Vegan Banana Bread *pie*

Full disclosure … I don’t have bread pans(?) dishes(?), so I used a pie dish. Hence *pie* in the name lol I’m just adding the normal Sass twist to things. I’ve been baking this since I tried going Vegan back in college (circa 2014- woah 6 years ago. damn.)

While I’m not a full on vegan, I do my best to stick to recipes that don’t have egg, milk or regular butter. My skin and gut health thanks me for this all the time.

This is probably the best and easiest banana bread to make. There are only 9 simple ingredients (I bet you’ll already have the majority of them) and it takes less than 15 minutes to throw this together.

Some tips before you start… I’ve included substitutes to make this recipe flexible for your diet and the diet of those in your household. This can be nut-free, sugar-free, oil-free, and even gluten-free. You’ll see these substitutes below the recipe. But the most important tip (thanks Aunt Theresa for this!! Use bananas that are getting tons of brown spots!! They add the best flavor)

Sassington’s Vegan Banana Bread *pie*

Sassington’s Vegan Banana Bread *Pie*

Yield: 1 Loaf | 1 Pie | 3 mini Loaves
Prep Time: 15 minutes
Cook Time: 30 Minutes
Total Time: 45 minutes

Ingredients

~ 4 ripe bananas
~ 1 1/2 cups all purpose flour
~ 1 1/2 teaspoons baking powder
~ 1/2 teaspoons baking soda
~ a pinch of cinnamon or nutmeg
~ a pinch of Himalayan pink salt
~ 1/3 cup coconut sugar, or brown sugar
~ 1/4 cup refined coconut oil, melted

Instructions

1. Start by preheating the oven to 350ºF, oiling the loaf pan/pans (or line with parchment paper) and chop the walnuts.

2. In a medium bowl, sift together your flour, baking powder, baking soda, nutmeg and salt and set aside.

3. In a separate bowl, mash the bananas. Make sure not to leave any big chunks. Small chunks are fine though.

4. Add the sugar and oil to the bananas and mix until evenly combined.

5. Once the oil and sugar are incorporated, gently fold in the dry ingredients just enough for everything to come together.

6. Now, gently fold in your walnut pieces or other add-ins.Pour the batter into the prepared loaf pan/s.

7. Bake at 350ºF for 30-40 minutes for mini loaves or 50-60 minutes for regular loaf or 45-50 minutes for pie.

* Test the bread with a toothpick for doneness. It will come out clean when the bread is ready. If the bread is still too moist bake at 5 minute intervals until done.

Extra Tips:

If your bananas seem dry after mashing, add 1/4 cup of non-dairy milk to them after mashing

Want to add more Sass aka Flavor? Try adding in the toppings below.

~ Chocolate chips
~ Toasted Pecans
~ Pumpkin Seeds
~ Almond Silvers
~ Coconut Flakes
~ Fresh Chopped Strawberries
~ Fresh Blueberries
~ Dried Cranberries
~ Chopped Dates

Substitutes:

Gluten-Free: The all purpose-flour can be replaced with a 1:1 ratio of a gluten free flour blend, spelt flour or whole wheat flour.

Sugar-Free: Coconut sugar can be replaced with brown sugar or any granulated vegan sugar. For a sugar-free option omit the sugar and use extra sweet/ripe bananas.

Coconut Oil Subs: Replace with any neutral baking oil.

Oil-Free: Use an equal amount of applesauce or extra mashed banana

Share your thoughts in the comments below! If you try this out, be sure to tag me on Instagram, Facebook, or Pinterest! I’d love to see how you baked it!

Stay Sassy gals!
xx,

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