Wholesome and seductive all at once, this moist vegan banana bread is wonderful with tea or as a sweet yet healthy part of breakfast or lunch. Adapted from Vegan Express.
Makes 1 loaf
- 2 cups whole wheat pastry flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ⅓ cup natural granulated sugar
- Pinch of nutmeg
- 2 tablespoons dry unsweetened cocoa, optional
- 2 medium ripe bananas, well mashed
- ½ cup applesauce or apple butter
- 2 tablespoons safflower oil
- ⅓ cup plain or vanilla nondairy milk, or as needed
- ½ cup finely chopped dried apricots or raisins
- ⅓ cup finely chopped walnuts, optional
- Preheat the oven to 350°F.
- Combine the first 5 (dry) ingredients, plus the cocoa powder if using, in a mixing bowl and stir together.
- Make a well in the center of the flour mixture and pour in the bananas, applesauce, oil, and enough nondairy milk to make a smooth, stiff batter. Stir until thoroughly mixed, then stir in the dried fruit and optional walnuts.
- Pour the batter into a lightly oiled 9-by 5-by 3-inch loaf pan (or, you can use a 9- by 9-inch shallow pan, or 3 mini-loaf pans). Bake for 40 to 45 minutes in the loaf pan, or 30 to 40 minutes in the shallow pan or mini-loaf pans) or until the top is firm and a knife inserted into the center tests clean.
- When cool enough to handle, carefully remove the bread from the pan, place it on a rack or platter, and allow it to cool until just warm before slicing.
Per serving: 145 calories; 3g fat; 4g protein; 30g carbs; 3g fiber; 0mg sodium
- Here are more Vegan Quick Breads and Scones.
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Sharon Zwolinkiewicz says
I just made this bread and it came out perfect! I used einkorn flour and soy nog instead of regular soy milk and the result was delicious. Einkorn is a very light flour so I had to increase my bake time to 50 minutes but it still produced a moist, flavorful bread. Excellent recipe!
So glad you enjoyed it, Sharon!
Hi ! I have just made this bread and it's delicious ! The only problem is that it didn't rise at all. I used 2 more tsp of baking powder as I didn't have any baking soda. Is this why ? Or do you think there is another reason to that ?
Hi Houda, this bread doesn't rise too much, though it should, at least a bit. The baking soda does interact with the fruity elements, so that's likely the cause. Hope it's otherwise edible!
Thank for your answer, Nava (and excuse me for the really late reply). It was very tasty indeed, my family and I loved it ! I must try it again with baking soda this time. Thanks again ! 🙂
Great tasting, and quick to make. I made it a few times in the past month. I've added blueberries and a dash of vanilla to personalize it a bit. My friends are amazed that it does not contain butter or eggs!
Ca MtnGirl says
This didn't rise and my husband said it tasted like chalk. Trash can bound 🙁
Hello — sorry this didn't work for you. Many readers have loved this. Any idea what might have gone wrong, so either we can tweak the recipe or advise you?