The other day, I had a craving for my delicious vegan banana bread recipe that I perfected while writing my 30 Day Vegan Jumpstart book. In the midst of my craving, I went to Trader Joe’s and got a little lazy and bought their prepared vegan banana bread instead of buying bananas and doing it myself. I immediately regretted my decision because their banana bread was a 2 in comparison to my recipe which is solidly an 8.5.
The brief for my banana bread recipe in the book was that it couldn’t taste vegan. You know what I mean? I banished flax eggs in the pursuit of a fluffy, moist (yeah I said it) quick bread that had the perfect crumb and a lovely little lift to it. I really got super duper close. I don’t know if it’s the exactly the same as a banana bread with eggs, but it is damn good. I love this banana bread and I’m ready to share it with you so that you can say no to the Trader Joe’s prepared bread with confidence.
Here’s the recipe:
INGREDIENTS:
- 1 cup Sugar
- 3 Medium Bananas on their last leg
- 1 Stick melted Vegan Butter (I prefer Earth Balance brand)
- 1 Teaspoon Vanilla
- 1/3 Cup unsweetened Soymilk (I prefer Silk brand)
- 1 Teaspoon Apple Cider Vinegar
- 2 Cups All Purpose Flour
- ¾ Teaspoon Baking Soda
- ½ Teaspoon Salt
- ½ Cup of your preferred add-in (I like chopped pecans and/or walnuts. Vegan chocolate chips could be good too)
DIRECTIONS:
- Heat your oven to 350 degrees. Grease the bottom of a 9” x 5” loaf pan
- In a large bowl, mix your sugar, bananas, butter and vanilla together. I like to obliterate my bananas so that there is nary a trace of banana chunk. I have a baked banana chunk aversion.
- In a separate small bowl, mix your soymilk and apple cider vinegar together. It will curdle right away in a buttermilk of sorts. It’s kind of gross, but necessary.
- Stir soymilk mixture into your banana mixture. Stir in the rest of your ingredients (flour, baking soda, salt, add-in). Try not to overmix or your banana bread won’t be the fluffy loaf it’s meant to be.
- Bake for an hour or so. You want it to be nice and brown on the top and clear when you stick a fork in the middle.
Servings: About 8 or so, depending on how thick you slice your bread.
