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cup unbleached all-purpose flour
cup whole wheat flour
cup brown sugar, packed
teaspoon baking powder
teaspoon pure vanilla extract
very ripe bananas, peeled and smashed
cup oil (I prefer vegetable)
tablespoons maple syrup
In the bowl of a stand mixer, combine flours, brown sugar, sugar, baking soda, baking powder, salt, cinnamon and nutmeg.
In a separate medium bowl, combine vanilla, bananas, oil, maple syrup and water.
Pour wet ingredients into dry ingredients and mix until well combined.
Pour batter into a lightly greased 8 x 4-inch loaf pan. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.
Wait at least 15 minutes to remove bread from loaf pan. Allow to cool completely on a cooling rack before slicing or serving.
More About This Recipe
- I’ll be honest – I have no idea what this bread tastes like.But it certainly looks and smells delicious!Those who know me well know that I’m very allergic to bananas – as well as cantaloupe, honeydew melon, kiwi, mangoes, nectarines and a slew of other fruits, environmental critters and things. It’s become sort of a running joke, my banana allergy – every year for Valentine’s Day, one of my friends gives me a bag of banana-flavored taffy candy as a gift.I’ve gotten more cards with bananas on them than I can count, as well as plenty of jokes that bananas are my kryptonite. I don’t mind it at all – I mean, how many people do you know who are allergic to bananas? It is a little odd.That said, I don’t normally wish I could eat bananas, but when it comes to banana bread – especially a dairy-free, egg-free, “healthified” and flavorful one like this Vegan Vanilla Maple Banana Bread – well, I get pretty jealous of all those banana eaters out there.This bread is moist by default because of the ripe, mushy bananas inside, but with the addition of vanilla and maple syrup, the moistness factor is tripled. It’s a little darker than most banana breads due to the maple syrup, which gave this loaf a syrupy, ever-so-slightly crunchy crust. Also, the combination of syrup, vanilla, cinnamon, nutmeg and sugar makes this banana bread indulgent, even in the absence of dairy and eggs.If you’re a nut for nuts, add a 1/2 cup of walnuts to the batter. You can also toss in a large handful of chocolate chips (though this no longer makes it vegan, in some cases). Or, make it plain as I did. My husband says it’s delicious, but he might be a little biased – so I’d love to know what you think of it!
Healthy Banana Doughnuts (Gluten-Free, Vegan)
Calling all doughnut lovers! Craving a “healthy-ish” doughnut recipe? These Baked Chocolate Chip Banana Doughnuts are full of flavor with way less saturated fat and fewer calories than traditional doughnuts. They’re also gluten-free and vegan-perfect for anyone following a special diet!
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Raise your hand if you agree that grey, overcast Sunday mornings are perfect for doughnut baking! That and extra ripe bananas that need a little TLC. Oh, and two hungry teenagers plus one hungry mama. Me.
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As a result, I’ve done very little baking recently. As in none. Nada. Zilch. So, I was excited to have some free time this past Sunday morning and decided to bake these tasty chocolate chip banana doughnuts. I’m happy I did!
- Extra ripe bananas.
- Non-dairy milk (i.e., soy milk). Or almond/macadamia/pea/flax milk or dairy milk.
- High-oleic expeller pressed sunflower oil. Or, swap with virgin coconut oil (will increase saturated fat content), macadamia nut oil, or any oil of choice.
- Maple syrup & vanilla extract. If you’re cutting way back on sugar, you might try these with Lakanto Monkfruit Sweeteneror Swerve sweetener. If you try this, LMK how they turn out!
- All-purpose gluten-free flour blend and coconut flour. I used up some cup4cup multi-purpose gluten-free flour I had on hand. Use your favorite GF flour blend or try my 3-Ingredient Gluten-Free flour blend. The coconut flour adds additional flavor and moistness, but feel free to swap it with extra all-purpose GF flour.
- Cinnamon, baking powder, salt. Cardamom or ginger would be tasty in these healthy banana doughnuts too!
- Chocolate Chips. I used bittersweet vegan chocolate chips. Lakanto Sugar-Free Chocolate Chips would be delicious too! You can also skip the chocolate chips and stir in nuts or blueberries instead. Yum!
- Powder sugar (optional). I topped my doughnuts off with a glaze made from Swerve powdered sugar and water. You can skip this step, but glazed doughnuts are pretty darn fun-don’t you think?!
