I don’t know about your family, but my family loves banana bread.  I used to make banana bread with a recipe from my Grandma on my dad’s side.  However, as my dietary practices have changed over the years, I have altered the recipe.  The original recipe is as follows below, for any who are curious.

Original banana bread recipe from Grandma W.

1 tsp baking soda

1 TB & 1 tsp warm water

1 cup sugar

1/3 cup butter

1/3 cup milk

2 2/3 SMALL bananas

1 cup flour

2 eggs

Bake at 300 degrees for 1 hour and 15 minutes. Makes 1 loaf. 

I’m not going to lie, the original recipe DOES taste pretty amazing.  But, my version is pretty tasty too!  I’ve had quite a few friends and family members that have tried it tell me they were surprised it was vegan AND gluten free.  So, without further ado, my recipe!

My version of this recipe:

Yes, those are thawing bananas in the picture (hence the frost on them). I use thawed frozen bananas to make my banana bread.

Ingredients:

1 tsp baking soda

1 TB and 1 tsp WARM water

1 cup sugar

2 TB & 2 tsp avocado oil (or another vegetable oil)

2 TB & 2 tsp applesauce (unsweetened or lightly sweetened)

1/3 cup almond milk (or another non-dairy milk)

2 2/3 LARGE bananas 

2 TB ground flaxseed meal 

1/4 cup & 2 TB water

1 cup GF flour mix (I like this kind: Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, 5 Pound)

Start by mixing the baking soda with the 1 TB and 1 tsp of warm water until dissolved.  Mix together 1/4 c. and 2 TB water with flaxseed.  Let the flaxseed and water sit for 5 minutes. Cream together sugar, oil, and applesauce in a mixer.  Once well combined, add bananas, almond milk, baking soda/water mixture, and flaxseed/water mixture.  Finally, after all of those ingredients are thoroughly mixed add in the flour.  When all is well combined, pour the banana bread mixture into a lightly greased loaf pan.  Bake at 300 degrees for 1 hour and 30 minutes, or until a toothpick inserted into the middle of the loaf comes out clean.

Tip: I like using frozen bananas for this recipe, and letting them thaw an hour before I make banana bread.  I simply freeze bananas whole (in their peel) when they start browning and getting mushy and thaw them when I need them.  They work AMAZING in banana bread.  Honestly, when I don’t do this the banana bread isn’t as tasty and moist.  There is something about those thawed, mushy bananas.  True story.

Notes:

-If you aren’t worried about fat content or want a more rich flavor experience, you can do 1/3 cup oil and omit the applesauce.

-Not gluten-free?  No worries!  You can use wheat flour in place of the GF flour mix in a 1 to 1 ratio.

-Don’t make this recipe without oil or with coconut flour!  It does NOT taste good.  I tried doing that, and well… it got composted.  Yeah, it was THAT bad. No one would eat it.  Not even me!

Triple batch (3 loafs):  I typically make this as a triple batch for my family because we eat up the banana bread fast.  3 loafs lasts us a week or less.  The triple batch ingredient amounts are as follows:

1 TB baking soda

1/4 cup WARM water

3 cups sugar

1/2 cup avocado oil

1/2 cup applesauce

1 cup almond milk

8 large bananas

1/4 cup & 2 TB ground flaxseed meal

1 cup & 2 TB water

3 cups Gluten free flour mix

Any questions about this recipe?  Any suggestions on how to make it sugar free or at least with reduced sugar?  I have tried replacing the sugar with Xylitol, Erythritol, and Stevia to no avail. I do have some more experimentation ideas, but I would love any suggestions anyone has to offer.

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Rebekah
Written by Rebekah
I'm a vegan homeschooling mom of 4, DIY addict, & natural health advocate.