trial#1: no sugar vegan banana bread

I took inspiration from Averie's pb banana bread for trial #1. A really yummy recipe but too moist- how do I get it to be more fluffy. It is really good! and no added sugar!  And really easy to work with too for icing and such... I don't know. If I can edit this a bit, this could be a keeper. Any tips? 

Here is my recipe: Sugar free vegan Banana bread
3/4 c oat flour
1/2 cup whole wheat flour
2 bananas
1 apple
1 tsp baking soda (this was too much - I could taste it)
2 T flax ground
vanilla splash
3/4 c almond milk
1/4 c water

I put everything in the vitamix and then baked it for about 30-35 min or until it was set. Just before
going in the oven
just out of the oven


  1. I have a similar banana bread recipe (but not vegan). I found the key to perfect texture is a low temp/long bake time. In my oven, 300 degrees for 75 minutes makes a perfect loaf. Maybe that and a little more flour will help?

  2. This looks yummy to me - and it's great that it's "healthified"!!
    In my experience, banana breads usually are pretty dense, but I do have 2 ideas that might help:
    1) Use 1 1/2 tsp. double acting baking powder instead of baking soda (baking soda usually needs an acid [like buttermilk or honey] to create a fluffy product and I don't really see a good acid in your other ingredients; this could also explain why you could still taste the baking soda - it never really dissolved)
    2) Don't over mix. Vitamix the wet ingredients plus the flax seed. Stir the dry ingredients together in a separate by hand. Then fold the banana mixture into the dry ingredients by hand just until combined. It's a little more labor-intensive, but really does make a difference in texture!

  3. (In step 2 - that should say "Stir the dry ingredients together in a separate bowl by hand...)

  4. thanks for the linkback and glad you found something that works! :) looks great!

  5. For a single loaf I would use 1/2 t. baking powder, 1/2 t. soda and 1/2 t. salt. You might have too much moisture in there too.

  6. Also, mix up your wet ingredients first and then mix in the dry only until it's incorporated. Too much mixing will mean a flat loaf.