Even though I cook a lot of vegan meals, I do not have a lot of experience with vegan baking. However, I recently found out that I have an intolerance to dairy and eggs (see: elimination diet) and I am now on a mission to re-create some of my favourite baked goods without any animal products. Previously, I had success with vegan “blondies” recipes (Strawberry Chocolate Blondies and Pumpkin Pecan White Chocolate Blondies), but felt that I still lacked the know-how to veganize a lot of my favourite baked goods. So, I bought a few cookbooks to help me transition to a mainly vegan diet and to learn more about baking without animal products.
One book I really enjoyed is called 100 Best Vegan Baking Recipes by Kris Holechek. In fact, this banana bread recipe is adapated from Kris’ recipe. The book has a 100 swoon-worthy recipes, but the banana bread immediately caught my eye. Other titles I have enjoyed are: The Joy of Vegan Baking by Colleen Patrick-Goudreau, Chloe’s Vegan Desserts by Chloe Coscarelli and all of the baking books by Isa Chandra Moskowitz and Terry Hope Romero.
The key message in all of the books is that you don’t need eggs and diary to make incredibly delicious baked goods. One you’ve got the basics of baking down, you can easily see how plant-based options such as flax/chia eggs, the right amount of baking powder and soda, tofu, fruit butters and nut milks can yield the same results as eggs and dairy. This banana bread proves this fact on all levels. It’s moist and dense, but with a nice light crumb. Exactly as banana bread should be. The bread baked up perfectly with a beautiful golden crust and was very easy to put together with minimal ingredients. Feel free to omit the walnuts if walnuts don’t float your boat. Slather the banana bread with some Earth Balance Coconut Spread and you’ll be in heaven.
Store leftover bread covered at room temperature. Serve plain or with Earth Balance Coconut Spread.
Note: I have no affiliation with Earth Balance. I just really enjoy their Coconut Spread.
Source: adapted from The 100 Best Vegan Baking Recipes by Kris Holechek