Very Ripe Bananas in the Fruit Bowl

……equals banana bread of course!

Vegan Banana Bread with Dark Chocolate Chunks

This entirely delicious, lower-fat, vegan recipe comes atcha from veganomicon with a few substitutions.


The particulars:

  • 2 bananas, all mashed up
  • 1/4 cup applesauce
  • 1/4 cup canola oil
  • 1/4 cup agave nectar
  • 2 tbsp molasses — oil up the spoon before adding, much easier
  • 2 cups spelt flour
  • 3/4 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp salt
  • 8 squares of dark chocolate, broken into small chunks (optional)
  • 1/3 cup walnuts, chopped (optional)
  1. Preheat oven to 350F and grease a small loaf tin.
  2. Whisk together the wet ingredients, then sieve in the dry ingredients.
  3. Using a wooden spoon, combine the wet and dry to form a dough.
  4. Fold in the chocolate pieces or walnuts, if using.
  5. Pour the batter into the loaf tin, and bake for 45-50 minutes.

Perfect for a fall weekend indoors. Don’t get me wrong, the sun is shining and the birds are chirping, but I’m currently doing battle on my cold which was graciously handed to me by Phil a few days ago. Baking helps.

Lesson learned: Patience. Probably the hardest lesson for me to learn in the kitchen. Sometimes you just want to dig in immediately upon removing the banana bread from the tin.

Read more like this:

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4 Comments on “Very Ripe Bananas in the Fruit Bowl”

  1. phil says:

    mmm… so good!

  2. […] when bananas get this way, i only get one thought in my mind: banana bread. it’s happened before and it will definitely happen again. there is nothing better than the […]

  3. […] know my love of banana bread. i make it quite often, it seems! check out my previous bundles of joy here and here. both of those recipes were vegan and came from books that already included ways of making […]

  4. […] may have noticed a slight obsession with banana bread here at the particular kitchen. i’ve hunted down all the allergy-friendly […]

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