A slice of this vegan banana bread would make the perfect healthy treat or a great addition to breakfast. The oil is replaced with applesauce and agave is used here as the sweetener instead of refined sugar. Coconut sugar is normally used in place of table sugar in vegan or refined sugar-free baking however, agave has a lower glycemic index than both table sugar and coconut sugar which means it is less likely to cause spikes in blood glucose after consumption. It is quite sweet as well, even sweeter than table sugar and coconut sugar.
I used vegan sour cream in this recipe because 1) I had a tub leftover in the fridge from another recipe and didn’t feel like making baked potatoes and 2) sour cream really helps moisten baked goods. The smell of this batter was divine with the sour cream, agave, vanilla and mashed banana scents melding together in one bowl. If you aren’t a fan of the additional calories, try substituting with plain vegan yogurt or vegan buttermilk. I haven’t tested these substitutions myself so results could vary, but thankfully banana bread recipes are forgiving. Except when it comes to over mixing, always make sure to only mix until your wet and dry ingredients have just combined. Do not be concerned, your batter is supposed to be lumpy.
I have also used this recipe to make banana bread muffins which you can do if you don’t have a 9×5 inch loaf pan on hand, or if you would just prefer the grab-and-go convenience of muffins instead. Just make sure to decrease the bake time to 30 minutes.
- 2 flax eggs (2 tbsp ground flax + 5 tbsp water)
- ¼ cup applesauce
- ⅔ cup agave syrup
- ¾ cup mashed ripe banana (about 2 bananas)*
- ¼ cup vegan sour cream
- 1 tsp vanilla
- 1&1/2 cups of all purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 9x5 inch nonstick loaf pan
- Cake skewers
- Preheat your oven to 325 F.
- Make your flax egg and refrigerate for at least 15 mins.
- Mash your bananas in a bowl with a fork until smooth, then add in the rest of your wet ingredients and mix thoroughly.
- In a separate bowl, mix together your dry ingredients. You can use either a clean fork or white to do this.
- Add your wet ingredients to the dry and use a spatula to fold your mixture together only until they've just combined. Your batter should still be lumpy.
- Pour batter into a 9x5 inch nonstick loaf pan covered in parchment paper and place in oven immediately for 55 minutes.
- After the time has elapsed, place a cake skewer in the center of your bread. If it comes out dry, your bread is ready.
- Allow to cool for 20 minutes before removing from the loaf pan to let it cool completely.
- Banana bread can be stored in a container at room temperature for a few days.