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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 233.2
  • Total Fat: 13.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 190.4 mg
  • Total Carbs: 30.8 g
  • Dietary Fiber: 1.8 g
  • Protein: 3.6 g

View full nutritional breakdown of Vegan 'Nananut bread calories by ingredient
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Vegan 'Nananut bread

Submitted by: MARIVONNE
Vegan 'Nananut bread

Introduction

This is my modification of a recipe in the vegan book "The 100 Best Vegan Baking Recipes". I loved the texture and moisture of their version but felt it could use more flavor and crunch. So after the addition of vanilla, pumpkin spice, cinnamon and walnuts, this sweet bread now crowns many of my Saturday and Sunday mornings. However - check the calories and you'll see that it's best for this crown to remain princess-size - one slice will do. This is my modification of a recipe in the vegan book "The 100 Best Vegan Baking Recipes". I loved the texture and moisture of their version but felt it could use more flavor and crunch. So after the addition of vanilla, pumpkin spice, cinnamon and walnuts, this sweet bread now crowns many of my Saturday and Sunday mornings. However - check the calories and you'll see that it's best for this crown to remain princess-size - one slice will do.
Number of Servings: 12

Ingredients

    1 1/2 c. unbleached all-purpose flour
    2 tsp baking powder
    1/2 tsp baking soda
    1/4 tsp salt
    1/3 c. canola oil
    1/2 c. vegan brown sugar, packed
    1 c. mashed bananas (about 2 bananas)
    1/3 c. soy milk
    1 tsp. vanilla
    1 tsp. pumpkin spice
    1 1/2 tsp. cinnamon
    1 c. walnuts

Tips

I've tried it using almond, soy or coconut milk and these all work fine, so feel free to subsitute with what you have on hand. Bring milk to room temperature first if refrigerated. Whisking the dry ingredients substitutes nicely for sifting. Set your timer for 5 min less than recipe calls for and start checking for doneness, as all ovens are different. Nuts can be omitted, of course, for a reduced assault on the waistline or if allergies are an issue. (*Nutritional information here was calculated with walnuts and soy milk)


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Directions

Prehead oven to 350F. Lightly grease your loaf pan with canola oil spray. (A Misto-style sprayer will spare you from can propellents)

Whisk together all dry ingredients: flour, baking powder, baking soda, salt, pumpkin spice and cinnamon. In what will be your final bowl (so make it larger), combine the oil, brown sugar, bananas, milk and vanilla. Add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Fold in the walnuts.

Spread batter in the greased loaf pan and bake for around 45 min until bread is golden brown and a toothpick or cake tester comes out clean. Cool on a wire rack: first 10 min in the pan, then turn it out on the rack until completely cool (the slight shrinking that occurs during the first 10 min of cooling in the pan ensures that your bread won't stick when you turn it out).

Because of the bananas it's best to store leftover in the refrigerator and heat your slice briefly before serving.

Serving Size: About a 3/4" slice






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