Description
A simple and delicious recipe for moist vegan banana bread, perfect for using up overripe bananas. It uses plant-based milk and oil instead of eggs and dairy.
Ingredients
- 3 very ripe medium bananas, mashed (about 1 cup)
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed brown sugar
- 1/2 cup (120ml) unsweetened plant-based milk (almond, soy, or oat)
- 1/2 cup (120ml) neutral oil (canola, vegetable, or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 1/2 cups (180g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Optional: 1/2 cup chopped walnuts or vegan chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper.
- In a large bowl, combine the mashed bananas, granulated sugar, brown sugar, plant-based milk, oil, and vanilla extract. Whisk until well combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients, mixing with a spoon or spatula until just combined. Do not overmix. A few lumps are okay.
- If using, gently fold in the walnuts or chocolate chips.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
- Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.
Notes
- Ensure bananas are very ripe (mostly brown spots) for the best flavor and moisture.
- Do not overmix the batter once the flour is added; this prevents the bread from becoming tough.
- If using coconut oil, make sure it is melted but not hot when mixing with the wet ingredients.