Banana bread is seriously one of my favorites, and when I saw the ripe bananas stacking up in the freezer, I knew it was time to make a loaf. I’ve made them many times before, using several different recipes, but this time I chose to adapt a recipe written by Baked By an Introvert. Her recipe includes buttermilk to make them extra moist, but I adapted this recipe to make it vegan.
I always make banana bread in a traditional loaf pan, but since I’m at school and living in a dorm, I decided to make muffins this time. They’re super easy to grab and eat on the way to class (especially those 8am’s—I don’t always have time to eat in the room.)
These muffins are sweet and delicious but don’t leave you feeling super heavy afterwards. I only made half a recipe, since it’s only me eating them. It made 12 medium size muffins, so if you make the full recipe it will make about 24 muffins.
Feel free to add whatever toppings you like! I added walnuts, but I also love pecans and chocolate chips in my bread (or all of the above!)
I always peel and freeze any overly ripe bananas I have sitting out, that way I always have some on hand for baking or making smoothies. If this isn’t the case for you, or if you don’t have any ripe bananas at all, Baked By An Introvert describes how you can ‘ripen’ your bananas on your own in the oven.
First, I mixed together all my wet ingredients—mashed banana, Country Crock butter, flax egg, and vanilla. Then I stirred in my sugar and walnuts.
I added my flour and at first it looked like this was way too much, but once I stirred it for a while and really worked it in, the consistency seemed better. The original recipe calls for all-purpose flour, salt and baking soda but I used self-rising flour to save some time and money. Don’t forget to add any nuts, chocolate chips, etc!
Spray 12 muffin tins (for half recipe, or 24 for full recipe) and fill them up ¾ the way. They bake at 350 degrees for about 30 minutes, when the top is golden brown and a toothpick comes out of the center clean. They smell heavenly!
Let them cool (or not) and enjoy!
To adapt and veganize her recipe, I all together skipped the buttermilk. It only called for ¼ cup for the entire recipe, and since I was half-ing it, I just chose to forget the buttermilk altogether. If you’re making the full recipe, you can use almond milk or coconut milk to moisten your batter if it seems too thick. I also used Country Crock Original instead of regular butter, and a flax egg instead of real egg. I also used white granulated sugar instead of brown sugar, only because that’s what I had on hand. After my adaptations, the recipe was vegan (Yay!)
These were super easy to throw together and are one of my favorite breakfasts!
Try it out and let me know how you like it! Don’t forget to subscribe to get the latest blog posts and updates!
Much Love,
M
Ingredients
4 ripe bananas, mashed
½ cup dairy-free butter
¾ cup granulated sugar
2 flax eggs / egg substitute
2 tsp vanilla
¼ non-dairy milk
2 cups self-rising flour
1/2 cup Chopped walnuts, pecans, chocolate chips, etc
Directions
First, mash your bananas and add the butter, sugar, flax egg, vanilla and milk. Stir well. Add flour and any desired nuts or chocolate and mix. Mix.
Coat muffin tin with non-stick spray. If making muffins, fill each tin up ¾ of the way. Bake at 350 degrees for 25-30 minutes, or until the edges are golden brown and a toothpick comes clean from the center. Let cool on a cooling rack and enjoy.