The following article was written by Lauren Gordon, PETA’s former celebrity marketing coordinator and also a certified holistic health counselor.
I get really excited when I notice brown, overripe bananas in the fruit bowl … because that means it’s banana bread time! Banana bread is one of my favorite snacks, but even though its base is fruit, it isn’t always the healthiest of options. To put my ripe bananas to use, I’ve adopted some healthier modifications to lighten up traditional banana bread recipes. By substituting a flaxseed mixture for the eggs and applesauce for some of the oil and by using mostly whole wheat flour, you can enjoy great banana bread taste with less fat and fewer calories.
Vegan Banana BreadView Recipe
- 1 Tbsp. ground flaxseed + 3 Tbsp. water
- 3-4 very ripe bananas, mashed
- 1/6 cup canola oil
- 1/6 cup applesauce (preferably unsweetened)
- 1/2 cup agave nectar
- 1 tsp. vanilla
- 1 tsp. baking soda
- 1 1/2 cups whole wheat flour (or any other flour)
- 1/4 tsp. salt
- 3/4 cup walnut pieces (optional)
- 1/2 cup chocolate chips (optional)
- In a small cup or bowl, mix the ground flaxseed with the water. Stir well, then cover and refrigerate for about an hour. Remove from the fridge, then stir well again.
- Pre-heat the oven to 325ºF.
- In a large bowl, combine the mashed bananas, oil, applesauce, agave nectar, and vanilla. Add the flaxseed mixture. Mix well.
- Add the dry ingredients. Stir until completely combined.
- Grease an 8-inch-by-4-inch pan with cooking spray. Pour the mixture into the pan so that it is evenly distributed.
- Bake for 45 to 55 minutes. Cooking time can vary from oven to oven, so check on the bread at 45 minutes. Insert a toothpick into the center of the loaf―if it comes out clean, the banana bread is done.
Makes 1 loaf