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Snack / Vegetarian / Breakfast / Plant-based / Vegan
This oil-free banana bread recipe creates one standard loaf, four mini loaves, or 12 muffins and is moist, satisfying, just sweet enough.
Yield: 12 slices
Recipe adapted from Chef Julia Dunaway, a Fort Worth Blue Zones Project chef.
2 cups whole wheat pastry flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon apple cider vinegar
½ cup soy milk (or other plant-based milk)
½ cup coconut sugar or organic cane sugar
½ cup unsweetened applesauce
1¼ cups mashed bananas (3-4 ripe bananas)
1 teaspoon pure vanilla extract
½ cup chopped walnuts
½ cup dark chocolate chips, optional