Introduction
This Vegan Banana Bread is a soft, moist, and naturally sweetened treat that’s perfect for breakfast, dessert, or a snack. Made without eggs or dairy, this recipe uses simple plant-based ingredients to create a flavorful loaf that’s just as delicious as the classic version. Whether you’re vegan or just looking for a healthier option, this banana bread is sure to become a favorite.
Why You’ll Love This Recipe
This vegan banana bread is incredibly moist, thanks to the ripe bananas and the use of plant-based ingredients like almond milk and coconut oil. The bread is naturally sweetened with ripe bananas and maple syrup, and it has a wonderful hint of vanilla and cinnamon. It’s easy to make, free from animal products, and offers the same comforting, indulgent taste of traditional banana bread.
Recipe Origins
Banana bread has been a beloved classic for many years, and with the rise of veganism, it’s become easy to create a plant-based version that doesn’t compromise on flavor or texture. This vegan version replaces eggs and dairy with simple, wholesome ingredients, making it a delicious and accessible option for those following a vegan lifestyle.
Nutrition Information
Calories: 210
Carbohydrates: 40g
Protein: 3g
Fat: 8g
Saturated Fat: 6g
Cholesterol: 0mg
Sodium: 180mg
Potassium: 300mg
Fiber: 4g
Sugar: 15g
Quick Facts
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 15 minutes
- Portions: 1 loaf
- Difficulty: ⭐⭐
Storage and Reheating Tips
Store your vegan banana bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days or freeze it for up to 3 months. To reheat, slice the bread and microwave for 20-30 seconds, or toast it for a warm, crispy treat.
Serving Suggestions
Enjoy this banana bread on its own, or serve it with a dollop of vegan butter, almond butter, or a drizzle of maple syrup. It’s also great with a cup of tea or coffee for a cozy breakfast or snack.
Common Mistakes
- Using under-ripe bananas: The riper your bananas, the sweeter and moister your banana bread will be. Look for bananas with plenty of brown spots for optimal flavor and texture.
- Overmixing the batter: Mix the ingredients just until combined to avoid a dense loaf. Overmixing can make the bread heavy.
- Skipping the plant-based milk: The plant-based milk adds moisture to the bread, so don’t skip it! Almond milk or oat milk work especially well in this recipe.
Recipe Variations
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend. Be sure to add xanthan gum if your flour blend doesn’t already contain it.
- Sugar-Free: Replace the maple syrup with a sugar-free sweetener like stevia or monk fruit.
- Add-ins: Add 1/2 cup of raisins, chocolate chips, or chopped nuts for extra flavor and texture.
Frequently Asked Questions
- Can I use a different oil? Yes, you can substitute coconut oil with vegetable oil, canola oil, or even olive oil.
- Can I use frozen bananas? Yes! Frozen bananas work perfectly in this recipe. Just thaw and mash them before using.
- Can I add spices to the recipe? Yes! Feel free to add extra spices like nutmeg or cloves for a more aromatic flavor.
Ingredients
- 3 ripe bananas, mashed
- 1/4 cup coconut oil (or vegetable oil), melted
- 1/4 cup maple syrup or agave nectar
- 1 tsp vanilla extract
- 1 cup almond milk (or any plant-based milk)
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon (optional)
- 1/2 cup walnuts or chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch loaf pan or line it with parchment paper.
- In a large bowl, mash the bananas until smooth. Add the melted coconut oil, maple syrup, vanilla extract, and almond milk, mixing well.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using).
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- If using, fold in the walnuts or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