INGREDIENTS IN VEGAN BANANA BREAD + SUBSTITUTIONS
- all purpose flour- you can sub oat flour or whole wheat flour in replace for the all purpose flour. You may also use a 1:1 swap of gluten-free flour if you like.
- baking powder
- maple syrup- you may sub any other sweetener of choice here such as coconut sugar, cane sugar, agave or honey.
- over-ripe bananas
- almond butter- you may sub any other nut or seed butter such as cashew, peanut, pecan, granola or sunflower-seed butter.
- almond milk- you may sub any other milk or nut milk alternative.
- cacao powder
Flavor Add-In Ideas For Your Banana Bread
I really love a classic, plain banana bread recipe, but here are a few ideas on how to take it to the next level!
- Chocolate chips or cocoa powder
- Nuts: walnuts are classic but you could use any kind of nut you like
- Nutella can be mixed in or swirled on top (you can make or buy a vegan version)
- Shredded zucchini, apple or carrot
- Peanut butter adding in or swirled on top
What are your favorite things to add into your banana bread?
5 Vegan TikTok Recipes Even Lizzo Will Want to Try
“I was thinking it could be kind of fun to start from the easiest and then work our way to the hardest,” she says. Let’s jump right in.
Amanda’s first vegan TikTok recipe is dalgona coffee. |
Amanda explains that dalgona coffee is typically made in a stand mixer. “I feel like that’s just a lot of washing for one cup of coffee. My hack to make this a lot faster is to have one of these bad boys,” she says, holding up a milk frother.
My friend Natalie and I were chatting about a fall recipe collaboration (coming soon!) and we were deciding on what flours to use. I was so intrigued by her vanilla cupcakes, I couldn’t get over how beautiful the texture was! I’ve only worked with cassava flour once with my cauliflower gnocchi recipe but have never baked with it so I wanted to test it out before we decided on our blend of flours. The obvious choice for testing a flour for me is always banana bread. It’s familiar and I know how the batter should look.
Version 1.0: I used a blend of cassava flour and almond flour honestly? It came out pretty damn delicious. The only thing was I felt it was almost overly moist (which I personally love). But, I knew I could improve it. The advice from Natalie was to add a bit of coconut flour to achieve a more defined crumb. It made sense since coconut flour is more corse and dry.
Version 2.0: The second time around I was pleased with the texture but added a bit too much coconut flour and found that after a day it went a little dry.
Version 3.0: It was perfect. I reduced the coconut flour, increased the amount of almond butter just a bit and the texture was beyond my expectations. Welcome, to yet another delicious banana bread recipe that is absolute deliciousness and perfect for baking season.
- Prep: Grease a 9×9 loaf pan and preheat the oven to 325℉.
- Make the flax egg: In a small bowl whisk the ground flaxseed together with the warm water and set aside.
- Mix: In a large bowl whisk the coconut oil and maple syrup and mashed bananas. Stir in the baking soda, vanilla, salt, cinnamon, and coconut flakes. Pour the flaxseed mixture in and stir to combine.
- Add flour: Using a spoon stir in the flour until no lumps remain.
- Bake: Pour the batter into the prepared baking dish and sprinkle the remaining walnuts and coconut. Bake for 44 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Use overripe bananas. Overripe bananas have many brown spots and mash easily when preparing this bread recipe.
- If you don&rsquot have any overripe bananas you can peel them (about 3 large) freeze them and then thaw them before your ready to use.
- Flax eggs are key to adding structure to the bread and taking the place of an actual egg. Mixing the warm water with the ground flaxseed creates a binding mixture and reacts similarly to an egg in baking.
Can this recipe be made oil-free?
Yes. Swap the oil for applesauce, which will create a denser bread. Just make sure to still grease the sides of the pan or use parchment paper to cover the sides.
Can I freeze this bread?
Yes. Store the bread in an air-tight freezer-safe container for up to 2 months. Let thaw in the refrigerator before eating.
Can this recipe be made into muffins?
Yes. Divide the batter into a 12-cup muffin tin with muffin liners. Bake at 350℉ for 25 to 30 minutes until the tops are golden brown.
Gluten-Free Vegan Chocolate Chip Banana Bread (Maple Sweetened!)
