I have tried maybe 6 or so recipes for banana bread over the years. As my lifestyle has changed to being plant based I have learned to make changes to recipes so I can still use them. After eating this version of banana bread people always ask for the recipe. It really is that good. It is so simple. I never make it in loaf form, but you can. It is quicker to make in lined cupcake or muffin pan.
- 1 cup sucanat (this is found in sugar aisle)
- 1 cup mashed overripe bananas ( 2 or 3 depends on size)
- 1/4 cup unsweetened applesauce
- 1 teaspoon real Madagascar vanilla extract (it really does make the difference the type of vanilla)
- 1 cup oat flour ( I make sure they are gluten free even though oats are naturally gluten free. You can also use a gluten free flour mix)
- 3/4 teaspoon baking powder
- 1/2 teaspoon aluminum free baking soda
- 1/4 teaspoon pink himalayan sea salt
- 1/2 cup semisweet chocolate chips or bittersweet chocolate chips (make sure you look at ingredients list to ensure there is no dairy in your chocolate if wanting this to be vegan)
- Preheat oven 350 f.
- Combine all ingredients except chocolate chips in bowl. Mash and mix until you get smooth consistency. Fold chocolate chips into your batter
- If using loaf cut parchment paper and put in loaf pan. If using cupcake/muffin tin put in your cupcake liners. Pour batter into whatever you are using. For the loaf version you want to tent it with tin foil.
- In general both you are going to bake for 20 minutes then see how done they are by putting toothpick in middle. If it comes out clean you are good to go. For muffins bake for 20 mins. Loaf bake 20 minutes with foil tent. 10 mins or less without the foil tent. Total approx 30 mins for loaf.
- Cool completely. Slice and serve
Optional: I let them cool a little bit before I either throw the tin foil back on them or put them in my covered glass display dish. They are still pretty warm when I do this. This has proven to help with the gooey texture locking in. They are great if you don’t do this.
What makes this simple for me is the minimal ingredients and how you can mix and match what you want. I can also eat the batter without baking due to no egg. You need to be exact when baking, but you can still play with adding things as long as they work for what you are substituting.
You can make this recipe with pumpkin puree instead of the bananas. I do this during the fall holidays. Even add in some pumpkin spices. Instead of chocolate chips you can try some dried fruit like blueberries. Instead of vanilla try out a almond extract.
Last thing. You can really use whatever tray or pan you want. Just watch your time and check your mixture. If you only have a cake tin. Use that. You don’t need to go out and buy something specific for this recipe.
Have fun and take pictures!