Nov 28, 2014

Nonna’s Banana Bread… Oil-free and Vegan!

Simple. Homey. Cozy. Love. That’s what a good banana bread says to me. My earliest memories of baking involve banana bread. My mom, a.k.a. Nonna, taught me how to make banana bread. It was the first thing I ever baked on my own… after school and before she came home from work. I was so proud to fill the house with that amazing aroma. Of course, her version was not vegan and had white sugar and white flour. But, hey, just a few minor adjustments and it’s still a simple endeavor with a wonderful, whole-food, plant-based result.

By the way—shameless plug, here—my blog turns 2 years old today! Yay! Happy Birthday to us. 🙂

Anyway, I wanted to create this down-home loaf to invoke all those warm fuzzies that multi-generational, passed-down recipes do… I have lots of baked goodies on this site but so many of them involve gluten-free flours and other ingredients that may or may not be easily accessible to many. This plump, moist, perfectly-risen bread uses easy-to-find ingredients; things you probably already have in your kitchen cupboard. Well, maybe not everyone has flax meal, but it’s easy to make—just grind some flax seeds in a nut/seed grinder. So… let’s get baking!

Ingredients:

~ dry:

  • 2 cups whole wheat, whole wheat pastry or whole spelt flour (I used spelt)
  • ½ cup coconut sugar, or other minimally processed, granulated sweetener
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • pinch salt (optional)

~ wet:

  • 1 cup ripe, mashed banana (about 3 small bananas)… leave it a bit chunky!
  • 1½ cups unsweetened plant-based milk
  • 1 TBS flax meal + 3 TBS water
  • ¼  cup applesauce
  • 1 tsp pure vanilla extract
  • 1 tsp lemon juice

Directions:

  1. Preheat oven to 350° F.
  2. Lightly grease a standard sized loaf pan.
  3. Combine flax meal with water and set aside.
  4. Mix all dry ingredients together.
  5. Mix all wet ingredients together.
  6. Pour wet ingredients into dry and stir well to combine.
  7. Spoon batter into loaf pan, smooth the top and bake for 45-50 minutes, until a toothpick inserted in the center comes out clean.

Makes one yummy loaf. Enjoy!

Healthy trails,

8 responses to “Nonna’s Banana Bread… Oil-free and Vegan!”

  1. Anonymous says:

    This was such a great recipe! The bread was so nice and moist! I have baked my second one already because my family ate the first one so quickly and I wanted a second slice. Thanks so much for sharing this!
    Ozlo

  2. Helyn says:

    Oh, yay! I'm so happy that you and your family loved it. You're so welcome!!

  3. This banana bread sounds absolutely delicious! I love that it's oil free 😀

  4. Helyn says:

    Thanks, Ceara! I hope you'll try it 🙂

  5. Cathy Schulz says:

    This sounds delicious, and I'm thinking that it might also work well with pumpkin instead of mashed bananas.

  6. Cathy Schulz says:

    Helyn, have you ever baked this banana bread as muffins?

  7. Helyn says:

    I haven't tried that but I'm sure it would work!

  8. Helyn says:

    Yes! The recipe works great for muffins. Fill the cups almost to the top and bake 350. Not sure of the time… just keep an eye on them, I'm thinking about 30-35 minutes. Enjoy! 🙂

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