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Yeasted Vegan Banana Bread Mattie

Written by Mattie    
 
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Yeasted Vegan Banana Bread

The more I use yeast instead of baking powder for quick breads such as Yeasted Vegan Banana Bread, the more I notice that yeasted breads produce far better flavor results. How did we get into this bad habit of chemically leavening our sweet breads with baking powder and baking soda? One word: convenience. Yeasted breads take about 3 times longer to make because we have to wait for the yeast to do it's thing. Yeast leavened breads are usually considerably more flavorful than chemically leavened breads because as the yeast ferments and spits out C02 that rises the bread, it also produces a multitude of complex flavor compounds. This is not the case with chemically leavened breads where few flavor byproducts are produced during the chemical reaction between acid and alkalne that produces the C02. Yeasted Vegan Banana Bread is now my go-to vegan banana bread recipe.

This banana bread recipe is an upgrade on the old classic and features a more complex flavor. It's slightly more time consuming to make but well worth it. This is now my go-to banana bread recipe.

Find more Banana recipes on Veganbaking.net

Yeasted Vegan Banana Bread Recipe

½ cup non-dairy milk, warm
1 teaspoon active dry yeast

1 ¼ cups mashed over ripe bananas (about 3)
1 cup sugar
½ cup vegetable oil
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1 ½ teaspoons vanilla extract

2 ¼ cups whole wheat flour

½ cup chopped walnuts

1) Activate the yeast

In a medium bowl, whisk together the warm non-dairy milk and yeast. Let sit for 10 minutes so the yeast activates.  

2) Prepare the bananas and whisk in the flavor building ingredients

Mash enough bananas to make 1 ¼ cups and add this to a separate large mixing bowl. Whisk in the yeast mixture, sugar, vegetable oil, cinnamon, nutmeg, salt and vanilla extract. 

3) Build the batter

Add the half of the flour to the bowl and mix with an electric mixer until just incorporated. Add the rest of the flour and mix on low speed for two minutes. Cover the bowl with plastic wrap and let it sit for two hours. After two hours, mix the dough for about 30 seconds. Stir in the walnuts if desired.

4) Bake the vegan banana bread to perfection

To make muffins

Line a muffin pan with cupcake liners. Pour the batter into the muffin pan making sure the dough is filled up to the top of the pan and domed. Preheat oven to 325F (163C). Let the muffins sit for 1 ½ hours with a bowl inverted over the top of the muffin pan to keep the dough from drying out. Bake for 25 to 30 minutes or until an inserted toothpick comes out clean.

To make bread

Pour the batter into a lightly oiled 8 x 4 inch loaf pan. Preheat oven to 325F (163C). Cover the loaf pan with plastic wrap and let it sit for 1 ½ hours. Bake for about 1 hour or until an inserted toothpick comes out clean.

This recipe makes one loaf or 6 to 8 muffins of Yeasted Vegan Banana Bread.


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Average user rating from: 7 user(s)

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3.9  (7)
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Here is a tip that I used to reduce the time for making the banana bread. I heated the milk till it was hot, then added the bananas, oil, sugar, and seasonings. I made sure the whole mixture (and not just the milk) was the right temperature before I added the yeast. I only needed to let the dough rise for 1 hr. the first time and 1/2 hr. in the pan.
Reviewed by Alexandra November 21, 2013

Reducing the Time

Here is a tip that I used to reduce the time for making the banana bread. I heated the milk till it was hot, then added the bananas, oil, sugar, and seasonings. I made sure the whole mixture (and not just the milk) was the right temperature before I added the yeast. I only needed to let the dough rise for 1 hr. the first time and 1/2 hr. in the pan.

Owner's reply

Thanks for the time saving banana bread tip Alexandra! I'll definitely try that the next time I make it.

Was this review helpful to you? 
Hi, I also learned about baking powder being bad for you, so I was looking for a banana bread recipe with yeast. I expected the result to be more 'bready,' since I used yeast, but I was surprised. This banana bread has a texture and moisture just like its unhealthy cousin! Since I wanted to use this bread for breakfast, I used 1/4 c. oil and 1/4 c. soymilk instead of 1/2 c. oil. I also reduced the sugar to 1/4 c, and the result was still DELICIOUS! Thank you for a great recipe.
Rating 
 
4.0
Reviewed by Alexandra November 21, 2013

Wow!

