into a lightly greased bread pan.
4. Bake for 30 mins on 350º F
*Here’s the secret:
5. Decrease temperature to 325º F and cover pan with foil to allow the bread to season. Bake for additional 20- 30 mins or until an inserted toothpick comes out clean.
5. Decrease temperature to 325º F and cover pan with foil to allow the bread to season. Bake for additional 20- 30 mins or until an inserted toothpick comes out clean.
Enjoy alone, or with a scrumptious topping: vegan butter, almond butter, jam, or my yummy sweet peanut butter spread!
Sweet Peanut Butter Spread:
3 Tbsp Peanut Butter
3 Tbsp Coconut Oil, liquid state (If solid, place sealed jar into warm water until it becomes liquid)
1 Tbsp Maple Syrup
1/8 tsp Cinnamon
3 Tbsp Coconut Oil, liquid state (If solid, place sealed jar into warm water until it becomes liquid)
1 Tbsp Maple Syrup
1/8 tsp Cinnamon
Directions
In a small bowl, combine ingredients until smooth and creamy.
My favorite way to enjoy banana bread is straight out of the fridge the day after I’ve baked it.
Mmm, dense, delicious, delectable, dahhh!
Mmm, dense, delicious, delectable, dahhh!
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