Vegan Banana Bread
Ingredients
Wet ingredients
- 3 ripe bananas (about 1 to 1¼ cups mashed)
- ½ cup sugar (white, brown, or coconut sugar)
- ⅓ cup neutral oil (sunflower, canola, or melted coconut oil)
- ¼ cup plant-based milk (almond, soy, or oat)
- 1 teaspoon vanilla extract
Dry ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional)
Optional add-ins
- ¼ cup chopped walnuts or almonds
- ¼ cup vegan chocolate chips
- 2 tablespoons raisins
Instructions
1. Prepare
- Preheat oven to 180°C (350°F).
- Grease or line a loaf pan with parchment paper.
2. Mash bananas
- In a large bowl, mash the bananas until mostly smooth (a few small lumps are fine).
3. Mix wet ingredients
- Add sugar, oil, plant milk, and vanilla extract to the mashed bananas.
- Whisk until well combined.
4. Mix dry ingredients
- In another bowl, combine flour, baking soda, salt, and cinnamon.
5. Combine
- Add dry ingredients into the wet mixture.
- Fold gently until just combined.
- Do not overmix.
- Fold in nuts or chocolate chips if using.
6. Bake
- Pour batter into prepared loaf pan.
- Bake for 45–55 minutes.
7. Check doneness
- Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
8. Cool
- Let the bread cool in the pan for 10–15 minutes.
- Transfer to a rack and cool completely before slicing.
Tips for Best Results
- Use very ripe bananas with brown spots for maximum sweetness and flavor
- Do not overmix the batter to keep the bread soft
- If batter is too thick, add 1–2 tablespoons more plant milk
- For a crisp top, sprinkle a little sugar on the batter before baking
Variations
Whole wheat version
- Replace half or all of the flour with whole wheat flour
Oil-free version
- Replace oil with applesauce (same quantity)
Extra moist version
- Add 2 tablespoons plant-based yogurt
Storage
- Store at room temperature in an airtight container for 2–3 days
- Refrigerate for up to 1 week
- Freeze slices for up to 2 months
