rants & recipes

Banana Bread

Posted by trktos on 22-August-2008

As bananas over-ripen, I toss ’em in the freezer … when they start tumbling out, every time I open the freezer door, it’s time for banana bread! I’ve used sweetened applesauce, and not as many chocolate chips … this recipe is very versatile and supports the “just throw some stuff together” attitude. I can’t imagine banana bread being any tastier. Make sure to get some warm from the oven!


  • 250 g all-purpose flour (2 cups)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 355 g ripe bananas, mashed (3-4 medium)
  • 56 g vegetable or canola oil (1/2 cup)
  • 100 g agave nectar of maple syrup (about 4 tbsp + 2 tsp)
  • 130 g unsweetened applesauce (a little more than a 4-ounce cup, although 4 ounces is fine, add a little more oil or maybe use larger bananas – this recipe isn’t finicky, at all!)
  • 130 g vegan chocolate chips (~1/2 cup)
  • 70 g walnuts (optional) (~1/3 cup)


  1. Preheat oven to 350 degrees. Grease loaf pan or muffin tin.
  2. Sift dry ingredients together. Mix wet ingredients together. Gently fold wet ingredients into dry ingredients until just mixed. Stir in chocolate chips or walnuts.
  3. Bake loaf about 45 minutes, or until firm in the center and golden brown. Check muffins after 15 minutes, and keep baking until firm and golden brown.
  4. Turn both loaf pan and muffin tins 1/2 a turn 3/4 of the way through the bake time to ensure that they are evenly baked.


  • adapted from a vegan recipe from a no-longer-existing site – veggiepregnancy.com
  • Not sweet enough to leave out the chocolate chips or replace with nuts. Try carob if you don’t want chocolate.

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