Bananas are on our shopping list every week. I put them in children's meals, they're a great snack to take away for the car, but whatever I do, I always buy too many. But this never bothers me because bananas are one of the basic ingredients I use when I bake vegan desserts. I'm a plant-based vegan, married to a carnivore, with two picky kids.
I use whole, plant-based ingredients to create a delicious balance in the kitchen. My goal is to create simple and tasty main courses, salads, appetizers and the odd dessert that feels good to feed my family and that they enjoy eating. Instead, replace them with whole grains and ingredients that are good for your health, adding potassium-rich bananas for a natural sweetness. In a large bowl, mix all the dry ingredients and stir well to evenly mix and break up any lumps of baking soda or salt.
Whisk the liquid ingredients, pour them into the bowl and stir to form a banana bread dough. I'm definitely going to try it since it has all the healthy ingredients. I love bananas and I always make recipes with fruits. It was a little soft at first, so I was afraid it wouldn't be done, but I let it sit for a bit and I suppose it was because of the Greek yogurt that I used.
I was wondering how I would find the nutritional information in this recipe. I used different ingredients than yours, so the nutritional information published in this recipe doesn't fit my version of the recipe. In a large bowl, mix the flour with the baking powder and then pour the wet ingredients over the top. Stir until everything is combined, but make sure NOT to mix too much.
Stop when you no longer see lumps of flour, but don't overdo it. I've always considered banana bread to be something mundane, and yet every time I see your recipes I can't help but want to try it. If you want a grain-free version or a low-carb recipe that is also naturally gluten-free, prepare this delicious banana bread with almond flour. I ended up adding three bananas, 1 teaspoon of cinnamon, a couple of drops of nutmeg and a splash of plantain extract.
This simple and easy one-bowl vegan oil-free banana bread will become the only recipe you'll ever need. And my favorite way to eat this banana bread is topped with coconut butter or this homemade Nutella recipe. I love my vegan banana breads and have quite a few variations in the collection of recipes, such as this oatmeal and banana bread with blueberries, banana and buckwheat bread, and carrot and banana bread. This is about half of what is ordered in popular banana bread recipes by Martha Stewart, Food Network, Rachael Ray, Betty Crocker, and others.
Banana breads generally look more like a sugary, sticky cake than a healthy bread, at least the store-bought ones. But you'll find that this banana bread recipe has the option of using vegan butter or vegetable shortening if you prefer. I have made this banana bread several times and it always comes out with a perfectly moist cake texture with just enough sweetness. I like to mix the bananas in a food processor so that the sweetness is distributed well without banana pieces.
While many traditional banana bread recipes call for at least one cup of refined sugar and half a cup of butter or more, this healthy, light banana bread recipe far reduces the things you don't want.
