Vegan Banana Bread

Banana bread is a favorite at home while it comes to quick breads category and this eggless bread is my to go recipe as everyone thoroughly enjoys it. I therefore usually don't go around looking for a banana bread recipe, to be honest. I accidentally came across this banana bread recipe at KAF which happens to be their 2018 Recipe of the year. I am a fan of their recipes and decided to give this one bowl banana bread recipe a try. It was a good bread though my pictures taken from a mobile don't do justice to it.

I substituted for the eggs in the recipe with flax meal eggs making it a vegan bread and prepared it using only all-purpose flour. I halved the recipe and baked in two mini loaf pans. This is a moist and flavorful bread and very forgiving when it comes to substitutions according to KAF. I have mentioned some of those here. The bread can be prepared using whole wheat flour or all-purpose flour alone. If looking to reduce the fat in this recipe, half the quantity of oil can be replaced with apple sauce or yogurt. Or replace the entire quantity of oil with full fat yogurt. Brown sugar can be replaced by white granulated sugar if that is what you have on hand. The oil in the recipe can be replaced by 2/3 cup butter if you prefer the butter flavor more. The banana can be replaced by applesauce to make applesauce bread. The walnuts in the recipe can be substituted with other chopped nuts and dry fruits or can be omitted if you have nut allergies. The batter can be used to make muffins instead but the baking time would be around 20 to 23 minutes.

Wet ingredients:
Any substitute for 2 eggs (I used flax eggs.)

2 cups thoroughly mashed banana (About 5 medium sized ones)

1/2 cup vegetable oil

1 cup brown sugar

1 tsp. vanilla extract

Dry ingredients:

1 cup unbleached all-purpose flour

1 cup white whole wheat flour

1 tsp. baking soda

1/2 tsp. baking powder

3/4 tsp. salt

1 tsp. cinnamon

1/2 cup chopped walnuts (I used walnuts, pistachios, craisins and raisins.)

Topping:

1 tbsp. sugar

1/2 tsp. cinnamon

Directions:

* If using flax eggs, combine 2 tbsp. flax meal and 6 tbsp. water in  a small bowl and keep aside for about 5 minutes or until it thickens. Skip this step if using eggs.

* Preheat the oven to 350 deg F. Reduce the temperature to 325 deg F if using a stoneware or glass pan. Lightly grease a 9 x 5 inch loaf pan.

* Stir together all wet ingredients in a large bowl. 

* Mix the dry ingredients into the banana mixture. Scrape the bottom and the sides of the bowl and mix thoroughly to combine the ingredients. 

 

* Transfer the batter to the prepared pan. Combine the sugar and cinnamon (topping) and sprinkle uniformly over the batter. (I didn't use any topping and sprinkled some nuts.)

* Bake the bread for about 60 to 70 minutes, until the bread feels set on the top and a toothpick or a thin knife inserted at the center comes out clean. (The baking time may increase by about 10 to 15 minutes if using stoneware or a glass pan.)

* Remove the pan from heat and let it cool for about 15 minutes. Loosen the edges and transfer the loaf onto a rack to cool completely.

* Th left over bread can be stored at room temperature for several days or frozen for longer storage.

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