Aaron’s Grandma’s Vegan Banana Bread2012-08-05
- Yield : one loaf
- Prep Time : 10m
- Cook Time : 60m
- Ready In : 1:10 h
This vegan banana bread recipe comes from the Plant-Based on a Budget cookbook.
From the author, Toni Okamoto: When my friend Aaron moved to Seattle from Northern California, we thought it’d be fun to become pen pals and keep in touch by snail mail. He’d type all his letters using an old typewriter and include interesting keepsakes, including his grandma’s tried-and-true vegan banana bread recipe. At this point, I’ve made it a million times, and the only change I’ve made was replacing the commercial egg substitute with applesauce, which is much more accessible. Thanks a bunch, A.O. (and A.O.’s grandma)!
From Plant-Based on a Budget:
Banana Bread is a true classic and a real favorite. Everyone has their own (preferred) recipe but the truth is we are always searching for that perfect one. It probably is an impossible mission but this Aaron’s Grandma’s Vegan Banana Bread recipe comes pretty close. Using simple ingredients and needing only one bowl to prepare it means this recipe is very close to our hearts.
Brown overripe and over spotty bananas are a daily occurrence in our households so any chance we have to use them wisely is more than welcomed. Just like avocados, there’s a thin (or should we say short) line between a perfect banana and an overripe one. In one day you can miss the chance of enjoying that banana as a snack if you’re not a fan of brownish and overly sweet ones that is. My advice is to buy two different banana bunches, one greener than the other so that you have bananas at different stages at all times.
If you indeed missed your ripe banana moment, I’m happy to inform you that with disappointment comes the opportunity for creativity and the chance to come up with many delicious creations. Vegan Banana Bread is an obvious and smartest choice. Loved by all, easy to make, and leaves the house smelling amazing.
Bake Now, Eat Later
If baking is not a weekly occurrence for you, then freezing your Banana Bread would be an amazing idea. You can make a double batch and freeze half for those days when baking is the last thing on your mind.
Photos by Alfonso Revilla
- 1/3 cup of vegan margarine, plus more for greasing
- ½ cup of granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsweetened applesauce
- 1 ¾ cups whole wheat or all-purpose flour
- 1 cup of mashed ripe bananas (about 2–3 bananas)
- 1/2 cup of chopped walnuts (optional)
- 1/2 cup of semi-sweet chocolate chips (optional)
Preheat the oven to 350 degrees F (170 degrees C), and grease a loaf pan.
In a mixing bowl, beat the margarine and sugar until the mixture is fluffy and pale.
Mix in the baking powder, baking soda, salt, and applesauce.
Add the flour and bananas alternately, adding 1/2 cup flour and 1/4 cup banana at a time, starting with the flour. Mix well after each addition.
Spoon the batter into the loaf pan. Bake for 1 hour or until the bread turns golden brown.
Average Member Rating
(4.1 / 5)
21 people rated this recipe