What can I use as an egg substitute in vegan banana bread?

There are several options for egg substitutes in vegan banana bread, including mashed banana (which also contributes moisture and flavor), applesauce, flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water), chia eggs (1 tablespoon chia seeds mixed with 3 tablespoons water), or commercial egg replacers. This recipe below only requires mashed bananas.

How ripe should the bananas be for vegan banana bread?

The riper the bananas, the better. All in all, overripe bananas with brown spots are perfect for banana bread as they are sweeter and add more moisture and flavor to the bread. Overripe bananas are ideal as they mash easily and have a richer flavor.

Can I use frozen bananas for vegan banana bread?

Yes, you can use frozen bananas, but make sure to thaw them first and remove any excess liquid before mashing. Frozen bananas tend to release more water, which can affect the consistency of the bread.

Can I substitute coconut oil for vegan butter in banana bread recipes?

Yes, you can substitute melted coconut oil for vegan butter in banana bread recipes. Coconut oil adds a subtle coconut flavor and helps keep the bread moist and tender.

How do I prevent my banana bread from sinking in the middle?

To prevent your banana bread from sinking in the middle, make sure not to over-mix the batter. Over-mixing can lead to excess air being incorporated, causing the bread to collapse. Also, avoid opening the oven door too soon while baking, as sudden changes in temperature can lead to sinking.

Vegan Banana Bread (Easy, Only 1 Bowl!)

Vegan Banana Bread

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This Banana Bread is fluffy, moist and perfectly sweet. Made in only 1 bowl with staple, household ingredients, this banana bread is ideal for all baking levels.

Author: Lyndsey Hiltner
Prep Time: 15 minutes
Bake Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 1 8 inch Loaf 1x
Category: Bread
Method: Bake
Cuisine: American
Diet: Vegan

Ingredients

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2 c mashed banana (about 4 bananas)

1/2 c light brown sugar

1/4 c maple syrup

1/2 c nondairy yogurt, unflavored and unsweetened

1/4 c vegan butter, melted

1 tsp vanilla extract

1 tsp baking soda

1/2 tsp cinnamon

1/2 tsp sea salt

1/2 c almond flour

2 c all purpose flour

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Instructions

Prep: Preheat oven to 350 degrees F (175 C) and lightly grease and line an 8 or 9 inch loaf pan with parchment paper. Set aside.
Mash Bananas: In a large bowl, mash bananas thoroughly with a fork. The bananas should resemble wet mush with a few remaining chunks when you are finished. Add brown sugar, maple syrup, nondairy yogurt, vegan butter and vanilla extract to the bowl. Stir until well-combined.
Finish Batter: Add baking soda, cinnamon and sea salt to the banana mixture and stir in with fork. Add almond flour and all purpose flour to the bowl and stir until you no longer see any dry ingredients. Do not over-mix.
Bake: Pour batter into prepared loaf pan and even out with a rubber spatula. Bake banana bread in preheated oven for 60-70 minutes. Remove from oven and allow to cool in the pan for at least 30 minutes prior to slicing.

Equipment

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Notes

*Banana bread will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to 1 month.

*Don't be tempted to take your banana bread out of the oven early! While the top of the loaf may be golden after as little as 30 minutes there is still a lot of baking left to be done. Leave in the oven for at least 1 hour.

Find it online: https://censoredbaker.com/vegan-banana-bread/