Vegan Banana Bread
This tall and fluffy vegan banana bread is soft and moist and packed with bananas! It's easy to make, uses only 7 key ingredients and comes together in one bowl.
Servings: 10 servings
Ingredients
Wet ingredients
- 3 x (~360g total) very ripe medium bananas, (about 1 ⅔ cups of mashed banana, note 1)
- 1 cup (190g) packed brown sugar, coconut sugar, regular sugar, or granulated sweetener of choice e.g. erythritol (spoon and leveled, note 2)
- ½ cup (125g) dairy-free milk
- ½ cup (125g) neutral flavored oil, (note 3)
- 1 tablespoon white or apple cider vinegar, optional
- 1 teaspoon vanilla extract, optional
Dry ingredients
- 2 ½ cups (315g) all-purpose plain flour, whole wheat flour or spelt flour (note 4)
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon baking soda
- Pinch of salt
- ½ cup (60g) chopped walnuts, (optional)
To decorate (optional)
- 1 x (120g) medium banana, sliced lengthways
Instructions
- Adjust an oven rack to the lower third position of the oven and preheat the oven to 180°C (350°F). Line an 8-inch (20 cm) loaf pan that's at least 2 ¾-inch (7 cm) tall with parchment paper, leaving an overhang on the sides. Or use a larger loaf pan. (note 5)
Make the vegan banana bread:
- Add the bananas to a large mixing bowl or stand mixer and mash until it forms a thick lumpy paste. Add the sugar and remaining wet ingredients. Mix until well combined. Add all of the dry ingredients and mix until just combined. Some lumps are fine, as long as they aren't lumps of flour.
- Optional: Add any nuts or mix-ins and gently fold them in.
- Pour the batter into your prepared loaf pan and smooth the top. If desired, place the extra banana on top.
Bake the banana bread:
- Bake the banana bread for around 60-70 minutes. During baking, if your banana bread is browning too quickly on top but isn't fully baked in the middle, carefully tent the pan with aluminum foil. The banana bread is ready when you can insert a toothpick in the middle and it comes out mostly clean (a few moist crumbs are fine).
- Allow the banana bread to cool in the pan for 15 minutes then place it on a cooling rack.
- Use a sharp serrated knife to cut the banana bread into slices and enjoy it warm or at room temperature. For neater slices, allow the bread to cool completely. For something extra, toast a slice of banana bread and enjoy it with vegan butter or ice cream.
- Store any leftover banana bread in an airtight container or plastic wrap. It can be stored at room temperature for up to 3 days, in the fridge for up to 5 days or in the freezer for up to 1 month. Allow it to come to room temperature or warm up a slice before serving.
Notes
- For the best results, I recommend weighing your bananas. This recipe is already packed with bananas, but adding extra bananas may make the bread too dense.
- You can safely reduce the sugar to ¾ cup (145g).
- You can use coconut oil, but make sure it's melted and cooled. If you're in a cold climate, it may make your banana bread firmer so try to warm up a slice before serving.
- Similar to the bananas, weigh the flour with a kitchen scale for the best results. If you're using measuring cups, use the spoon and level method where you fluff up the flour in its bag, use a spoon to add flour to a measuring cup, then level it off with a knife. I don't recommend using the measuring cup to scoop flour out of your container as it will pack in too much flour which will make the banana bread dry.
- This is a very tall loaf, so if your pan is shorter than 2 ¾-inch (7 cm), your banana bread may overflow. To prevent this, line your loaf pan so the parchment paper sits taller than the sides of the pan (to make the pan taller). Or remove ½ cup of the batter and bake it separately in a muffin pan.
Nutrition
Serving: 1 slice without topping | Calories: 302kcal | Carbohydrates: 43g | Protein: 3g | Fat: 13g | Sodium: 204mg | Potassium: 62mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 110mg | Iron: 2mg
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