Updated in 2018! Gluten-free baking can be challenging enough. But take away the eggs and dairy, and you can definitely expect some monstrous kitchen disasters. Trust me … I’ve had many of them. So I can only imagine how many test loaves were churned out to create The Allergy-Free Cook Bakes Bread. All of the recipes in this simply laid out book are gluten-free, egg-free, dairy-free, soy-free, and vegan! And the first one I tried out was gluten-free vegan Chocolate Chip Banana Bread.
Now for the real question: is the bread any good? I’m happy to report that it is delicious! Based on the author’s flour guide, I made several flour substitutions to her gluten-free vegan chocolate chip banana bread recipe, and it still turned out beautifully.
If you have any experience with gluten-free baking, then you know there are like fifty-bajillion different gluten-free flours. I keep several on hand, but still didn’t have the exact ones for this recipe. Fortunately, Laurie makes substitutions easy in The Allergy-Free Cook Bakes Bread. I was able to churn out this delicious bread, and use up some fast-ripening bananas, without having to go to the store!
This gluten-free vegan chocolate chip banana bread turns out perfectly moist. In fact, it has a texture much like you would expect from any good, hearty banana quick bread. It is a heavy loaf that doesn’t rise a ton, but don’t let the weight fool you. This is still a nice dessert-like indulgence, not a nutritious door stop!
The flavor is just sweet enough, and the maple, banana and chocolate combo is divine. The gluten-free flours add some flavor nuances that are “different” (this isn’t wheat flour after all), but we really liked the variation. But don’t take my word for it – try the recipe below for yourself!
Vegan, gluten free banana bread (FODMAP friendly, refined sugar free)
We all know the universal symbol of banana bread: a freezer entirely overrun with darkened, overripe bananas. I counted at least 9 in my freezer the other day, so I decided it was well and truly time to bake, and to bake vegan, gluten free banana bread.
I’ve previously shared a recipe for a brown butter, chocolate and blueberry gluten free banana bread. Obviously, this recipe contains butter. I also have a banana bread recipe in my cookbook which uses almond meal. So today we’re talking the trifecta, the WHOLE PACKAGE: Vegan, gluten free, nut free, refined sugar free and FODMAP friendly. Nobody can complain you haven’t sufficiently catered.
VEGAN, GLUTEN FREE BANANA BREAD – FODMAP NOTES
I’m going to head this one off before it even begins – yes, this loaf contains bananas. It is a banana bread, after all. And yes, bananas can be a problematic food for people who malabsorb oligos-fructans. However! 350g of banana is approximately 4 medium bananas, and this loaf makes about 8-10 slices. So even if you use ripe bananas (which are worse in FODMAP terms) a slice of this loaf should be within acceptable limits for you. If you’d like to lower the FODMAP content, use unripe or just ripe bananas, and roast them for longer in the oven. If you still have concerns, maybe try the pumpkin chai loaf instead.
Aside from the bananas, this loaf is relatively smooth sailing, provided you don’t inhale the whole loaf. And if FODMAP is foreign language to you? Excellent! Because I’m bored of talking about it, so let’s get into the recipe.
Can you freeze overripe bananas for later use?
To freeze, simply peel your banana and place in an air-tight freezer bag. Then, an hour before you’re ready to bake, remove your banana from the freezer to thaw naturally.
Alternatively, you can go ahead and mash your overripe bananas, and then freeze them. Just make sure to label how many bananas are in each bag (or cup measurement) I recommend one banana per bag to make it easier.
You can also slice bananas and lay them flat on a baking sheet, freeze, and then transfer the frozen slices to a freezer bag. This will prevent them from sticking together. This method is great for banana smoothies, since you can literally pull them straight out of the freezer and use them.
Is this banana bread healthy?
Compared to traditional banana bread recipes, yes it is! There are many recipes out there that require eggs, butter, vegetable oil, and granulated sugar, all of which are high in saturated fats and cholesterol.
This vegan recipe is oil-free and gluten-free plus it is naturally sweetened with overripe bananas and pure maple syrup. Cinnamon, nutmeg, and sea salt give its flavors a natural boost too!
Afterall, it is called BEST Banana Bread. 😉
Need a nudge? Watch my video to see how easy it is.
Furthermore, if you want that Blendtec Twister Jar (or any Blendtec item), I have arranged a discount with Blendtec. Use code YAY-BLENDTEC at checkout for 20% off any purchase!
Let’s get to the recipe, shall we?
If you’re looking for more vegan baking ideas, check out these desserts and healthy snacks: