Baking goes Vegan, Pt. 2 - Banana Bread

The past two days Ava and I have been snowed in at home. Although we're in the middle of the week, our forced time at home makes us feel like we're in our usual weekend routine and that means baking. One of Ava's favorite treats is banana bread. The recipe for the version I usually bake is loaded with eggs, cream, white sugar, and butter. Now that I'm feeling more comfortable with vegan options in baking I thought I would experiment with my own recipes. I tried two options I'll refer to as the Agave version and the Maple Syrup version. The Agave recipe is simpler and does not have all the extra ingredients of raisins and nuts, but it is not as moist or flavorful as the Maple Syrup recipe. I would suggest baking the Maple Syrup recipe if you can! The recipes are listed below. Try them - I'm sure you'll love them!

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Agave Nectar Banana Bread Recipe

3/4 c. Agave Nectar
1/2 c. Earth Balance Butter Spread
Egg Substitute for 2 eggs (2 T. Ground Flax Seed + 6 T. water, mixed)
3-4 very ripe bananas, smashed
2 c. whole wheat flour
1 tsp. baking soda
chopped nuts (as many as you like)

Mix in order given. Pour into greased loaf pan. Bake at 350 for 50-60 min.

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Maple Syrup Banana Bread Recipe

1 c. 100% Pure Maple Syrup
1/2 c. Earth Balance Butter Spread
Egg Substitute for 2 eggs (2 T. Ground Flax Seed + 6 T. water, mixed)
1 tsp. vanilla extract
3-4 very ripe bananas, smashed
2 c. whole wheat flour
1 tsp. baking soda
chopped nuts (as many as you like)
raisins (as many as you like)


Mix in order given. Pour into greased loaf pan. Bake at 350 for 60-70 min.