I gave my mom’s banana bread recipe an update and made it healthier, but still just as wonderful as it always is. This one is refined sugar-free and made with cholesterol-free vegan butter, yet it still has a tender crumb and delicious flavor that you’d expect from a great banana bread. This one is a keeper.
As I sit here sipping on my second cup of coffee and eating a slice of this perfect banana quick bread, I’m also dreaming of the Teriyaki Quinoa Bowl that I had at True Food Kitchen last night.
You guys, that bowl was amazing, and I’m going to try and duplicate it at home so I can share it with you. And, because I really want to eat one every week.
The Breakfast King had the Korean Noodle Bowl, and he loved it. However, it must have been hella garlicky because I woke up to the not so lovely aroma of garlic in the middle of the night, and then couldn’t fall back to sleep…….
Not his fault, but wow!
Let’s just say that I’m so happy to have leftover vegan banana bread to go with my too much coffee this morning. I need it.
So this easy and fabulous bread, it’s a remake of my mama’s bread.
She made it all of the time when I was a kid, and I loved it so much. There wasn’t anything better than being welcomed home by the sweet aroma of bananas baking after a long day at school.
A thick slice of warm and sticky bread and a cold glass of milk (almond today) made me feel so loved and secure.
Isn’t it funny how food can create such strong emotions?
As the smell of this lovely creation filled my kitchen, it transported me back to a simpler time, not only of my childhood, but that of my own children. I loved to bake them homemade treats when they were small, especially after school.
I suppose I wanted them to be able to have the same memories that I had, so that they could hopefully pass the tradition of cooking from scratch down to their children.
HOW TO MAKE HOMEMADE VEGAN BANANA BREAD
If you want to start a tradition in your home, or if you just want to make an epic loaf of refined sugar-free banana bread, this is how you do it.
First – Whisk the flour, baking powder, baking soda, cinnamon, and sea salt together in a medium bowl.
Second – Cream the butter (make sure it’s room temperature) in your mixer until it’s smooth and creamy. Add the coconut sugar, maple syrup, egg replacer (we use Bob’s Red Mill), vanilla, lemon juice, almond milk, and the bananas and beat until combined.
The maple syrup will separate the butter, it won’t look creamy. Don’t worry, it’s fine.
Third – Stir the flour mixture into the butter mixture until just combined. Don’t over work it or it won’t turn out tender. You want the bread to be dense, but not like a brick.
Fourth – Line your bread pan with parchment paper or lightly grease it, then spoon the batter into the pan and spread it evenly into the corners. Bake for an hour, or until a long wooden toothpick comes out clean when inserted in the center.
If you can whisk, beat and stir, you can make an awesome homemade vegan banana bread. It’s really not hard.
I used coconut sugar and maple syrup to sweeten this bread. The coconut sugar will make the batter darker than typical banana bread. If you want a lighter bread, feel free to use cane sugar.
I used Earth Balance Soy Free Buttery Sticks. It’s cholesterol-free and worked great in this recipe.
Coming next week, a GLUTEN-FREE version!!! I’m still tweaking the recipe, but it’s really close.
Make this and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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This classic vegan banana bread is refined sugar-free and made with zero cholesterol vegan butter. A healthier way to make a delicious banana quick bread.
- 3 cups all-purpose flour
- 1 tbsp aluminum-free baking powder
- 1 tsp baking soda
- ¼ tsp finely ground sea salt
- 12 tbsp vegan butter room temperature
- 1 cup coconut sugar
- ¼ cup pure maple syrup
- ¼ cup almond milk
- 3 very ripe bananas they should be full of brown spots and soft
- 1 tbsp lemon juice
- 1 tbsp egg replacer plus 2 tbsp water mixed well
- 1 tbsp pure vanilla extract
Preheat the oven to 350°F (176°C) and line a 9 x 5 x 3 inch loaf pan (23 x 13 x 7cm)
In a medium bowl, whisk the flour, baking powder, baking soda and salt until well combined.
In a large mixing bowl, cream the butter. Add the coconut sugar, maple syrup, almond milk, bananas, lemon juice, egg replacer and vanilla and beat until combined. The butter will separate because of the liquid, this is normal.
Stir the dry ingredients into the wet until just combined. Don’t over do it or the bread will be tough.
Spoon the dough into the pan and smooth it out into the corners. Bake for an hour, or until a long wooden toothpick comes out clean when inserted into the center of the bread. Cool for 10 minutes then remove the bread from the pan and let cool on a wire rack.
The Nutrition Facts are an estimate only. You can freeze the bread for up to 3 months.