I woke up early this morning to bake some banana bread for breakfast. I had some old blackened bananas in the freezer that I thrown in there for this purpose. This recipe comes from a friend who got it from a friend. Although I am not vegan, I was intrigued by this recipe because it used maple syrup instead of sugar. I used unsweetened apple sauce because Ben doesn’t particularly care for sweet things most of the time (ice cream is one exception).
I was really pleased with this recipe. It baked beautifully. The bread was nice and light with a delicate crumb. It wasn’t sweet at all, except for the sweetness that came from the banana flavor. The original recipe called for three bananas, but frankly I discovered that if you want banana bread to have a real banana flavor, you need four. If you prefer a sweeter bread, add a little more maple syrup and sweetened apple sauce. Best of all, it was a really good banana bread and not a good vegan banana bread. I doubt anyone would know that it’s vegan unless you tell them.
Vegan Banana Bread
1 cup unbleached white flour
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup maple syrup
4 really ripe medium bananas. Mashed.
2 teaspoons ground flax
1/2 cup water
1/4 cup canola oil
1/4 cup applesauce
3/4 cup pecans chopped
- Preheat oven to 350.
- Lightly grease 8x 3 1/2 x 2 1/2 inch loaf pan with nonstick cooking spray.
- In a medium bowl, combine white flour, wheat flour, baking soda, and salt.
- In another bowl, combine maple syrup and mashed banana.
- In a small cup, mix flax powder with 1/2 cup of water, pour into maple/banana mixture and stir to combine.
- Add canola oil, applesauce, and pecans to the mix.
- Pour banana mixture into flour mixture and stir only until combined.
- Pour into prepared pan. Bake at 350 degrees F for about 60-75 minutes or until toothpick inserted in center comes out clean.