Banana bread is one of those things that’s healthy enough to have for breakfast but also, sweet enough to have as a dessert. It’s a baked good that I make very often in my household. This was the first time I tried a vegan style banana bread (due to Lent) and it came out incredibly delicious.
This recipe differs from my Original Banana Bread in the fact that I replaced eggs with applesauce, added a little apple cider vinegar, used regular flour instead of wheat and oats, and removed the chocolate chips (I was pretty sad about that last part).
I’ve learned a lot from the countless times I’ve baked banana bread over the years and I think it’s one of the main recipes I’ve truly perfected. The great thing about banana bread is that there are so many variations! If you have any suggestions on what type of banana bread I should try next, feel free to leave me a comment below!
PRODUCTS USED TO MAKE THIS RECIPE HAPPEN:
* Hamilton Beach Mixer
* Baker's Secret Loaf Pan
* Sterilite Covered Bowl Set
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My name is Renee McGinley and I'm a self-taught cook, constantly learning as I go. Please check out my About Me page for more on my recipe motto and cooking style.