My Favorite Vegan Banana Bread
Ever since I was a little girl I remember secretly hoping for one thing when my mom took out her baking materials: her famous banana bread.
Without fail it was always delectably moist, the perfect density, with a chocolate river swirling throughout the entire loaf. I treasured the times when I was able to indulge in this treat.
When it was packed in my lunch, I shared with friends who consistently reminded me to ask my mom for more.
Let’s face it, moms are the best cooks, and we all have our favorite recipes that go down in history.
As I have grown to eat minimal animal products through my study of agriculture, I have learned how to modify recipes to use substitutes such food items.
Through much playing and experimenting, I discovered how use my mom’s recipe to make a delicious vegan banana bread. While I will always know my mom makes the best banana bread in town, this recipe has proven to be very delicious!
Vegan Banana Bread
1 1/2 cup whole wheat flour
1 1/2 teaspoon double acting baking powder
2/3 cup turbinado sugar or brown sugar
1/2 cup applesauce
2 tablespoons ground flaxseed
6 tablespoons water
2-3 ripe bananas
1 cup vegan chocolate chips
Preheat the oven to 350 degrees. Grease a loaf pan with coconut oil or your favorite baking spray. In a medium bowl, mix the flour, baking powder, and sugar. In a small bowl, mix together 2 tablespoons of ground flaxseed and 6 tablespoons of water. Stir this mixture until the flaxseed is evenly mixed. Let the mixture sit five minutes, and mix again until thick. In a separate large bowl, mash bananas, and mix in applesauce and the flaxseed/water mixture. Add the dry ingredients into the wet ingredients until mixed. Stir in the chocolate chips (or any other item you would like). Bake the banana bread for about an hour or until a toothpick comes out clean. Enjoy!
What’s your favorite dish you learned from your family?
Photo credit: Gabriella DiGiovanni
Chris Regan and Ashley Mayne produce a wide array of delicious greens for the Hudson Valley.
With his new book, Forrest Pritchard tells the stories of 18 farms from all across America.
Forrest Pritchard and Smith Meadows are prime examples of sustainable family farming.
Jonathan Waxman shares his food philosophy with Slow Films.
A group of star chefs play with fire for a good cause.