Vegan Banana Oat Bread

 

Our beloved nannies are both vegan and I’m completely infatuated with how to transform recipes so they can enjoy them. I love a simple and classic loaf of banana bread, so I was skeptical of how this would turn out. No eggs, no butter… hmmmmm. I used The Simple Veganista’s recipe and took some of her suggestions for alterations. To say I’m thrilled with the result is definitely an understatement. And don’t even get me started on the fact that this bread only had 1/3 cup added sugar. Truly, my heart is singing right now! You won’t miss that sugar, either - this bread is plenty sweet.

As I said in the note at the bottom of the recipe, I used previously frozen bananas that were thawed in the microwave. If you don’t have those, use very, very ripe bananas (you know, the ones that are covered in fruit flies!)

This bread drizzled with peanut butter is going to take my morning cup of coffee to the next level. And best of all, it can be enjoyed by everyone (carnivores, herbivores and omnivores - I’ve been reading a lot of dinosaur books lately).

Enjoy!

Vegan Banana Nut Bread

Vegan Banana Nut Bread
Yield: 10
Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour

Ingredients

  • 1 3/4 cup white whole wheat flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/3 cup canola oil
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 4 over-ripe bananas (about 1 3/4 cup)
  • 1/2 cup walnuts

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl mix the flour, baking powder and soda, cinnamon and salt with a whisk.
  3. In a medium bowl mix together the sugar, mashed bananas, oil, and vanilla until combined. 
  4. Add the wet ingredients to the dry ingredients, add the walnuts and gently stir until combined.  Do not over stir. 
  5. Pour into a greased 8x4 loaf pan and bake for 45-50 minutes or until a tooth pick inserted into the center of the loaf comes out clean.  
  6. Allow to cool in the pan for 5-10 minutes, remove and cool completely on a wire cooling rack. 

Notes:

I often use bananas that I have previously frozen because they were going bad (but didn’t have time at that moment to bake). I microwave those bananas until they are thaw and they have a good amount of sweet liquid. I think sometimes this is the trick to a great banana flavor… that sweet, sweet liquid!

 
Baked Goods, BreakfastElizabeth Elam