I’ve been making this banana bread for years and years with the original recipe, long before becoming vegan. This recipe comes from the very first cook book given to me by my parents when I first moved out on my own…it’s ‘The New Doubleday Cookbook‘ by Jean Anderson & Elaine Hanna. I’ve also adapted my basic pancake, or best friend forever pancakes as I like to call them, recipe from this book. By no means is it a vegan cookbook, but fortunately, this recipe has made a fantastic transformation with my new lifestyle and is as good, if not better, than the original. It’s moist, fluffy and delicious just as it has always been! I’m happy to share with you this wonderful banana tea bread that I have loved for many years and look forward to loving for many more to come. It’s simple, straightforward and has not disappointed me yet!
This recipe was easy to veganize. It works great without eggs because we’re adding extra banana. The bananas act as a binder for the other ingredients. The extra banana also helps to lessen the sugar called for in the original recipe, another plus. And the riper your bananas are, the less sugar you’ll find you need. Instead of using butter or vegetable shortening, I opt for oil. You can use coconut oil (in liquid form) or grapeseed or light olive oil (I tend to use light olive oil or coconut oil the most). Everything else from the original recipe has stayed the same. I also used coconut sugar in the bread which will slightly darken the batter, keep in mind if using 100% pure cane sugar your batter will be a bit lighter.
Here is a before…I topped this one with some crumbled walnuts…even the batter is delish! I could sit and eat that all day…
And the after, so perfect and golden brown…beautiful vegan banana bread! ♥
BANANA TEA BREAD
- 1 3/4 cups spelt flour, whole wheat, unbleached all-purpose, or gluten free blend
- 1/3 cup organic pure cane sugar or finely chopped dates
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- pinch of mineral salt
- 1/3 cup neutral flavored or coconut oil in liquid state
- 1 teaspoon vanilla extract
- 4 small or 3 large bananas, about 1 3/4 cups (preferably overripe), mashed
- 1/4 cup almond milk, use only if needed
Preheat oven to 350 degrees F. Grease your loaf pan.
In a medium/large size bowl, combine flour, sugar, baking powder, baking soda and salt, set aside. In a medium bowl, mash bananas. Add the oil, vanilla and bananas to the dry ingredients and mix until combined, do not overmix. If mixture seems too thick, add the almond milk (especially if using heavier flours such as whole wheat or whole spelt, you’re more inclined to need it).
Pour batter into a greased loaf pan. Bake for about 50 min – 1 hour. Ovens vary, mine usually takes 50 minutes. You can also do the toothpick test in the center of the loaf, if it comes out clean it should be ready. Remove from oven and let cool for 10 min before slicing.
Makes 8 – 10 slices.
I’ve stopped using baking soda in this recipe, sticking with only the 2 teaspoons baking powder with great results. There’s baking soda in baking powder so it really isn’t necessary, but I have left the baking soda in the recipe because I know some may prefer to add it. Just know that if you don’t have it on hand, you’ll be fine just using baking powder only.
I have made this replacing the oil with unsweetened apple sauce I purchased from Trader Joe’s. It was just as good. Loaf was a little denser and didn’t rise as much, but the flavor was still great. I’ve also played around with using half oil and half unsweetened almond milk (equally 1/3 cup) with excellent results!
If using coconut oil, be sure it’s warmed and in its liquid state. My preferred oils for this recipe are either light flavored olive oil or coconut oil.
Add up to 1 teaspoon of cinnamon to the dry ingredients for a different flavor.
Others toppings you may like are sesame seeds, rolled oats, sunflower seeds and pecans just to name a few.
To make gluten free use gluten free all purpose flour or gluten free flour of choice. I don’t recommend using coconut flour in this recipe.