I keep going bananas for bananas. I bought the last bunch intending to freeze them for smoothies/ice cream/snacks, and the next thing I know, I look on the counter and they are brown. WTH happened? Anyway, I couldn’t let them go to waste so that meant one thing… banana bread!! I found a recipe on Food52 and vegan-ized it.
Now don’t get all weirded out that it’s vegan. Open minds people!! I don’t eat anything that taste like poo and will never sacrifice taste no matter what. Healthy, natural, low-fat (no oils), low-cholesterol food can taste amazing too. I guarantee you wouldn’t know this was vegan…next time I won’t tell you.
I used vegan margarine instead of butter and added a fourth banana to ensure the bread was moist. [Ugh. Still hate the word moist.] I also found a fantastic egg substitute. There are products available like Ener-G Egg Replacer which has the following ingredients: potato starch, tapioca starch flour, leavening (calcium lactate [not derived from dairy], calcium carbonate, citric acid), sodium carboxymethylcellulose, methylcellulose. I avoid consuming things I cannot pronounce, so I looked for natural egg replacements. Peta has a great list here. I decided to try the flax egg since it’s simple, I had the ingredients on hand, and I liked the idea of adding in nutrients instead of replacing them with chemicals.
I’ve made quite a few banana breads and was shocked how well this came out. This recipe just proves that tasty food can be healthy, and vegan. This wasn’t just good for a VEGAN banana bread, it was great for any banana bread. It was moist on the inside, with a crispy, brown, carmelized crust. I mashed the bananas but kept it somewhat chunky so there are little bits of banana threaded throughout the bread. Deeee-lish!
I had a couple pieces and had to send the rest to the hubbie’s office for fear I’d eat the entire loaf in one sitting. From what I heard, they didn’t have any issues devouring it either…and I don’t think anyone knew it was vegan. You could adjust this recipe a million ways by substituting the chocolate chips with dried cranberries or cherries, or adding nuts if that’s your thing. I’m generally anti-nut in baked goods or ice cream. If you make any adjustments, please share in the comments!!
This recipe was also simple and quick. The batter came together in less than 30 minutes, then you pop it in the oven and wait for your home to smell fantastic.
Happy baking 🙂
Chocolate Chip Banana Bread
Makes (1) two-pound loaf
- 3 tablespoons vegan margarine, melted
- 4 large, ripe organic bananas mashed
- 1 flax egg (3 T water & 1 T ground flax seed)
- 3/4 cups organic vanilla cane sugar (or regular sugar) *
- 1 cup organic all-purpose flour
- 1 cup organic whole wheat flour
- 1 cup organic semi-sweet vegan chocolate chips
- 1 teaspoon organic premium vanilla
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
1. Heat the oven to 350 degrees F, and coat a 5-by-9-inch loaf pan with canola oil spray.
2. Peel the bananas and in a large mixing bowl, mash them well with a fork. Stir in the sugar and vanilla.
3. Make the flax egg. Heat the 3 T water in the microwave until warm (about 30 sec). Stir the ground flax seed into the water. Add the flax egg to the bananas and mix thoroughly. Add the margarine.
4. Whisk together the flour, baking soda, baking powder and salt. Add the chocolate chips to the dry mixture tossing to ensure they’re completed coated with dry mix. This will prevent them from sinking during the baking process. Fold the dry ingredients gently into the wet, mixing just until you no longer see any streaks of raw flour. (Do not over-mix, or the banana bread will be tough!)
5. Pour the batter into the prepared pan and let rest for five minutes. Bake for 45 to 55 minutes, until a toothpick inserted into the middle of the loaf comes out clean and the bread is just starting to come away from the sides of the pan.
6. Cool in the pan on a rack for 5 minutes, and then turn out onto the rack to cool completely before slicing and serving. The bread has a lovely, crisp crust when it’s fresh. You can wrap leftovers in foil to store. This bread definitely tastes best the first day as it loses it’s crisp crust by day two but still has that delicious banana taste!
*To make vanilla sugar, simply add a vanilla bean to a canister of sugar. I never take the bean out and just keep refilling the canister with fresh sugar. This is an easy way to add that extra something to baked goods as well as tea, coffee, or homemade cocoa.