I’ve gotten around to creating a video of this beloved recipe of mine. Check out the fruits (haha) of our (me and Juan~) labor below! :)
Banana bread is just one of those things in life that are indispensable: I always feel a little bit better about the world after I’ve sunk my teeth into a yummy, hearty slice of the stuff.
If you’ve got an overripe banana or two laying around, it’s time to put it to good use (which is what prompted me to create a loaf in the first place)! Don’t let that banana go to waste!
This recipe comes from the Veganomicon, which is a great all-around, all-purpose vegan cookbook to have on hand at all times.
For those of you that have made some weight-friendly New Year’s Resolutions (I don’t know why you guys bother, it NEVER works ;) ), not to worry: this recipe is lower in fat than most… not to mention, it’s VEGAN, so that already makes it that much healthier.
Though I warn you… after you’ve made it, be sure to shield its existence from hungry roommates… because half of mine *mysteriously* disappeared the next morning. :)
2 large or 3 small very ripe bananas
1/4 cup applesauce (which is easily created from fresh apples, don’t be lazy)
1/4 cup canola or vegetable oil, peanut works great as well
1/2 cup sugar
2 tablespoons maple syrup/molasses
2 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg (freshly grated much appreciated)
1/2 teaspoon salt
(I personally do not preheat my oven until I am almost ready to put the mixture in… from experience, I find that the oven readies far too soon if I just start the recipe)
In a large mixing bowl, use a masher to mash those bananas into a good mushy mess.
Add the sugar, applesauce, oil and molasses/syrup (regular Betty Crocker syrup works fine if you don’t have molasses around) and use a wooden spoon to mix just until incorporated.
*Tip: if you don’t buy applesauce regularly like me, it’s super easy to create your own. Just chop up half an apple into small pieces, add about a tablespoon of water, and blend. I don’t mind keeping the apple skin on, but it’s entirely up to you.
Sift in the flour, baking soda, spices and salt. With the wooden spoon, mix the wet and dry ingredients together, just until combined.
If you’re using chocolate chips (I have no idea why you wouldn’t!), this is the time to fold them in.
Now it’s time to put the batter into the prepared, oiled pan. I used a glass loaf pan for this recipe. Turn your oven on to preheat at this point, 350 degrees.
If you are using a loaf pan, it will take longer than the usual 45-50 minutes. Mine clocked in after an hour and 30. Insert a clean knife in the middle to check. The top should be lightly brown to your liking.
Cool for at least half an hour, grab a cool glass of Organic Silk, and enjoy :)
My husband and I love this banana bread…I make it all the time!!
Just wondering if it is freezer friendly?
Hi Ashleigh! It can be frozen for up to a week without compromising flavor. Longer than that and you might experience freezer burn!
I don’t have syrup or molasses…would honey work?
Thanks for your question. Yes, you can sub equal amounts of honey for molasses, though just keep in mind the finished product will have that honey taste to it— so long as you don’t mind. I recently used a dark honey instead of molasses in one of my recipes, and it came out fine, just had less of a syrup-like taste to it.
Enjoy and let me know how it works out!
i found this recipe after a friend asked for a “healthier” version of the banana bread. I’m loving the recipe! ((especially in comparison to other recipes I’ve found…)) I think a yummy loaf of banana bread is in my near future….
Thanks Crista! You really can’t tell that it’s vegan and lower in fat than tradish banana breads.
I love your site! Gonna add it to my daily reading list :)
What temp is the oven?
So sorry I forgot to add that! I’ve updated the post, it is for 350 degrees. Thanks for noticing!
Really liking this step-by-step stuff! :D PIcs are really helpful too! I feel like baking now. Haha