VEGAN BANANA BREAD
This banana bread is eggless and dairy-free, but you'll hardly notice the difference. The crumb is moist and tender, and the flavor gets better each day (if it lasts!).
Provided by Food Network Kitchen
Time 3h50m
Yield 1 loaf (8 servings)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Line the bottom and two long sides of a 9-by-5-by-3-inch loaf pan with parchment, leaving a 2-inch overhang on each long side, and lightly coat with cooking spray.
- Whisk the flour, baking soda and salt together in a medium bowl. Whisk the bananas, sugar, yogurt, oil and vanilla together in another medium bowl. Gently fold the wet ingredients into the dry ingredients with a rubber spatula until the batter just comes together (it's OK if there are lumps). Transfer the batter to the prepared loaf pan and bake until a tester inserted in the center comes out clean, 55 to 60 minutes; tent the loaf with foil if it is browning too quickly. Cool the loaf in the pan on a wire rack for 30 minutes, then lift it from the pan by the parchment overhangs and cool completely on the rack. Store the loaf in an airtight container at room temperature for up to 5 days.
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
VEGAN BANANA BREAD (HEALTHY + EASY)
A tried and true, classic vegan banana bread! Perfectly moist and delicious, this healthy vegan banana bread recipe makes a terrific snack or great way to start the day.
Provided by Julie | The Simple Veganista
Categories Quick Bread
Time 1h5m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Grease your loaf pan.
- In a medium sized mixing bowl, mash 3 - 4 bananas (about 1 1/2 cups to 1 3/4 cups works well), add oil/applesauce and vanilla extract, mix again. Add the flour, sugar, baking soda, baking powder and salt, and mix well, but don't overmix, just enough until the flour is combined. Batter will be slightly thick and a few lumps is ok. If mixture seems too thick, add milk, especially if using heavier flours such as whole wheat or whole spelt (you're more inclined to need it).
- Pour batter into a greased loaf pan. Bake for about 50 min - 1 hour. Ovens vary, mine usually takes 50 minutes. You can also do the toothpick test in the center of the loaf, if it comes out clean it should be ready. Remove from oven and let cool for 10 min before slicing.
- Original method: In a medium/large size bowl, combine flour, sugar, baking powder, baking soda and salt, set aside. In a medium bowl, mash bananas. Add the oil, vanilla and bananas to the dry ingredients and mix until combined, do not overmix. If mixture seems too thick, add the almond milk (especially if using heavier flours such as whole wheat or whole spelt, you're more inclined to need it).
- Pour batter into a greased loaf pan. Bake for about 50 min - 1 hour. Ovens vary, mine usually takes 50 minutes. You can also do the toothpick test in the center of the loaf, if it comes out clean it should be ready. Remove from oven and let cool for 10 min before slicing.
- Keep covered on the counter for up to 3 days or in the refrigerator up to 1 week. Keep in the freezer for up to 2 months. Thaw the wrapped loaves overnight in the refrigerator. Reheat in the microwave or a toaster oven with a door.
Nutrition Facts : ServingSize 1 slice, Calories 214 calories, Sugar 12.2 g, Sodium 128.6 mg, Fat 7.6 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 34.8 g, Fiber 1.9 g, Protein 2.8 g, Cholesterol 0 mg
THE BEST VEGAN BANANA BREAD
You do not have to be vegan to enjoy this banana bread. If no one told you it was vegan, you would never know. Try it out for yourself!
Provided by Hrdlicka
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 1h20m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan with cooking spray.
- Combine butter, coconut sugar, and brown sugar in a large bowl; beat with an electric mixer until smooth and creamy, 2 to 3 minutes. Stir in mashed bananas and applesauce until well blended.
- Combine flour, baking soda, baking powder, and salt in a separate bowl. Add banana mixture, stirring just enough to moisten. Fold in walnuts. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into center of the loaf comes out clean, 60 to 65 minutes. Let bread cool in the pan for 10 minutes, then turn out onto a wire rack.
Nutrition Facts : Calories 320 calories, Carbohydrate 49 g, Fat 13.2 g, Fiber 2.4 g, Protein 4 g, SaturatedFat 2.9 g, Sodium 305.1 mg, Sugar 12.3 g
VEGAN BANANA BREAD
Coconut oil, ground flaxseed, and almond milk keep this eggless, dairy-free banana bread nice and moist.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 2h15m
Yield Makes one 9-by-5-inch loaf
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Oil and flour a 9-by-5-inch loaf pan.
- Sprinkle flaxseed over 1/3 cup water. Let stand until slightly thickened, about 5 minutes. Stir to combine.
- In a large bowl, whisk together flour, sugar, baking soda, and salt. Stir in oil, almond milk, flaxseed mixture, bananas, and vanilla.
- Bake until a toothpick inserted in center comes out clean, 60 to 65 minutes. Let bread cool in pan 15 minutes. Remove bread from pan and let cool completely on a wire rack. Store tightly wrapped in plastic, up to 3 days, or freeze, up to 3 months.
VEGAN BANANA BREAD
Use up your ripe bananas in our vegan banana bread - the perfect breakfast treat to enjoy with your morning cuppa. We love it toasted with peanut butter
Provided by Member recipe by Helen Rothwell
Categories Afternoon tea, Breakfast, Brunch, Dessert, Treat
Time 50m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Mash 3 large black peeled bananas with a fork, then mix well with 75g vegetable or sunflower oil and 100g brown sugar.
- Add 225g plain flour, 3 heaped tsp baking powder and 3 tsp cinnamon or mixed spice, and combine well. Add 50g dried fruit or nuts, if using.
- Bake in an oiled, lined 2lb loaf tin for 20 minutes. Check and cover with foil if the cake is browning.
- Bake for another 20 minutes, or until a skewer comes out clean.
- Allow to cool a little before slicing. It's delicious freshly baked, but develops a lovely gooey quality the day after.
Nutrition Facts : Calories 218 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
VEGAN BANANA-NUT BREAD
This is a sweet and delicious version of regular nut bread, but for the vegan-lovin' hippies - or heart happy. I always have brown bananas! I love this recipe because I don't have to use milk or eggs. It's really moist and easy. I make it for all my neighbors, and they have no idea it's vegan. Once you get this down, you can mix and have in the oven in less than 10 minutes.
Provided by Stephanie Buie
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease two 9x5-inch loaf pans.
- Mash bananas in a large bowl. Add oil, sugar, lemon juice, and vanilla extract.
- Mix pastry flour, wheat germ, salt, baking soda, and baking powder together in a bowl. Add flour mixture to the bowl with the banana mixture and stir until just combined; do not over mix. Fold in nuts. Pour batter into the prepared loaf pans.
- Bake in the preheated oven until a knife inserted in the middle comes out clean, 45 to 50 minutes.
Nutrition Facts : Calories 162.9 calories, Carbohydrate 20.2 g, Fat 8.6 g, Fiber 2 g, Protein 2.5 g, SaturatedFat 1.3 g, Sodium 128 mg, Sugar 9.1 g
SUPER MOIST VEGAN BANANA BREAD
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
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
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