I love me some banana bread. I love that it is so moist and only gets better with a day or two and it doesn’t need sugar because of the sweetness of over-ripe bananas. I’ve been trying recipes trying to find a good vegan one, and my search is over. Ryan loved it. He said it was even better spread with a thick layer of Kerrygold butter, I took his word for it. I enjoyed it straight from the pan, scraping up the crumbs in between slices.
It’s added to my list of recipes I use when I make something I can eat every morning for breakfast throughout the week, since my old habit of hard boiled eggs and a glass of milk is out. I served up a slice with Ryan’s scrambled eggs the next morning, and ate a piece to stave off the after-work munchies as well. Really any excuse to cut another slice will do.
I originally found it over at V’s Kitchen. But altered it a little bit to fit our tastes.
Banana Bread (Vegan, easily gluten-free)
Mix well:About 3-4 mushy-ripe bananas, mushed 1/4 cup coconut oil (or olive oil or melted butter) 1 T walnut oil (optional, but oh so nutty) 1/3 cup applesauce 1 tsp vanilla 2 T honey (optional)
Then add and mix until just mixed:1 T ground chia seed (optional) 1 1/2 cup flour (or a gluten-free mix of flours, along with 1/4 tsp xanthan gum) 1 1/2 tsp baking powder 1/2 tsp baking soda a generous pinch of salt a generous handful of chocolate chips
Pour into a greased loaf pan. Bake at 350 for about 30-40 minutes until firm in the middle or a toothpick comes out clean.
I drizzled a little maple syrup over the top when it came out of the oven and let it soak into the top. Oh my goodness, just do it already.