Vegan Banana Bread

If you read My Story, you know that I have a bakery stand at The Virginia Renaissance Faire. Initially, I had only my original wheat, dairy and egg recipes. But so many people asked if I had anything gluten free, I began developing gluten free recipes. Of course, as soon as I introduced gluten free, people began to ask if if had anything without eggs or dairy. So I took on the challenge of vegan baking. And although the frustration of dumping batch after batch of “failed” vegan attempts can seem almost overwhelming, the reward of the successful, delicious recipe is worth the effort. 

I hope you enjoy my Vegan Banana Bread: A VEGAN banana bread with a wonderful banana flavor, a delicately crisp crust and a melt-in-your-mouth crumb.

See also: Banana Bread, Gluten Free Banana Bread, Gluten Free Vegan Banana Bread and Diabetic Friendly Banana Muffins.

The Inside Scoop

When both volumetric and weight measures are provided, the volumetric measures should be considered approximations. The standard measure for a cup of sugar is 192 grams. By volume, this measure will be less than 1 cup. Precise measuring is very important with vegan baking; as little as a teaspoon of liquid can be the difference between a successful bread and one that collapses. 

When adding chopped nuts, spread them on a baking sheet and bake for 10 minutes until aroma rises and nuts are lightly brown. Let cool before adding to batter. Pre-baking nuts helps to keep the nuts crisp and enhances the flavor

Line the bottom and ends of baking pans with parchment paper. Let parchment paper extend over the short ends of the pan to create “handles.” This makes it easier to remove the bread from the pan.

When making large loaves (rather than mini loaves or muffins); double the pans; this reduces the likelihood of the edges or bottom of the loaves becoming too dark.

When using coconut milk, empty the entire can into a mixing bowl. Then use a whisk to thoroughly mix the coconut cream and water. Measure out what is needed, and store the rest in a clean container. Be sure to label and date the coconut cream. (Avoid “What is this thing in the back of the frig and why is it fuzzy?”)

Use coconut cream that consists of just 3 ingredients: Coconut, water and guar gum.

Kelp is almost pure protein and can be found at specialty stores and on-line. Although not essential, it produces a small but noticeable difference in the rise and stability of vegan baked goods.

Bananas vary in size; 2 medium bananas may be the right amount, or not enough and then your bread lacks flavor or too much and then your bread is heavy and dense. Weigh your bananas to ensure you have the right amount.

Do not mash your bananas. Rather, add sliced bananas to the batter; your mixer will mash most of the banana but leave you with some small bits of banana for extra banana flavor.

Wheat flours contain gluten. Extended mixing can create a chewy crumb and a tough crust. Gently stir in or fold flour into the batter.

Distribute batter evenly in the pan to reduce excessive doming in the middle. This helps to ensure a more even bake.

It is important to remove your baked bread from the pan after cooling for 10-15 minutes so that the bread does not “stick” to the pan and the bottom of the bread does not become wet from condensation as the bread cools. Loosen the long edges with a knife, then lift the bread out of the pan using the parchment paper handles.

Print Recipe

Vegan Banana Bread

(1 votes, average: 5.00 out of 5)

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By Connie Teunis – Serves: 15-17 servings

Prep Time: 30 minutes – Cooking Time: 25-60 minutes

A VEGAN banana bread with a wonderful banana flavor, a delicately crisp crust and a melt-in-your-mouth crumb.

Ingredients

• (opt.) ½ c./ 60 grams chopped nuts, toasted (almonds, macadamia, walnuts or pecans)
• ½ c./ 120 ml Coconut Milk
• 1 t. Cider Vinegar
• 1 t. Vanilla Extract
• 1 t. Banana Extract (opt.)
• 2 T Water
• 2 ½ c./ 300 g. All-purpose Flour
• 1 t. Kelp Flour
• ½ t. Salt
• ½ t. Baking Soda
• ½ c./ 96 g. All-Vegetable Shortening
• 1 c./ 192 g. Vegan Granulated Sugar
• 1 c./ 225 g. Sliced Bananas

Instructions

1

Preheat the oven to 350 F.

2

If adding nuts to your the banana bread, line a baking sheet with parchment paper (for easy clean-up). Spread nuts in a single layer and bake for 5 minutes for almonds or macadamias or 10 minutes for walnuts or pecans, until aroma rises and nuts are VERY slightly browned. Remove from oven; cool.

3

In a small bowl, combine coconut milk and vinegar; let set for 15 minutes.

4

Line the bottom and short ends of one 4” x 8” loaf pan or four 3" x 5" mini loaf pans with parchment paper, leaving handles to extend above the ends of the pan. Spray with a non-stick cooking spray. If using muffin tins, line 7 jumbo muffin cups with cupcake liners and spray lightly with a non-stick cooking spray.

5

In a medium-sized mixing bowl, mix together the flour, sugars, salt, baking soda and kelp (if using).

6

In a large mixing bowl, mix the shortening and vegan sugar. Add the bananas, mix thoroughly. Add the vanilla, banana extract (if using) and water to the coconut milk/vinegar mix. Add 1/3 of the flour mix and 1/3 of the coconut milk mix to the shortening and sugar mix; fold together gently. Repeat twice until all of the flour and liquid have just been combined.

7

Pour into prepared pan(s). If using mini loaf pans, pour 8 1/2 oz./ 242 grams into 4 mini loaf pans; for jumbo muffins, pour 5 oz./ 140 grams into each muffin cup.

8

Bake in a preheated 350 degree oven for approximately 25- 60 minutes, depending on the size of the pan.

9

Cool for 10-15 min.; run a knife along the long side of the loaf pans to loosen, then remove the bread from the pan using the parchment paper handles and place on cooling rack.

10

Cool completely.

11

Enjoy!