Starting about a month and a half ago I converted to eating an entirely vegan diet when I went away for a three week summer class at Brown University. Nothing against college dining hall food, but there is no way to tell where the meat and dairy is sourced from. Personally I feel very strongly about avoiding the purchase of meats and dairy products that come directly from giant factory farms where there is constant animal abuse and less than ethical health standards. It helped that I became very close friends with a girl who had been vegan for a year and was probably one of the most inspirational, healthiest people I have met. After returning from Providence, my body felt so good that I decided to continue back in California. I’m not saying that the vegan diet is for everyone. It’s extremely easy to maintain a healthy lifestyle while eating meat and dairy; some would even argue that small amounts of animal protein are better for a balanced diet. That being said, it has been so fun finding vegan alternatives to my favorite foods like this vegan Banana Bread.
One of my favorite recipes for simple Banana Bread that is nutritious and awesome.
- 4 medium sized ripe bananas
- 1 1/2 cups whole wheat flour
- 1/2 – 2/3 cup coconut oil
- 1/2 cup loosely packed brown sugar
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- Preheat oven to 350 degrees
- Grease a loaf pan with coconut oil or olive oil
- Mash banana’s (see caption for shortcut)
4. Add oil, sugar and vanilla and stir until mixed
5. Add flour, baking powder, baking soda and salt and stir until mixed
6. Pour mixture into oiled pan and bake for 30 – 40 minutes until a toothpick comes out clean
The finished bread is perfect for breakfast or a midday snack. It is a good source of whole grains due to the whole wheat flour and has a subtle banana coconut flavor without being too sweet.
Good luck and enjoy!