Banana Bread Vegan Alternative

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Work in Progress

This recipe is not ready yet for consumption. I am still experimenting with it.

In this current form the dough cooks very quickly and the crust/rind is incredibly chewy. Is sweet but not as much as regular banana bread. When cooked the dough almost has a brownie like consistency. I think adjusting the baking soda and powder will adjust the dough consistency. I might try using sugar in the next recipe to see how it changes the bread overall.

Modified for high altitude baking in Santa Fe, NM.

I modified this recipe to comply with the Engine 2 Diet I started in April of 2012.

Original Recipe Yield 1 - 9x5 inch loaf

Ingredients

  • 1/2 cup coconut milk
  • 3/4 cup apple sauce
  • 4 very ripe bananas
  • 1/2 tablespoon vanilla extract
  • 2 cups all-purpose whole wheat flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup chocolate chips

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Lightly spray PAM or alternative non-stick spray in a 9x5 inch loaf pan.
  3. In a large bowl, combine milk, apple sauce, and bananas.
  4. Use a potato masher to finely mash the bananas in the mix.
  5. In another bowl, sift together all the flour, cinnamon, baking powder, baking soda, and salt.
  6. Add dry ingredients to banana mixture, mix well.
  7. Stir in chocolate chips.
  8. Pour batter into prepared pan.
  9. Bake in preheated oven for 1 hour and 20 minutes until golden brown, an a toothpick inserted into center of the loaf comes out clean.


Original Recipe from Base Recipe