Small Batch Vegan Banana Bread Recipe
I love baking. And eating baked goodies. But living in a small household spells trouble when I pull out the loaf pans and announce my desire to bake. Especially when that desire is for banana bread, since I am the only one at home who likes banana in my baked goods. So I played with a variety of recipes and tweaked a combination of a couple in order to create this small-batch vegan banana bread. It made two mini loaf pans which meant one to enjoy and one to share!
In order to get the breakfast (dessert?) I shared in the picture, just cube up one half of a mini loaf of banana bread and served it over some grilled pineapple spears with a dollop of your favorite dairy or non-dairy yogurt.
Small-Batch Vegan Banana Bread
(makes two mini loaves)
- 2 2/3 tbsp brown sugar, loose
- 2 2/3 tbsp white sugar
- 2 2/3 tbsp Earth Balance Vegan buttery spread (or your margarine of choice)
- 1 ripe banana, mashed
- 1 1/3 tbsp unsweetened almond milk mixed with 1/3 tsp apple cider vinegar
- 1/3 tsp vanilla
- 2/3 cup all-purpose flour
- 1/10 tsp baking soda (you can use 1/8 of a tsp but it has a slight after taste, in my opinion)
- 1/2 tsp pumpkin pie spice
- dash of salt
Preheat oven to 350 degrees. Grease two small loaf pans and set aside.
Mix flour, baking soda, pumpkin pie spice, and salt. Set aside.
Cream sugars and margarine together. Add banana, almond milk mixture, and vanilla. Mix until blended.
Slowly add flour mixture to wet mixture until it has been combined.
Pour into loaf pans and bake for 45-60 minutes depending on your oven (mine took 45 minutes but a friend who tried it said it took about an hour in her oven). You want the bread firm with a toothpick coming out clean, but you want to prevent it from drying out.
Using Weight Watchers PointPlus, this recipe comes out to 6 PP per 1/4 of the recipe.