Vegan Banana Bread

vegan banana bread

My first vegan baking adventure is delicious. Yay!

I wasn’t sure what to expect baking without eggs and butter. {nail bite}

This bread is moist and super flavorful, thanks to sweet ripe bananas and untart apple sauce.

Inspired by Laurel’s Kitchen Whole Grain Bread Book; I played around with a couple variations and decided to try my hand at making it vegan.


1/3 cup grade B maple syrup

3 tablespoons sunflower oil

1 teaspoon vanilla

1 1/2 teaspoon cinnamon

1/8 teaspoon ground nutmeg

1/2 teaspoon fine grain sea salt

1 cup ripe mashed bananas {note: do not use squishy fermented bananas}

1 cup unsweetened and untart apple sauce

2 tablespoons fresh lemon juice

1 1/2 cup whole wheat pastry flour

1/2 cup whole wheat bread flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 cup chopped walnuts


Preheat oven to 350 degrees; oil an 8×4 loaf pan.

Use a fork to beat the maple syrup, oil, vanilla and salt.

Add the banana and lemon juice.

Sift the flours, add cinnamon and nutmeg and leavenings {baking powder and baking soda}.

Mix the wet and dry ingredients. Fold in the chopped walnuts.

Spoon into the loaf pan and bake for one hour, possibly an hour-and-a-half {depends on oven}. This bread can be very sweet, sweet enough to stand the danger of burning on the outside before it’s done; if possible, place the filled loaf pan inside a second pan to protect your crust.

If you want a pretty topping for the  bread, brush with additional sunflower oil and top with sprinkled evaporated cane juice sugar.


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