I love to cook, but for some reason, I just never really got into baking. When I do happen to use my oven (other than for broiling), I think it’s safe to say that 90% of the time I’m making banana bread.
This recipe is pretty much identical to one I posted about a year and a half ago (find it right here). Since then, my eating habits have changed quite a bit so I decided to modify the recipe a little bit and I have to say that I was not disappointed. I think that his vegan version might be even better than the original one.
The main difference between these two recipes is that I substituted eggs with applesauce. Usually, when substituting eggs with applesauce in baking, you should use about 1/4 cup of applesauce for each egg that the recipe calls for. Even though in my original recipe I used 4 eggs, 3/4 cup of applesauce worked a lot better than a whole cup. When using a whole cup the bread came out a bit too moist and took longer to bake. With only 3/4 cup of applesauce, the bread was still incredibly moist and very tasty.
Vegan Banana Bread
4 ripe bananas
3/4 cup natural applesauce
1.5 cup almond meal
a handful of chopped walnuts
1/4 cup coconut oil
1 tsp vanilla extract
pinch of salt
1/2 tsp cinnamon
1/2 tsp nutmeg
3/4 tsp baking powder
1/2 cup raw cane sugar
1. Preheat the oven to 350°F (175°C).
2. Use an immersion blender or a fork to smash the bananas in a large bowl.
3. Add all the ingredients to the bananas and mix well until the batter is smooth.
4. Grease the loaf pan lightly (I used coconut oil for that) and pour in the batter (I use this glass loaf pan). Totally optionally, you can also top the bread off with some walnuts and a little raw cane sugar.
5. Bake for about one hour or until the bread is ready (it’ll turn slightly brown and crispy, you can also insert a toothpick in it, to make sure that it’s done).
6. Remove the bread from the oven and let it cool off for about 20-30 minutes. Make sure that the bread is cool before slicing, as it will be very delicate while warm and can fall apart easily.
If you’ve never made banana bread before, I really hope that you’ll try this recipe. It’s really simple and every single time I make this bread it disappears in minutes- it’s just that good. I always have mine with a cold glass of almond or cashew milk.