Vegan Banana Bread

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Vegan Banana Bread

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Ingredients

Adjust Servings:
1 cup Brown Sugar
1 cup White Sugar
1 cup Vegan Butter soft
4 cups Mashed Ripe Bananas 8 - 10 ripe bananas mashed
4 cups All Purpose Flour
1 teaspoons Baking Soda
1/2 cup Almond Milk
2 teaspoons Apple Cider Vinegar
2 teaspoons Vanilla Extract
2 teaspoons Cinnamon Powder
1 teaspoon Nutmeg
1 teaspoon Salt

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Cuisine:

Bon appetit, vegan style, the Vegan Chop House way. The home of crazy good food.

  • 75 mins
  • Serves 4
  • Medium

Ingredients

Directions

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When you read the words “vegan banana bread recipe”, you think, oh, it’s another banana bread recipe. It doesn’t exactly get you excited. Until you, and everyone else tastes it. Suddenly it’s not a vegan banana bread recipe. It’s not even a plain old banana bread recipe. Nope! It suddenly turns into, “the best banana bread I’ve ever tasted” recipe, or the, “oh my god, this is sooo good” banana bread! It’s the banana bread you talk about.

I’m not kidding, and I’m not gonna lie. My coconspirator, AKA consigliere, AKA the voice of reason, AKA Molly, took it upon herself to craft the best vegan banana bread a person could get, and so she did. First thing I knew about it was when I got an excited phone call from Molly about how this vegan banana bread that she just figured out was – “A-mazing”! And, then I got to try it for myself. I was in the, oh my god camp, which could easily be confused with the holy cow camp. I knew it was as good a thing you could eat as any item in this kinda sweet bread and cake family. Here’s the thingy. My taste buds knew this vegan banana bread recipe was perfect, but strangely I didn’t know how perfect it was because I’d never liked banana bread before! I went on a tasting mission. If I saw a banana bread I tasted it. It didn’t take me long to figure out I should just stop tasting others.

This is the best banana bread recipe, vegan banana bread recipe you will ever get your hands on. How do I know? Because that’s what everyone tells me it is. Non-vegans and vegans alike! And, to be crystal clear, I love it! You can keep all the vegan banana bread recipes as long as I can keep this one.

If there’s a baker inside you, you should try out these other great Vegan Chop House favorites; Vegan British Scones, Chocolate Cake, and Vienna Bread.

Being vegan doesn’t mean you have to sacrifice your taste buds. At the Vegan Chop House you can find a number of non-vegan favorites that have been painstakingly adapted to a vegan preference. Think being vegan is all about eating just fruits and vegetables without adding taste or texture. Think again. At the Vegan Chop House, it’s about making crazy good food. Our vegan banana bread recipe is just one more example of a great vegan dish that brings pleasure to non-vegans and vegans alike. Don’t sacrifice your taste buds, try our vegan banana bread recipe. Bon appetit, vegan style, the Vegan Chop House way. The home of crazy good food.

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Steps

1
Done

Ingredients

2
Done

Start the oven at 350F / 176C. Sift together the flour, baking soda, salt and spices.

3
Done

In an electric mixer, beat the vegan butter and sugar together. While continuing to beat slowly, add the almond milk, apple cider vinegar, and vanilla. Beat on medium speed for 30 seconds. Mash the ripe bananas with a potato masher, and then add the bananas to the mixture. Beat for 1 minute on a slow speed. Slowly, add the flour mixture to the mixer bowl, and continue to beat for 1 minute.

4
Done

For best results pour the mixture into 6” x 3” stoneware mini loaf pans. This is a dense mixture and the stoneware spreads the heat out beautifully. The smaller size allows for the middle to cook before drying the outer edges. Fill the loaf pan to just below the top. The mixture will rise and crown above the top while baking without spilling over. Place the baking pan in the middle of the oven and bake for 55 minutes. At 30 minutes, gently lay a piece of foil over the loaf.

5
Done

At 55 minutes remove the loaf from the oven (should be 200F / 93C internal temp) and let it rest in the tray for five minutes. Then turn the loaves out onto a cooling rack. Serve warm.

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