Alisa Fleming ~ Can we ever have too many banana bread recipes? In my house, banana bread is a year round adventure, and I’m always on the lookout for new twists. This vegan banana bread recipe was created by the famous author, Gail Davis, and shared with us by So Delicious Dairy Free.
Gail makes her vegan banana bread different by adding a touch of coconut extract. Of course, if you can’t locate coconut extract, you can use all vanilla, or pick another spin, like almond extract or banana extract – for an intensely banana flavor.
For a buttery flavor boost, this recipe uses dairy-free margarine, a.k.a. “buttery spread.” Earth Balance offers non-hydrogenated and even soy-free varieties for a little indulgence without the highly processed stuff. If you prefer to bake without margarine, don’t hesitate to use your favorite baking oil in an equivalent amount. I like to use coconut oil (why not up that coconut intensity?), which also has some buttery notes, but grapeseed oil, organic palm shortening (regular or buttery flavor), or another neutral-tasting oil should work nicely.
For a touch of heartiness without the heaviness, Gail’s vegan banana bread uses a 50/50 blend of whole wheat pastry flour and all-purpose flour. Whole wheat pastry flour is a finer grind of whole wheat flour that allows for a more delicate baked good. You can use whole wheat flour in a pinch, but note that it will make for a slightly denser, but still tasty, loaf. I know that many of you have gluten-free needs, too. Vegan bread can be tricky without gluten, but the bananas do help in binding. You can trial a gluten-free all-purpose flour blend, but make sure it has xanthan gum or guar gum added, for a more cohesive vegan banana bread.