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The only Vegan Banana Bread recipe you'll ever need? Easy. Moist. Fluffy. And vegan ? Look no further. THIS is the recipe you all need. ? Add 1/2 cup berries/ chocolate chips/ chopped nuts to the batter or top with glaze or frosting to get a new recipe each time!?? You should definitely add this to your weekend baking list. ??‍? Happy baking! Love, Yuki♡ Dry ingredients 190g (1 1/2 cups) all purpose flour or cake flour 5g (1 1/2 tsp) baking powder 1,5 g (1/4 tsp) baking soda 3g (1/2 tsp) salt 1,5g-3g (1/2 to 1 tsp) ground cinnamon, optional Wet ingredients 3/4 cup / 150 grams light brown sugar 70g (1/3 cup) neutral oil 120 ml (1/2 cup) plant milk (I used soy) 1 tsp pure vanilla bean paste or extract 220g (about 2) overripe bananas Optional Add-ins: 1/2 cup chopped walnuts, chocolate chips, blueberries or other berries. Chocolate glaze 140g dark chocolate, chopped 1 tsp coconut oil Preheat the oven to 180C (350F) degrees, position a rack in the middle of the oven. Grease and line a  9 x 5-inch loaf pan. {My loaf pan dimensions- 25.5 cms x 11.5 cms (10 x 5 inches), height of 7 cms}. In a medium mixing bowl, sift all the dry ingredients. Set aside. Place all the wet ingredients into a food processor and blend until completely smooth. Pour the wet mixture over the dry ingredients and fold gently just until combined and no more flour pockets are visible. Do not overmix the batter.
 Add the chopped walnuts or other add-ins and fold them into the batter.
 Pour the batter into the baking pan. Gently tap it on the counter 2-3 times to remove the air bubbles. Bake on the middle rack for 45-50 min or until a toothpick inserted near center of the cake comes out clean. Cool the banana bread into the pan for 10 minutes, then transfer to a rack to cool completely before frosting or slicing. To make the glaze: melt chopped chocolate and coconut oil over a double boil. Let cool down a little, then pour over the cooled cake. Set aside to set for a couple of hours.

A post shared by Yukiko Tanzi (@foodie.yuki) on May 1, 2020 at 10:57pm PDT

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Jump out of bed Breakfast Pumpkin bread ? (Plant-based, refined-sugar free, dairy-free, vegan- friendly) Who wants to wake up to a moist and fluffy piece of this? Happy Halloween!? Love, Yuki♡ Dry 190g spelt/whole wheat/ all purpose flour 1/2 tsp sea salt 1 tsp baking soda 2 tsp Pumpkin spice * *1 tsp ground cinnamon+1/4 teaspoon ground ginger+1/4 teaspoon ground nutmeg +1/8 tsp ground allspice or cloves 80g coconut or Muscovado sugar 80g light brown sugar Wet 65g neutral vegetable oil 200ml soy or almond milk 170g pumpkin purée (homemade or canned) 1 tsp vanilla bean paste 1 tsp white vinegar Optional add-ins: 1/2 cup dried cranberries, 1/2 cup chopped pecans toasted * Preheat oven to 175C/ 350F. Grease one 25x10xm (10×4") loaf pan and line with parchment paper. Set aside. * In a small bowl, combine the soy milk and vinegar and set aside for at least 5 minutes to curdle. * In a large bowl, whisk together flour, salt, baking powder, baking soda and pumpkin pie spice. Set aside. * In a medium bowl, whisk together pumpkin, brown sugar, granulated sugar, oil and vanilla. Combine with the curdled milk. * Stir wet ingredients into dry ingredients, mixing just until combined. * Fold in cranberries and pecans, reserving a small amount of pecans for topping if desired. * Pour the batter into the prepared loaf pan and bake for 45-50 minutes or until an inserted toothpick comes out clean.

