Knowledge Base > Fran Costigan - A Fresh Take on Spring Desserts
Fran Costigan - A Fresh Take on Spring Desserts
This event was on
Tuesday, May 20, 2025 at 1:00 pm Pacific, 4:00 pm Eastern
Join Chef Fran Costigan, Rouxbe’s Director of Vegan Pastry, for an exciting and delicious exploration of springtime sweets. This special event will showcase the vibrant and fresh fla… Read More.
Question:
Can you provide a recipe for tasty vegan banana bread that has no sugar or oil? Hoping for as little saturated fat as possible and nutritionally sound substitutions welcome.
— Mark Rappaport
Answer:
Well that sounds like an what we call an SOS no salt oil sugar baked good. And um, I will say that bananas are naturally sweet when you allow them, when you're using a really ripe banana to make banana desserts. That's what you should be using a banana with lots of brown spots. I do find that past a point when a banana becomes overly ripe, it doesn't taste good anymore. So you wanna be careful about that. Um, I have not personally, again, this is personal found a banana bread made with no added sugar at all. And I mean, it could be maple syrup, it can be sorghum, it can be coconut sugar, and with absolutely no oil. I haven't found one that I really love, but that's just me. So I asked Chef Char Nolan. Some of you may know, certainly Rouxbe students and people in this area know Chef Char. She's a wonderful chef and a dear friend of mine. So I'm very lucky to know Char. And, um, I asked her if she could recommend a recipe for a nice SOS or forks over knives style banana bread. And she gave me this one. So Mark, why don't you give it a try and let us know how that works for you.
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