Five banana breads later and I am finally happy with the results. I never thought coming up with a healthy vegan banana bread would be this difficult. Since I am a bit of a perfectionist when it comes to cooking, I knew I wasn’t stopping until it came out PERFECT! It’s not like I had anything to compare it with either. I’ve honestly never tried vegan banana bread and I had only my non-vegan banana bread recipes to modify. I’ve made other vegan desserts before, so I knew what I needed to replace in my original recipes. I had to adjust measurements several times until I got moist, fluffy, and most importantly, edible banana bread.
My banana bread is made with date sugar and contains no oil. It gets its sweetness mainly from the bananas and of course the date sugar. It won’t be the sweetest banana bread you will ever try, but that is what I was after. This is the healthiest version I could come up with and I am super excited about the results! So, give it a try and let me know what you think!
Healthy Vegan Banana Bread
3-4 over-ripe bananas 1 1/2 cups (make sure it equals this amount, I tried less and it wasn’t banana-ey enough)
1 1/2 cups whole wheat pastry flour
1 teaspoon baking powder, sodium-free Hain Pure Foods Baking Powder
1 teaspoon baking soda, sodium free Ener-G Baking Soda
1/4 cup date sugar (I use this one Aunt Patty’s Date Sugar)
1 tablespoon cinnamon
2 tablespoons pure vanilla extract
1/3 cup unsweetened applesauce
1/2 cup unsweetened almond milk
2 tablespoons lemon juice
Preheat oven to 350 degrees F. In a large bowl, mash bananas and stir in date sugar, vanilla, and applesauce. Mix lemon juice with almond milk and stir into banana mixture. In a separate bowl, sift together flour, baking soda, baking powder and cinnamon, stir to combine ingredients(don’t ignore sifting here folks, I think it made a huge difference in the fluffiness of the bread). Add dry ingredients to banana mixture and stir until combined (don’t over mix here).
Spread the mixture evenly into a non-stick 9×5-inch pan (you can lightly oil if you think you need it) and bake until a knife inserted in the center comes out clean, about 40 minutes (mine was done in 35). Allow to cool for 30 minutes before slicing and serving.