Fat-Free Banana Bread (Vegan)
I follow a whole food, plant-based (WFPB) diet, and rarely bake treats for myself, because most baked goods have lots of ingredients that I simply won’t eat. This recipe for banana bread not only meets my dietary requirements, but also produces a dense, moist banana bread that is surprisingly delicious, considering the lack of oil, eggs, or most other ingredients normally found in banana bread recipes.
- 5 ripe bananas
- 1 cup (vegan) sugar *(see note at the bottom)
- 1 teaspoon vanilla
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1⁄4 cup water
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, mash bananas with sugar and vanilla, until combined and creamy. Then mix in the water (you can also use a blender to make the blending easier!).
- In a smaller bowl, sift together the flour, baking soda, baking powder, and cinnamon.
- Add the dry mixture to the wet mixture, and stir until everything is just mixed. You don’t want to over-mix, or the bread will be dry.
- Pour batter into sprayed loaf pan and bake for one hour. Enjoy!
Nutrition Information: servings per recipe: 12 | Serving Size: 1/12th of recipe | Calories: 278.3 kcal; total fat: 0.7 g; saturated fat: 0.1 g; trans fat: 0 g; cholesterol: 0 mg; sodium: 94.5 mg; carbohydrates: 42.6 g; fiber: 3.4 g; sugar: 22.9 g, protein: 3.2 g
Recipe adapted from Food.com
Note on vegan sugar: Most white sugar that can be found in the grocery store has been bleached by charred animal bones. “Vegan” sugar is sugar that hasn’t been bleached by animal bones.