Warm banana bread is a fragrant and comforting way to start the day. However, if it's made with milk, eggs, white flour, and sugar, it's really not much different than an indulgent birthday cake. This vegan banana bread recipe makes the bread worthy of its breakfast-side reputation. What pops out of the oven is a warm, soft, and filling bread that has an aroma of banana, vanilla, and dried apricots, sans the guilt. You won't even be able to tell it's vegan. Enjoy!
Vegan Banana Bread Recipe
Makes 1 medium loaf
- 1 1/2 cups whole-wheat flour (or spelt or buckwheat flour)
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/2 cup almond, rice, or soy milk
- 1/4 cup safflower oil
- 1/2 teaspoon vanilla extract
- 3 very ripe medium bananas (they should have brown spots), mashed
- 1/4 cup dried fruit, chopped
Preheat the oven to 375 degrees Fahrenhenti.
For this recipe, the bananas should look as if they've gone bad, but when you peel them they should not be brown on the inside. At this stage, the bananas' sugars have matured and they make for a sweeter, tastier, and softer bread.
In a medium bowl, mix together the dry ingredients.
Mash the banana in a large bowl and add the remainder of the wet ingredients.
Fold the dry ingredients into the wet ingredients until smooth. Fold in the chopped dried fruit. I used apricots in my version. The batter should be thick but not difficult to mix. Add more vegan milk by the 1/4 cup if it is too thick or more whole-wheat flour by the tablespoon if it is too thin.
Pour the mixture into a bread pan greased with safflower oil and pop into the oven for 20-25 minutes, or until the top has browned and a toothpick comes out of the center clean.
Slice and serve!
Photo Credit: GlowKitchen