Banana bread was probably the first thing that I ever baked by myself and I used a family recipe that I eventually memorized. I used to make it ALL the time and had it down to a science, I could prepare it in about 2 minutes flat. It has an egg in it, so I’ve been trying to come up with a vegan alternative that can become my new staple.
I’ve tried for MONTHS to find a banana bread recipe that I liked, but I kept trying to use flax eggs instead and it kept falling flat. Literally, it sunk back into the pan and seemed gooey and uncooked inside. I wanted to create something similar to the recipe I grew up with, but change it to make it healthier so this is what I just did and it turned out to be tasty (and cooked through!) HOORAY! This has a more chewy, dense texture and it’s not as sweet as the traditional, but it’s healthier and you can taste the flavor of the toasted walnuts and banana coming through.
Grandma’s Banana Bread (Modified)
3 mashed bananas
½ cup cinnamon applesauce (one premade cup)
¾ c sugar
1 tsp baking soda
1 cup self rising flour
1 cup whole wheat flour
¼ c chopped and toasted walnut pieces
1/2 tsp salt
2 tbsp raw turbinado sugar
- Preheat oven to 350*. I throw everything in my mixer, but it’s just as easy by hand. Mash 3 ripe bananas, add cinnamon apple sauce, and sugar.
- Add flours, sugar, baking soda, and salt and mix until combined.
- Stir in toasted walnut pieces and add to greased loaf pan. Sprinkle with a few more walnuts and turbinado sugar for a crunchy topping.
- Bake on 350* for an hour.