When all else fails, I make banana bread. When I don’t know what to make for breakfast or I’m just bored in general, I fall back on it every time. Banana bread, you my right hand. You my go to. I’m not even disappointed that I just made a Drake reference about banana bread because it’s very accurate.
When I was sugar free for like 2 hours after watching Fed Up (which is legitimately good, you should watch it), I was having one of those days. So, I embarked on a journey to make good sugar free banana bread. Then, I figured since I was already ruining it by taking out the good part, I might as well make it vegan too. Many google searches later, I decided I had finally discovered the perfect ingredients to substitute into my normal, really good, banana bread recipe: applesauce for sugar and chickpea water for eggs. You read that right. I don’t wash the water that canned chickpeas are stored in right down the drain, I put it into bread. Sound disgusting? You’re not completely wrong.
Still determined, I made my sugar free vegan banana bread. I’m actually pretty proud of it, because the texture wasn’t even bad. Unfortunately, the taste was pretty bad. That’s what happens when you take sugar out of things.
To deal with the blandness of the first batch, I added in dates. However, since I personally don’t prefer to have raisins/chunks of fruits in my banana bread, I mashed the dates in with the bananas so I could have the sweetness without the texture. Then, I replaced some of the applesauce with maple syrup to imitate white sugar more closely. Everything else stayed the same. This batch came out much better, so that’s the recipe I use now. It’s very, very close to my usual recipe, but I feel like I’m doing a good deed every time I eat it.
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Although I legitimately believe in my vegan, no added sugar banana bread, sometimes nothing can satisfy you but the real thing. I will say that I think the main thing that has the potential to change the taste of the modified version is the no added sugar and not the vegan, so you definitely could make the regular recipe vegan but still with sugar and not be able to tell the difference–just swap the egg for chickpea water and butter for coconut oil. Anyway, here’s the recipe my mom taught me that I’ve been using forever–it’s not vegan and it’s not free of added sugar, but it’s really, really good!