Breakfast Banana Bread



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!



8 thoughts on “Breakfast Banana Bread

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