In Quest of the Perfect Banana Bread Recipe
If you read my previous Chai Carrot Apple Streusel Bread blog post, you will know that I have been a huge fan of breakfast bread these days. And when it comes to breakfast bread, how could you forget about the star of quarantine bakes – vegan banana bread! Baking banana bread is tricky. As simple as it sounds, achieving the right texture with the perfect look (coz it’s all about instagram worthy right😏) is not that simple.
I myself had failed a couple times when baking this vegan banana bread. Sometimes it collapsed after it came out of the oven. Sometimes it looks perfect on the outside but the texture is too dry. So believe me when I said I understand your struggle.
Healthy Banana Bread That Actually Tastes Good
I tried so many “healthy” banana bread recipes I found online, they taste ok but you can tell it’s healthy. Like always, I never wanted to compromise taste while keeping the recipe healthy. So it took me a couple of trial and error to get everything in this recipe right. In this recipe, instead of oil or butter, I used applesauce. So it means you can have as much butter (vegan of coz) when serving. Moreover, it’s naturally sweetened with dates, so you don’t have to worried about a sugar rush during mid-morning. You can also add some walnuts for some crunchiness.
Making vegan French toast with banana bread is definitely a game changer! Simply dip few slices of this banana bread in the French toast batter, pan fry it with some vegan butter. And you made yourself the best breakfast you could possibly imagine! 🙌🏻 If you are feeling lazy, this banana bread is yummy on its own or you can simply warm it and top with peanut butter or vegan butter. 😋
The Only Banana Bread Recipe You Need (and Healthy too)Course: Sourdough
- Dry Ingredients
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
- Wet Ingredients
2 ripe banana (mashed)
1/2 cup applesauce
1 cup plant milk
2 tsp vanilla extract
1 cup dried figs (or substitute with medjool dates)
1 tsp apple cider vinegar
2/3 cup chocolate chips or chunks
1/2 cup walnuts
1/2 cup shredded carrots (optional)
- Preheat oven to 175°C.
- In a large mixing bowl, add all the dry ingredients, mix well.
- In a high-speed blender, place all wet ingredients and blend until you get a smooth mixture.
- Pour wet ingredients to the dry ingredients. Stir until it forms a batter.
- Now fold in the add-on ingredients until everything is evenly distributed.
- Pour the batter into a lined baking tray and smooth the top.
- Bake in the oven for 45-50 minutes.