Super Moist Vegan Banana Bread Recipes

PERFECT VEGAN BANANA BREAD (SUPER MOIST)

Perfect Vegan Banana Bread (Super Moist) image

Perfect vegan banana bread has a light and moist texture, holds its shape beautifully, and takes less than 10 minutes to whip up!

Provided by Delphine Fortin

Time 1h

Number Of Ingredients 11

Ingredients

3 medium ripe bananas*, mashed with a fork
½ cup (100g) sugar
¼ cup (60 ml) vegetable oil, neutral in taste**
¼ cup (60 ml) almond milk
½ cup (50g) almond flour
1 ¼ cup (150g) all-purpose flour
¾ teaspoon baking powder
¾ teaspoon baking soda
1 pinch salt
½ teaspoon cinnamon (optional)
1/3 cup (40g) walnuts, roughly chopped

Steps:

Preheat the oven to 350°F (180°C) and grease the bottom and the sides of a 9×5-inch (23×13 cm) loaf pan with vegetable oil. Set aside.
In a large bowl, mix the mashed bananas with sugar, vegetable oil, almond milk and almond flour. Set aside.
In a smaller bowl, combine all-purpose flour, baking powder, baking soda, salt and cinnamon.
Add the dry ingredients to the wet ingredients, mix until just combined (do not overmix), and stir in the walnuts.
Pour in the batter into the prepared loaf tin and bake for about 50 minutes to 1 hour, or until a toothpick inserted in its center comes out clean. Let cool for about 10 minutes, then transfer to a cooling rack to cool completely.

SUPER MOIST VEGAN BANANA BREAD

Super Moist Vegan Banana Bread image

This recipe is a hybrid of several recipes I found online. In my opinion, it tastes just like the ideal non-vegan version--flavorful, hearty, and moist. Enjoy!

Provided by copydiet2010

Categories Quick Breads

Time 1h45m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 9

Ingredients

1 3/4 cups unbleached white flour (or a combination of white and whole wheat pastry flour)
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup banana (very ripe, 2 large or 3 medium)
1/4 cup vegetable oil
3/4 cup applesauce
1/3 cup almond milk (or other vegan milk like soy milk)
3 teaspoons Ener-G Egg Substitute (makes 2 eggs)

Steps:

Preheat oven to 325 degrees Fahrenheit.
In a large mixing bowl, mix flour, sugar, baking soda, and salt.
In medium bowl mash together the bananas, oil, apple sauce, and milk.
Add wet ingredients to the dry ingredients in the large bowl and mix until combined. Mix Ener-G egg replacer in separate bowl (as per instructions on box) and combine with batter.
Grease a standard-sized loaf pan (about 9x5) and add batter.
Bake in the oven for 1 hour and 15 minutes or until a toothpick comes out mostly clean. Let cool for about 30 minutes. Enjoy!

Nutrition Facts : Calories 194.2, Fat 4.8, SaturatedFat 0.6, Sodium 206.7, Carbohydrate 36.6, Fiber 1, Sugar 18.2, Protein 2

SUPER-MOIST VEGAN BANANA BREAD MUFFINS

Super-Moist Vegan Banana Bread Muffins image

No one will know they're vegan! Straightforward, simple, and just like your favorite banana bread - but in muffin form.

Provided by Kare for Kitchen Treaty

Time 33m

Number Of Ingredients 10

Ingredients

2 tablespoons flax meal + 6 tablespoons water
1 cup whole-wheat flour (can substitute all-purpose flour)
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups mashed overripe bananas (about 4 medium bananas)
1/2 cup light brown sugar
1/2 cup applesauce
1/3 cup vegetable oil or melted coconut oil
1 teaspoon vanilla extract

Steps:

Preheat the oven to 350 degrees Fahrenheit. Grease a 12-cup standard-size muffin tin with non-stick cooking spray or vegetable shortening.
In a small bowl, stir together 2 tablespoons flax meal and 6 tablespoons water. Let sit for 5 minutes to thicken.
In a large bowl, whisk together the flours, baking soda, and salt.
In a medium bowl, mash the bananas. Stir in the brown sugar, applesauce, vegetable oil, vanilla extract, and flax/water combination.
Make a well in the middle of the dry ingredients and pour in the wet ingredients. Stir just until the ingredients are incorporated. Batter will be thick.
Divide batter between 12 muffin cups. If you prefer larger muffins with big, domed crowns, divide the batter between 9 muffin cups instead of all 12.
Sprinkle remaining 2 teaspoons flax meal over the tops.
Bake for 18 - 22 minutes, until a toothpick inserted into the center of the muffins comes out clean.
Remove from oven and place tin on a rack to cool for about five minutes. Transfer individual muffins to a wire rack to let cool completely.
These muffins keep for 3 - 4 days in an airtight container at room temperature, or freeze in a zipper bag.

Nutrition Facts : Calories 195 kcal, Sugar 13 g, Sodium 143 mg, Fat 7 g, SaturatedFat 5 g, Carbohydrate 32 g, Fiber 3 g, Protein 3 g, ServingSize 1 serving

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