Vegan Banana Bread Recipe: Moist, Flavorful, and Completely Plant-Based!
Hello, friends Here’s Olivia Rose Carter. I’m thrilled to share with you today a vegan version of banana bread, one of my go-to comfort food recipes. Like me, you most likely always have a few overripe bananas in your possession, waiting for their day to shine. Rather of discarding them or blending another smoothie, how about baking a toasty loaf of banana bread? What’s the finest thing, then? It’s entirely plant-based!
A Little Backstory
Although I’ve always enjoyed banana bread, I was a bit concerned that I would have to give up some of my favourite dishes when I made the decision to go to a more plant-based diet. I began experimenting with vegan baking at that point. I was surprised to find that one of the simplest dishes to “veganize” without sacrificing texture or flavour was banana bread.
My friend, who also like banana bread, came over for breakfast the first time I baked my vegan version. When I informed her it was vegan, she was shocked since she had no clue! The bread retained its excellent banana flavour, sweetness, and moisture content. I was aware that I had a hit!
Vegan Banana Bread Recipe: Moist, Flavorful, and Completely Plant-Based!
Course: Breakfast, Snack, DessertCuisine: AmericanDifficulty: Easy10
servings10
minutes50
minutes200-220
kcalThis Vegan Banana Bread is a moist, flavorful treat made with ripe bananas, plant-based ingredients, and warm spices. It’s an easy and healthier alternative to traditional banana bread, perfect for breakfast or a snack. Add nuts or chocolate chips for extra indulgence!
Ingredients
3 large ripe bananas
1/3 cup melted coconut oil (or vegetable oil)
1/2 cup brown sugar (or coconut sugar)
1/4 cup unsweetened almond milk (or any plant-based milk)
1 tsp vanilla extract
1 1/2 cups all-purpose flour (or a mix of whole wheat and all-purpose)
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
Optional: 1/2 cup chopped walnuts or chocolate chips
Directions
- Preheat the Oven
Preheat to 350°F (175°C) and grease or line a 9×5-inch loaf pan. - Mash the Bananas
Mash the ripe bananas in a large bowl until smooth. - Mix the Wet Ingredients
Add melted coconut oil, brown sugar, almond milk, and vanilla extract to the mashed bananas. Stir to combine. - Combine the Dry Ingredients
In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. - Mix Wet and Dry Ingredients
Gradually combine the dry ingredients with the wet mixture, stirring until just combined. Avoid overmixing. - Add-In Options (Optional)
Fold in chopped walnuts or chocolate chips for extra texture and flavor. - Pour the Batter
Pour the batter into the loaf pan, smoothing the top with a spatula. - Bake
Bake for 50-60 minutes, checking with a toothpick around 50 minutes for doneness. - Cool and Serve
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature!
Recipe Video
Challenges I Faced and How I Solved Them
Problem #1: Dense texture
During the first stages of my vegan baking endeavours, I sometimes produced too thick banana bread. The trick here is to blend the wet and dry components together without overmixing the batter. Stir to combine everything, but stop stirring as soon as the flour is completely dissolved. This keeps the bread airy and light.
Problem #2: Bread that didn’t rise properly
My banana bread once came out a little flat and didn’t rise as I had hoped. My baking soda had run out, I realised! It’s essential to have active and fresh baking soda if you want that lovely rise.
Problem #3: Too dry
Your bread may have been overbaked if it comes out dry. Use the toothpick test to examine your banana bread at around the 50-minute point. You’re set to go if it comes out clean! In addition, if the batter looks too thick, you may want to add an additional tablespoon of almond milk.
Ingredient Substitutions & U.S.-Friendly Tips
- Bananas: You may use any kind of ripe banana. They are widely found at any supermarket. For the optimal sweetness and wetness, just make sure they’re nice and spotty.
- Coconut oil: I prefer to use coconut oil because of its mild flavour and health advantages, but if you don’t have any on hand, you may use any neutral vegetable oil, such as canola or sunflower oil.
- Sugar: You may replace brown sugar with coconut sugar or even maple syrup if you’re trying to cut down on processed sugars (just make sure to slightly dilute the syrup if you use it).
- Plant-based milk: I normally use almond milk, but you may also use soy, oat, or coconut milk.
Add-ins: You can really up the flavour of this banana bread by adding chocolate chips, chopped almonds, or even a swirl of peanut butter. Go ahead and use your imagination!
Conclusion
This recipe for vegan banana bread should make your kitchen as happy as it does mine. Whether you’re an experienced baker or a novice to plant-based baking, it’s the ideal treat. And never forget to customise it by adding your own tastes and components.
Until next time,
Olivia Rose Carter
Frequently Asked Questions
Can I make this gluten-free?
Indeed! It’s simple to replace the all-purpose flour with a combination of gluten-free flour. To get the greatest results, just make sure the mix is 1:1.
How should I store the banana bread?
After cooling, keep the banana bread for up to three days at room temperature in an airtight container. It may also be frozen for up to three months or refrigerated for up to a week.
Can I add other flavors?
Of course! For an added twist, you may add some dried fruits like cranberries or raisins, or you can add spices like cardamom or nutmeg.
Is there a substitute for bananas?
Bananas are necessary for texture and sweetness in a banana bread recipe, but if you’re short on time, you could instead try using pumpkin or mashed sweet potatoes to get a different taste.
