Vegan Banana Bread

Michelle Davis

Three or four overripe bananas provide the sweetness and moisture that replace eggs and dairy in this straightforward quick bread. A touch of cinnamon adds warmth without overpowering the banana flavor, and the loaf is ready to slice in just over an hour. It keeps well for several days, making it a practical option for breakfasts or snacks throughout the week.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Bread

Cuisine American

Servings slices

Calories 374 kcal

Equipment

Mixing bowls
Whisk
9x5 Inch Loaf Pan
Spatula
Oven

Ingredients

Dry Ingredients

1 ¾ cups all-purpose flour organic if possible
1 teaspoon baking soda
½ teaspoon sea salt fine grain
1 teaspoon ground cinnamon Ceylon cinnamon preferred

Wet Ingredients

3 ripe bananas mashed (~1 1/2 cups)
½ cup organic cane sugar or coconut sugar
¼ cup unsweetened plant-based milk such as almond or oat milk
⅓ cup light oil e.g., sunflower or avocado oil
1 teaspoon pure vanilla extract

Optional add-ins

½ cup walnuts or pecans chopped
½ cup vegan chocolate chips optional for a sweeter version

Instructions

Preheat oven to 350°F (175°C). Lightly grease or line a 9x5-inch loaf pan with parchment paper.
In a large bowl, whisk together the flour, baking soda, salt, and cinnamon.
In a separate bowl, mash the ripe bananas until creamy. Add sugar, plant milk, oil, and vanilla extract. Whisk until smooth.
Pour the wet ingredients into the dry ingredients. Fold together gently using a spatula—do not overmix. The batter should be thick and just combined.
Gently fold in optional add-ins like nuts or chocolate chips.
Pour the batter into the prepared pan. Smooth the top and tap the pan on the counter to remove any air bubbles.
Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

If your bananas aren't ripe enough, roast them in the oven at 300°F (150°C) for 15 minutes to deepen flavor.
For a gluten-free version, substitute with a 1:1 gluten-free flour blend.
Using almond milk will yield a slightly nuttier flavor, while oat milk gives more body.

Nutrition

Calories: 374kcalCarbohydrates: 51gProtein: 5gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gSodium: 294mgPotassium: 222mgFiber: 3gSugar: 23gVitamin A: 31IUVitamin C: 4mgCalcium: 40mgIron: 2mg

Keyword Vegan, Vegan Banana Bread

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