START A PETITION 25,136,189 members: the world's largest community for good
START A PETITION
x

Vegan Banana Bread & Other Sweet Breads

Vegan Banana Bread & Other Sweet Breads

You are about to be introduced to one of my absolute favorite recipes… This banana bread is one of the best items in my personal culinary repertoire (though I’ll reluctantly admit I didn’t create the recipe). It is always a hit, and the only problem with it is that it’s hard to resist eating too much!

Seriously though, it is important to know what you’re doing with this recipe, because a batter that is too wet or too dry can make a significant difference in the texture of the finished product. But don’t let that intimidate you… If you follow the recipe, and use bananas that aren’t overly-big, you shouldn’t have any problem. Once you’ve done it a couple of times, you’ll be able to recognize if the consistency of the batter is not quite what you’re aiming for, and make adjustments accordingly.

My preference is to make a double-run (you can’t go wrong there!) and use five medium bananas. I also cut the oil and sweetener in half when doubling. With that method, I use a large cake pan such as a half-chafing dish, and the finished bread turns out more like a cake than a loaf. Either way though, it’s bound to be delicious.

Along with the banana bread, I’ve included three other tried-and-true sweet bread recipes, perfect for the holiday season. Testing them out well in advance will give you plenty of time to make sure you’re confident before serving them to friends and family… Well, that’s a good excuse anyway!

Image: Silvi Burden


Banana Bread
yields 1 loaf

3 medium-small bananas, mashed
1 cup unrefined sweetener such as Rapadura
1/2 cup oil
1 1/2 cups whole wheat or spelt pastry flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 cup walnuts, chopped (optional but highly recommended)
1/2 cup raisins or chopped dates (optional)

1.  In a bowl, mix sweetener, mashed bananas and oil.
2.  In a separate bowl, sift dry ingredients and stir well.
3.  Mix dry and wet batter together. Add walnuts and raisins. Mix again.
4.  Pour into an oiled and floured loaf or cake pan. Bake in a pre–heated oven at 350° for 45–60 minutes, or until a paring knife/toothpick comes out dry.

 
Holiday Cranberry Sweet Bread
yields one 8″ cake pan

2 1/4 cups whole wheat or spelt pastry flour
1 tsp. baking soda, sifted
1 tsp. baking powder, sifted
1 cup unrefined sweetener such as Rapadura
2 tsp. powdered egg replacer
3/4 cup orange juice
1/2 cup oil
2–3 tsp. orange rind, grated
1/2 cup walnuts
1 cup cranberries, halved

1.  Sift the first five ingredients into a bowl and stir well.
2.  In a large bowl, whisk orange juice, oil and orange rinds.
3.  Add the dry to the wet batter and mix. Fold in nuts and cranberries.
4.  Place in an oiled and floured cake pan. Bake in a pre-heated oven at 350° for 30–40 minutes, until a toothpick comes out dry.

 
Holiday Pumpkin Bread
yields 1 cake or bread loaf

2 1/4 cups whole wheat or spelt pastry flour
1 tsp. baking soda, sifted
1/4 tsp. sea salt
2 1/2 tsp. powdered egg replacer
2–3 tsp. cinnamon
1 1/2 cups unrefined sweetener such as Rapadura
1/2 cup pecans/walnuts, chopped
1/3 cup oil
1 cup pumpkin (canned or fresh), cooked and blended
1/4 cup orange juice
1 tsp. vanilla
1/2 cup raisins

1.  Sift all dry ingredients together in a bowl and stir well.
2.  Mix together oil, pumpkin, orange juice and vanilla. Add to dry ingredients.
3.  Fold in raisins and nuts. Mix. Pour into an oiled and floured cake or bread pan.
4.  Bake in a pre-heated oven at 350° for 45–50 minutes for a cake, 60 minutes for a bread loaf. The bread is done when a toothpick comes out dry.

