Banana bread is a classic comfort food that’s perfect for breakfast, snack, or dessert. It’s easy to make, and it’s a great way to use up overripe bananas that are sitting on your kitchen counter. But what if you’re vegan? Can you still enjoy the goodness of banana bread without using eggs and dairy? The answer is yes, and you’ll love this recipe from none other than the queen of homemaking herself, Martha Stewart. Let’s get baking!
Ingredients:
- 3 ripe bananas, mashed
- 1/2 cup vegetable oil
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup granulated sugar
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) loaf pan with cooking spray or coconut oil.
- In a large mixing bowl, combine the mashed bananas, vegetable oil, almond milk, and vanilla extract.
- In another mixing bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the granulated sugar until evenly distributed.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.
Nutritional Information:
Serving size: 1 slice (1/10 of loaf)
Calories: 204
Fat: 9g
Saturated Fat: 1g
Carbohydrates: 30g
Fiber: 1g
Sugar: 16g
Protein: 2g
Cooking Time:
Preparation time: 10 minutes
Cooking time: 50-60 minutes
Total time: 1 hour 10 minutes
Equipment:
- 9-inch (23cm) loaf pan
- Mixing bowls
- Whisk
- Spatula
- Cooking spray or coconut oil
Serving Suggestions:
Banana bread is delicious on its own, but you can also serve it with a dollop of whipped coconut cream, a drizzle of maple syrup, or a sprinkle of chopped nuts. It’s best enjoyed with a cup of coffee or tea, and it’s a great snack to take on the go.
Variations:
If you want to switch things up, you can add some chopped nuts (walnuts or pecans), chocolate chips, or dried fruit (raisins or cranberries) to the batter. You can also use whole wheat flour instead of all-purpose flour for a healthier option.
Substitutions:
If you don’t have almond milk, you can use any other non-dairy milk of your choice (soy milk, oat milk, coconut milk, etc.). You can also use coconut sugar instead of granulated sugar for a lower glycemic option.
Storage:
Store the banana bread in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months.
Tips:
- Use overripe bananas for maximum sweetness and moisture.
- Measure the flour by spooning it into the measuring cup and leveling it off with a knife. Don’t pack the flour into the cup.
- Don’t overmix the batter or the banana bread will be tough.
- Let the banana bread cool completely before slicing it to prevent it from falling apart.
Notes:
This recipe makes 1 loaf of banana bread, which serves 10 people.
Frequently Asked Questions:
Can I use frozen bananas?
Yes, you can use frozen bananas that have been thawed. Just make sure to drain off any excess liquid before mashing them.
Can I use a different type of oil?
Yes, you can use any neutral-tasting oil like canola oil, grapeseed oil, or avocado oil.
Can I use a different type of sweetener?
Yes, you can use any sweetener of your choice like honey, agave nectar, or brown sugar. Just keep in mind that the sweetness level and texture may be slightly different.
Can I make this recipe gluten-free?
Yes, you can use a gluten-free flour blend instead of all-purpose flour. Just make sure it contains xanthan gum or another binding agent.
Final Thoughts:
Martha Stewart’s vegan banana bread is a winner in every aspect. It’s moist, tender, and bursting with banana flavor. It’s also incredibly easy to make and requires only a handful of pantry staples. Whether you’re vegan or not, this banana bread is sure to become a family favorite. So go ahead and give it a try – you won’t regret it!