Vegan Banana Bread

This banana bread is moist and not too sweet so the flavor of the bananas fully comes through. It freezes very well, so you can make half and freeze the rest for the future.

Serving size

1⁄12 bread slice

Makes

12 servings

Prep time: 10min
Cook time: 1hr 0min
Total: 1hr 10min

Ingredients

4 medium (47 grams) bananas, ripe

⅓ cup vegetable oil

½ cup sugar

⅛ teaspoon salt

½ cup applesauce

1 ½ teaspoons vanilla extract

4 tablespoons flax seeds, ground

1 teaspoon baking soda

2 tablespoons agave nectar

1 ½ cups whole wheat flour

 

Special Equipment:

9 x 5 x 3-inch (23 x 13 x 7.5 cm) loaf pan

Nutrition Info

Makes: 12 servings  Serving size: 1⁄12 bread slice

Calories

200

Fat

7 g

Saturated Fat

<1 g

Trans Fat

0 mg

Cholesterol

0 mg

Carbohydrates

33 g

Sugar

17 g

Fiber

3 g

Protein

3 g

Sodium

131 mg

Calcium

14 mg

Phosphorus

78 mg

Potassium

223 mg

Instructions

  1. Preheat the oven to 350°F.
  2. Peel the bananas and mash with a fork. Place in a mixing bowl.
  3. Mix the vegetable oil into the mashed bananas with a wooden spoon.
  4. Add and stir in the sugar, salt, applesauce, vanilla, ground flaxseeds, baking soda, and agave nectar into the bowl.
  5. Add the flour. Stir until ingredients are well incorporated. Pour into a greased 9 x 5 x 3-inch loaf pan.
  6. Bake 50-60 minutes, or until the top springs back slightly depressed. Cool on a rack.
Recipe Contributed by FamilyCook Productions

When ground flax seeds become moistened, they become gel-like and help bind ingredients when baking vegan without eggs. If you’d like to eat more vegan recipes, keep flax seeds on hand to convert recipes that call for eggs.