|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 1g||4%|
|Total Sugars 11g|
|Vitamin C 2mg||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you'd like to try a low-fat vegan banana bread recipe, this is a great one to try. Because this vegan version is egg free and dairy free, with just 1/3 cup of vegan margarine in the ingredients, it is much lower in fat than regular banana bread.
To sweeten it up a bit, add a sprinkle of sugar to the top of the banana bread before baking, for an extra sweet treat. Or, try adding some vegan chocolate chips into the mix just before baking for a vegan chocolate chip banana bread. Of course, it might not be low-fat anymore if you do that.
This low-fat vegan banana bread recipe is great for people new to vegan baking. Even if you haven't yet discovered how easy it is to bake with egg replacers, you can still make this simple vegan banana bread—no egg replacer or egg substitute needed.
Gather the ingredients. Preheat the oven to 350 F.
Prepare a loaf pan with a coat of cooking spray or a light coat of vegan margarine. You can also lightly coat the pan with sugar—if you prefer a sweeter vegan banana bread and to give it a nice, sweet, crunchy bit on the outside.
Cream together the vegan margarine and sugar.
Stir in the flour and baking powder and baking soda.
Once the flour is well incorporated, stir in the mashed bananas, soy milk, and vanilla, stirring to incorporate well.
Gently fold in the walnuts or any other chopped nuts you'd like to add.
Pour the batter into a lightly oiled bread pan.
Bake for 50 minutes.
This egg-free and dairy-free banana bread recipe is reprinted with permission from "The Compassionate Cook Cookbook."