Baking with 100% whole wheat flour can be tricky, often resulting in heavy or dry baked goods (the hockey puck principle). Baking is a science and an art, and with the right tweaks you can make healthy and tasty whole wheat muffins and quick breads. But, what happens when you throw vegan into the mix and can’t rely on dairy and eggs? Baking without eggs, butter and milk turns the science upside down- so I’ve been learning the new science of vegan baking. I tested and retested this vegan banana bread recipe, trying it with ingredients like applesauce and flaxseed to replace the dairy and eggs. In the end I liked the simple approach the best. Adding extra banana plus soymilk and vinegar (sour soymilk) keep the loaf together, and make it moist and delicious.
Vegan Banana Bread
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon table salt
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 cup unsweetened soymilk
1 teaspoon apple cider vinegar
1/2 cup sucanat or packed dark brown sugar
1 1/2 cups mashed very ripe bananas
1/4 cup canola or safflower oil
1 teaspoon pure vanilla
1/2 cup chopped toasted nuts (almonds, walnuts or pecans)
Preheat oven to 350 degrees. Spray bottom of 8×4-inch loaf pan with cooking spray. In large bowl, mix flour, baking powder, salt, baking soda and cinnamon. Set aside.
Sir together soymilk and vinegar; let stand 2 minutes until thickened. In medium bowl mix soymilk mixture, sucanat, banana, oil and vanilla until well blended. Add to flour mixture, stirring until just combined. Stir in nuts. Spread batter evenly in pan.
Bake 55 to 65 minutes or until browned and toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack.
Makes 1 loaf (16 slices)
Tip: You’ll need 3 large or 4 medium bananas for this recipe. Use very ripe bananas for the best flavor.