Banana bread. Is it breakfast or dessert?

Hmm…

I’d say, YES. Eat it whenever and wherever you can.

Toast it just a touch to warm it up. Or, eat it cold. Great for snacks while you’re out running errands. And, perfect with a cuppa hot tea or coffee.

I’m eating a slice cold straight out of the frig as I type for… inspiration. Yeah, that’s it. I need inspiration. Excuse me as I wipe the crumbs from my face.

How do you make banana bread vegan?

The main substitutions to make banana bread vegan is the butter and eggs. We have substituted the butter for applesauce and this bread rises using a combo of vegan buttermilk and baking soda. This easy vegan banana bread recipe with applesauce makes it oil-free and low fat, too.

Yes, applesauce. And, no, it doesn’t taste like apples. Applesauce is a fantastic substitute for oil or butter in baked goods like quick breads, banana bread, zucchini bread, pumpkin bread, muffins or brownies. Always opt for the unsweetened, original applesauce. It’s plenty sweet by itself.

While this recipe does include sugar (gasp!) I have made it often with coconut sugar instead and it works well with the substitutions, if you are trying to cut back on your refined sugar.

I’ve also successfully substituted up to 1/4 of the flour for almond meal, although this does increase the fat content. Typically I use a white whole wheat flour to make this, but you can also use straight whole wheat flour or white wheat flour.

If you’ve never made vegan baked goods, be aware that they take longer to bake than their traditional counterparts. So, don’t be surprised when it takes well over an hour for your bread to bake and be done in the center. This is normal.

How does it rise?

Okay, now, the cool, science-y part of this recipe that makes the bread rise happens with the combination of the plant-based milk mixed with the apple cider vinegar (kinda like homemade vegan buttermilk) plus the baking soda.

I hope you weren’t wanting a scientific explanation for how it works, because I don’t have that. I almost failed science in high school. But, all I can say is that it does work. And, it’s cool. Even though apple cider vinegar stinks, you do not taste it at all in the bread. Don’t worry. It’ll be okay.

Optional Yummyness

Feel free to throw in a handful of chopped walnuts or pecans to the batter, for a vegan, oil-free banana nut bread (I love both in mine!). Or, for those who don’t like nuts, this bread is delicious nut-free.

My favorite, indulgent way to amp it up is to chop up a handful of dark chocolate covered walnuts and throw them in. The rich dark chocolate speckled in the bread is just scrumptious. It really does become dessert and I’m totally cool with that. Vegan banana bread with dark chocolate walnuts? A thousand times yes.

Okay, onto the recipe!