This recipe has been a long time coming. My kids love banana bread and banana muffins – and amazingly this is just one of very few items that all 3 kids like the same. I have had a go to recipe for years, that is fail safe and produces the perfect muffin, moist with the perfect texture and banana flavor. It also happens to not be a vegan recipe, so I have spent some time experimenting to get to what I can very boldly describe to you as THE Perfect Banana (Nuts Optional) Muffin that IS vegan.
Of course every banana bread recipe has to start with the over ripe bananas. Lucky for me, Elyza very quickly went from making peanut butter and banana toast every single morning, to not eating it at all – rather quickly. This meant that I have had a plethora of over ripe bananas to experiment with! It’s almost as if she was doing me a favor
Outside of these golden gems, you will most likely have every other ingredient already in your cabinets – and that is always a nice surprise for me!
Besides the banana – my favorite part of this recipe is the pure maple syrup. I don’t know what took me so long to try maple syrup in my recipe, but I just cannot stop thinking about how freaking delicious that pure organic syrup is! I wish I had been using it all of my life, instead of that plastic bottle of Aunt you know who.
I don’t know about you, but I have tried so many different variations of the vegan banana muffin or bread – and I either got something that weighed as much as a brick, something raw in the middle, something rubbery, and one time – something that was new to me all together….raw but also rubbery. I decided to avoid all of the oat flours, chia seeds, flax eggs and quinoa and just go back to my tried and true recipe and make it vegan friendly. Why did this take me so long…I don’t know!
- 3 over ripe bananas
- ½ cup Vegan Sugar like Florida Crystals
- 6 TBS Pure Maple Syrup
- 3 TBS Vegan Butter - softened
- ¼ cup Unsweetened Applesauce
- 1 tsp Vanilla Extract
- ½ tsp Baking Soda
- ½ tsp Baking Powder
- 1⅕ cups unbleached flour
- Pinch of sea salt
- Optional - Walnuts, pulsed in food processor
- Preheat oven to 350 degrees
- Grease either a loaf pan, or muffin pan
- In a medium bowl, smash peeled bananas with a fork or large spoon
- Mix in sugar, maple syrup, butter, applesauce and vanilla
- In a small bowl, mix dry ingredients - flour, baking soda, baking powder and salt.
- Slowly add dry ingredients to wet, mixing as you add more
- If your mix is at all lumpy, mix well with immersion blender or mixer until smooth
- Optional - if you are adding walnuts, mix half of the diced walnuts into the mix and toss gently
- Pour batter into your greased pan
- Optional - pour reserved walnuts over top of mix, and gently press them into the mixture so that they are still very visible, but also clinging to mix
- Bake at 350 degrees
- For loaf pan, bake for 50 minutes and for muffins, bake for 25 or until tops are golden brown and a fork inserted into the middle comes out clean