Thursday, November 24, 2011

The Best Banana Bread Ever

I have been making banana bread for years, yet I have never truly been satisfied with any of my recipes. So, recently I decided to simply search for a new recipe online.

Not too long ago, I made a very bad batch of chocolate zucchini muffins that overflowed and required me to set my oven to self-clean afterwards. So, now I know to search for recipes that have been reviewed positively and extensively by others.

I prefer to make things that are vegan most of the time, so I searched for vegan banana bread, and came up with a recipe from You can have a look at the recipe here. Reviewers noted that this banana bread is easy, versatile and virtually foolproof. I have provided my modified version below.
I have since made it four times, twice with chocolate chips (the only way my son will eat it), once with walnuts (no good for school unfortunately) and once plain.  I reduced the amount of sugar a little bit each time, as I found a cup and a half was unnecessary. I don't like mashing bananas, so I prepared the wet ingredients in a blender. All of the versions were quite tasty. My husband has requested the addition of dates, so that may be next.

A while ago, I sent my sister home with a few slices of the chocolate chip version and she later left me a voicemail message saying, “That’s the best banana bread I’ve ever tasted.” It’s great when you enjoy your own food, but even better when someone else enjoys it.
The Best Banana Bread Ever

by Joann MacDonald
Cook Time: 1 hour 15 minutes
Keywords: bake dessert breakfast bread snack vegan vegetarian

Ingredients (1 large loaf)
  • 1 tsp vinegar
  • 1/3 cup non-dairy milk (ex. soy or rice)
  • 1 3/4 cups light spelt flour
  • 1 1/4 cups organic sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (2 to 3) bananas
  • 1/2 cup light olive oil
  • 3 1/2 tsp egg replacer powder mixed with 5 tbsp water
  • 3/4 cup chocolate chips or nuts or dates or blueberries (optional)
Preheat oven to 375°F. Grease a loaf pan.
Place vinegar in a measuring cup and add non-dairy milk to make 1/3 cup. Set aside.
In a large bowl, mix together flour, sugar, baking soda and salt.
In a blender, mix together bananas, oil, egg replacer mixture and the vinegar/milk mixture.
Stir wet ingredients into the dry ingredients until mixed. Stir in optional ingredients.
Pour into prepared loaf pan.
Bake for 1 hour and 15 minutes, or until a toothpick in the middle comes out clean.
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  1. That looks amazing. I am needing a new bread recipe to try. Thanks!

  2. For as many times as I've made it, banana bread just never gets old, especially if it has chocolate chips in it! Now I'm craving it all over again... Good thing I keep a stash of frozen ripe bananas for just such a situation. :)

  3. I need to increase my stash of frozen bananas. I am always using them up for smoothies.

  4. Hi Joann,

    I am going to try this recipe! Thanks for sharing.

    1. I hope you enjoy it Gabriela! Let me know how it goes. :)


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