I was married 38 years ago and was given a wonderful Betty Crocker cookbook as a wedding present. I have used this book many times over the years. It has served me well.
I loved the banana bread recipe it had but I can never leave anything without adding my personal touch to it, lol. So I added a bunch of spices to my recipe. The family loved it.
Then 15 months ago, I became a plant based vegan. So my wonderful recipe got adapted again. It no longer resembles the original Betty Crocker recipe, but is is still just as good as my adapted version.
When creating vegan versions of recipes you eliminate eggs and have to find an appropriate substitute to bind everything and get a good rise. This is not always easy. But as you can see this huge loaf has a wonderful crown to it. For the egg substitution I used the very popular aquafaba. Aquafaba is simply the liquid form a can of beans or from your own cooked beans. I used chickpea liquid or navy beans. When I open a can I simply pour the liquid into an ice tray and freeze blocks and put them in a baggy for later use. This stuff works fantastic. No...you do not taste beans....not a hint!
Homemade Vegan Banana Bread
I adapted my Betty Crocker recipe many times in the past. Adding more spices etc. Today, since I have been vegan for about 15 months, I adapted my recipe to now make it vegan. It is a moist, almost fudgy bread loaded with raisins and nuts. So delicious when warm and lightly buttered.
- 3 c All Purpose flour or sub in 1 c. oat flour
- 1/2 c granulated sugar
- 1/2 c packed brown sugar
- 3 1/2 tsp baking powder
- 1 tsp salt
- 3 TB apple sauce
- 1 tsp baking soda
- 1 TB apple cider vinegar
- 1/3 c nut milk of your choice
- 3 TB aquafaba (liquid from can of beans such as chickpeas or navy)
- 1 tsp orange zest
- 3 medium very ripe bananas
- 1 tsp vanilla
- 1/2 tsp optional almond flavoring
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1 c raisins
- 1 c chopped walnuts or pecans
Blend all but raisins and nuts. when batter is well combined, fold in nuts and raisins. Bake at 350◦ for 55-65 min for large pan, or 55-60 min for small pan. Insert knife into center to check if done. If it comes out clean its done, if you see some wet batter on knife bake for few minutes more and check again.
DetailsPrep time: Cook time: Total time: Yield: Makes 1 lg loaf 9x5x3 or two small loaves 8.5x4.5x2.5