Like many, when I look back on my childhood I am reminded of sweet-smelling memories; love from my mother baked in the form of a fresh, old-fashioned loaf of banana bread.
I came to love this treasured household staple of ours so much that I even wrote a poem dedicated to it, one rainy middle school day, while stuck in detention:
Banana bread after school;
the sweetest reason:
to want to be home.
As a mother’s love is passed down through generations, so can this banana bread be passed on to the ones you love.
Make it, savor it, and nourish your loved ones with this healthy, simple, low-sugar, vegan version of the old classic recipe:
- 1 cup & 3 tbs mashed bananas
- 1/2 cup unsweetened applesauce
- 1 tablespoon coconut oil
- 1/2 cup brown sugar (omit this for a sugar-free option)
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 tsp baking soda
- 1 1/4 cups flour
- 2 tbs ground flax mixed with 1/4 cup water
- (optional) 1 sprinkle of vanilla
- Preheat oven to 175 degrees Celsius (350 Fahrenheit).
- In a small cup, combine ground flax seed with water. Set aside.
- In a medium-sized bowl, mash banana. Add applesauce, coconut oil, flax/water mixture, and vanilla.
- Combine all dry ingredients together in a separate large bowl.
- Add the wet ingredients to the dry ingredients and stir until just mixed – don’t over stir.
- Pour batter into a loaf pan and bake for 40 minutes or into cupcake/muffin liners and bake for 30 minutes.
This healthy version is an adaptation of This Rawsome Vegan Life’s banana bread.
If you enjoyed this recipe, let us know in the comments below!