Best Ever No Fat Banana Bread
2 very ripe bananas, mashed
1/3 cup unsweetened applesauce
2/3 cup sugar
2 egg substitutes (http://vegweb.com/index.php?topic=7678.0)
1/4 cup water or nondairy milk
1 2/3 cups flour (I use whole wheat)
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
cinnamon, to taste
1. Preheat oven to 325 degrees F and spray a 9" square pan with non-stick cooking spray. If using a standard loaf pan, increase heat to 350 degrees F.In a large mixing bowl, mix together first 5 ingredients (through water) until well incorporated.
2. In a medium bowl, mix the remaining ingredients. Dump flour mixture into the wet and stir just until uniformly moist. Do not overmix! Depending on the type of flour you use, you may need to add a little extra water or milk to reach the right consistency. The dough should be somewhere in between pancake batter and cookie dough.
3. Dump into prepared pan and give it a couple shakes to distribute the batter. Place on the middle oven rack and bake uncovered for 30-40 minutes. (If using a standard loaf pan, increase baking time.)
4. Check the bread at around 30 minutes. It is done when just starting to brown around the edges and still a little moist looking in the middle. Allow to cool 10 minutes before cutting into squares or slices.
Cover and hide the bread so no one else eats it!
SO HOW'D IT GO?
Yum :) I've been wanting to try this recipe for a while now, and since I'm stuck at home with some horrible virus I figured it would be the perfect day to do some baking. I added 1 teaspoon of vanilla and 2/3 of a cup of hazelnuts and generously sprinkled the top in a cinnamon sugar crumb topping. By the time I was done making alterations the bread wasn't fat free anymore, but it's still absolutely delicious! Perfect for a rainy night at home with my love :)>>>
This was wonderful!!! I have made it twice in two days. The first batch I made as muffins exact to the recipe, the second I made as loaf bread using 1/2 cup apple sauce, 1/2 cup brown sugar, and dribbled maple syrup on top before baking it. The best!!! Thank you for this recipe!!
this recipe is amazing. i love banana bread and this tastes just as good as non vegan banana bread.
also! i added (dairy-free) chocolate chips in half the muffins. i poured out five muffins, then stirred in the chocolate. chocolate for me, plain for the boyfriend!
this is my favorite vegan banana bread recipe! i made one batch of muffins last night. it made 10 muffins. my boyfriend and i ate nearly all of them. i am making two more batches of them right now.. i had a lot of (free) ripe bananas!
i used bob's red mill whole wheat pastry flour and pure cane sugar. in the first batch, i used the flax seed/water for the eggs, but i ran out of flax seeds so i used my fall-back egg replacer; 1 tsp baking powder, 1/2 tsp baking soda, 2 Tbsp flour and 3 Tbsp water (times 2).
both turned out great! just a perfect muffin. thanks for the recipe!
This is the best vegan banana bread I've found. Everyone who eats it loves it and most of them aren't vegan.
I made a loaf of bread with this recipe, and added a little cocoa powder. It was so addicting and so moist and delicious! My family finished it all in one night, and they said the amount of banana flavor was just right. Thanks for the awesome recipe!
Loved it! It turned out perfect!
Oh so yummy! Kids think these are great which makes them a hit in our house. Can't believe that there is no oil or anything else like that because they are still really soft and fluffy. Heck, tastes better than MILs banana bread and I thought that couldn't be beat! I also used the flax seed/water combo as our egg replacer.
I loved these muffins. I didnt use any eggs just more applesauce and added 1/4 wheat garm and some pumpkin seeds. ;)b ;)b
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