Uncomfortably moist vegan banana bread


Ever since I was little, brown bananas have meant one thing: banana bread is imminent. Of course, my mom used to use eggs and milk, so since I started cooking vegan I’ve had to discover my own recipes. This recipe is particularly good if you like your banana bread a bit doughy (which I do). A couple of notes:

  • I used 4 bananas because I didn’t want to leave one brown banana behind, but you only need 2 or 3
  • I happened to have mango yogurt on hand, but I’ve found that strawberry yogurt tastes best with this recipe
  • I used this recipe

Anyway, happy baking!


(makes 1 loaf)


  • 1 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2-4 ripe bananas, peeled and mashed with a fork
  • 3/4 cup sugar
  • 1 small container (4–6 oz) vegan yogurt
  • 1/2 cup vegetable or canola oil
  • 1 tsp vanilla extract
  • Baking spray



1. Preheat oven to 350°F.

2. Spray bread pan with nonstick baking spray, set aside.

3. Whisk together flour, baking soda, and salt in one bowl; whisk remaining ingredients in a separate bowl.


4. Pour wet ingredients into bowl with dry ingredients, mix until just combined—don’t over-mix, and it’s okay if there are some lumps from the banana (in fact, I prefer some lumps!).


5. Bake for one hour or until you can insert a toothpick and it comes out dry.

This slideshow requires JavaScript.

6. Cool on a wire rack until the pan is cool enough to touch (≈20–30mins), then flip onto a plate. Enjoy!



Simple Bread Recipe


You guys, I’m so proud of myself—I made my first ever loaf of bread!  Well, loaves.  I used this very easy-to-follow and simple recipe, and the best part is, it only requires five ingredients!  The whole process takes awhile, but most of it involves letting the dough rise so you don’t have to be actively cooking the whole time. Tastes great with (vegan) butter and jam.


(makes 2 small loaves)


  • 1 1/2 tsp (1/4 oz) active dry yeast
  • 2 1/4 cups warm water
  • 3 Tbsp sugar
  • 1 Tbsp salt
  • 2 Tbsp canola oil
  • 6 1/2 cups flour



1) Dissolve the yeast into the warm water. I whisked it around until there were no more chunks.


2) Add the sugar, salt, canola oil, and 3 cups of the flour, combine until smooth. I used a wooden spoon at first, then my hands.


3) Gradually stir in remaining flour and knead into a dough. You can add all of the flour at once, but it just makes more of a mess (as I learned the hard way).

4) Dump the dough onto a floured surface (just a cutting board or counter top with some flour sprinkled on top so it doesn’t stick) and keep kneading until it develops a consistent, elastic texture.


5) Put the dough into a greased bowl, and flip it once so the top gets some oil on it too. Cover the bowl with a towel and let it sit in a warm, dry place (e.g., on top of the stove) for at least an hour and a half until it doubles in size.  I went out to dinner and let mine sit for about four hours.

IMG_2680 IMG_2681

6) Punch the dough down a bit, then flip it onto a floured surface and divide it in two.


7) Shape the two halves into loaf shapes, and put them each in separate, greased bread pans. Cover and allow to sit for another 45 minutes (or until doubled in size again).

IMG_2712 IMG_2713 IMG_2714

8) Bake at 375 for 35 minutes (or until the top turns golden brown and makes a hollow sound when you tap it).

9) Remove the loaves from the bread pans to cool. I recommend you serve it warm, because there is nothing quite like a warm slice of fresh-baked bread. Not to mention that, by this point, your kitchen will smell heavenly.



Also goes great with a tofu scramble!


Banana French Toast


If you’ll remember from my last post, I suggested that you buy a loaf of bread to accompany the winter soup.  Well, if like me you also live alone, it’s very difficult to consume an entire loaf of bread before it goes stale.  Hence, I was faced with a dilemma: what to do with a loaf of stale bread?  I immediately turned to Google with this question, and the most appetizing (and easy) suggestion was to make French toast.  The whole process takes max 20 minutes and saves you from the crushing guilt of wasting bread–or worse, of tossing it in your yard for those thieving birds to pick at.


(makes 2-4 servings depending on how big your bread is)


  • 1 ripe banana
  • 1/3 cup non-dairy milk (I used almond milk)
  • 1 tsp vanilla extract
  • 1/2 tsp pumpkin pie spice
  • 1 tsp vegan butter or margarine
  • Bread (any kind of bread will probably do, I used a stale loaf of Italian bread)


1) Slice off 2-4 pieces of bread, depending on how hungry you are.  This was by far the most difficult part for me since the crust of my bread was rock hard.


2) Combine banana, milk, vanilla, and pumpkin pie spice in a blender or food processor.  If batter seems too thin, add more banana or a spoonful of flour.  If too thick, add more milk.

3) Pour batter into a pie dish or wide bowl.

4) Dip bread into the batter, making sure to coat both sides.  Allow it to soak for a minute or so.


5) Fry battered bread in butter on medium heat, cooking for about 1-2 minutes on each side (or until it begins to brown).


And that’s it!  Plate it, top it with maple syrup and butter or fruit and powdered sugar or whatever you fancy.  I paired mine with a couple of fake sausage patties and some tofu scramble.