I can’t tell the difference between this vegan banana bread and the traditional recipe made with dairy butter and eggs. And that makes me happy. Since 2003, I have been making Cooking Light’s Classic Banana Bread. It is seriously good. Basically it is if I have overripe bananas then make banana bread (or nice ice.) It is a family staple.
As dairy and I no longer get along, I wasn’t able to enjoy the banana bread as much as before. I decided I was going to makeover this family favorite to a vegan version. A brave thing to do as family favorite recipes are not to be messed with. I swapped the eggs for flax eggs (1 tablespoon ground flax and 3 tablespoons water mixed together then let gel for 10 minutes). I used Miyoko’s Creamery European Style Cultured Vegan Butter Unsalted which is crafted for baking and coconut milk yogurt. Everything else is the same.
Outside the ingredient swaps, I’ve always used a flavored yogurt usually strawberry. Mainly because that’s what I had in the fridge. Sour cream works well in a pinch. And if I have blueberries, I throw them in as well. They add moisture and a fun color. And it is fresh fruit is that’s good, right? 😉 I always have more overripe bananas than I know what to do with so I load it up with bananas.
Can you tell the difference with this vegan banana bread? Bet you won’t.