@sugarspiceddreams fantastic recipe
@sugarspiceddreams fantastic recipe is a easy American recipe that serves 8. 210 calories per serving. Recipe by The Plant Slant on YouTube.
Prep: 15 min | Cook: 55 min | Total: 1 hr 20 min
Cost: $17.46 total, $2.18 per serving
Ingredients
- 3 pieces Ripe Bananas (Mashed; about 1 1/2 cups)
- 1 1/2 cups All-Purpose Flour (Sifted)
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 3/4 cup Brown Sugar (Packed)
- 1/3 cup Coconut Oil (Melted; can substitute with melted vegan butter)
- 2 tablespoons Flax Egg (Mix 2 tbsp ground flaxseed with 6 tbsp water, let sit 5 min)
- 1/4 cup Plain Dairy‑Free Yogurt (Unsweetened; soy or coconut based)
- 1 teaspoon Vanilla Extract
Instructions
Preheat Oven
Set the oven to 350°F (175°C) using the bottom heating element only. Let it fully preheat before baking.
Time: PT10M
Temperature: 350°F
Prepare Flax Egg
Combine 2 tbsp ground flaxseed with 6 tbsp water in a small bowl. Stir and let sit for 5 minutes until gelatinous.
Time: PT5M
Mash Bananas
In a large mixing bowl, mash the three ripe bananas with a fork until mostly smooth; a few small lumps are fine.
Time: PT3M
Add Wet Ingredients
To the mashed bananas add the melted coconut oil, prepared flax egg, dairy‑free yogurt, and vanilla extract. Whisk until combined.
Time: PT4M
Combine Dry Ingredients
In a separate bowl whisk together the sifted flour, baking soda, salt, and brown sugar.
Time: PT3M
Mix Wet and Dry
Gradually fold the dry mixture into the wet mixture using a spatula. Stir just until no dry flour is visible; the batter should be slightly lumpy.
Time: PT3M
Prepare Pan and Pour Batter
Grease the loaf pan with a thin layer of coconut oil or line with parchment paper. Pour the batter into the pan and smooth the top with a spatula.
Time: PT2M
Bake
Place the pan on the middle rack and bake for 55‑60 minutes, or until a toothpick inserted in the center comes out clean.
Time: PT55M
Temperature: 350°F
Cool
Remove the loaf from the oven, let it rest in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.
Time: PT10M
Nutrition Facts
- Calories
- 210
- Protein
- 3 g
- Carbohydrates
- 30 g
- Fat
- 8 g
- Fiber
- 2 g
Dietary info: Vegan, Dairy‑Free, Plant‑Based, Contains Gluten
Allergens: Egg (flax egg is egg‑free but original recipe uses eggs), Wheat (flour), Coconut (oil)
Ingredient Substitutions
- Instead of Ripe Bananas: Unsweetened applesauce (1 cup), Pumpkin puree (1 cup)
- Instead of All-Purpose Flour: Whole wheat flour, Gluten‑free flour blend
- Instead of Baking Soda: Baking powder (3 teaspoons)
- Instead of Salt: Sea salt
- Instead of Brown Sugar: Coconut sugar, Maple syrup (reduce dry flour by 2 tbsp)
- Instead of Coconut Oil: Olive oil, Canola oil
- Instead of Flax Egg: Chia egg (2 tbsp chia seeds + 6 tbsp water), Commercial egg replacer
- Instead of Plain Dairy‑Free Yogurt: Silken tofu (1/4 cup, blended), Applesauce (1/4 cup)
- Instead of Vanilla Extract: Maple extract
Equipment Needed
- Oven
- Loaf Pan
- Mixing Bowl
- Whisk or Fork
- Spatula
- Measuring Cups and Spoons
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Preheat the oven using only the bottom heating element.
- Do not overmix the batter after adding the dry ingredients.
- Check doneness with a toothpick; the loaf should be fully baked but still moist.
Chef Tips from the Video
- Add a handful of chopped walnuts or chocolate chips for extra texture.
- Swirl in a tablespoon of peanut butter for a nutty twist.
- For a tropical flavor, replace half the yogurt with coconut cream.
Troubleshooting
Bread is dense and heavy.
Do not overmix the batter and ensure the baking soda is fresh. Also, make sure the bananas are very ripe.
Top cracks or browns too quickly.
Tent the loaf with foil after 45 minutes or lower the oven temperature by 10°F.
Bread sticks to the pan.
Line the pan with parchment paper or generously grease with oil before pouring the batter.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Wrap tightly in foil and freeze for up to 3 months.
Room temperature: Can sit at room temperature for up to 2 days if kept in a sealed container.
Make-Ahead Tips
- Slice the cooled loaf and freeze individual slices; toast before serving.
- The bread stays moist for several days; re‑warm in a toaster oven for a fresh‑out‑of‑the‑oven feel.
Frequently Asked Questions
What is the cultural significance and history of banana bread in American cuisine?
Banana bread became popular in the United States during the 1930s Great Depression when home cooks sought ways to use overripe bananas that would otherwise go to waste. It later surged in the 1970s with the health‑food movement, becoming a staple comfort food and a symbol of resourceful, home‑baked goodness.
What are the traditional regional variations of banana bread in the United States?
In the Southern U.S., banana bread often includes pecans or a swirl of cream cheese. West Coast versions may add blueberries or pumpkin spice. The Plant Slant’s vegan version swaps dairy for plant‑based yogurt and uses flax “egg” to keep it fully plant‑based.
How is banana bread traditionally served in American households?
Banana bread is usually served sliced at room temperature, sometimes toasted with butter or nut butter. It’s a common breakfast or snack, and many families pair it with coffee or tea during weekend brunches.
On what occasions is banana bread traditionally enjoyed in American culture?
Banana bread is a go‑to treat for casual gatherings, potlucks, and holiday brunches. It’s also a popular bake‑sale item because it stays moist for several days and can be easily sliced for sharing.
What makes banana bread special or unique in American baking tradition?
Banana bread is unique because it transforms an overripe fruit that might be discarded into a sweet, comforting loaf. Its simple ingredient list and forgiving nature make it a beloved entry‑level bake for home cooks across the country.
What are the most common mistakes to avoid when making banana bread?
Common mistakes include overmixing the batter, using under‑ripe bananas, and baking at too high a temperature which can dry out the crumb. The Plant Slant’s tip to use the bottom heating element helps prevent an over‑browned top.
Why does this banana bread recipe use a flax “egg” instead of regular eggs?
The Plant Slant aims for a fully plant‑based loaf, and flax “egg” provides the binding and moisture that eggs normally give while keeping the recipe vegan and cholesterol‑free.
Can I make this banana bread ahead of time and how should I store it?
Yes, the loaf can be baked a day ahead. Store it in an airtight container at room temperature for up to two days, or refrigerate for up to five days. For longer storage, slice and freeze the pieces.
What texture and appearance should I look for when the banana bread is done?
The top should be golden‑brown with a slight crackle, and the interior should be moist but not wet. A toothpick inserted in the center should come out clean or with just a few moist crumbs.
What does the YouTube channel The Plant Slant specialize in?
The Plant Slant focuses on delicious, accessible plant‑based recipes that emphasize whole foods, seasonal produce, and simple techniques for home cooks looking to reduce animal products.
How does the YouTube channel The Plant Slant's approach to vegan baking differ from other vegan cooking channels?
The Plant Slant often adapts classic comfort foods—like banana bread—using minimal specialty ingredients, prioritizing pantry staples and clear, step‑by‑step visuals, whereas many other channels rely heavily on commercial vegan substitutes.
Last updated: August 29, 2026
