Since it has been a week or so since my last post, I decided to give you two recipes for the price of one! 🙂
Banana bread is one of my absolute favorite snacks and these two recipes are both delicious. Â On the left, you have the very traditional banana bread. Â I love this one with a smear of vegan margarine. Â Yum! Â And then on the right, a sweeter brown sugar banana bread. Â My mom prefers this version. Â I mean, what DOESN’T taste better with brown sugar, right?
The traditional does rise a bit more than the brown sugar version if aesthetics are important to you.  I always make and freeze these little loaves.  6 cavity mini loaf pan found on…you guessed it, Amazon.com  I believe it’s from Wilton, but there are several versions available.
So let’s get started on the traditional version. Â I have been making this one literally for my entire life. Â It is an adaptation from a quick bread found in my trusty Better Homes and Gardens Cook Book. Â The eggs in that recipe simply get replaced with applesauce and I substitute non-dairy milk as well.
I love this bread because it serves as a good base – you can add just about anything to it.  Toasted walnuts are a particular favorite.
This bread is consistently moist and delicious. Â I make it at least once a month.
The brown sugar version varies quite a bit from the traditional. Â It is definitely a richer, sweeter flavor. Â Using both white and brown sugars, this bread uses your choice of either applesauce or pureed silken tofu as an egg replacer. Â I can’t say I prefer one over the other, it just depends if I have tofu in the house at the time. Â Even unsweetened applesauce will add sweetness whereas the tofu just adds moisture, but no added flavor or sweetness.
Additionally, we use either vegan sour cream or you can make a cashew cream which works equally as well. Â Lately I have been leaning towards the cashew cream. Â If you have a very high speed blender, you don’t even need to soak the cashews. Â No high speed blender? Â No worries. Â Just soak the cashews in water overnight, drain and blend. Â Simple as that!
Which one do you prefer?  Let me know in the comment section below.  If you make either recipe, tag me on Instagram @theveglife1 so I can see your creations 🙂
Before you go, why not check out some of our recent videos and be sure to subscribe to the YouTube Channel! 🙂
Easy Vegan Banana Bread Recipes
Ingredients
- FOR THE TRADITIONAL LOAF:
- 1-3/4 C All Purpose Flour
- 2/3 C Sugar
- 2 tsp Baking Powder
- 1/8 tsp Salt
- 2-3 Medium Bananas
- 1/3 C Vegetable Shortening
- 2 Tbl Non-Dairy Milk Almond, Coconut, etc.
- 1/2 C Applesauce
- Optional: Chopped Toasted Walnuts
- **********
- FOR THE BROWN SUGAR LOAF:
- 1/3 C Vegetable Shortening
- 1/3 C Sugar
- ½ C Brown Sugar
- ½ Cup of Applesauce OR Pureed Tofu
- 1 tsp Vanilla
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- ¼ tsp Salt
- 4 Tbl Vegan Sour Cream OR Homemade Cashew Cream soak cashews overnight, drain, puree until smooth
- 1 ¾ C All Purpose Flour
- 2-3 Medium Bananas
Instructions
- Preheat oven to 350 degrees.
- Prepare pans with cooking spray.
- Whisk dry ingredients together and set aside.
- Combine all wet ingredients in the bowl of an electric mixer.
- Add dry ingredients mixing just to blend. Do not over mix.
- Divide amongst mini loaf pans (or simply use a traditional loaf pan).
- For mini pans, allow approximately 20-22 minutes or until a toothpick inserted comes clean.
- For traditional loaf pans, bake for 55-65 minutes or until a toothpick inserted comes clean.
- Cool for 10 minutes in the pan.
- Remove and continue cooling on a wire rack.
- Mini loaves can be individually wrapped in foil and frozen.
Catherine says
These mini loaves look wonderful. I love using applesauce when baking; it’s a great trick. I could go for a slice of banana bread this morning with my coffee. Have a wonderful day dear, Catherine xo