Oh Yeah! Banana Bread

This is the vegan version of our favorite banana bread recipe. It was once a standard recipe, the kind found in cookbooks of long ago, with white flour and plenty of sugar and eggs and cooking oil. I made it that way in the old days... also known around here as nearly thirty years ago, when my hubby and I were first married. {smile}

Tasty indeed, but I soon tweaked that recipe to suit our family's preference for real food and less sugar. That version contains home-ground whole wheat flour and ground flax and a reduced amount of sugar and cooking oil. It is our usual loaf to this day, when I make banana bread.

When I was vegan, I came up with a completely plant-based version of my usual recipe. It has very little sugar and no cooking oil or eggs. It is quite yummy and frugal... I plan to continue making this plant-based version myself occasionally. Especially when our hens aren't laying many eggs.

Way-back-when, it somehow became a family tradition to declare "Oh yeah!" when the lovely aroma of a loaf of baking banana bread begins to waft through the house. And that is how my banana bread got its name.

I am happy to share this version of a family favorite with you, friends. Here is the recipe...

Oh Yeah! Banana Bread {plant-based recipe}
(makes 1 loaf)

4 Tablespoons ground flax seeds
1/2 cup water
2 cups whole wheat flour (purchased or home-ground)
1 teaspoon baking soda
3 large ripe bananas
1 Tablespoon apple cider vinegar
1/4 cup granulated sugar
1 Tablespoon molasses
1 teaspoon pure vanilla extract
1/2 cup plant-based milk (I prefer unsweetened cashew milk)

Preheat oven to 375 degrees (F). Lightly spray a loaf pan with cooking spray. My loaf pan is glass and the size is 5.25 x 9 x 2.75 inches (1.5 quarts).

In a small bowl, combine the ground flax seeds and the water. Set aside.

In a separate small bowl, combine the whole wheat flour and the baking soda. Set aside.

Peel and mash the bananas. Set aside.

In a medium sized mixing bowl, combine the apple cider vinegar, granulated sugar, molasses, vanilla extract, and plant-based milk. Mix well. Add the flax seeds and water mixture, and the mashed bananas. Mix well. Add the flour mixture and stir well. Pour batter into the prepared loaf pan and spread it around if necessary so it is even and smooth on top.

Bake at 375 degrees (F) for about 45 minutes, or until the banana bread is nicely browned and baked thoroughly. Carefully remove the finished loaf from the oven and let it cool on a wire rack for about half an hour. Then, turn the loaf out of the pan onto the wire rack to finish cooling.

At this point, my family descends and amidst literal exclamations of "oh yeah!" because they know it makes me laugh, the banana bread is quickly devoured. And I am left wondering why I didn't double or triple the recipe. Ha!

Yes, it is indeed that yummy. And whether you are vegan or not, I do hope you like it, too.


Please note . . .
I am not an expert of any kind. I am simply a wife, mama, homemaker, and homesteader sharing my thoughts and opinions for informational and entertainment purposes only. This blog is not monetized and does not contain affiliate links, third-party advertising, sponsored posts, or any income generating content. This blog uses cookies from Google to deliver its services and analyze traffic; go here to learn more about cookies. Please visit the policy and disclaimer page to view my privacy policy, cookie policy, disclosure, and full blog disclaimer. Use of this site indicates agreement with all of its terms and conditions.

Good News