Vegan Oil Free Banana Bread

This recipe was adapted from this interesting site. The first time I made the vegan recipe, I used oil as directed and it turned out really good with my picky taster, my husband, giving it two thumbs up. I like to push the envelope and decided to make an oil free vegan version using unsweetened applesauce for the same amount of oil and served it to my picky taster. He liked it though he would prefer it sweeter. He did not comment on the texture which was denser. For me this version passed the test and a keeper.

Vegan Oil Free Banana Bread

Adapted from this site. 

• 1\4 cup unsweetened almond milk or any nondairy milk
• 1\2 tsp vinegar
• 1\2 cup unsweetened applesauce
• 1 cup light brown sugar
• 4 very ripe bananas (note 1), mashed
• 1 tsp vanilla
• 1 1\2 cup all purpose flour
• 1\2 cup whole wheat flour
• 1 tsp baking powder
• 1\2 tsp baking soda
• 1\4 tsp salt
• 3\4 cup chopped walnuts

Preheat oven to 350 degrees Fahrenheit.

Spray a nonstick bundt pan (note 2) and set aside.

Stir together the milk and vinegar in a small bowl and set aside.

Mix the applesauce, sugar, bananas, vanilla, and milk mixture in a large bowl and beat till well mixed.

Stir together in a medium bowl the flours, baking powder and soda, and salt.

Add the dry mixture to the wet and mix till flour is covered with wet ingredients.

Fold in the walnuts.

Add the batter into prepared Bundt pan and bake for 35 min or till toothpick comes out clean.

Notes:

1. You can ripen bananas by peeling and microwaving them for a minute. See this site.

2. I highly recommend the Bundt pan to bake vegan versions versus a loaf pan. It provides even baking. When using a loaf pan, the middle part tends to be wet while the rest is already done. In an effort to bake this middle portion. the rest gets overbaked. The other option is to use several small loaf pans.