Here comes the vegan banana bread recipe, I found this one here and I have to say that hand's down this is the best banana bread ever. It was moist, yummy and the sweetness was just right. I'm waiting for a chance to bake this bread again.
Banana is one ingredient that I end up using a lot while baking. I have baked cookies, cupcakes, muffin recipes using bananas, but a simple no egg banana bread recipe was missing here. I do have a zucchini chocolate chip banana bread recipe, but for a while I have wanted to try just a plain banana bread and accidentally stumbled upon this vegan banana bread recipe. Oh boy! I'm very glad that I found this recipe, because this is the best banana bread recipe you will ever bake vegan or otherwise.
I would not call this a healthy vegan banana bread recipe. For that you may want to substitute at least half of all-purpose flour with whole wheat flour, either use some unsweetened applesauce or some more mashed bananas for a part of the vegan butter substitute and voila you have got a healthier version of this simple vegan banana bread recipe.
Lately I have been reading a lot about healthy food and lifestyle and I'm shocked to know that a lot of things which we are thinking is "good for you" is actually not. It all started when I read this blogpost about oils and fats. Jai and Bee have done an extensive research on the topic and have laid it down precisely, which makes it very easy for us to understand. After a lot of blog hopping I landed here which talks about Alkaline Diet, which is what our chiropractor has been talking too and it all makes sense. I understand that I have a long way to go but I'm glad that I have found this path and am trying to take baby steps in the right direction.
I'm pretty sure that the information I have collected so far is going to affect my baking. To clarify more on this: I understand that any refined oil which you find in the grocery aisle in plastic containers is not good for you because the oil goes through a lot of harmful chemical processing before it reaches the store. You can read more about this in detail in Jai and Bee's blog. Here I thought I was doing a smart thing by avoiding butter and using vegetable/canola oil but the fact is butter is better than these heavily processed oils. If at all we choose to use refined oils, it should be through a chemical free/heat free process, which leaves us no option other than buying organic oil which is quite expensive.
Looking back I really feel very bad for having mentioned recipes using canola/vegetable oils as healthy recipes. I'm processing all this information in my head trying to cut back on the unhealthy stuff. Now the debate I'm having with myself is whether I should throw or not throw away the vegetable oil spread, oils I already have, which will last for another month or so. I'm so confused. I have already bought extra virgin olive oil and coconut oil. These days I'm using a lot of sesame oil too. The cooking area is covered but the baking is not. I wonder if extra virgin coconut oil will give a coconutty flavor to the baked goods. I wrote this to Jai & Bee and they say that organic refined coconut oil does not lend its flavor. I have to try this. I also read that avocado oil is good but again its very expensive. Or else I have to bake fat free and I'm not sure how well it will go. So any other option is highly appreciated.
Vegan Banana Bread Recipe
- 2 cups All Purpose Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/4 teaspoon Allspice, ground
- 1/2 cup Margarine, at room temperature (I used Becel Vegan Spread)
- 1/2 cup Brown Sugar
- 1/2 cup White Sugar
- 3 Bananas, medium sized, mashed well
- 1/4 cup Non Dairy Milk (I used Almond)
- 1 teaspoon Apple Cider Vinegar
- 1 teaspoon Vanilla Extract
- 1/2 cup Walnuts, chopped
- Combine together the non dairy milk and apple cider vinegar; set aside.
- Preaheat the oven at 350F/180C for 15 minutes. Line an 8x4 inch loaf pan with parchment paper and lightly grease it with non stick cooking spray.
- In a large combine together the flour, baking soda, salt and spice.
- In another bowl, cream together the margarine and sugars. Then add the bananas, vanilla and milk-vinegar mixture.
- Add the wet ingredients to the flour mixture. Mix in the nuts and stir until just combined.
- Pour the batter in the prepared loaf pan and bake for about 60-70 minutes or until a toothpick inserted in the center of the bread comes out clean. Mine was done shortly after 60 minutes.
- Remove the pan from the oven and place it on a cooling rack for about 15 minutes. Then transfer the bread from the pan to the rack and let it cool completely before slicing (preferably overnight).