This was one of those blog posts that I thought I had already written a long time ago, and then when I realized I didn’t, I had to rectify it immediately.
This banana bread recipe will give you the most delicious and moist (apologies to those who hate the m-word) vegan bit of amazingness you will ever eat. The secret? Vegan sour cream and applesauce. Add walnuts and vegan chocolate chips to really wow a crowd.
- 1 cup mashed bananas, about 2 ripe ones. The riper, the better.
- 1 cup sugar
- 1 stick Earth Balance buttery sticks (1/2 cup) room temperature
- 1/2 cup vegan sour cream – I use Tofutti
- 1/2 cup applesauce
- 1 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp vanilla
- 1/2 cup chopped nuts and/or vegan chocolate chips
Preheat the oven to 350 degrees. Start by mashing the bananas with a fork in a small bowl and set aside. Grab a medium bowl and mix together the butter and sugar, preferably with a hand mixer or stand mixer, until the butter is fluffy and the sugar is well mixed-in. (Every time you mix in this recipe, use this same tool, except when first combining the dry ingredients). Add the applesauce to the bowl and blend one more time.
In a large bowl, combine the flour, salt, and baking soda. Spoon the butter mixture into this large bowl and mix. Once incorporated, add in the vegan sour cream, bananas, and vanilla and beat with a mixer until the batter is consistent and smooth. If you decide you want to add in nuts or chocolate, now’s your chance. Fold in up to 1 cup of your chosen mix-in.
The baking time on this recipe is based on a standard sized loaf pan. Make sure to spray or butter the pan really well before you spoon in the batter. Bake for 60-75 minutes and let cool before removing from the pan. You’ll know it’s ready when the top is brown and a toothpick comes out clean.
Serve with butter, peanut butter, vegan cream cheese, Rawtella, or whatever your heart desires!