Yields: 1 loaf

Cook Time: 1 hour and 30 minutes

We all know the feeling. You bought a bunch of bananas with every intention of eating them, but life got away from you. When I start to notice my bananas getting a little too brown, I just take it as a sign from the universe that it’s time for a batch of banana bread. Shyana, our resident kitchenware aficionado, took this recipe to the next level by adapting it to be vegan friendly. This recipe was adapted from a non-vegan recipe printed in the Boston Globe 20+ years ago called, “Paige’s Outstanding Banana Bread.” Find out just how outstanding this recipe is by trying out Shyana’s spin!

Tools You’ll Need

• A loaf pan, to bake the bread
• A mixing bowl or stand mixer, for mixing the batter
• A whisk or hand mixer, if not using a stand mixer
• A silicone spatula, to scrape the batter
• A wooden spoon, to fold in the nuts or chocolate chips (optional)
• A wire rack, to cool the baked loaf

Ingredients

• 3-4 ripe bananas (“the nastier the better,” as Shyana put it)
• 1 ¼ cup sugar
• 1 stick unsalted plant-based butter, melted and cooled
• 4 oz applesauce
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• ½ teaspoon kosher salt
• 1 ½ teaspoon baking soda
• ½ cup chopped walnuts or vegan chocolate chips (optional)

^{Mason Cash mixing bowls are beautiful works of art that double as useful baking accessories.}

Preparation

• Preheat your oven to 350°F (175°C).
• Lightly butter a loaf pan with plant-based butter (or line with parchment paper) and melt your 1 stick of unsalted butter, leaving it out to cool while you prepare the other ingredients. 
• Place the bananas and sugar into a large mixing bowl or stand mixer and whip vigorously using a whisk, hand mixer, or stand mixer for 2-3 minutes, until the mixture is smooth.
• Add the melted butter, applesauce, and vanilla extract and whip well, using a silicone spatula to scrape down the sides of the bowl.
• Add your flour, salt, and baking soda, and mix to combine.
• Use a wooden spoon to fold in your walnuts or chocolate chips (optional).
• Pour your batter into the prepared loaf pan. 
• Bake for about 1 hour, until the loaf is golden brown and a skewer comes out clean. 
• Cool for 5 minutes before removing from the pan and allowing to cool completely on a wire rack. 

Recipe Notes

• You can use frozen, overripe bananas, but be sure to defrost to room temperature and drain any excess liquid before using. 
• If you prefer less sugar, you can use 1 cup of sugar with very overripe bananas.
• Brown sugar can be substituted for a more complex flavor. 
• Add a teaspoon of cinnamon for a more complex flavor.