This plant-based rye flour banana bread is hearty and delicious, and comes together in one bowl. It makes a perfect treat for breakfast or any time of day!
1tspspice mix of your choice(*optional; see Note 3)
2½cupsrye flour
2tspbaking powder
½tspbaking soda
Cream Cheese Frosting
½cupvegan butter
8ozvegan cheese
1tspvanilla extract
2½cupspowdered sugar
Instructions
Banana Bread
Preheat oven to 350 °F.
Beat together bananas, butter, sugar, molasses, vanilla extract, and yogurt on high for 2 minutes or until everything is mixed together.
Add spices (optional), rye flour, baking powder, and baking soda. Mix on medium-low speed until just combined; a few streaks of flour here or there is okay.
Optional decoration: lay the two halves of the reserved banana, cut-side-up, on top of the loaf.
Bake at 350 °F for 60 minutes. Turn out onto a wire cooling rack and let stand for at least 1 hour.
Cream Cheese Frosting
Beat butter and cream cheese together, starting at slow speed to incorporate. Then ramp up to high speed to whip some air into the mixture.
Add sugar in two batches, blending slowly to start then gradually increasing speed to medium until fully incorporated.
Beat in the vanilla extract.
Do not spread frosting onto the banana bread until it has fully cooled, or else the frosting will melt!
Notes
As written, this recipe has a good amount of sweetness but is less sweet than a banana bread you’d typically buy from a bakery or restaurant. If you prefer a sweeter banana bread, increase the amount of sugar by 1/4 cup (50g).
Fancy molasses add a nice caramelized, brown sugary flavour in addition to ensuring the banana bread stays moist. I don’t recommend subbing it out with blackstrap molasses which taste way too strong. Maple syrup is a better alternative. Or just use more sugar in its place.
There are many types of spice blends you can use in banana bread. Typically you want something cinnamon-based. Here are some options: