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Healthy Vegan Banana Bread - Virtually Vegan Mama

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!

Printable Recipe

Healthy Vegan Banana Bread

Ingredients:

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

Walnuts (optional)

Directions:

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.

Enjoy! YUM!

 

22 Responses to Healthy Vegan Banana Bread

  1. Alicia@ eco friendly homemaking says:

    Oh this looks so good! Thanks for sharing. I am really looking forward to trying this.

  2. Jo says:

    This is similar to the one I make. I also added 2 TBS ground flax seeds to mine.
    Very yummy. I have plenty of bananas in the freezer, i may just have to make some.

  3. Leanne @ Healthful Pursuit says:

    A recipe with no sugar, that's right up my alley! You're not alone on feeling that vegan banana bread is a challenge.

    I make a very similar recipe only I use almond flour to make it gluten free. Looks fantastic!!

    Thanks for the foodie friend add on Food buzz, I'm looking forward to more of your healthy recipes!!

  4. Virtually Vegan Mama says:

    thanks Leanne! =) it is a challenge to not use sugar..but who doesn't love a challenge??! I want to make a gluten-free one for a friend who has an allergy…I will try it with almond flour…thanks for the info! =)

  5. Katie says:

    I made this bread over the weekend and absolutely loved it!!! It was moist, fluffy and delicious! I followed the recipe as listed except that I didn't have a sifter – I was happy that it still turned out great though! Yum!

  6. Anonymous says:

    This is GREAT bread. Tasty and so moist. I love this bread and it freezes very well too. Thank you for sharing your recipe. -Mike (GG)

  7. Gene says:

    Just finished baking… Still a little moist, gonna put it back in.

  8. Gene says:

    Tastes great, we took a moist slice.

  9. k says:

    I am so mad at myself!!! I accidentally put in 2 cups of almond milk instead of 1/2 cup and obviously it was totally ruined. I baked it for an hour and a half and it never turned into bread. No wonder why!!!

  10. P N says:

    Could someone please tell me if this recipe can be made into muffins instead of a loaf?

  11. Google search led me to this and the recipe sounds like it is something I could feel good about serving for breakfast. Yum! Thanks for sharing.

  12. Kristina says:

    I’m so happy I just found your site! I cannot wait to try out your recipes!! Especially this banana bread, I’ve been looking for a good vegan recipe, I’ve tried out a couple but still haven’t found that perfect one yet! This looks fantastic!

  13. Tm says:

    Could I make this with “white whole wheat” flour instead of the whole wheat pastry flour? What additions or substitions would I need to make?

    Also, for this recipe and in general, could I use home made date paste (1 cup dates cooked & blended in 1/2 cup water) instead of the date sugar? This would surely affect the texture so what changes do you suggest I mAke to the recipe?

    • Jennifer says:

      so sorry for the late response, I was down with the stomach flu this week =(

      I recently reworked this recipe – even though this one is really yummy – you can try this…

      I increased the amount of flour to 2 cups and yes you can use white whole wheat. I removed the date sugar and used 1/4 cup almond milk (instead of 1/2 cup) and used 1/4 cup pure maple syrup…it came out perfect!

      if you wanted to use date paste, I’m thinking do the same and use 1/4 cup almond milke (or dairy free milk of choice) and instead of 1/4 cup maple syrup use a 1/4 cup date paste…try it out and let me know…I will experiment too =)

      I hope that helps…I will make my new version again this weekend to test it out a second time too

  14. Belleigha says:

    made this last night and had it for breakfast. excellent!! thanks for the recipe

  15. Sherry says:

    Hi, I was curious if you ever got around to making this recipe gluten free? If so, what did you do and how did it turn out?

    • Jennifer says:

      Hi Sherry, Sorry for the delay in responding, this went to my spam folder somehow and I missed it! I would just sub the reg flour for gluten free flour, I like Bob’s Red Mill Mix the best and that should do it. I have some in my pantry so i should try it out with this recipe to test it for everyone. =)

      Thanks for stopping by.

      Best,
      Jen
      VVM

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