Vegan Banana Bread

28th June 2018OffByRiseNews

A vegan version of banana bread that tastes just like Grandma’s! Grease bottom only of 9 vegan Banana Bread 5 x 3-inch loaf pan. In large bowl, beat sugar, bananas, coconut oil and vanilla until smooth. Stir in almond milk and vinegar.

Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean and crack in top of loaf appears dry. Cool completely, about 1 hour, before slicing. Wrap cooled bread in plastic wrap, and store in refrigerator. Always read labels to make sure each recipe ingredient is vegan. If unsure about any ingredient or product, check with the manufacturer.

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Organic sugar granule size can differ among manufacturers. If your coconut oil has solidified, simply place the jar in a bowl of hot water. We used refined coconut oil for its neutral flavor, but if you love the flavor of coconut, you can use unrefined virgin coconut oil. Percent Daily Values are based on a 2,000 calorie diet. I’m pretty sure there’s no produce grocery stores love throwing out more than bananas. And as I have spent a significant fraction of my life inside grocery store dumpsters, I can say without an ounce of hyperbole that I have made fourteen million loaves of banana bread in my life. This being the case, I have kind of unwittingly become a connoisseur of banana bread over the years.

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This recipe is one of my all-time favorites, but it’s taken me an enormous amount of hemming and hawing to share it with you. See, I didn’t buy bananas for years and years and years, because I’d read all sorts of horrific things about banana plantations and just couldn’t justify it to myself. As you may already know, Chiquita Brands International is the leading distributor of bananas in the United States. But prior to the 1980s, the corporation was known as the United Fruit Company. Dole Food Company is a big player, too. In 2009, a Swedish documentary team produced a film, Bananas! Finally, I should point out that, despite the fact that bananas don’t typically appear on the Environmental Working Group’s Dirty Dozen list, conventional banana production involves huge amounts of pesticides.

It does appear that Chiquita and Dole have made efforts to clean up their act as far as human rights go, in response to their dirty laundry being aired in recent years. Fortunately, I now live near a couple of places where I can buy fair trade, organic bananas, and I’m hoping that if you like and purchase bananas, you are also so lucky, and will give some serious thought to the toll dirt-cheap fruit takes on real live humans. If you’ve read this far, thank you! You deserve to be rewarded with this recipe for my favorite banana bread ever. It’s soft, tender, and dense, with an even crumb, and lightly but warmly spiced.

It is, in my opinion, pretty close to perfection. Grease and flour a 9″ loaf pan. In a small bowl, stir together vegan milk and vinegar. Set aside for a few minutes. In a large bowl, cream together vegan butter and sugar. Add bananas, vanilla, and milk mixture and beat.

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In a medium bowl, sift together flours, powder and soda, nutmeg, and salt. Add dry mixture to wet and beat just until all of the flour is moistened. Pour into prepared pan and bake for 45 minutes, or until a toothpick inserted near the center of the loaf comes out mostly clean. Slide a knife around the outer edge of the loaf to ensure nothing is stuck.

Cool 5-10 minutes in loaf pan, then flip loaf out onto a wire rack and cool fully. If you aren’t already aware, there are dozens of recipes for homemade vegan butter floating around the web. Alternatively, you could opt to use chilled unrefined coconut oil. Chiquita was just trying to protect their overhead, like any good capitalist would. Don’t forget: the real terrorists are vegans!

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To learn more about Fairtrade International, visit their website. And you can learn even more about ethical issues surrounding bananas on the Food Empowerment Project website. You have no idea how happy I am that you’re promoting fair trade products. And I’ve just discovered a source of fair trade bananas in my own city! Glad to hear you’ve found a good source for bananas where you live!

Thanks for sharing this fantastic recipe. I’m strict about only buying fair trade chocolate and coffee, and while I only buy organic bananas I don’t think I’ve ever even seen a fair trade banana. This was definitely worth the read. Hey, my name is Hannah, people have always called me Hannah Banana, I love bananas, and you published this on my birthday. Annnnnnnd this is why you’re my favorite vegan food blogger.

Haven’t tried the recipe yet, but it looks amazing! Oh jeez — thank you, stranger! I figure posts like this probably alienate half of my readership, so it’s nice to hear that anyone else cares. Very interesting read on bananas, thanks for the info!

I had to comment to thank you for this delicious banana bread. My favorite part is the crust, because it’s a little firm and almost crispy on day one. I added pecans instead of walnuts and used coconut oil. I also used freshly ground nutmeg. Again, thank you for another delicious recipe! Thanks for the kind words, Yvonne!

