Did I tell you guys I started my Fall garden? Sometimes I completely forget what I’ve already shared. If I have, just act like you’re reading it for the time okay. Hey, guess what, I started a Fall garden!! Yep, my non-green thumb self, and I’m pumped because my collard’s greens have started to grow so big! I started them from seeds (something I usually don’t do) and placed them in empty eggshells halves. When it was time to plant them I just gently broke the shells, placed the seedling into the plant bed, and sprinkled the crushed shells around them. I wonder if this is what’s making them grow so quickly? I’ve never had this type of quick success with plants!
Either way, I’m so excited because this will be the start of my Grandma Barb Memorial Garden. I showed you guys her amazing garden in my collard green video and I think she has left me with her love of gardening because I’ve been so intrigued by it lately. This Fall I’m only planting collards, cabbage, and potatoes but it’s on and popping once Spring gets here. I can’t wait to show you guys! I’ve been working like crazy building raised plant beds, plotting out my garden, and preparing the space.
I took a much-needed break from the dirt and headed into the kitchen to make some banana bread! Now, I hadn’t planned on making this vegan but I realized at the last minute that I was out of eggs (my chicken is on strike for some reason) and I only had 3 tablespoons of butter! Huh??? That NEVER happens around here! Ha! That goes to show you just how consumed I’ve been with this memorial garden project!
Banana Bread Recipe (with Video)
Anyway, after making this vegan banana bread I knew I had to share it with you guys! I’ve already made it twice since. It’s so doggone easy, delicious, and gorgeous!! It can be added to the list of vegan desserts on this site that “don’t taste vegan!” Like these vegan chewy chocolate chip cookies.
This vegan banana bread seriously tastes like regular banana bread. It’s so moist and fluffy! Full of fresh banana flavor with hints of cinnamon and vanilla. Not to mention it has such beautiful moist cracks and crevices which I love. It’s the perfect gift-giving or shipping bread because, like all banana bread, the flavor is even better the next day!
For testing purposing, after I made the first batch of bread (which is perfect and the one I’m sharing today) I decided to try another batch. This time I decreased this almond milk and added flax eggs (ground flaxseed + water). While the texture of the finished bread was fine, the taste was lil to “nutty and bran tasting”. There is no need to add any egg replacements. Since bananas and oil are good egg substitutes, banana bread is the perfect recipe to “Veganize” IMO.
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I love that this vegan banana bread has such simple ingredients. If you don’t normally keep vegan ingredients in your home you’ll only need to purchase some vegan butter and almond milk. Both can be found in most grocery stores.
Great question! I get this question often when I post vegan recipes that use sugar. Some vegans are not opposed to white sugar as long as the brand uses vegan-friendly practices like Imperial Sugar. White sugar is avoided by some vegans because the process of lightening it often uses bone char.
There isn’t any bone char in the sugar, but since it’s a part of the process, it makes it non-vegan. Cane sugar is the BEST replacement (as far as taste) if you prefer not to use regular white sugar. However, surprisingly many cane sugar brands are NOT certified vegan so be sure to check if that’s super important to you.
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All of the vegans in my family are ok with regular sugar, so that is what I often use. If I’m making vegan recipes for other people I always check to see how strict they are when it comes to sugar and follow their guidelines. I’m always learning something new in the vegan world!
Just today I was told that some vegans don’t get tattoos because black tattoo ink is made with charred animal bones. Whodathunkit! Whatever way you lean when it comes to regular or cane sugar, this banana bread recipe will taste the same with whichever one you choose! Now I can’t promise that if you go replacing the sugar with monk fruit and thing like that.
This banana bread is so incredible as is but if you want to kick it up a notch with some add-ins, try these!
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The BEST Vegan banana bread that bakes up so fluffy & golden with moist cracks and crevices! Full of extra banana flavor with hints of cinnamon and vanilla.Ok so a few years ago I posted an old-fashioned banana bread recipe that is great!! It’s moist, dense, and just lovely. Then a viewer sent me a recipe for bakery-style banana bread that knocked my socks off. It was so fluffy, sweet, moist, and full of banana flavor. So my search for the perfect banana bread should be over right? Never!!
Today I was craving banana bread but I wanted it to be EVERYTHING that these two recipes had. I wanted that old-fashioned cinnamon-brown sugar-banana flavor, I wanted it to have that slight crunch on the outside yet crazy moist, fluffy, & dense on the inside. That’s not asking for too much right? With a little tweaking, I combined the two banana bread recipes on my site, and out came this beauty.
It’s everything that I’ve ever wanted in banana bread and I couldn’t wait to share it with you all. I hope that you enjoy it as much as we have because I made it at 12 pm. and there is one more slice left at 7:41 pm and it’s that end slice. The one that’s not nearly as much fun as the inside slices. I still plan on hiding it and eating it with a hot cup of coffee though.
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I just love that this bread has buttermilk in it. Something about buttermilk in quick bread just makes it so moist and adds great flavor. If I had some black walnuts I’d throw them in there as well. So yum!!
If you’re the type that likes to bake up quick loaves of bread and take them to work or give them away as gifts this is the recipe you want to use. It has a crowd-pleaser written all over it and tastes even better the next day and is much sweeter the next day as well!
*It is super important that you do not over stir the batter or it will turn out dry and tough. Stir just very gently and just until the flour is incorporated.Well, one of my readers sent me this email and banana bread recipe that has completely converted me over to this recipe! Now don’t get me wrong, I still love me some old school banana bread but this moist banana bread recipe taste just like the kind you get from a bakery; super soft, moist, light & dense all at the same time! The banana flavor is incredible and the freezer tip really does make this banana bread out of this world moist!
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I made your old fashioned banana bread & it is truly is old fashioned! I mean that in a good way. It tastes exactly the way I remember my mother making it. I will for sure be adding this recipe to my family cookbook for when I am craving some good old fashion banana bread.
However, I do believe I hold the recipe to the best banana bread of all time (smile) It comes from my neighbor who made me a batch of this bread when I was under the weather. I’ve tasted and made plenty of banana bread in my day, and this recipe is by far the BEST banana bread ever. I promise! Everyone who I have made this bread for says it’s the best, even a local bakery with a trained baker begged me for this recipe!
I would love for you to give it a try when you have time and if you like it, feel free to share it with your readers. I am 61 and love your blog and have been reading since I found it on google! I guess I still have some diva in me. Thanks so much for sharing your recipes. They are so delicious and I love seeing more young women getting into scratch-made cooking!
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Yall this bread is soooo freakin good!! I couldn’t wait to make it. Have I ever told you guys that I LOVE getting emails and recipes from you all??? Well, I do! They always make me smile. There was no way I could keep this gem of a recipe from yall. You be the judge…is it the BEST banana bread you’ve ever had???? Imma have to say YES!!! You have a winner here Ms. Frances
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