Don’t you just love Banana Bread?! I have to be honest, I’ve been holding on to this recipe since August of last year. I have too many excuses as to why I didn’t post it. However, I’ve tried this recipe a dozen times, changing things here and there, and I can honestly say that I very pleased with the result. If you didn’t know it was vegan, you would not know the difference… It’s that good. Yes, it’s moist. Yes, it has flavor. Yes, it taste like Banana Bread should taste. Yes, you’d want to eat it again.

I am not vegan or vegetarian, however, I do enjoy non-dairy and egg-free options. Plus, I think it’s fun to make traditional items in a healthier way, and still taste good. I asked my family to taste it without any mention of it being vegan. They loved it and were very surprised at the truth… and they do not hold back their opinions either.

I used this non-dairy substitute and grapeseed oil in place of the butter.

Then added dark brown sugar and white granulated sugar.

In place of the egg, I used a flax egg, which is a combination of water and ground flaxseeds.  Stirred together and let it sit for 5 minutes until it becomes gelatinous. It should resemble the texture of eggs and jiggle when shaken.

After mixing the butter, oil, and sugar, I added my Vanilla Extract to enhance the flavor and the flax egg.

Then, I used original flavored Almond milk with a splash of apple cider vinegar (this will act the same as buttermilk) and alternated it with the flour mixture and mashed banana.

For the flour mixture, I mixed my favorite spices with whole wheat flour, baking powder and baking soda:

• ground nutmeg
• cinnamon
• clove
• cardamom
• ginger

You don’t have to use all of them, but you will have great flavor if you do.

I decided not to add nuts in the mix, for no real reason, and alternatively put them on top.  I used a trail mix that I had on hand (pistachios, almonds and pecans) and loaded them on top. On other attempts, I used almonds and walnuts. This came down to whatever I had on hand.

Then, I transferred the batter to one of my favorite mini bundt pans and baked for about 20-25 minutes.

I tried a few glazes and narrowed it down to a simple vanilla glaze to share. (I didn’t want it to be intimidating.)

Here is one of my attempts in a loaf pan with the trail mix on top.

I know, it’s making you drool just looking at it. Haha! Now, you’ll have to be the judge and make it yourself. If you do, be sure to come back and tell me what you think.

Peace and Love!

Yasmin

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Notes:

*Feel free to substitute all of the granulated & brown sugar for coconut palm sugar (which is unrefined) for a low-glycemic treat.

*Make it a spiced banana bread by increasing the amount of spices.

*Depending on the size of your banana, you may want to add another one to the recipe for more flavor.

*Chia seeds can be substituted for flaxseeds and used the same way.

*Coconut oil can be used instead of grapeseed oil and non-dairy butter. If you do, increase the amount of salt.

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Delicious and Moist Vegan Banana Bread Muffins

Time: 1 hour

Servings: 6 mini bundts or 12 muffins

Ingredients

2 tbsp ground flaxseed

5 tbsp filtered water

¼ cup  almond milk (original flavor)

1 tbsp apple cider vinegar (or white vinegar, or fresh lemon juice)

¾  whole wheat flour

¾ cup bread flour

½ tsp Himalayan salt

¼ tsp of ground cinnamon

pinch of ground nutmeg

pinch of ground ginger

pinch of ground cardamom (optional)

pinch of ground cloves (optional)

1 tsp baking powder

1.5 tsp baking soda

⅓ cup grapeseed oil

⅓ cup non-dairy butter (softened)

½ cup dark brown sugar (or coconut palm sugar)

½ cup granulated sugar

1 teaspoon vanilla extract

1 ripe banana (mashed)

½ cup of desired nuts (chopped)

Vanilla glaze

1 tbsp non-dairy butter (melted)

1 tsp vanilla extract

3 tbsp powdered sugar

Directions:

Preheat oven to 350 degrees F.

1. In a small bowl, combine the ground flaxseeds and water. Mix and set to the side until it becomes gelatinous.  It should move like Jell-O or egg whites when shaken.
2. Pour almond milk and apple cider vinegar in a small cup. Set to the side to thicken and curdle.
3. Combine flours, salt, spices, baking powder, and baking soda. Sift together or stir with a whisk or fork.
4. In a large mixing bowl, beat the dark brown sugar, granulated sugar, softened non-dairy butter, and grapeseed oil with a hand mixer until fully incorporated.
5. Add vanilla extract and flaxseed gelatin. Mix until completely blended.
6. Alternate the flour mix and almond milk/vinegar mix in two additions, and add the mashed banana between the flour and milk.
7. Beat until completely mixed – no more than 2 minutes.
8. Add nuts in the batter and gently fold in. (Or sprinkle on top just before putting the pan in the oven.)
9. Use a non-stick baking spray, or traditional cake-release method – butter (non-dairy) or oil and flour.
10. With a two-inch ice cream scoop, dish batter into pan.
11. Bake in the oven for 18-25 minutes.

Vanilla Glaze

1. Melt the non-dairy butter in the microwave.
2. Add powdered sugar and vanilla extract to the melted butter.
3. Stir until it forms a liquid.
4. Pour immediately over cooled muffins.

Enjoy!