We had the languishing banana problem again at my house a couple of weeks ago. So I looked up vegan banana bread recipes and decided to use [gasp!] real flour. I could not, however, bring myself to add the sugars recommended – multiple recipes called for several types of sweetener simultaneously. Perhaps it adds a depth of flavor my undiscerning palate wouldn’t appreciate, but I decided to forego the added sweetener and just let the bananas do the talking. I then decided to make this a “Morning Glory” loaf and threw in some carrots, coconut, walnuts and raisins. The results were delicious (mine got a nice crust on the edges, and the insides were wonderfully moist), even if I do say so myself. I was also glad not to have to add any oil. I added some almond butter, but I can live with that. I stored this loaf in the fridge and toasted a slice when I wanted it in the toaster oven. It is wonderful at any time of day. Try it with (vegan) cream cheese or more almond butter on top!
Morning Glory Banana Bread [Vegan, No Sugar Added]Preheat oven to 350 – yields 2 (smaller) loaves
Grease 2 small loaf pans or line them with parchment paper
- 1 c oatmeal
- 1.5 c flour
- 1 tsp baking soda
- 2 large dashes of cinnamon – or to taste
- ½ c DF milk + 1 tsp Apple Cider Vinegar (let this sit for a fews minutes while you assemble the other ingredients)
- 5 very ripe bananas
- ¼ c unsweetened applesauce
- ¼ c almond butter
- splash of vanilla
- 2 huge carrots or 3-4 small ones, shredded (I let mine bounce around and get chopped in my Vitamix)
- ½ c unsweetened shredded coconut
- ½ c walnuts (optional)
- ½ c raisins
Mix everything together. Divide between your loaf pans. Bake at 350 for about 50 minutes.