Over the next few weeks and months and who knows, even years, I am going to provide you with some wonderful recipes. All of the recipes will not contain animal products of any kind. That includes eggs and milk. They also will not contain oils of any kind. You will be surprised at just how delicious something can be without the addition of oil. Oil is 100% fat so why use it? These recipes will have come out of my imagination or to me from various other sources which I will give to you. A fine recipe is like a fine painting. It is a work of art and can be tweeked to perfection…that is, your own special taste.
The following recipe is for a great plant-based banana bread. Wonderful for breakfast, lunch or dinner. The original recipe came from an excellent and world renowned heart surgeon who believes in diet not surgery if at all possible. He has saved thousands of people’s lives. His name is Dr. Caldwell B. Esselstyn, Jr., M.D. So let’s begin…
Vegan Banana Bread Recipe
2 1/4 cups whole-wheat pastry flour or regular whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 large bananas
1 apple (cut in chunks without core.)
1/3 cup maple syrup
1/1/2 teaspoons Ener-G egg replacer mixed with 2 tablespoons water or use 1 tablespoon of ground flaxseed mixed with3 tablespoons of water. (The Ener-G egg replacer can be purchased in stores such as Whole Foods or your local health food store.)
1/2 cup raisins
2 teaspoons vanilla extract
1/4 cup soy, almond or oat milk
1 tablespoon lemon juice
- Preheat oven to 350 degrees.
- Mix first five ingredients in a large bowl.
- Take your bananas, apples, liquids, vanilla, lemon juice and maple syrup and turn into nice smooth liquid. Mix this liquid into the dry ingredients. Add your raisins.
- Pour into a 9×5-inch loaf pan and bake for 60 minutes. Check by putting a toothpick into the bread and seeing if it comes out clean.
This makes a great bread to toast. Get ready for a mouth watering delight!
Click if you like Vegan Banana Bread!
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