A post shared by Yukiko Tanzi (@foodie.yuki) on Oct 30, 2019 at 11:00pm PDT

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Lemon poppyseed milk bread? Love that zesty twist to my fluffy light Japanese milk bread Happy Tuesday! Love, Yuki♡ _ Ingredients for one big loaf For the roux (Tangzhong) 25 g| 2,5 tbsp bread flour "0"Type in Europe 60ml |1/4 cup plant milk 60ml | 1/4 cup water _ For the bread Dry 9 g | 2,5 tsp instant yeast 350 g | 2 3/4 cups bread flour 2,5g | 1/2 tsp fine sea salt 1/2 tbsp sugar of choice Wet 120 ml / 1/2 cup oat milk, warm (55C|110F) 40g/ 3 tbsp plant-based butter, melted 1,5 tbsp honey/rice or agave syrup 1 tbsp organic lemon zest 30-40g | 1/4- 1/3 cup poppyseeds _ 1. Make the roux by cooking the flour, milk and water until you get a curd. Set aside to cool to room temperature. 2. In a medium bowl, combine the dry ingredients. 3. Add the warm milk, roux, honey/ syrup to the bowl of a stand mixer fitted with the hook attachment. Then add the dry ingredients.
Turn the mixer on medium-low and mix to combine. Beat for 5-7 minutes until the dough feels elastic.  4. Add the butter one tablespoon at a time and mix for another 5-7 minutes until the butter is completely incorporated. 5. Add the zest and poppy seeds and knead until they are spread throughout the dough.  6. Place dough in an oiled bowl, cover and allow it to rise at room temperature until doubled in size (60-90minutes). 7. Gently deflate the dough and divide into 4 equal parts and roll into 4 balls. Cover and let rise for 15 minutes. 8. Lightly grease a 25×10 cm loaf tin. 9. Using a rolling pin, roll out each dough into an oval. Fold the two short edges towards the center so that they meet but don't overlap. 10. Starting from one short edge, roll the dough into a log and place into the tin seal side down. Repeat with the remaining dough. Cover and let rise for 30-60 minutes. Preheat the oven to 175C | 350F degrees.Brush the bread with some soy milk. 11. Bake for 15 minutes, then lower the heat to 160C and bake for another 10-12 minutes or until the top is golden brown.
Remove from oven and let cool into the pan for 10 minutes before transferring to a rack to cool down completely. . . #vegan#milkbread#veganfood

A post shared by Yukiko Tanzi (@foodie.yuki) on Feb 17, 2020 at 9:59pm PST

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Matcha swirl Japanese milk bread ? I made this matcha version of my Japanese milk bread again to share with you the step by step tutorial for the shaping method! Get it through my highlights ?? And it's dairy-free and vegan friendly ? Happy Thursday! Love, Yuki♡ Ingredients for one big loaf For the water roux (Tangzhong) 25 g/ 2,5 tbsp bread flour "0"Type in Europe 120 g / 1/2 cup water For the bread Dry 7g (2,5 tsp) instant yeast or 9 g active dry 350 g /m(2,75) cups bread flour 65 g (1/3) cup sugar 16g dry coconut milk powder (optional) 4g (1/2 tsp) salt 1 tbsp matcha powder @suncorefoods dissolved into 1 tbsp water for the matcha dough 120 ml (1/2 cup) soy milk, warm (55C|110F) All the roux 30-50 g butter/ vegan butter Make the roux by cooking the flour and water until you get a curd. Set aside to cool to room temperature. In a medium bowl, combine the dry ingredients. Add the warm milk and roux to the bowl of a stand mixer fitted with the hook attachment. Then add the dry ingredients.
Turn the mixer on medium-low and mix for 5-7 minutes until gluten develops and the dough feels elastic.  Add the butter one tablespoon at a time and wait until it's fully incorporate before adding more. Mix for another 5-7 minutes until the butter is completely incorporated and the dough is smooth and feels elastic. Divide dough into two equal pieces. Transfer one of the pieces to a grease bowl and cover. Place the other dough back to the stand mixer and incorporate the matcha paste. Shape the dough into a ball and transfer to a greased bowl. Cover and let rise for 60-90 minutes or until doubled in size. Shape the bread following the instructions in my highlights.

