Loaded Banana Breadvegan Style Recipes
THE BEST VEGAN BANANA BREAD YOU'LL EVER EAT
The best vegan banana bread you'll ever eat is moist, flavorful and tastes like the nostalgic, traditional banana bread you know and love. This easy vegan banana bread recipe uses simple ingredients and makes an incredible brunch treat or snack. Options to add chocolate chips and nuts to make it extra special!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Breakfast Dairy Free Snack Vegan
Time 1h
Number Of Ingredients 14
Steps:
- Preheat your oven to 350 degrees F. Line a 8 1/2 x 4 1/2 inch pan with parchment paper and grease the inside of the pan to prevent sticking. If you use a larger loaf pan, such as a 9x5, please know your bread will be much thinner and will take less time to cook.
- In a large bowl mix together the mashed banana, brown sugar, coconut oil, vanilla extract and milk to a bowl until well combined.
- In a large bowl, whisk together the dry ingredients: flour, baking soda, cinnamon and salt. Add dry ingredients to wet ingredients and mix until just combined. Do not overmix; it's totally fine if there are some lumps of banana, etc. Feel free to fold in ½ cup chopped walnuts or ½ cup chocolate chips (or both!) if you'd like.
- Add banana bread batter into the prepared pan. Bake for 40-50 minutes or until a tester inserted into the middle comes out clean or with just a few crumbs attached. Allow bread to cool in the pan for 5-10 minutes, then remove and transfer to a wire rack to finish cooling.
- Once bread is cool, cut into 10 slices. Serve with nut butter spread on top for a healthy snack or breakfast on the go.
Nutrition Facts : ServingSize 1 slice (with chocolate chips & walnuts), Calories 207 kcal, Fat 7.3 g, SaturatedFat 6.3 g, Carbohydrate 38.4 g, Fiber 1.7 g, Sugar 15.1 g, Protein 2.5 g
LOADED BANANA BREAD...VEGAN STYLE!
THIS IS THE BANANA BREAD HOLY GRAIL. I adapted this recipe from Nigella Lawson's banana bread recipe I made as a non vegan. I recently changed out the fat and the eggs and it is just as amazing sans animal products! The key to this banana bread ( well any banana bread actually) is letting your bananas become BLACK. Only then are they ready for baking....
Provided by RubyChan
Categories Breads
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- An hour or so before you plan to make this put the raisins and rum/bourbon in a small saucepan and bring to a boil. Remove from heat, cover and let plump for at least an hour.
- When you are ready to get on with the rest, preheat your oven to 325°F Grease and flour bunt pan.
- Combine flour, baking powder, baking soda and salt in a small bowl & mix to combine. Melt butter in a large bowl. Add sugar and beat until combined. Beat in the egg replacer, then bananas, then walnuts, raisins (left over rum and all), chocolate chips and vanilla. Add flour mixture 1/3 at a time to combine.
- Scrape into bunt pan and bake for 1 to 1 1/4 hours, till it tests cleanish.
- Cool the pan on a rack and slice to serve.
Nutrition Facts : Calories 336.5, Fat 6.8, SaturatedFat 0.7, Sodium 422.4, Carbohydrate 57.4, Fiber 3.2, Sugar 31.4, Protein 4.7
VEGAN BANANA BREAD
Vegan baking can be a little bit like Goldilocks in the classic fairy tale. Home cooks can find one recipe to be too dry, the next too moist; another one can be too sweet, but the next is not sweet enough. Happy ending alert: This vegan banana nut bread recipe is "just right" in every way.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h30m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350° F. Grease bottom only of 9 x 5 x 3-inch loaf pan.
- In large bowl, beat sugar, bananas, coconut oil and vanilla until smooth. Stir in almond milk and vinegar. Add flour, baking soda and salt; stir just until moistened. Stir in walnuts. Pour into pan.
- Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean and crack in top of loaf appears dry. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan, and place on cooling rack. Cool completely, about 1 hour, before slicing. Wrap cooled bread in plastic wrap, and store in refrigerator.
Nutrition Facts : Calories 190, Carbohydrate 29 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Slice, Sodium 135 mg, Sugar 15 g, TransFat 0 g
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