February 14, 2024

Vegan Banana Bread: An ‘Unbelievable’ Treat

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This Vegan Banana Bread will leave your family and friends none the wiser! I can be your little secret- this moist, delicious Banana Bread is 100% vegan! It is nearly impossible to tell the difference between this and my traditional Banana Bread recipe.

I’m in the process of adapting a lot of my recipes (especially baking) so that there are vegan, non-dairy, egg free options in my recipe book. This serves both me, my food sensitive friends, and it’s the more sustainable choice. I’ve done it with my chocolate chip cookie recipe, and I’m so proud of that one (check it out here if you’re in the market for an awesome vegan cookie).

What I’ve learned is that the dairy is usually no problem to replace, the world has come a long way in the availability and quality of non-dairy milks, butters, yogurts and cheeses. The egg, however, is not so simple. Every recipe reacts slightly differently to an egg replacer, and there’s no one-size-fits-all solution (that I know of). I want to avoid using commercially produced egg replacers, mostly just because I want to keep it simple- what can I use that I regularly stock in my pantry?

So that brings me to last night. I had a craving for something sweet and a freezer full of overripe bananas. I immediately got all hyped up for Banana Bread. Until I remembered: my recipe calls for egg. And I don’t really buy eggs anymore so I didn’t have any. And just like that, my next vegan baking challenge presented itself.

I did a quick google of natural egg replacements, taking note of the ones that are typically used in dense, cake-like recipes (the last thing you want is a dry Banana Bread). I stumbled upon @thebigmansworld and their recipe. It called for apple cider vinegar as the replacer, which made complete sense since Banana Bread also uses baking soda. I took that tidbit from them, and crowbarred it into my tried and true recipe (this one, from my Mom).

The result: absolutely amazing! Everyone I shared it with had no idea it was any different from my usual loaf, and certainly no suspicion that it was vegan! I couldn’t be happier with this recipe, it’s going straight into my regular rotation- I hope you’re as smitten with it too!

Tips

I use half white sugar, half brown because I like the richness that a bit of brown adds. You can use either but keep in mind that all brown sugar will give you a denser loaf (which is also delicious).

Make sure you don’t overmix your batter- when adding the dry ingredients to the wet, stir until just mixed to avoid a gummy loaf.

To ensure this is fully vegan, choose a dairy free butter and check the label on your chocolate chips to make sure they’re dairy free.

This is a very moist (sorry) loaf and has a long baking time. To make sure your loaf is cooked all the way through, insert a toothpick into the thickest part. If it pulls out clean, it’s done. If there is batter on the toothpick, it needs more time. Check periodically.