Rather than go down the coconut flour route this week, I decided that I really wanted to go 100% vegan. Sounds like a good time to check out the “Lower-Fat Banana Bread” recipe from Veganomicon.
This recipe gets terrific reviews from everyone so I thought it was time to try it out and add my own sugar-free and alternative flour twist. The original recipe calls for half whole wheat flour and half regular old white flour as well as sugar, so of course I had to change those up. And though I didn’t make this gluten-free, I’m sure that it would come out great with a combination of light buckwheat and amaranth flour.
Is this really the BEST vegan banana bread out there? A lot of people say that it is. I’m not quite sure that I should be throwing the word best around, but I think that this is the best easiest & vegan banana bread option out there, and in this case also sugar-free.
My variation of the “Lower-Fat Banana Bread” recipe from Veganomicon.
2 large or 3 small very ripe bananas
1/4 cup applesauce
1/4 cup canola oil (I used hazelnut oil for a kick)
1/2 cup xylitol
2 tablespoons molasses
1 cup kamut flour
1 cup spelt flour
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Separately combine all wet ingredients in one bowl, and all dry ingredients in another. Add wet ingredients to the dry and then blend. Do not over mix. For muffins, bake for aprox. 19 to 20 minutes, for a loaf bake 45 to 50 minutes.
This is an excellent recipe. Very easy, completely vegan, and has a really good healthful profile. Thumbs up!