Vegan Recipe: Banana Bread
A vegan spin on a family recipe passed down from the author’s grandmother.
This is a vegan version of my grandmother’s recipe, which has been passed down through the generations. It’s one of the most memorable treats my dad would make while I was growing up, and I’m excited to pass this tradition on to you. This decadent, cakelike banana bread is not only insanely delicious, but also a great way to rescue bananas that are past their prime. In fact, the closer your bananas are to completely brown, the better they’ll be for this recipe.
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Yield: 1 loaf
Prep time: 15 minutes | Cook time: 1 hour | Total time: 1 hour and 15 minutes
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You’ll need: an electric mixer
2 tablespoons ground flaxseed meal
¼ cup plus 1 tablespoon water
½ cup vegetable shortening
¾ cup granulated sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
3 large, super-spotty, overripe bananas
⅓ cup vegan chocolate chips
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Preheat the oven to 350 degrees F. Grease a standard 8½ × 4½-inch loaf pan.
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In a small ramekin, mix together the flaxseed meal and water. Set aside for at least 5 minutes to allow the mixture to rest and thicken.
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In a large bowl, beat together the shortening and sugar using an electric mixer until light and fluffy.
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Add the flaxseed meal mixture and vanilla extract to the bowl and beat well.
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In a separate, medium bowl, sift together the flour, baking soda, and salt. Add the flour mixture to the sugar mixture and beat until combined.
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Add the bananas and chocolate chips, mashing the bananas and mixing everything together until well combined.
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Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes, until a toothpick dipped into the center of the bread comes out clean (aside from any melted chocolate). The top of the bread should be lightly browned.
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Friendly Suggestion: If you love nuts, walnuts work well in this recipe. You may add ⅓ cup of chopped walnuts in step 6 without otherwise adjusting the recipe.
- by Michelle Cehn and Toni Okamoto