Decadent High-Altitude Vegan Banana Bread

Print Pin

4.84 from 6 votes

Decadent High-Altitude Vegan Banana Bread

Delicious homemade banana bread, see notes below for sea level.

Course Breakfast, Dessert, Holiday, Snack

Cuisine American, Vegan

Keyword bananas, decadent, freezes, high-altitude, nuts

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings Slices or muffins

Calories 213kcal

Author Plant Test Kitchen

Equipment

One 8 x 4 inch pan
mixer (not required, I use a hand mixer)

Ingredients

3 bananas which have turned very brown, been frozen and then have been thawed a little (approximately 260g). You can ripen them in the oven if needed
1 cup walnuts, pecans or a mix of both chopped or lightly pulsed in a food processor, I keep mine pretty big
½ cup cane sugar
½ cup pure maple syrup
1½ cup AP Flour spoon into measuring cup and then level with a knife
⅓ teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
⅓ cup coconut oil (unrefined, virgin coconut oil is recommended) you may need to soften in a hot water sink bath
1 teaspoon pure vanilla extract
1 flax egg 1 TBSP ground flaxseed (a.k.a flaxseed meal) mixed with 2½ TBSPs water

Instructions

Preheat oven to 350°.
Put the jar of coconut oil in a hot water bath to liquify if it is solid.
Grease the 8 x 4 inch pan with Earth Balance.
Make the Flax Egg: Whisk ground flaxseeds and water using a fork and set aside.
Chop using a knife or pulse walnuts (and/or pecans) in a food processor. I keep them in fairly big chunks but do what you think is best.
In a medium bowl, combine flour, salt, baking soda, and cinnamon and set aside.
In a large mixing bowl mix the thawed, peeled bananas, sugar and syrup. Mix at a low to medium speed, it may spray you if you go too fast too soon. Then add flax egg and mix well with mixer.
Stir, mix or whisk in the flour mixture. Then stir or gently mix in the coconut oil and vanilla extract. The batter will be lumpy, please do not over mix.
Fold in most of the chopped walnuts or pecans and stir.
Pour the batter into the pan, draw a line across the middle of the batter the long way and top with the remaining nuts. Then bake 60 - 70 minutes, check for doneness at 60 minutes.
Let cool for at least an hour on a wire rack before removing from pan. You can put it in a cool water sink bath to help cool it, just don't get the Banana Bread wet.
Once it has completely cooled, carefully remove Banana Bread from pan. Try loosening it with a butter knife around the edges and flipping it over while holding the top of the bread. Once you've eased the loaf out, enjoy or store wrapped in plastic wrap at room temperature for 2 days, then move to the fridge or freeze. I think it tastes best the next day when the flavors have melded and it sweetens up.

Notes

Nutrition Information is approximate.

Sea Level Ingredients If you are making this at sea level just omit the maple syrup and use 1 cup of sugar instead of just a 1/2 cup. I recommend using brown or light brown sugar to mimic the depth of flavor of the maple syrup.

Sea Level Bake Time Your Banana Bread might take a little less time to cook. Start checking it for doneness after 50 minutes.

How to tell if your Quickbread is done from The Spruce Eats:

Quickbreads should be golden in color, and slightly darker around the edges.
A large crack running down the center of the bread is normal. The inside of the crack should not look wet.
The edges of the bread will begin to pull away from the sides of the pan.
You can use the toothpick test for quick bread doneness too. It should come out with just a few moist crumbs clinging to it. A butter knife works in place of the toothpick for this test.
If you want to use a thermometer, the internal temperature should be 190 F.

For Muffins

If you want you can pour the batter into a muffin tin to make muffins instead of a loaf. Either grease the muffin tin with Earth Balance or line the muffin tin with muffin cups. The bake time for muffins is approximately 25 minutes, but start checking at approximately 20 minutes for sea level muffins.

www.planttestkitchen.com

Nutrition