Growing up I was the girl that didn't like actually eating bananas, I just loved the flavor of bananas. Like banana flavored laffy taffy's were the business!
My dad would make the BEST banana pudding and all I wanted to eat were the cookies and the pudding part, miss me with the bananas!
Let's make some banana bread guys, oh, and this recipe just so happens to be...VEGAN!
I'm still this way to some extent, not sure why, but maybe thats why I LOVE banana bread. Its like, bread that has a little hint of banana but mixed with the flavors of other spices and it has become hands down one of my favorite vegan treats to make.
Baking has been something I have loved doing since I was a kid. Literally sitting in the kitchen for hours watching my aunt who raised me bake cakes, and pies for the family and for our church every week played a huge part in my love for being in the kitchen and making people smile with my food.
I had no idea that any and everything I used to cook could be "vegan-ized" and dairy free and still taste JUST AS GOOD. My first experience with vegan baking was when I made vegan banana pancakes. They were amazing and it opened my eyes to a new world of experimenting with cooking.
Replacing eggs is one of the most challenging parts about vegan baking, I mean, come on, they do all the work. They help bind, leaven, and they give our baked goods structure.
I found out that 1/2 a banana mixed until smooth = 1 egg
Bananas are great as an egg replacer in baking, which is the reason many banana bread recipes don’t require eggs. They hold the air bubbles well, make things nice and moist, and impart a nice flavor. However, you don’t want everything tasting like banana, so use in things where you won't mind the taste.
So with that being said you can see why I love making vegan banana bread. This bread embodies everything the perfect loaf of banana bread should, it's: moist, sweet, slightly crispy on the outside but nice and soft inside.
- 1/4 cup unsweetened non dairy milk I use almond milk
- 1/2 tsp apple cider vinegar
- 1/2 cup vegan butter I use Earth Balance
- 1 cup brown sugar light or dark is fine
- 3 ripe bananas mashed together
- 1 tsp vanilla extract
- 1 1/2 cup organic all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp nutmeg
- 1/4 tsp Salt
Preheat oven to 350F.
Grease and Flour your 9" loaf pan. ( I use coconut oil to grease my pan)
In a small bowl, stir together vegan milk and vinegar. Set aside to let curdle for a few minutes
In a large bowl, mix brown sugar and butter until it is kind of a cream texture
Add in mashed bananas, vanilla, and milk mixture, then beat/mix together.
In a medium bowl, sift together flour, baking powder, baking soda, nutmeg, and salt.
Add the dry mixture to the wet mixture, and beat until all the flour is incorporated/mixed in
Pour into prepared pan and bake for 45 minutes, or until a toothpick inserted near the center of the loaf comes out mostly clean.
Use a butter knife to slide around the outer edge of the loaf to make sure nothing gets stuck to the pan.
Cool 5-10 minutes in loaf pan, then flip loaf out onto a wire rack and cool fully.