The Best Banana Bread (Vegan)
The Best Banana Bread (Vegan) recipe
Yield
12 servingsPrep
20 minCook
55 minReady
2 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
bananas
enough to mash 1 cup |
|
| 1 | cup |
sugar
|
|
| 1 | x |
liquid egg substitute
|
* |
| 4 | tablespoons |
applesauce
|
|
| 1 ½ | cups |
whole-wheat flour
(1/2 c can be whole wheat) |
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
bananas
enough to mash 1 cup |
|
| 237 | ml |
sugar
|
|
| 1 | x |
liquid egg substitute
|
* |
| 6E+1 | ml |
applesauce
|
|
| 355 | ml |
whole-wheat flour
(1/2 c can be whole wheat) |
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
Directions
With a mixer, beat the mashed bananas with the sugar.
Add the egg replacer and applesauce and beat again.
In another bowl, mix the dry ingredients.
Add this to the banana mixture and stir with a spoon until the dry stuff is all moistened.
Not too much stirring! Pour batter into a loaf pan.
(About 5 x 9 inches, preferrably non-stick or you can spray with Baker's Secret for a split second and spread with a paper towel.)
Bake at 325 (be sure to preheat first) for about 55 minutes.
This is great the second day and freezes great, too.
If you have enough bananas make two and freeze one.
