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.
Yield: 1 loaf
Prep time: 15 minutes | Cook time: 1 hour | Total time: 1 hour and 15 minutes
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
Preheat the oven to 350 degrees F. Grease a standard 8½ × 4½-inch loaf pan.
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.
In a large bowl, beat together the shortening and sugar using an electric mixer until light and fluffy.
Add the flaxseed meal mixture and vanilla extract to the bowl and beat well.
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.
Add the bananas and chocolate chips, mashing the bananas and mixing everything together until well combined.
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.
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