 
Sweet Cornbread
yields one 9″ x 9″ baking pan or skillet

2 1/2 cups tofu milk, thick (see below)
1/2 cup oil
2 tsp. vanilla
1 1/2–2 cups unrefined sweetener such as Rapadura
2 cups whole wheat or spelt pastry flour, sifted
2 cups organic cornmeal, sifted
2 tsp. baking soda, sifted
1/2 tsp. sea salt

1.  In a blender, blend tofu milk with oil, vanilla and sweetener.
2.  In a bowl, sift pastry flour, cornmeal and baking soda. Add sea salt and mix well.
3.  Pour the liquid into dry ingredients and stir.
4.  Fill a lightly oiled and floured baking pan (or cast-iron skillet) half-way. Bake in a pre-heated oven at 400° for 35–40 minutes, until golden-brown and a toothpick comes out dry. It is important to bake thoroughly. Allow to cool before cutting.

•Optional ~ For a dinner corn bread, add diced onion and seasonings before baking.

 

Tofu Milk

Tofu milk is a home-made alternative to soy milk or other non-dairy milk. It is used for baking only, as it contains no sweetener or flavoring, so it wouldn’t taste good by the glass or on cereal! It is easily made by blending tofu with water.

To prepare 2 1/2 – 3 cups:

  • Rinse and drain 8 oz. (one cup) of organic medium-firm tofu.
  • In a blender, blend tofu with one cup water. Purée until smooth.
  • Add one more cup of water and blend.

Gentle World is a non-profit educational organization, whose core purpose is to help build a more peaceful society, by educating the public about the reasons for being vegan, the benefits of vegan living, and how to go about making such a transition. Incredibly Delicious: Recipes for a New Paradigm contains many more tips to make the transition to veganism easy and delicious! Visit www.GentleWorld.org for more information.

Read more: All recipes, Appetizers & Snacks, Desserts, Food, Vegan, Vegan and Delicious

have you shared this story yet?

go ahead, give it a little love

Angel Flinn

Angel Flinn is Director of Outreach for Gentle World – a non-profit educational organization whose core purpose is to help build a more peaceful society, by educating the public about the reasons for being vegan, the benefits of vegan living, and how to go about making the transition.

78 comments

+ add your own
2:01PM PDT on Apr 30, 2013

Sounds yummy especially love banana bread

7:25AM PDT on Apr 28, 2013

Thanks for these healthy recipes.

10:03PM PDT on Mar 26, 2013

Since this is classified as Banana BREAD rather than CAKE, could you toast slices, or is it not dense enough?? All sound great...

2:54PM PST on Feb 28, 2013

What kind of flour would be good for someone not wanting to eat Gluten?

4:50AM PDT on Mar 14, 2012

Thanks!

1:00PM PST on Nov 30, 2011

Nice recipe, thank you.

8:33AM PDT on Jul 22, 2011

Thank you for the recipes, they sound yummy!

5:56AM PDT on Jun 15, 2011

I love banana bread and zucchini bread. I enjoy a hot slice dripping with honey. I recently bought some over-ripe bananas and stuck them in the freezer for later use, because my oven is out of order at the moment. Thanks for the great recipe. I'll use it. Myrasaidit healthylivingtodayandtomorrow.blogspot.com

8:12AM PDT on Jun 5, 2011

I made banana bread using a very similar recipe and it's delicious. It's great for breakfast or as a snack.

9:27AM PDT on Apr 30, 2011

M-m-m. I'd like to taste it :)

add your comment



Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

people are talking

I'm happy that Halloween isn't celebrated much around here, and having a plethora of sugar is simply…

What ridiculous scare tactics. Just write in some scary looking chemical names without explaining wh…

Love grapefruit but I have to add a lil sugar!

An excellent idea. Here's the US national suicide prevention hotline number: 1-800-273-8255. I recit…

CONTACT THE EDITORS



Select names from your address book   |   Help
   

We hate spam. We do not sell or share the email addresses you provide.