Banana Bread 2 Ways
Classic, most popular snacks on the planet, wouldn't you say? Banana bread is among one of the first recipes I tackled to veganize ten years ago and has been a staple ever since. Unfortunately, after I closed the GYR vegan restaurant, I somehow misplaced the original recipe. However, I had already come up with a new version that tastes just as good and is actually even on the 'healthier' side compared to the original GYR one ! I always include chocolate chips (obviously) and also like the addition of pecans or walnuts, but of course this is completely optional to you!
And bonus for you wheat free & gluten free'ers out there, I also just created this really yummy version too that is both wheat free and gluten free ! I quite enjoy the wheat free version even as someone who is not wheat free or gluten free (it's my husband that is!) so maybe you'll try both out!
Banana Bread (gluten)
Makes 1 loaf
Prep time 15 minutes
Cook Time 55 -60 minutes
Ingredients
- 1 1/2 cups of unbleached, all purpose flour
- 1 cup of whole wheat flour
- 1/3 cup of organic cane sugar (or regular white sugar)
- 1 1/2 tsp of baking powder
- 1 tsp of baking soda
- 1/4 tsp of salt
- 1 flax egg (1 TBSP of ground flax, mixed with 3 TBSP of water let sit for 5 minutes)
- 4 small- medium very ripe bananas
- 1/3 cup of plain, coconut yoghurt *see notes
- 1/4 cup of sunflower oil, or any vegetable oil
- 1/2 TBSP of pure vanilla extract
- 2 TBSP of water
- 3/4 cups of semi-sweet chocolate chips
- handful of walnuts or pecans, optional
Instructions
- Preheat the oven to 400 degrees, grease a loaf pan and set aside
- Whisk your flax egg together and let sit
- In a large bowl, whisk together the flours, sugar, baking powder, soda and salt. Create a well in the center and set aside
- In a medium bowl, mash the bananas very well, then add the oil, vanilla extract, water, coconut yoghurt and the flax egg, mix to combine
- Pour the wet ingredients into the center of the well of the dry ingredients and use a fork or spoon to mix just until combined **do not over mix!!!
- Gently fold in the chocolate chips and nuts with a spatula
- Pour the batter (it's fairly thick) into the greased loaf pan and smooth out the top
- Bake in the oven at 400 for 15 minutes, then turn the oven down to 375 and bake for another 40 minutes (turning it half way through). Or until it's golden on top and a toothpick inserted comes out clean
- Let cool completely on a cooling rack before removing to slice
**I like to use the PC Organic coconut yoghurt for this recipe as it's widely available but any vegan, non-dairy yoghurt will work
Banana Bread (wheat free/gluten free)
Makes 1 loaf
Prep time 15 minutes
Cook Time 60 minutes
Ingredients
- 1 1/4 cups of gluten free all purpose flour ( I use the Bob's Red Mill 1;1)
- 3/4 cups of Buckwheat flour
- 1/2 tsp of salt
- 1 1/2 tsp of baking powder
- 1/2 tsp of baking soda
- 1/2 cup of sugar
- 1 flax egg (1 TBSP of ground flax,
mixed with 3 TBSP of water let sit for 5 minutes)
- 4 small- medium very ripe bananas
- 1/4 cup of sunflower oil, or any vegetable oil
- 1/2 cup of original soy milk
- 1 1/2 tsp of pure vanilla extract
- 1 cup of semi-sweet chocolate chips
- Preheat the oven to 375 degrees, grease a loaf pan and set aside
- Whisk your flax egg together and let sit
- In a large bowl, whisk together the flours, sugar, baking powder, soda and salt. Create a well in the center and set aside
- In a medium bowl, mash the bananas very well, then add the oil, vanilla extract, soy milk and the flax egg, mix well to combine until smooth
- Pour the wet ingredients into the center of the well of the dry ingredients and use a fork or spoon to mix just until combined
- Gently fold in the chocolate chips
- Pour the batter (it's fairly thick) into the greased loaf pan and smooth out the top
- Bake in the oven at 375 for 60 minutes, flipping half way through. Or until it's golden on top and a toothpick inserted comes out clean
- Let cool on a wire rack until removing from the baking pan
