The best, moist and delicious Banana Bread turns out to be naturally vegan when made with applesauce as a substitute instead of eggs.
This dairy and egg free banana bread is easy and ready for the oven before it preheats! It’s unintentionally vegan, and just so happens to be the best banana bread I’ve ever eaten.
- What Can I Substitute for Eggs?
- What Can I Substitute for Pecans?
- Is Banana Bread Bad for You?
- How Do You Keep Banana Bread Moist?
- How Long Does Banana Bread Keep?
- Recipe
Ingredients
There’s this law that says that you must make banana bread when your bananas get brown spots. It’s the law and you must do it. Don’t ask questions.
When your bananas get nicely ripe and sweet, you will know because they will start getting brown spots. They will be soft enough to mash with a fork and they will be perfect for this vegan dairy free banana bread.
I discovered that it’s really easy to turn a recipe into vegan by substituting something else for the eggs and butter.
What can I substitute for eggs?
My mom’s recipe called for two eggs. After research, I found that I could use just one-half cup, or exactly one of these unsweetened applesauce containers, for those two eggs.
I don’t know how that works. Strangely, it works perfectly. I plan to try it in the future because I’ve got several more of these containers of applesauce.
I’m curious whether it will work on other recipes just as well as this banana bread recipe because this turned out to be the best banana bread I had ever eaten. I’m strangely suspicious that it has to be because of the applesauce.
I wish I had known this sooner because there were some times that we didn’t have eggs for awhile because the stores were out of a lot of things during quarantine.
This is one of those super cooking tips that I hope I don’t forget.
Substituting the vegetable oil for the butter was an obvious choice.
I’ve learned that there are lots of interesting baking substitutions from Michelle at Brown Eyed Baker.
What can I substitute for pecans?
For this banana bread, I’ve used chopped pecans because brown sugar is perfectly suited for pecans. If you don’t have pecans, try using an equal amount of chopped walnuts or pistachios.
If you would like a nut free banana bread, raisins or dried cranberries would work well.
Is banana bread bad for you?
Not all banana bread is the same. Make some adaptations like I’ve done in this recipe and you can have a healthier treat. Moderation is everything, of course.
Like most sweets, banana bread includes things like sugar and sometimes butter. I’ve removed both the eggs and the butter with healthier applesauce and heart healthier vegetable oil.
How do you keep banana bread moist?
Be sure to use an airtight plastic wrap. I like to keep the “heel” of the bread up against the rest of the bread. This helps keep the inside moist since it forms a natural barrier. Together with the plastic wrap, it should be perfect.
How long should you let banana bread cool?
Once you pull the banana bread out of the oven, set it on a rack and let it cool for 5-10 minutes. Tip the bread out and allow it to cool out of the pan but on the rack until completely cooled.
That should take about 30 minutes or more, depending on the temperature of your kitchen.
I’ve accidentally left bread in the pan while it was cooling and it was a mistake. The condensation made the bread wet and it never fully recovered. Take that bread out of that pan!
This bread is very soft so I recommend that you let it completely cool before you try to cut it. It’s just going to break apart if it’s still hot …. not that there’s anything wrong wih that.
Pro Tip. Let the banana bread cool about 10-15 minutes then remove it from the loaf pan to the wire rack. Don’t let the bread sit in the pan to cool. The condensation will make the bread too moist and won’t slice well.
How long does banana bread keep?
Unlike some other breads, banana bread is especially moist and can potentially go bad more quickly.
This particular banana bread is so delicious, you probably won’t need to worry too much about it lasting more than two days. Am I right?
If you think you may not be able to eat it all in time, you can easily freeze it in smaller portions to eat later.
Recipe
Banana Bread Naturally Vegan No Eggs
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For more information, be sure to check the recipe details in the attached 24Bite® post.
Equipment
- Loaf Pan, 9 x 5"
- Medium mixing bowl
- Large Mixing Bowl
- Wire Rack
Ingredients
- 300 grams All Purpose Flour, about 2 ½ cups spoon and fill
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- 4 ounces Unsweetened Applesauce
- 6 tablespoons Vegetable Oil
- ¾ cup Light Brown Sugar
- 1 teaspoon Vanilla Extract
- 3 Bananas, spotted and slightly soft
- ¾ cup Pecans, chopped
- Cooking Spray, like spray Pam
Instructions
- Preheat oven to 350℉.
- Spray loaf pan with cooking spray (like Pam). Alternatively, use shortening and flour or parchment paper to make your pan non-stick. Set aside.
- Whisk together flour, baking soda, salt and cinnamon in medium bowl. Set aside.
- In a separate larger bowl, mix together applesauce, oil, brown sugar and vanilla.
- Mash bananas with a fork. Mix into applesauce mixture until well blended.
- To applesauce mixture, add flour mixture, about one-third at a time, mixing well after each addition. Fold in pecans. Pour into prepared loaf pan and place in preheated oven.
- Bake for 50-60 minutes until toothpick comes out clean. Set on wire rack and allow to cool for about five or ten minutes.
- Remove from pan and allow to cool completely on the rack. Do not cut until completely cool.
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Notes
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
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