Ahhh, who doesn’t love baked goods? Especially those that are rich in flavor, comforting, and don’t require a degree in culinary arts to make?
Lo and behold today’s leading character – my Vegan Banana Nut Bread recipe!
Baking, baking, baking… When I was growing up, my mom was the Queen on Baked Goods not just in our family, but for all of our friends and relatives. I myself didn’t discover the joys of baking until a couple years ago, and – that’s right – I never looked back…
There were a few times in the past months when I had to bake a new item/batch/recipe as soon as the previous one was gone, and I could operate in that mode for weeks…
And then I switched to a vegan diet. Ta da! Before I did any research, I was worried that I’d never get to bake anything again… But I decided to be stoic, especially since I realized that all those eggs and butter in all of my favorite baked goods and pastries were no good for our health.
After some poking around on Pinterest, boy was I surprised! It turned out that there is a whole new world out there – the world of vegan baking!
As soon as I stocked up on some vegan pantry essentials, I started testing out the newly discovered recipes, and they turned out surprisingly delicious! So tasty, in fact, that now I don’t understand why people bake the non-vegan stuff!
That’s not an exaggeration: no one needs all of the fat and cholesterol of butter, eggs, and shortening (this one’s the worst!), and no one definitely needs to feel guilty about eating their dessert.
Trying to veganize your tried and true baking recipes from your pre-vegan days? Check out my tips on how to substitute butter and eggs in vegan baking!
Another bonus of the vegan baked stuff? You can have just one cookie/slice of pie/cake/banana bread to be completely satisfied! Your body will process all the nutrients (yep, this stuff has them!) and won’t send you to the kitchen for another serving.
Okay, not all vegan baked goods are created equal. I only go for recipes that require minimum amounts of processed/refined ingredients (better – none at all) so that this occasional indulgence doesn’t feel like I’m going against all of my dietary principles.
Finding great-tasting recipes that call for no oil is another subject. A lot of recipes call for some type of it, be it olive or coconut oil. If you dig deeper in the research of whole food plant-based (WFPB) diet, you’ll come across plenty of evidence that oil is no good for you.
To find out more about eating oil-free, see my 8 useful tips on how to cook with no oil.
I’ve been looking for a good recipe for banana bread – the kind that could make a nice anytime treat, or a quick breakfast without weighing you down or sending you in a sugar overload.
I’ve seen lots of recipes that call for some type of oil, or a bit too much refined sugar. I searched through WFPB sites to see what they had, and finally, after combining a few ideas from a few different recipes (kudos to Happy Herbivore!), I arrived at this one.
This banana-raisin-walnut bread is moist, dense, and full of flavor. It’s not too sticky and doesn’t crumble all over the place – not like some commercial banana breads I tried before, although some people might prefer that texture. You can feel good about eating it as it has only good-for-you ingredients and none of the highly processed/refined stuff.
Feel free to go beyond raisins and walnuts – any dried fruit and/or nuts should work well.
Trying to make being vegan easier both for yourself and your family? Check out my favorite vegan finds on Amazon, from useful cookbooks and vegan pantry staples to kitchen tools, products for vegan kids, etc.!
- 1/4 cup almond milk
- 1/2 tsp lemon juice
- 1/3 cup raisins, soaked in warm water for 20 min, or in cold water overnight
- 1/2 cup walnuts, chopped
- 1 cup unbleached white flour
- 1 cup whole wheat pastry flour*
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 3 overripe bananas
- 1/2 cup brown sugar
- 1 tsp vanilla
- 2 Tbsp agave nectar or maple syrup**
- 1/4 cup applesauce
- Preheat oven to 375°F. Slightly grease a loaf pan (I use this one).
- Whisk together almond milk and lemon juice, set aside.
- Combine all wet ingredients in a large bowl, mash and stir together until no lumps are left (alternatively, pulse in a food processor or blender).
- Combine all dry ingredients in a small bowl, mix well.
- Add all wet ingredients and almond milk-lemon juice mix to dry ingredients, stir until just combined.
- Fold in chopped walnuts and drained raisins.
- Pour batter into the prepared loaf pan. Make a dome out of aluminum foil and loosely cover the pan.
- Bake for 45 min, remove the foil dome, and bake for another 10-15 min, or until a toothpick comes out clean when the loaf is pierced.
- Let cool in the pan for 10 min before removing.
*Alternatively, use unbleached all-purpose flour instead of whole wheat pastry flour.
**Optional,add if you want a sweeter banana bread.
Wilton Perfect Results Large Nonstick Loaf Pan, 9.25" x 5.25", Silver
Coombs Family Farms Organic Maple Syrup, Grade A, 32 Ounce Jug
Bob's Red Mill, Organic Pastry Flour, Whole Wheat, 5 lb
This recipe contains affiliate links to Amazon.com. If you make a purchase through affiliate links on my blog, I receive a very small commission that helps me run this blog, at no extra cost to you. Thank you for your support!
Serving Size:1 slice
Amount Per Serving: Calories: 345 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 4mg Sodium: 249mg Carbohydrates: 67g Net Carbohydrates: 0g Fiber: 5g Sugar: 25g Sugar Alcohols: 0g Protein: 8g
If you’ve tried this recipe, I’d love to hear how it turned out! Tag @vegan_runner_eats on Instagram, rate this recipe above, or leave a comment.
This post contains affiliate links to Amazon.com. If you make a purchase through affiliate links on my blog, I receive a very small commission that helps me run this blog, at no extra cost to you. Thank you for your support!