This dairy free banana bread with flavorful pecans and brown sugar is easy and ready for the oven before it preheats! No dairy, no eggs, naturally vegan.
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.
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What can I substitute for eggs?
I discovered that it’s really easy to turn a recipe into vegan by substituting the eggs and butter.
My mom’s recipe called for two eggs. After research, I found that I could use just one-half cup, or 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.
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.
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.
Why 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.
Looking for more brunch recipes?
This banana bread is perfect for brunch which is one of the best things about the weekend. Am I right? Sleeping in late and then having an amazing late breakfast.
Try one of these recipes too.
Vegan Banana Bread No Dairy No Eggs
- Loaf Pan, 9×5"
- 2 cups All Purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- ½ cup Unsweetened Applesauce
- 6 tablespons Vegetable Oil
- ¾ cup Brown Sugar
- 1 teaspoon Vanilla Extract
- 3 Bananas, spotted and slightly soft
- ¾ cup Pecans, chopped
- Cooking Spray
- Preheat oven to 350°.
- Spray loaf pan with cooking spray (like Pam). Alternatively, use shortening and flour or parchment paper. 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 applesaue mixture until well blended.
- To applesauce mixture, add flour mixture, about one-third at a time, mixing well after each addition. 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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