A post shared by Yukiko Tanzi (@foodie.yuki) on Apr 29, 2020 at 9:59pm PDT

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Purple sweet potato Japanese milk bread ? Happy Tuesday my friends! Step by step tutorial for this recipe in my highlights!? Stay safe, Love, Yuki♡ Ingredients for one big loaf For the water roux (Tangzhong) 25 g/ 2,5 tbsp bread flour "0"Type in Europe 120 g / 1/2 cup water For the bread Dry 9 g (2,5 tsp) dry yeast 350 g (2 3/4 cups) bread flour 65 g (1/3 cup) light brown sugar 5 g (1 tsp) pink salt 1 tbsp purple sweet potato powder Wet 120 ml / 1/2 cup soy milk, warm (55C|110F) All the roux 50 g/ 1/4 cup plant-based butter, softened Make the roux by cooking the flour and water until you get a curd. Set aside to cool to room temperature. In a medium bowl, combine the dry ingredients. Add the warm milk and roux to the bowl of a stand mixer fitted with the hook attachment. Then add the dry ingredients.
Turn the mixer on medium-low and mix for 5-7 minutes until gluten develops and the dough feels elastic.  Add the butter one tablespoon at a time and wait until it's fully incorporate before adding more. Mix for another 5-7 minutes until the butter is completely incorporated and the dough is smooth and feels elastic. Shape the dough into a ball and transfer to a greased bowl. Cover and let rise for 60-90 minutes or until doubled in size.
 Gently deflate the dough and divide into 4 equal parts and shape into 4 balls. Cover and let rise for 15 minutes. Lightly grease a 25×10 cm loaf tin. Using a rolling pin, roll out each dough into an oval. Fold the two short edges towards the center. You should end up with a rectangle. Starting from one short edge, roll the dough into a log and place into the tin seal side down. Repeat with the remaining dough. Cover and let rise for another 30-60 minutes or until the dough reaches the border. Preheat the oven to 175C 350F degrees. Brush the bread with some soy milk. Bake for about 15 minutes, then lower the heat to 160C and bake for another 10-12 minutes or until the top is golden brown.
Remove from oven and let cool into the pan for 10 minutes before transferring to a rack to cool down completely.

A post shared by Yukiko Tanzi (@foodie.yuki) on Jul 6, 2020 at 10:00pm PDT

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The only Vegan Banana Bread recipe you'll ever need? Easy. Moist. Fluffy. And vegan ? Look no further. THIS is the recipe you all need. ? Add 1/2 cup berries/ chocolate chips/ chopped nuts to the batter or top with glaze or frosting to get a new recipe each time!?? You should definitely add this to your weekend baking list. ??‍? Happy baking! Love, Yuki♡ Dry ingredients 190g (1 1/2 cups) all purpose flour or cake flour 5g (1 1/2 tsp) baking powder 1,5 g (1/4 tsp) baking soda 3g (1/2 tsp) salt 1,5g-3g (1/2 to 1 tsp) ground cinnamon, optional Wet ingredients 3/4 cup / 150 grams light brown sugar 70g (1/3 cup) neutral oil 120 ml (1/2 cup) plant milk (I used soy) 1 tsp pure vanilla bean paste or extract 220g (about 2) overripe bananas Optional Add-ins: 1/2 cup chopped walnuts, chocolate chips, blueberries or other berries. Chocolate glaze 140g dark chocolate, chopped 1 tsp coconut oil Preheat the oven to 180C (350F) degrees, position a rack in the middle of the oven. Grease and line a  9 x 5-inch loaf pan. {My loaf pan dimensions- 25.5 cms x 11.5 cms (10 x 5 inches), height of 7 cms}. In a medium mixing bowl, sift all the dry ingredients. Set aside. Place all the wet ingredients into a food processor and blend until completely smooth. Pour the wet mixture over the dry ingredients and fold gently just until combined and no more flour pockets are visible. Do not overmix the batter.
 Add the chopped walnuts or other add-ins and fold them into the batter.
 Pour the batter into the baking pan. Gently tap it on the counter 2-3 times to remove the air bubbles. Bake on the middle rack for 45-50 min or until a toothpick inserted near center of the cake comes out clean. Cool the banana bread into the pan for 10 minutes, then transfer to a rack to cool completely before frosting or slicing. To make the glaze: melt chopped chocolate and coconut oil over a double boil. Let cool down a little, then pour over the cooled cake. Set aside to set for a couple of hours.

