Vegan Banana Bread
This vegan oil-free banana bread is irresistibly good because it’s incredibly moist and naturally sweetened with ripe bananas, making it a healthier choice without sacrificing flavor. Packed with wholesome ingredients and free from refined oils, it offers a delicious, guilt-free treat that’s perfect for any time of the day.
Servings: 10 servings
Calories: 160kcal
Equipment
Ingredients
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teapoon allspice
- 1/4 teaspoon salt
- 2 ripe bananas approx 1 cup
- 1/2 cup applesauce
- 1/4 cup apple juice concentrate thawed & undiluted
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- 1/4 cup walnuts, chopped optional
Instructions
- Begin by preheating your oven to 350°F
- In a large bowl, begin adding the dry ingredients that include whole wheat flour, baking soda, baking powder, salt, and spices. Use a whisk to mix them together well.
- Peel 2 large overly-ripe bananas and use a potato masher or fork to mash them up in a separate medium-sized bowl. Add the other wet ingredients–applesauce, apple juice concentrate, maple syrup, vanilla–and mix well. I use a whisk to do this.
- Pour the well-blended wet ingredients into the larger bowl with the dry ingredients and add crushed walnuts if you are planning to use them.
- Combine all the ingredients well using a large spoon or whisk. This will be a thick batter. If it seems overly thick, you can add a splash of plant milk such as almond or soy milk to make sure there are no dry spots.
- Pour the batter into a baking dish. I line my glass baking dishes with parchment paper to prevent sticking and alleviate any need for using any oil.
- Place in the preheated oven and bake for approximately 30-35 minutes. Remember that oven temperatures vary.
- About 25 minutes into cooking, test for doneness. To do this, insert a toothpick into the center point. If the toothpick comes out clean, the cake is done, otherwise place back into the oven and test again in 5-10 minutes.
- Remove from oven when done, allow to cool, and serve warm.
Video
Notes
Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
Make muffins- Simply use a muffin pan instead of a loaf pan and reduce the cooking time to about 25 minutes. Remember to check around the 20-minute mark for doneness using the tips above.
Apple juice concentrate- To replace the concentrate, you can use apple juice undiluted. The bread won’t be quite as sweet, because apple juice concentrate is much sweeter, but it still will be good.
Storage- Keep cooked loaves in an airtight container in the refrigerator, and it lasts for up to a week. It freezes well in an airtight container for up to 4 months.
Nutrition
Serving: 1g | Calories: 160kcal | Carbohydrates: 33g | Protein: 4g | Fat: 3g | Fiber: 4g | Sugar: 11g