Vegan Banana Bread

I have been trying to eat less meat and dairy products, hence why I decided to try to make a vegan banana bread so ohne eggs.

Recipe adapted from https://ohsheglows.com/2016/10/07/vegan-banana-bread/

Yield: 1 (9x5-inch) loaf

Prep time: 10 Minutes

Cooking time: 50 Minutes

Ingredients:

For the wet ingredients:

  • 1 1/3 cups (320 g) mashed very ripe banana (about 4 medium or 3 large)

  • 2 tablespoons (15 g) ground flaxseed

  • 1/3 cup (80 mL) plant-based milk

  • 1/3 cup (80 mL) coconut oil, melted or vegetable oil

  • 2 tablespoons (30 mL) pure maple syrup

  • 2 teaspoons (10 mL) pure vanilla extract

For the dry ingredients:

  • 1/4 cup plus 2 tablespoons (60 g) coconut sugar (or regular granulated sugar)

  • 1/2 cup (50 g) rolled oats

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon fine sea salt

  • 1 1/2 cups (210 g) light/white spelt flour, whole-grain spelt flour or all purpose flour

  • Sliced banana, chopped walnuts, and/or chocolate chips, for topping (optional)

Directions:

  1. Preheat the oven to 350F/ 175C. Lightly spray a 9x5-inch loaf pan with oil and set aside.

  2. In a large bowl, mash the banana until almost smooth, and make sure you have 1 1/3 cups.

  3. Stir the wet ingredients (ground flax, milk, melted oil, maple syrup, and vanilla) into the banana until combined.

  4. Stir the dry ingredients (sugar, oats, baking soda, baking powder, salt, and flour) into the wet mixture, one by one, in the order listed. Stop stirring when there are no flour patches at the bottom of the bowl.

  5. Spoon the dough into the loaf pan and spread out evenly. Add your desired toppings and gently press them into the dough to adhere.

  6. Bake the loaf, uncovered, for 45 to 55 minutes (I bake for 47 to 48 minutes, but your time may vary), until lightly golden and firm on top. The top of the loaf should slowly spring back when touched.

  7. Place the loaf pan on a cooling rack for 30 minutes. Then, slide a knife around the loaf to loosen it and gently remove it from the pan, placing it directly onto the cooling rack until completely cooled (or to hasten the cooling process, transfer to the fridge for 45 minutes).

  8. Slice the loaf once cooled. I love to spread it with vegan butter or coconut oil. The loaf will keep in the fridge tightly wrapped for 3 to 4 days, or it can be frozen for 4 to 6 weeks.

It was just as good as i would normally make it. The biggest change is that instead of adding eggs, you add flaxseed. for me i ACTUALLY couldn’t really tell the difference, the bread came out moist but still kept together. I will definitely only be making this version in the future as the flaxseed SUBSTITUTE works very well and both normal eaters and vegans can eat this with no problem. i used regular all purpose flour as that was what i had around, i didn’t use the spelt flour which i heard makes it a bit lighter. Might try it next time, but all purpose flour and the rolled oat combination did just fine. i of course always like my banana bread with chocolate chips, these chocolate chips were not vegan so i guess it isn’t completely vegan but pretty close.

bakingJackie Wongbanana bread, vegan, flaxseedComment