Healthy Vegan Banana Bread


3-4 over-ripe bananas 1 1/2 cups (make sure it equals this amount, I tried less and it wasn’t banana-ey enough)

1 1/2 cups whole wheat pastry flour

1 teaspoon baking powder, sodium-free Hain Pure Foods Baking Powder

1 teaspoon baking soda, sodium free Ener-G Baking Soda

1/4 cup date sugar (I use this one Aunt Patty’s Date Sugar)

1 tablespoon cinnamon

2 tablespoons pure vanilla extract

1/3 cup unsweetened applesauce

1/2 cup unsweetened almond milk

2 tablespoons lemon juice

Walnuts (optional)


Preheat oven to 350 degrees F. In a large bowl, mash bananas and stir in date sugar, vanilla, and applesauce. Mix lemon juice with almond milk and stir into banana mixture. In a separate bowl, sift together flour, baking soda, baking powder and cinnamon, stir to combine ingredients(don’t ignore sifting here folks, I think it made a huge difference in the fluffiness of the bread). Add dry ingredients to banana mixture and stir until combined (don’t over mix here).

Spread the mixture evenly into a non-stick 9×5-inch pan (you can lightly oil if you think you need it) and bake until a knife inserted in the center comes out clean, about 40 minutes (mine was done in 35). Allow to cool for 30 minutes before slicing and serving.