By 
I have two go-to banana bread recipes. One is an adapted version of Cookie and Kate’s Healthy Banana Bread which uses a liquid sweetener (honey or maple syrup) and the other is this plant-based version of My Favorite Banana Bread by Sally’s Baking Addiction which uses a dry sweetener (brown sugar) and 4 bananas per loaf! It’s super moist but cooks through, which is a tricky balance in a banana bread that doesn’t use any kind of grease.
Sally’s recipe is perfect! It truly is the best banana bread recipe. The butter and brown sugar give it a toffee flavor that is A-MAZ-ING and it forms a delicious crust! But banana bread is an everyday affair around here. So, I make my version a little lighter in calories by swapping out the butter, eggs, and sour cream for applesauce, flaxseed meal, and soy yogurt. I also substitute white whole wheat flour for all-purpose flour in everyday baking.
Ingredients:
- 2 cups of mashed banana (about 4 overripe bananas)
- 2 Tbsp ground flaxseed mixed with 5 Tbsp of hot water (flax eggs)
- 1/2 cup unsweetened apple sauce
- 3/4 cup brown sugar – I use a mix of light and dark*
- 1/3 cup of soy yogurt or vegan ‘buttermilk’**
- 1 tsp vanilla
- 2 cups white whole wheat flour (all-purpose flour works too)
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tsp ground cinnamon
Notes:
*If you want this banana bread to be vegan, you will need to purchase vegan brown sugar. Most brands process their sugar with bone char.
**I use homemade ‘soy yogurt’ in this recipe, but vegan ‘buttermilk’ should do the trick. Just add 1 Tbsp of vinegar or lemon juice to your favorite unsweetened plant milk and let it rest a few minutes to thicken. Alternatively, any plain unsweetened yogurt, homemade or store-bought will work beautifully.
Directions:
Preheat the oven to 350 degrees. Spray a 9×5-inch loaf pan and set it aside.
In a stand mixer, use the whisk attachment to mash 4 overripe bananas. It yields perfectly mashed bananas. Measure the banana mash as you transfer it to another bowl. You need exactly 2 Cups.
In your empty (but dirty) mixing bowl, add the flax eggs, applesauce and brown sugar.
Mix using the paddle attachment.
Add the soy yogurt and vanilla. Mix.
Add the mashed banana back in. Mix.
In a separate bowl, whisk together the dry ingredients: flour, baking soda, salt and cinnamon. Gradually add this to the stand mixer. Mix on low speed until incorporated. Don’t over mix.
Scrape the batter into the prepared loaf pan and gently tap the bottom to even it out. I often sprinkle coarse sugar or extra cinnamon on top.
Bake for 30 minutes. Then loosely cover with aluminum foil and bake another 30 minutes. This prevents the tops and sides from getting too dark. Let cool before cutting.
Banana Bread gets sweeter as it rests. It’s always better a day or two after you bake it! I often double the recipe and freeze one loaf, but it never stays in the freezer very long.
If you try this Banana Bread Recipe, tag me on Instagram @sheshapes.
Love bananas? Try these Banana Wraps!
She Shapes 