Vegan Banana Bread
This banana bread recipe is completely void of added sugar of any kind, relying solely on the extra-ripe bananas for their natural sweetness. What resulted was a mildly sweet loaf of bread. It is perfect for breakfast, and won't leave you face down on your keyboard by 10am. Make this bread the night before, allowing the banana flavor to infuse and giving the bread time to take on some moisture. If you do prefer a bit of a sweeter bread, feel free to add a bit of sugar with the wet ingredients.
- 1/2 Cup Unsweetened Milk Alternative of Choice
- 2 Tablespoons Ground Flaxseed
- 2 Cups Whole Grain Spelt or Whole Wheat Flour
- 1 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Ground Nutmeg
- 1-1/2 Teaspoons Baking Soda
- 1/4 Teaspoon Salt
- 1/4 Cup Grapeseed or Vegetable Oil
- 1 Teaspoon Vanilla Extract
- 3 to 4 Medium-Sized, Very (Very) Ripe Bananas, Mashed (about 1-1/2 to 2 cups mashed)*
- 1/2 Cup Nuts, Dried Fruit, or Other Add-ins (optional)
- Preheat oven to 350 F (175 C) and grease a 9x5-inch loaf pan.
- In a large mixing bowl combine the milk alternative and flaxseed and set aside.
- In a medium-sized bowl, sift together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside.
- Returning to your mixing bowl, blend in the oil, vanilla, and bananas until well mixed.
- Stir in the dry ingredients by hand, being careful not to over-mix; a few lumps are okay.
- Gently fold in the nuts, fruit, or any other add-ins, if using.
- Spread the batter into your prepared loaf pan, and bake for 30 to 35 minutes, or until the top is browned and resilient to the touch.
- Allow the bread to cool in the pan for 10 to 15 minutes before removing it to a wire rack to cool completely.
- You may use a full 2 cups of banana for the deepest flavor and a very moist bread, but using 1/2 cup less will allow the bread to rise a bit more.
Recipe from: Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living by Alisa Fleming, founder of GoDairyFree.org