Hi, I also learned about baking powder being bad for you, so I was looking for a banana bread recipe with yeast. I expected the result to be more 'bready,' since I used yeast, but I was surprised. This banana bread has a texture and moisture just like its unhealthy cousin! Since I wanted to use this bread for breakfast, I used 1/4 c. oil and 1/4 c. soymilk instead of 1/2 c. oil. I also reduced the sugar to 1/4 c, and the result was still DELICIOUS! Thank you for a great recipe.

Was this review helpful to you? 
Just want to know whether this would work with hand stirring. I notice that you specify stirring with an electric mixer. I much prefer recipes I can stir only by hand, and find that with cakes it works pretty well... but haven't tried yeast-based doughs
julietta Reviewed by julietta May 12, 2013
Top 500 Reviewer  -   View all my reviews (1)

? hand stirring

Just want to know whether this would work with hand stirring. I notice that you specify stirring with an electric mixer. I much prefer recipes I can stir only by hand, and find that with cakes it works pretty well... but haven't tried yeast-based doughs

Owner's reply

Hi julietta! You can totally hand mix this bread if you're careful to do it relatively quickly for a full two minutes. The reason I recommend using an electric mixer in this recipe is because a certain amount of gluten development in the batter is key in order for the bread to rise by trapping rising C02 bubbles from the yeast. If the gluten isn't developed enough, the bread won't rise. I usually hand mix most of my doughs too but I figured it would be easier for other bakers to use an electric mixer in this case. Good luck!

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Just to let you know, modern yeast fully utilises potentially harmful chemicals as intermediate compounds when leavening your bread. Not to mention the yeast you buy in stores has undergone generations of aggressively gene-altering processes to produce the 'perfect' loaf. Only capture wild yeast (preferably from a meadow environment away from any pollution) and use this as its the only 100% natural way to make bread, also avoid store bought flour which contains hybrid, unnatural grains.

Even bananas have undergone many years of modification by man to reduce the seed content and increase sweetness! At the cost of nutrition and health!! If you want my advice only produce your bread from hand picked wild grasses when they are in season, try using local wild fruits for your bread also, no need for the virtually man-made banana!!

And please whatever you do don't heat your bread (or any food)! Even slight burning produces horrendously toxic and carcinogenic chemicals such as benzopyrene (not even cooking on an open fire helps like our ancestors used to do, in fact it makes it WORSE! Try heating your bread on a rock in full sun or just eating the delicious dough as it is. It's time to throw away the shackles of the kitchen and really taste nature's bounty for the first time! If you want any advice about going raw vegan please get in touch!
Rating 
 
3.0
Reviewed by David January 07, 2013

Warning! Yeast uses chemicals to make bread rise t

Just to let you know, modern yeast fully utilises potentially harmful chemicals as intermediate compounds when leavening your bread. Not to mention the yeast you buy in stores has undergone generations of aggressively gene-altering processes to produce the 'perfect' loaf. Only capture wild yeast (preferably from a meadow environment away from any pollution) and use this as its the only 100% natural way to make bread, also avoid store bought flour which contains hybrid, unnatural grains.

Even bananas have undergone many years of modification by man to reduce the seed content and increase sweetness! At the cost of nutrition and health!! If you want my advice only produce your bread from hand picked wild grasses when they are in season, try using local wild fruits for your bread also, no need for the virtually man-made banana!!

And please whatever you do don't heat your bread (or any food)! Even slight burning produces horrendously toxic and carcinogenic chemicals such as benzopyrene (not even cooking on an open fire helps like our ancestors used to do, in fact it makes it WORSE! Try heating your bread on a rock in full sun or just eating the delicious dough as it is. It's time to throw away the shackles of the kitchen and really taste nature's bounty for the first time! If you want any advice about going raw vegan please get in touch!

Was this review helpful to you? 
hi, thanks for recipe. I m not vegan, but i can t digest baking powder and milk, that s why i am looking for new recipes. I can t proof but i think baking powder is also not healthy for normal people!
Reviewed by belmontina November 21, 2012

yeast instead of baking powder

hi, thanks for recipe. I m not vegan, but i can t digest baking powder and milk, that s why i am looking for new recipes. I can t proof but i think baking powder is also not healthy for normal people!

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I want to serve this in three days but I am making it right now - I am going to store it in the freezer.

When the time comes should I just thaw it and serve? Or should I stick it directly in the oven for a few minutes?
Reviewed by Rebecca September 13, 2012

Storage Help

I want to serve this in three days but I am making it right now - I am going to store it in the freezer.

When the time comes should I just thaw it and serve? Or should I stick it directly in the oven for a few minutes?

Owner's reply

Hi Rebecca! You can use a microwave to get it from freezer temperature to slightly warm. That's what I usually do with my frozen breads and cakes.

