This vegan banana bread recipe is soft, moist, and bursting with banana flavor. It’s a healthier twist on traditional banana bread, made without eggs or dairy, yet just as delicious. Whether you enjoy it as a quick breakfast or a sweet treat, this vegan banana bread recipe is a simple and wholesome bake that everyone will love.
Ingredients:
Ingredients for the vegan banana bread recipe:
- 3 ripe bananas, mashed
- 1/2 cup coconut oil or vegetable oil
- 1/2 cup sugar or maple syrup
- 1/4 cup almond milk (or any plant-based milk)
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup chopped walnuts or chocolate chips (optional)
Execution
Step-by-Step Method for the vegan banana bread recipe:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- Mix the wet ingredients: In a large bowl, whisk together the mashed bananas, coconut oil, sugar (or maple syrup), almond milk, and vanilla extract until smooth and well combined.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- Mix the batter: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Fold in the walnuts or chocolate chips if using.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Tips:
For the best vegan banana bread recipe:
- Use overripe bananas: The riper the bananas, the sweeter and more flavorful your banana bread will be.
- Customize your mix-ins: Add nuts, seeds, or even dried fruit to the batter for extra texture and flavor.
- Don’t overmix: Be careful not to overmix the batter, as this can make the bread dense rather than light and fluffy.
- Store it properly: Store leftover banana bread in an airtight container at room temperature for up to 3 days, or freeze slices for longer storage.
FAQs:
- Can I make this recipe gluten-free? Yes, you can substitute the all-purpose flour with gluten-free flour to make a gluten-free version of this banana bread.
- Can I use another type of oil? Yes, vegetable oil, olive oil, or melted vegan butter can be used instead of coconut oil.
- How do I ripen bananas faster? Place bananas in a paper bag and store them at room temperature. This will help them ripen faster.
- Can I reduce the sugar? Yes, you can adjust the sweetness by reducing the amount of sugar or using a natural sweetener like maple syrup or agave.
