Best Ever Low Sodium AND Vegan Banana Bread!

My family and I love bananas. This summer we enjoyed them pretty much daily, and when we ran out of fresh I took to emptying the freezer of all the stockpiled “brown stragglers” I’d accumulated to make banana bread.

If you’re someone who scoffs at vegan baked goods, I implore you: MAKE THIS BREAD. Not only is it irresistibly moist, tender, and filled with banana flavor, it’s hands down the best banana bread I’ve ever baked. I know that sounds crazy, but I mean it. You do not need eggs, dairy, or salt to make exceptional baked goods.

It’s simple too. Seven ingredients, one bowl, and a loaf pan. 350 degrees and an hour & 15 minutes later you’ll be rewarded with a house that smells fan-freaking-tastic and a loaf of bread you won’t be able to keeps your hands off.

A word about egg replacement. Ener-G makes an egg replacement powder that can be used in lieu of the real deal in baked goods. It’s a fine product, and in addition to being sold online, it’s often sold at natural food stores, Whole Foods, and even at some┬ámainstream supermarkets in the natural foods or gluten-free aisle. Ground flax seed, sometimes labeled finely ground flax meal, can also be used as an egg substitute. In either case, a tablespoon of powder or ground flax is typically combined with a few tablespoons water and left to sit a few minutes, after which the mixture thickens similarly to an egg and can be added to the batter.

Last, whenever making banana bread it’s important not to over-stir! The batter can become gummy quickly, so measure ingredients into the bowl and stir gently, just until combined. ENJOY!

Yields 1 loaf

SODIUM CONTENT: 1 mg per serving

INGREDIENTS

egg replacement for 3 eggs
3 ripe bananas
1 c. sugar
1 1/2 c. white whole wheat flour
1 T. sodium-free baking powder
1/2 c. canola oil
1 T. pure vanilla extract

DIRECTIONS

Preheat oven to 350 degrees. Oil and flour a small (roughly 8 x 3 inch) loaf pan and set aside.

Prepare the egg replacement according to package directions and set aside.

Peel the bananas and place in a large mixing bowl; mash well using a potato masher, ricer, or fork. Add the sugar, flour, baking powder, oil, vanilla, and prepared egg replacement. Stir gently, just until combined, then transfer batter to the prepared pan.

Place pan on middle rack in oven and bake for 1 hour and 15 minutes. Remove pan from oven and place on a wire rack to cool.

Once cool, remove loaf by gently inverting pan. Cover loaf or store in an airtight container.

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6 Responses to Best Ever Low Sodium AND Vegan Banana Bread!

  1. You know what’s funny… I’m not really big on bananas… but I LOVE banana bread! And this looks SO good, Dishy! I’m very tempted to give this a try… if I can just find that… long-and-narrow-pan-thing (how is that for a technical term?)!
    :)

    • Christy says:

      LOAF PAN! YES! I had to re-read your comment to make sure the long and narrow wasn’t some sort of sicko comment. LOL

      Banana bread is the bomb. Baking 2 loaves today for the hubs to take on a retreat tomorrow. Hope to impress the whole collective with vegan baking! Yay!

  2. I thought I had already commented on this, but then I realized it was the other cooking blog I read who had recently made a really sticky-looking yummy bread. I used to make a microwave muffin that called for ground flax seed and egg. I wonder if I could omit the egg and use more flax, since I don’t like eggy-tasting baked goods. Either way, this looks so simple and delicious!

  3. carol says:

    I first attempted to make this on Monday but it did not cook all the way through. I thought it might have been some of the adjustments I made but attempted again on Wednesday. It came out awesome. Not sure what went wrong the first day. I still used 1 egg but for the other 2 eggs I used ground flax and water. I also used applesauce in place of half of the oil. Because the applesauce has some sweetness I cut the sugar down a little and then also replaced a small amount of the remaining regular sugar with brown sugar. My last 3 adjustments were using a dash of cinnamon and cloves and then using only 2 bananas instead of 3. My first attempt seemed too wet. Delicious!!

    • Christy says:

      Awesome, Carol! So glad it worked out well on the second attempt!

      It’s funny; I baked 2 loaves of this bread last week too — both were gone, POOF! like that. :)

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