Banana bread has long been a staple in my life. My mom made it often and I learned to make it myself at a fairly early age. Of course, back in the 1970s, refined white sugar was still the accepted form of sweetening everything, but now that we know it’s a killer in disguise, I prefer to use alternatives like darker, unrefined sugars, and lately, even coconut sugar. I’ve also found ways to completely eliminate oils in my baking, preferring to use applesauce and only a portion of the oil in a recipe.
As a vegan, it goes without saying that butter is no longer permitted in my kitchen. It’s Earth Balance or nothing, but even that is a bit pricey to be adding 1/2 cups here and there, so when I can use a bit of oil combined with a fruity alternative, I will do so.
This recipe is an adaptation of a classic banana bread, without the fat, and with so much less of the sugar. So go ahead! Have it for breakfast, a mid-morning snack, an afternoon snack, dessert, or maybe even before bed. It’s good for you!
Anytime Banana Loaf
2 cups whole wheat flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 cup organic turbinado sugar
1/4 cup coconut sugar
1/2 cup grated organic coconut
1 tsp. cinnamon
3 ripe or frozen and thawed bananas, mashed
1/4 cup unsweetened almond milk
1/4 cup unsweetened organic applesauce
1 tsp. organic vanilla
1 Tbsp. agave syrup
Extra almond milk as required to moisten.
Preheat oven to 350 degrees.
Whisk dry ingredients together. In a separate bowl, combine all liquid ingredients. Make a well in centre of the dry and pour in the wet ingredients. Stir with a wooden spoon, only to moisten. Scrape into a loaf pan greased with coconut oil.
Bake for one hour, or until it tests done. Cool completely. Turn out of the pan and slice.
Eat anytime you like!