Vegan banana bread? Yes, you heard that right. I know that banana bread is such a “thing” right now, but this recipe goes way back beyond quarantine 🙂
Hope you’re hungry 🙂
I have been somewhat self- quarantined from the internet for the last few years. Life is definitely slower here and less technologically-focused as the States it seems. So, my phone and the urge to film/snap everything in sight disappeared. Before the COVID-19 outbreak and the mandatory quarantine I traveled almost weekly somewhere new, cooked and baked a plethora of dishes but didn’t film a thing.
Now with the mandatory quarantine I realized I could also use the extra time to create again. So yes, despite being in pajamas while making this Vegan Banana Bread, I created a very deliciously fashionable new post.
My husband became full-vegan in August 2019 and has continued his new diet until now. The only exception, he will eat seafood. No meat, no eggs, no refined sugar, no dairy, no animal products, but now with the exception of seafood. Is that pescatarian? Not sure. Regardless, since last August my kitchen has been in constant havoc learning to how to tell my Turkish/American cooking ego to take a hike. It was a rough start learning how to use to plant-based and dairy-free products in exchange of my otherwise “everyday essentials”.
Baking to me in general has been new, but the last year and a half I’ve been practicing by making one-to-three baked desserts and side dishes or main dishes a week. It’s a big challenge, but I truly love learning and bettering myself in skills I enjoy and use often. I pretty much live in the kitchen now…perhaps I should turn this fashion blog into a cooking and baking blog?
You can see my latest other recipe; Yellow Curry with Seasonal Vegetables & my Lemon Honey Sugar scrub (fine, you can’t really “eat” it but it’s tasty and gives you glowing skin)
Anyhow, enough babble. This Vegan Banana Bread is my favorite recipe. I found something online at first, but tweaked it a lot and added my twist to make it my own. It’s sweet, but not too sweet, and you can control how sweet you like you like it. On a scale of 1–10, I like a 5. This recipe is based on that, and you’ll see a range in grams for sugar. This means from x-y, x is what I used, and the y is the maximum.
Also, it’s not like a bread, it looks like a bread, feels like a bread but tastes like a cake as its so moist and fluffy. I really hope you love this recipe as much as I do.
VEGAN BANANA BREAD
- PREP TIME: 10 minutes
- COOK TIME: 30-50 minutes
- Serves about 10 or one hungry husband in two days.
- 3-4 Medium Overripe Bananas
- 50-110 grams of organic sugar or XUCKER Light (what I use, it’s not sugar but looks and tastes like sugar)
- 50-110 grams of organic brown sugar
- 119 grams of canola oil (or your preferred baking oil)
- 272 grams of all-purpose flour
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 cup chopped nuts (walnuts, pecans, chocolate chips, etc…)
- 1/4 cup grains (sunflower seeds, hemp seeds, etc…)
- -First, let’s pre-heat oven to 350F
- -Lightly oil a 9-inch loaf pan or mini loaf pan.
- -Place a strip of parchment paper along the center with a little remaining at the end on each side.
- –Peel the bananas and place them into a large mixing bowl. Mash them well or mix them with a mixer. I used a Thermomix…
- –Add the brown sugar, organic sugar, baking oil, and vanilla extract. Mix well.
- –Fold in the flour, baking soda, cinnamon, salt and any nuts/grains you choose to add. Batter will be thick.
- Pour the batter into loaf pan, smooth out top with the back of a spoon.
- Sprinkle the top with brown sugar (Optional)
- Bake for 25-45 minutes or until a toothpick comes out not perfectly clean but little residue then pull out.
- Let cool for 10 minutes.
- Slice, serve and enjoy!
Let me know if you will or have tried this vegan banana bread recipe 🙂