Yeah But My Vegan Banana Bread Has No Soy No Margarine Either Recipes
YEAH, BUT MY VEGAN BANANA BREAD HAS NO SOY, NO MARGARINE EITHER
The reason for the no margarine is that vegan margarine is often made from palm oil, and the farming of palm oil is endangering orangutans, so I've heard. Anyway, this is great bread. If you have kids, make sure they eat their dinner first because they will really fill themselves on this, especially if it has some peanut butter on it.
Provided by Azuki
Categories Tropical Fruits
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F; oil bottom of 9x5x3 loaf pan.
- Combine flax seed with water and mix until eggish in texture. Add all wet ingredients including mashed banana.
- In separate bowl, combine all dry ingredients.
- Combine dry ingredients into wet ingredients. Mix briefly. Add nuts.
- Pour batter into loaf pan. Bake 1 hour or until golden.
Nutrition Facts : Calories 310, Fat 13.6, SaturatedFat 1.5, Sodium 301.3, Carbohydrate 43.8, Fiber 2.5, Sugar 19.6, Protein 5
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.
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