Paige Knight - 22 / Mar / 2024

    Staff Picks: Shyana's Vegan Banana Bread

    Bananas gone bad? Try out Shyana’s vegan banana bread recipe. Adapted from a non-vegan recipe, Shyana added her own spin that can be enjoyed by everyone!

    Staff Picks: Shyana's Vegan Banana Bread
    The B Blog

    Yields: 1 loaf

    Cook Time: 1 hour and 30 minutes

    We all know the feeling. You bought a bunch of bananas with every intention of eating them, but life got away from you. When I start to notice my bananas getting a little too brown, I just take it as a sign from the universe that it’s time for a batch of banana bread. Shyana, our resident kitchenware aficionado, took this recipe to the next level by adapting it to be vegan friendly. This recipe was adapted from a non-vegan recipe printed in the Boston Globe 20+ years ago called, “Paige’s Outstanding Banana Bread.” Find out just how outstanding this recipe is by trying out Shyana’s spin!

    Tools You’ll Need

    Ingredients

    • 3-4 ripe bananas (“the nastier the better,” as Shyana put it)
    • 1 ¼ cup sugar
    • 1 stick unsalted plant-based butter, melted and cooled
    • 4 oz applesauce
    • 1 teaspoon vanilla extract
    • 1 ½ cups all-purpose flour
    • ½ teaspoon kosher salt
    • 1 ½ teaspoon baking soda
    • ½ cup chopped walnuts or vegan chocolate chips (optional)

    Mason Cash purple and lavender mixing bowls

    Mason Cash mixing bowls are beautiful works of art that double as useful baking accessories.

    Preparation

    • Preheat your oven to 350°F (175°C).
    • Lightly butter a loaf pan with plant-based butter (or line with parchment paper) and melt your 1 stick of unsalted butter, leaving it out to cool while you prepare the other ingredients. 
    • Place the bananas and sugar into a large mixing bowl or stand mixer and whip vigorously using a whisk, hand mixer, or stand mixer for 2-3 minutes, until the mixture is smooth.
    • Add the melted butter, applesauce, and vanilla extract and whip well, using a silicone spatula to scrape down the sides of the bowl.
    • Add your flour, salt, and baking soda, and mix to combine.
    • Use a wooden spoon to fold in your walnuts or chocolate chips (optional).
    • Pour your batter into the prepared loaf pan. 
    • Bake for about 1 hour, until the loaf is golden brown and a skewer comes out clean. 
    • Cool for 5 minutes before removing from the pan and allowing to cool completely on a wire rack

    Recipe Notes

    • You can use frozen, overripe bananas, but be sure to defrost to room temperature and drain any excess liquid before using. 
    • If you prefer less sugar, you can use 1 cup of sugar with very overripe bananas.
    • Brown sugar can be substituted for a more complex flavor. 
    • Add a teaspoon of cinnamon for a more complex flavor.

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