Really, this should be called “You Won’t Even Know It’s Vegan Banana Bread.” For reals, you won’t. Loads of banana flavor baked into a soft and moist bread with hints of cinnamon and spice. Toast and warm it for an easy breakfast to make your heart, mouth and belly happy, or cut a slice for an on the go snack.
With no refined sugar and packed with silken tofu, this is a treat you can indulge in and leave the guilt behind.
Is there any better smell than fresh banana bread baking? OK, well maybe it’s a tough tie between apple pie, cookies and banana bread.
This banana bread is vegan banana bread with no refined sugar and it tastes like a dream so I’m giving it a little boost to first place. And we’re going to throw out the option of topping it with chocolate chips and sea salt, because chocolate and sea salt make most everything better. Especially when combined with the sweet fruit flavors of vegan banana bread.
Plant Based Life
If you’re familiar ’round these parts, you’ll know this isn’t strictly a plant based blog, but that certainly doesn’t stop us from enjoy vegan and vegetarian food. Personally, the challenge of creating a vegan dish my husband enjoys is twice as much fun as eating it for me.
In September I decided to challenge myself to stick to a plant based diet for 30 days. Having experimented with vegan eating in college for almost a year – because college is for experimentation yes? Looking back and remembering feeling good but also knowing the best decisions weren’t always made during that time when it came to planning fully nutritious meals. Turns out wild rice and Milwaukee’s Best beirut isn’t a complete meal….
One thing that did come out of that time – besides accidentally swallowing a sewing needle (that’s a story for another time) – was this banana bread.
[No Refined Sugar] Vegan Banana Bread
Who’s got a sweet tooth in this crowd? It’s ok, you don’t have to cop to it alone, I’ll raise two hands in solidarity.
On the sweet bandwagon but looking to cut out some of that refined sugar, your new bestie should totally be dates. Sticky sweet and they blend up real nice for a perfect substitution for refined sugar. Just like in these Pumpkin Spice Blender Pancakes, just soak them in some hot water to soften and blend with the wet ingredients.
The other magic ingredient in this [No Refined Sugar] Vegan Banana Bread is the silken tofu. While typically reserved in the past for things like smoothies, silken tofu is a great way to add more protein into your baked goods. Don’t fret if you can’t find silken though, soft tofu works just as well once blended up in the food processor.
While you’re whipping up some deliciousness, might as well indulge just a tad and sprinkle some chocolate chips on top…right? Banana + Chocolate. Makes sense to me. More popular in the big chain stores, but definitely available at stores similar to Whole Foods – the Enjoy Life brand is one of my favorites.
Friends and family with allergies are always kept in mind when I’m cooking in the kitchen and these little mini chocolate treats are free of soy, dairy, and gluten. Giving you one less thing to worry about. And we all need a little more of that in our lives.
Other Delicious Things
Looking to satisfy a need for savory fall things? This Creamy Vegan Butternut Squash Soup from last week is currently on repeat in this house. Or if you’re totally crushing on this Vegan Banana Bread, think about trying this Gluten Free Vegan Pumpkin Bread from Jordan at The Fitchen. P.S. they recently came out with quick work out videos and I’m absolutely loving them.
So don’t mind me while I put one of those on and follow it up with a big, toasted slice of warm, moist and sweet, guilt free, You Won’t Even Believe It Vegan Banana Bread.Print
[No Refined Sugar] Vegan Banana Bread
Vegan with no refined sugar, this guilt-free banana bread is the perfect quick breakfast or grab a slice for an on the go snack. Sweet banana flavor with a hint of fall spices baked up moist and tender.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 to 10 servings
- Category: bread
- Method: baked
- Cuisine: vegan
- 1 large banana (use 1 ½ if on the smaller side)
- 6 tablespoons almond milk
- 8 medjool dates, pitted
- ½ cup silken or soft tofu
- 1/3 cup oil
- 1 teaspoon vanilla
- 1 ¾ cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- 1/8 teaspoon clove
- ¼ cup Dairy Free Mini Chocolate Chips
- ¼ teaspoon coarse or flake sea salt
- Soak pitted dates in a bowl with hot water.¹ Preheat oven to 350°F. Prepare bread baking dish (typically 8×4 inch) by greasing and flouring.
- Drain the dates from the water and add to a food processor or high powered blender. Add banana, almond milk, tofu, oil and vanilla. Pulse 10 times, then turn to ‘on’ or ‘high’ for 2 minutes.
- In a mixing bowl, whisk together the dry ingredients. Add the wet ingredients to the dry, mixing well with a spatula to combine.
- Transfer your batter to the prepared baking dish and bake for 40-45 minutes until a toothpick comes out mostly clean. Optional: Sprinkle the top of the bread with chocolate chips and sea salt before baking.
¹If your blender or food processor are high powdered and work wonderfully, you don’t need to soak the dates. If your kitchen equipment is less than reliable or if the dates are a touch old, soak to soften about 5 minutes.