This is not a healthy recipe. This is not your whole grain, no refined sugar vegan banana bread. Don’t get me wrong…I love healthy banana bread. My favorite hippie, healthy recipe is from Laurel’s Kitchen (replace agave for honey). This vegan banana bread is decadent and designed to replicate the slices sold at coffee shops. The kind that border on being cake, and the kind that my husband gets almost daily. I wanted to make a similar vegan version.The results speak for themselves. We have made 3 loaves of this bread in the last 7 days!
I started with a recipe I found on Food Network that had excellent reviews. It is a recipe from Flour Bakery in Boston. I veganized the recipe by using vegan yogurt, chia seed instead of egg and adding soy milk.
When I make banana bread I like to put all of the liquid ingredients and the bananas in a blender. I don’t like chunks of banana in my bread and the blender gives the bread a smoother texture. If you like more texture you can mix the liquid ingredients with the banana by hand. The bread is delicious with or without the walnuts on top.
Decadent Vegan Banana Bread
Decadent vegan banana bread inspired by slices served in coffee shops. Perfect for breakfast or dessert.
- 1⅔ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup sugar
- ⅓ cup soy milk
- 1 Tablespoon chia seed, ground
- ½ cup canola oil
- 2 bananas, mashed
- 3 tablespoons vegan yogurt or vegan sour cream
- 1 teaspoon vanilla extract
- ¼ cup walnuts, chopped
- Preheat oven to 325 degrees. Lightly oil a loaf pan. Set aside.
- In a large bowl combine flour, baking soda, cinnamon, salt and sugar. Stir until combined and set bowl aside.
- Place soy milk, ground chia seed, oil, bananas, yogurt and vanilla in a blender. Blend until smooth. Alternatively place all remaining ingredients in a medium sized bowl and stir until well combined.
- Add liquid ingredients to the large bowl of dry ingredients. Stir well. Pour batter into oiled loaf pan. Bake for 30 minutes then cover top of pan with a piece of foil. Bake for an additional 30 - 45 minutes until a toothpick inserted in the center of the bread comes out clean. Let bread cool before slicing and serving.
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