This recipe provides a simple, moist, one-bowl method for making delicious vegan banana bread. It uses simple swaps for a healthier result.
Author:Ahazzam
Prep Time:10 min
Cook Time:60 min
Total Time:70 min
Yield:1 loaf (about 10 slices)
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegan
Ingredients
Scale
3 large very ripe bananas, mashed
1/2 cup plant milk (soy or almond recommended)
1/3 cup melted coconut oil or neutral oil
1/2 cup brown sugar, packed (or maple syrup for refined sugar-free)
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour (use a 1:1 gluten-free blend for GF option)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup vegan chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper.
In a large bowl, mash the ripe bananas until mostly smooth.
Add the plant milk, melted oil, brown sugar, and vanilla extract to the mashed bananas. Whisk these wet ingredients together until combined.
In the same bowl, add the flour, baking soda, baking powder, cinnamon, and salt. Mix gently with a spatula until just combined. Do not overmix; a few streaks of flour are acceptable.
If using, fold in the vegan chocolate chips.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 50 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 15 minutes before carefully removing it to a wire rack to cool completely before slicing.
Notes
For extra moisture, substitute 1/4 cup of the flour with applesauce or pumpkin puree.
If you prefer a naturally sweetened loaf, replace the brown sugar with 1/2 cup of pure maple syrup, but reduce the plant milk by 1 tablespoon.
If you do not have baking powder, you can use 1 1/2 teaspoons baking soda, but the texture may be slightly denser.