A post shared by Yukiko Tanzi (@foodie.yuki) on May 1, 2020 at 10:57pm PDT

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Jump out of bed Breakfast Pumpkin bread ? (Plant-based, refined-sugar free, dairy-free, vegan- friendly) Who wants to wake up to a moist and fluffy piece of this? Happy Halloween!? Love, Yuki♡ Dry 190g spelt/whole wheat/ all purpose flour 1/2 tsp sea salt 1 tsp baking soda 2 tsp Pumpkin spice * *1 tsp ground cinnamon+1/4 teaspoon ground ginger+1/4 teaspoon ground nutmeg +1/8 tsp ground allspice or cloves 80g coconut or Muscovado sugar 80g light brown sugar Wet 65g neutral vegetable oil 200ml soy or almond milk 170g pumpkin purée (homemade or canned) 1 tsp vanilla bean paste 1 tsp white vinegar Optional add-ins: 1/2 cup dried cranberries, 1/2 cup chopped pecans toasted * Preheat oven to 175C/ 350F. Grease one 25x10xm (10×4") loaf pan and line with parchment paper. Set aside. * In a small bowl, combine the soy milk and vinegar and set aside for at least 5 minutes to curdle. * In a large bowl, whisk together flour, salt, baking powder, baking soda and pumpkin pie spice. Set aside. * In a medium bowl, whisk together pumpkin, brown sugar, granulated sugar, oil and vanilla. Combine with the curdled milk. * Stir wet ingredients into dry ingredients, mixing just until combined. * Fold in cranberries and pecans, reserving a small amount of pecans for topping if desired. * Pour the batter into the prepared loaf pan and bake for 45-50 minutes or until an inserted toothpick comes out clean.

A post shared by Yukiko Tanzi (@foodie.yuki) on Oct 30, 2019 at 11:00pm PDT

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Lemon poppyseed milk bread? Love that zesty twist to my fluffy light Japanese milk bread Happy Tuesday! Love, Yuki♡ _ Ingredients for one big loaf For the roux (Tangzhong) 25 g| 2,5 tbsp bread flour "0"Type in Europe 60ml |1/4 cup plant milk 60ml | 1/4 cup water _ For the bread Dry 9 g | 2,5 tsp instant yeast 350 g | 2 3/4 cups bread flour 2,5g | 1/2 tsp fine sea salt 1/2 tbsp sugar of choice Wet 120 ml / 1/2 cup oat milk, warm (55C|110F) 40g/ 3 tbsp plant-based butter, melted 1,5 tbsp honey/rice or agave syrup 1 tbsp organic lemon zest 30-40g | 1/4- 1/3 cup poppyseeds _ 1. Make the roux by cooking the flour, milk and water until you get a curd. Set aside to cool to room temperature. 2. In a medium bowl, combine the dry ingredients. 3. Add the warm milk, roux, honey/ syrup to the bowl of a stand mixer fitted with the hook attachment. Then add the dry ingredients.
Turn the mixer on medium-low and mix to combine. Beat for 5-7 minutes until the dough feels elastic.  4. Add the butter one tablespoon at a time and mix for another 5-7 minutes until the butter is completely incorporated. 5. Add the zest and poppy seeds and knead until they are spread throughout the dough.  6. Place dough in an oiled bowl, cover and allow it to rise at room temperature until doubled in size (60-90minutes). 7. Gently deflate the dough and divide into 4 equal parts and roll into 4 balls. Cover and let rise for 15 minutes. 8. Lightly grease a 25×10 cm loaf tin. 9. Using a rolling pin, roll out each dough into an oval. Fold the two short edges towards the center so that they meet but don't overlap. 10. Starting from one short edge, roll the dough into a log and place into the tin seal side down. Repeat with the remaining dough. Cover and let rise for 30-60 minutes. Preheat the oven to 175C | 350F degrees.Brush the bread with some soy milk. 11. Bake for 15 minutes, then lower the heat to 160C and bake for another 10-12 minutes or until the top is golden brown.
Remove from oven and let cool into the pan for 10 minutes before transferring to a rack to cool down completely. . . #vegan#milkbread#veganfood