Do you think you could substitute peanut butter for the vegan butter? But if you try it and like how it turns out, I’d love to hear about it! This is a great recipe, and I also appreciated the background on the companies that monopolize the banana market and the need for purchasing fair trade products. I doubled the recipe and made one loaf for me and my partner and the other one as a birthday gift. The banana bread turned out delicious and wowed the omnivores in my life.

So thanks for sharing it depite your qualms. I’m a big fan of bananas and bread so it’s just a perfect recipe for me. Thanks for the Banana info too! Banana Land is a fantastic documentary. Made this for my son who is allergic to wheat, dairy, eggs and nuts.

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Only had to substitute the flours for gf flour, drop the baking powder and nuts, and half the sugar because he’s only little. Oh my gosh, this banana bread is so yummy! I had to do something with these bananas that were about to go evil. My kids are going to think I’m awesome! I just made this recipe as muffins with a few modifications and they turned out great! I sprinkled a few chopped pecans in top. I freeze my overripe ones and they were still a bit chilled.

But I stirred slowly and carefully and I eventually got all the dry bits moistened without having to overmix. I used refined coconut oil, which I think made the flavor just a bit flat. My hunch is that any oil would work OK, and this recipe is worth trying even if you don’t have vegan butter on hand. I lined my tin with muffin papers and the batter made exactly 12 using a 2oz scoop. 25 minutes total, rotating them halfway.

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They rose up beautifully with a nicely textured, golden brown top. The crumb is lovely, not dense or gummy or mushy. I’m a veg-leaning omnivore who cooks for vegans often. These are officially going into my repertoire. Thank you Claryn for a great recipe! I was only planning on quickly getting a good recipe and got so much more. Thanks for the information, it’s important.

I had no idea, now I’m telling everyone I know. I made this recipe as muffins and they turned out amazing! My family and I are new to the vegan world and my son could not stop raving about how good they are! Thank you so much for this recipe! I tried another vegan banana bread recipe a while ago. So, I’m going to try out this recipe.

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Also, I appreciate that you included information on the ethics of the banana industry. I had no idea that organic bananas weren’t fair trade, but my local health store gets in fair trade bananas when they can. I stock up because this recipe has become a weekly baking event! 2c shredded coconut used in making milk, in this last batch to rave reviews. My daughters and I added some ginger and cinnamon. I doubled everything and next time I may just have to quadruple it because it does NOT last long. I have to tell you how great this bread is.

I doubled the recipe sonI could give one to my daughter who is vegan and have one for us. My husband loved it and he is definitely not vegan. It was moist, had great flavour and no one would ever know it was vegan. The only change I made was to use raw naturaal sugar. Definitely will be making this aagain and again.

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I just made this tonight, wow it turned out perfectly. It’s rose beautifully and tastes as good as it looks. Thank you for sharing this with us! First of all, I am vegan and had a bunch of ladyfinger bananas all ripen simultaneously from my yard.

I thank you for including that in your recipe. I doubled it, because I just knew it was going to be incredible. My sister and I just made this recipe doubled. We filled 8 mini loaf pans. I just wanted to say that this is the best banana bread we have ever had!

Wow,I try to but organic bananas but wasn’t really aware of all of that mess in the industry, thank you! I just made the banana bread and it turned out wonderfully! I subbed coconut oil for the butter and used coconut sugur in place of the brown sugar. I will definitely be making this again, thank you! I plan on trying your recipe this week. Quick question, can I use any Flour?

Say, Garbanzo Flour or Coconut Flour? I haven’t tried making this recipe with gluten-free flours. If you’re new to gluten-free baking and want to go that route, I would recommend using a tried-and-true blend of gluten-free flours. You can find some suggestions here and here!

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I made it following the standard instructions with Silk soy milk, Earth Balance vegan butter and only white flour since I had no whole wheat flour. I just took another loaf out of the oven, except this time I used coconut oil instead of vegan butter. Looking forward to seeing how it turns out! Glad to hear you’re enjoying it, Kyle! I don’t think any loaves I’ve made of this bread have lasted more than 3 days, but that’s good to know. I’m having an issue with mine taking longer to bake. I have to cook it 30 minutes longer than the recipe says to.

Could this be because of high altitude? Yes, it sounds like you’ve figured it out. I’m at a high altitude too, and mine took a little longer as well. I’m not Denver altitude,but mine took an extra 20 minutes. Making my second loaf this afternoon! I sub out the vegan butter for apple sauce, as I’m on WW and trying to keep the SPs down to a minimum, and only use a quarter cup of sugar.