Vegan Banana Bread
I had been making the the foolproof Joy Of Cooking Quick Banana bread recipe since childhood, right up until I started practicing a vegan lifestyle in 2010.
I’ve tried many vegan banana bread recipes but none could compare so I thought I’d give veganizing my old favourite a try.
This was the easiest recipe translation ever. All you need to do is switch out the shortening and eggs for vegan replacements.
I hope you love it as much as I do!
- 1 1/4 cups all-purpose flour
- 1/2 cup whole wheat flour
- 2 1/4 tsp baking powder
- 1/2 tsp salt
- 1/3 cup vegan shortening (I used earth balance)
- 2/3 cup sugar
- 1 tsp grated lemon rind
- 2 servings of egg replacer ((the equivalent of 2 eggs))
- 1 1/4 cup mashed banana
- 1/2 cup chopped walnuts (optional)
- 1/3 cup chocolate chips (optional)
Preheat oven to 350 degrees.
Lightly grease a bread loaf pan.
Cream shortening with sugar and lemon rind.
Beat in egg replacer and mashed banana and set aside.
Sift together all dry ingredients and gradually blend with the wet, in about 3-4 parts.
Pour batter into loaf pan and bake for 50-60 minutes or until golden brown and a knife pulls out clean after inserting in the middle of the bread.
Cool before cutting and serving.
You can use all white unbleached flour or all whole wheat if you like, I prefer to blend the two so that the loaf is fluffy but still flavourful.