A post shared by Yukiko Tanzi (@foodie.yuki) on Feb 17, 2020 at 9:59pm PST

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Matcha swirl Japanese milk bread ? I made this matcha version of my Japanese milk bread again to share with you the step by step tutorial for the shaping method! Get it through my highlights ?? And it's dairy-free and vegan friendly ? Happy Thursday! Love, Yuki♡ Ingredients for one big loaf For the water roux (Tangzhong) 25 g/ 2,5 tbsp bread flour "0"Type in Europe 120 g / 1/2 cup water For the bread Dry 7g (2,5 tsp) instant yeast or 9 g active dry 350 g /m(2,75) cups bread flour 65 g (1/3) cup sugar 16g dry coconut milk powder (optional) 4g (1/2 tsp) salt 1 tbsp matcha powder @suncorefoods dissolved into 1 tbsp water for the matcha dough 120 ml (1/2 cup) soy milk, warm (55C|110F) All the roux 30-50 g butter/ vegan butter Make the roux by cooking the flour and water until you get a curd. Set aside to cool to room temperature. In a medium bowl, combine the dry ingredients. Add the warm milk and roux to the bowl of a stand mixer fitted with the hook attachment. Then add the dry ingredients.
Turn the mixer on medium-low and mix for 5-7 minutes until gluten develops and the dough feels elastic.  Add the butter one tablespoon at a time and wait until it's fully incorporate before adding more. Mix for another 5-7 minutes until the butter is completely incorporated and the dough is smooth and feels elastic. Divide dough into two equal pieces. Transfer one of the pieces to a grease bowl and cover. Place the other dough back to the stand mixer and incorporate the matcha paste. Shape the dough into a ball and transfer to a greased bowl. Cover and let rise for 60-90 minutes or until doubled in size. Shape the bread following the instructions in my highlights.

A post shared by Yukiko Tanzi (@foodie.yuki) on Apr 29, 2020 at 9:59pm PDT

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Purple sweet potato Japanese milk bread ? Happy Tuesday my friends! Step by step tutorial for this recipe in my highlights!? Stay safe, Love, Yuki♡ Ingredients for one big loaf For the water roux (Tangzhong) 25 g/ 2,5 tbsp bread flour "0"Type in Europe 120 g / 1/2 cup water For the bread Dry 9 g (2,5 tsp) dry yeast 350 g (2 3/4 cups) bread flour 65 g (1/3 cup) light brown sugar 5 g (1 tsp) pink salt 1 tbsp purple sweet potato powder Wet 120 ml / 1/2 cup soy milk, warm (55C|110F) All the roux 50 g/ 1/4 cup plant-based butter, softened Make the roux by cooking the flour and water until you get a curd. Set aside to cool to room temperature. In a medium bowl, combine the dry ingredients. Add the warm milk and roux to the bowl of a stand mixer fitted with the hook attachment. Then add the dry ingredients.
Turn the mixer on medium-low and mix for 5-7 minutes until gluten develops and the dough feels elastic.  Add the butter one tablespoon at a time and wait until it's fully incorporate before adding more. Mix for another 5-7 minutes until the butter is completely incorporated and the dough is smooth and feels elastic. Shape the dough into a ball and transfer to a greased bowl. Cover and let rise for 60-90 minutes or until doubled in size.
 Gently deflate the dough and divide into 4 equal parts and shape into 4 balls. Cover and let rise for 15 minutes. Lightly grease a 25×10 cm loaf tin. Using a rolling pin, roll out each dough into an oval. Fold the two short edges towards the center. You should end up with a rectangle. Starting from one short edge, roll the dough into a log and place into the tin seal side down. Repeat with the remaining dough. Cover and let rise for another 30-60 minutes or until the dough reaches the border. Preheat the oven to 175C 350F degrees. Brush the bread with some soy milk. Bake for about 15 minutes, then lower the heat to 160C and bake for another 10-12 minutes or until the top is golden brown.
Remove from oven and let cool into the pan for 10 minutes before transferring to a rack to cool down completely.

A post shared by Yukiko Tanzi (@foodie.yuki) on Jul 6, 2020 at 10:00pm PDT