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Banana Bread {Vegan}

Banana Bread {Vegan}_1_Gold&Thyme

Banana Bread {Vegan}

My mom was in town last week from California.  It had been 49 years since her last trip to Paris and it was great to show her the neighborhood and all of our favorite places in the City of Lights.  Although we made our rounds and ate at some of our favorite bakeries (Du Pain et des Idees, Chambelland, etc) and restaurants (Cafe Pinson, Les Enfants Perdus, Picolo Cugini, Merci, Rose Bakery, etc), we also cooked at home quite a bit.  I made Homemade Tacos with Roasted Sweet Potatoes and Lemon Cashew Cream (recipe coming soon) and Spelt Pasta with fresh mushrooms. With the two bananas I saw reaching their last day (spotted brown or black will do), I made a classic American favorite: Banana Bread!

For years and years, even before I began cooking with whole wheat flours and unrefined sugars, banana bread has always been one of my favorite recipes to make and enjoy sharing. I used to make it using butter, sour cream and white flour, but now I opt for a healthier version, while still trying to keep it sweet and moist.   The applesauce is a great substitute when baking recipes that call for oil, and the infamous “flax egg” has revolutionized the way I bake.  I also love the natural sweetness from the bananas and the longer you wait, the sweeter the banana.  TIP: My sister-in-law swears by putting them in the freezer, skin and all, and then letting them defrost for about an hour.  I tried this, but it’s important not to let them sit in the water that melts from the skin.  Also freezing is a great way  to always have ready overripe bananas in hand to satisfy the craving for banana bread. 

As soon as the Banana Bread came out of the oven, Marc and my mom took turns cutting slices and before I knew it, I had only eaten one piece!  Next time I will have to make two loaves ;)!  One to eat and another to freeze or give as an always welcomed gift! It’s great by itself, or if you’re feeling decadent, you can toast it and drizzle coconut oil, or agave or honey (non-vegans)!

The Banana Bread is featured on the Rectangular Porcelain Plate by Bleu de Fès from Morocco, generously on loan from Le Petit Cormier in Montigny-sur-Loing.  One hour from Paris, this also makes for a lovely weekend getaway!

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Banana Bread {V + RSF}

INGREDIENTS

1/3 / 80 mL cup unsweetened apple sauce
3 Tbsp / 45 mL cold-pressed olive oil
1/3 / 80 mL cup maple syrup or mixed with honey (if not vegan)
2 flax eggs (2 Tbsp / 2 cuillérées à soupe ground flax seed + 6 Tbsp / 6 cuillérées à soupe hot water)
1 cup / 240 mL mashed bananas
1/4 cup / 60 mL almond milk
1 tsp / une cuillérée à café vanilla extract
1 tsp / une cuillérée à café baking soda
1/2 tsp / une moitie cuillérée à café salt
1/2 tsp / une moitie cuillérée à café ground cinnamon
1 3/4 cups / 400 mL spelt flour
1/3 cup / 80 mL walnuts, chopped

Optional: You can also add hazelnuts or dark chocolate!

METHOD

Heat oven to 350 degrees F or 180 degrees C.
In a small bowl, make your flax eggs.  Combine the ground flax seed and hot water and whisk for a couple of minutes until the texture becomes like a beaten egg. Let sit for 5 minutes.
In a large bowl, combine apple sauce, olive oil, and maple syrup. Whisk together.
Add the flax eggs and whisk.
Add the mashed banana, milk and vanilla extract. Whisk.
Add the baking soda, salt and cinnamon and then by spoonful, add the spelt flour.
Then the walnuts!
Add to a baking pan that has been greased with coconut oil and bake for 50-60 minutes.

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Banana Bread {Vegan}
 
Prep time
Cook time
Total time
 
This healthy Banana Bread recipe is sweet and moist, but is vegan and refined sugar free, and has become a staple in our home.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 1 loaf
Ingredients
  • ⅓ / 80 mL cup unsweetened apple sauce
  • 3 Tbsp / 45 mL cold-pressed olive oil1/3 / 80 mL cup maple syrup or mixed with honey (if not vegan)
  • 2 flax eggs (2 Tbsp / 2 cuillérées à soupe ground flax seed + 6 Tbsp / 6 cuillérées à soupe hot water)
  • 1 cup / 240 mL mashed bananas
  • ¼ cup / 60 mL almond milk
  • 1 tsp / une cuillérée à café vanilla extract
  • 1 tsp / une cuillérée à café baking soda
  • ½ tsp / une moitie cuillérée à café salt
  • ½ tsp / une moitie cuillérée à café ground cinnamon
  • 1¾ cups / 400 mL spelt flour
  • ⅓ cup / 80 mL walnuts, chopped
  • Optional: You can also add hazelnuts or dark chocolate!
Instructions
  1. Heat oven to 350 degrees F or 180 degrees C.
  2. In a small bowl, make your flax eggs. Combine the ground flax seed and hot water and whisk for a couple of minutes until the texture becomes like a beaten egg. Let sit for 5 minutes.
  3. In a large bowl, combine apple sauce, olive oil, and maple syrup. Whisk together.
  4. Add the flax eggs and whisk.
  5. Add the mashed banana, milk and vanilla extract. Whisk.
  6. Add the baking soda, salt and cinnamon and then by spoonful, add the spelt flour.
  7. Then the walnuts!
  8. Add to a baking pan that has been greased with coconut oil and bake for 50-60 minutes.

 

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