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A healthy Vegan Banana Bread that proves plant-based baking can be both delicious and simple. Each slice delivers perfectly moist, naturally sweet banana bread without eggs or dairy, creating a wholesome treat that everyone can enjoy.
This recipe has stood the test of time in my kitchen, proving that great banana bread doesn't need eggs or dairy. The key is using extra-ripe bananas, which provide both binding and natural sweetness, allowing for less added sugar.
Essential Ingredients
- Very Ripe Bananas: For binding
- Spelt Flour: Or whole wheat
- Organic Cane Sugar: Less than traditional
- Neutral Oil: Or applesauce
- Plant Milk: If needed
- Pure Vanilla Extract: For depth
- Baking Powder: For rise
- Baking Soda: For browning
- Sea Salt: Enhances flavors
STEP-BY-STEP PREPARATION
- 1. Initial Setup:
- Preheat oven to 350°F. Grease a standard loaf pan. Use the spoon and level method for measuring flour - never scoop directly with a measuring cup.
- 2. Banana Base:
- In a medium bowl, mash very ripe bananas until mostly smooth. Add oil (or applesauce) and vanilla extract, mixing well. Riper bananas mean naturally sweeter bread.
- 3. Dry Ingredients:
- Add flour, sugar, baking powder, baking soda, and salt directly to wet ingredients. Mix just until combined - overmixing can make bread dense.
- 4. Consistency Check:
- Batter should be slightly thick with some lumps. If too thick, especially with heavier flours, add plant milk one tablespoon at a time until proper consistency.
- 5. Baking Process:
- Pour into the prepared pan. Add any toppings if desired. Bake for 50-60 minutes until a tester comes clean and the top is golden brown.
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The beauty of vegan baking lies in letting ingredients work naturally. As my plant-based mentor taught me, "Let the bananas do the heavy lifting."
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Storage and Make-Ahead Success
Store bread covered at room temperature for 3-4 days to maintain moisture. For longer storage, freeze for up to 2 months in a freezer-safe container or bag. Let thaw in the refrigerator before serving. This bread actually gets better after a day as flavors develop.
Temperature and Serving Variations
Serve at room temperature, or warm slightly for a comforting treat. Spread with cashew sweet cream, almond butter, or triple berry chia jam for breakfast. For snacking, enjoy plain or toasted. Create a heartier breakfast by serving with fresh fruit and plant-based yogurt.
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Creative Adaptations
Transform this basic recipe by adding up to 1 teaspoon of cinnamon, folding in chocolate chips, or adding chopped nuts. Top with rolled oats, sunflower seeds, or sesame seeds before baking for extra texture and protein. While variations are welcome, the simple version lets the pure banana flavor shine through. Remember, with vegan baking, it's all about letting wholesome ingredients work their natural magic.
Frequently Asked Questions
- → Can I make this gluten-free?
- Yes, use a gluten-free flour blend instead of spelt flour.
- → How can I make this oil-free?
- Replace oil with equal amount of unsweetened applesauce.
- → Can I use different sweeteners?
- Yes, try finely chopped dates or other natural sweeteners.
- → Why is my batter too thick?
- Add almond milk as needed, especially with heavier flours.
- → How do I store this bread?
- Keep covered 3 days on counter, 1 week in fridge, or freeze up to 2 months.