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.
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
- Preheat the oven to 350°F (175°C).
- Use an immersion blender or a fork to mash the bananas in a large bowl.
- Add all the ingredients to the bananas and mix well until the batter is smooth.
- Grease the loaf pan lightly (I used coconut oil for that) and pour in the batter (I use a glass loaf pan). Totally optionally, you can also top the bread off with some walnuts and a little raw cane sugar.
- 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).
- 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.