If you don't have a microwave I recommend leaving it out at room temperature until it gets almost to room temperature, then warming the rest of the way in the oven if you prefer it slightly warm. Using the oven all the way would dry it out too much. Good luck!

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the taste was really good, but the texture of the bread seemed a bit too dence. othher than that it was great!
Rating 
 
3.0
Reviewed by jo August 24, 2010

tasty

the taste was really good, but the texture of the bread seemed a bit too dence. othher than that it was great!

Owner's reply

Hi Jo,

This bread was a teensy bit more dense than chemically leavened banana bread in my testing. If it's turning out too dense there may be an issue with your yeast, leavening time or something affecting rise such as cold temperature. Glad things worked out on the flavor front though!

Was this review helpful to you? 
Just out the oven. This is delicious and very moist but a bit too oily for me. I used EVOO and the sample piece I cut is saturating the napkin it is on. Not sure why it is soooo oily but I prefer this recipe as I did not have baking soda and I preferred not to use any. Now I have a recipe I can use without using any chemical additives. 'Preciate it. Blessings.

I am pretty new baking vegan-style, would the yeast concept work for cookies as well? Thank you in advance.

Peace, Patrina
Rating 
 
4.0
Reviewed by Patrina August 05, 2010

Delish but too oily

Just out the oven. This is delicious and very moist but a bit too oily for me. I used EVOO and the sample piece I cut is saturating the napkin it is on. Not sure why it is soooo oily but I prefer this recipe as I did not have baking soda and I preferred not to use any. Now I have a recipe I can use without using any chemical additives. 'Preciate it. Blessings.

I am pretty new baking vegan-style, would the yeast concept work for cookies as well? Thank you in advance.

Peace, Patrina

Owner's reply

Hi Patrina, Glad you like the Banana Bread. The amount of oil in this recipe is on par with other banana bread recipes like this one which is my golden standard (but is chemically leavened):
http://www.veganbaking.net/vegan-recipes/breads-and-muffins/banana-walnut-muffins-or-bread.html
If you're interested in a little less oil then you would probably be fine with 6 Tablespoons oil and an additional 2 Tablespoons of non-dairy milk to compensate.

You could probably apply this to cookies as well. I'll have to try that! The olive oil is an interesting addition- I'm working on an olive oil rosemary bread that I'll share soon!

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The only thing is I tried to substitute the sugar with stevia and I don't think I put enough. Wasn't very sweet. I did add vegan chocolate chips to it and that was good. I would love to see all recipes that call for sugar list a substitute and the amount to use. I am new to vegan and cutting out refined sugars. The help is welcome. :)
Rating 
 
3.0
melbaker30 Reviewed by melbaker30 April 28, 2010
Top 100 Reviewer  -   View all my reviews (2)

Easy

The only thing is I tried to substitute the sugar with stevia and I don't think I put enough. Wasn't very sweet. I did add vegan chocolate chips to it and that was good. I would love to see all recipes that call for sugar list a substitute and the amount to use. I am new to vegan and cutting out refined sugars. The help is welcome. :)

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Also: I added two tablespoons of rice-bran oil to make it extra moist!
I find this also works with chocolate cakes, instead of soy milk use water the same ammount of water as you would've used soy and half a cup--a whole cup of rice-bran oil depending on how moist you like it! =D
Rating 
 
5.0
Gitsham-Kenny Reviewed by Gitsham-Kenny February 10, 2010
Top 100 Reviewer  -   View all my reviews (2)

P.S.

Also: I added two tablespoons of rice-bran oil to make it extra moist!
I find this also works with chocolate cakes, instead of soy milk use water the same ammount of water as you would've used soy and half a cup--a whole cup of rice-bran oil depending on how moist you like it! =D

Was this review helpful to you? 
Hi everyone,
I just finished baking this banana bread, it is amazing! I just got it out of the oven (Well about 15 minutes ago) and it's heavenly, so moist and sweet, absolutely perfect! Can't wait to have some more with breakfast! Thank you!!!
Rating 
 
5.0
Gitsham-Kenny Reviewed by Gitsham-Kenny February 10, 2010
Top 100 Reviewer  -   View all my reviews (2)

Banana bread by Mattie

Hi everyone,
I just finished baking this banana bread, it is amazing! I just got it out of the oven (Well about 15 minutes ago) and it's heavenly, so moist and sweet, absolutely perfect! Can't wait to have some more with breakfast! Thank you!!!

Was this review helpful to you?