Vegan Banana Bread
An easy and delicious vegan banana bread recipe made with ripe bananas and simple pantry staples, perfect for using up overripe fruits.
Ingredients
Wet Ingredients
- 3 pieces ripe bananas Use soft and spotty bananas for the best flavor.
- 1 cup brown sugar Can substitute with coconut sugar for a healthier option.
- ⅓ cup neutral oil Sunflower or light olive oil recommended; melted coconut oil adds a tropical flavor.
- 1 teaspoon vanilla extract
- ½ cup plant-based milk Oat milk is preferred; almond or soy also work.
Dry Ingredients
- 1.5 cups all-purpose flour Can swap with half whole-wheat for a denser loaf.
- 1 teaspoon baking powder Do not substitute with baking soda.
- ¼ teaspoon salt
Optional Mix-ins
- ½ cup chopped walnuts or vegan chocolate chips Add if desired for extra flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large mixing bowl, mash the ripe bananas until almost liquidy using a fork.
- Add the brown sugar, oil, and vanilla to the mashed bananas and stir until well combined.
Mixing
- Add flour, baking powder, and salt to the banana mixture; gently mix to combine. Be careful not to overmix, as this will make the bread tough.
- Pour in the plant-based milk and stir until you get a thick, scoopable batter, leaving some lumps.
- Fold in the walnuts or chocolate chips if using.
Baking
- Spread the batter into the greased loaf pan and bake for about 45 minutes.
- Check for doneness by inserting a toothpick in the center; it should come out clean.
Cooling
- Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack.
Notes
For extra moisture, cover loosely with foil halfway through baking. You can also experiment with toppings like blueberries or pumpkin seeds.