Why Make This Recipe

Vegan Banana Bread is a delicious and healthy treat that you can enjoy any time of the day. It’s a great way to use up overripe bananas, making it both cost-effective and sustainable. This recipe is simple to follow, allowing you to whip up a loaf quickly. Plus, it’s completely vegan, so it’s perfect for anyone following a plant-based diet or looking to cut down on animal products.

How to Make Vegan Banana Bread

Ingredients:

• 1 3/4 cups spelt flour (or alternative flours)
• 1/3 cup organic pure cane sugar (or 1/2 finely chopped dates)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• Pinch of mineral salt
• 1/3 cup neutral flavored oil (or coconut oil, vegan butter, or applesauce)
• 1 teaspoon vanilla extract
• 4 small or 3 large overripe bananas (mashed)
• 1/4 cup almond milk (if needed)
• 1/2 – 2/3 cup chopped walnuts
• 1/4 – 1/2 cup chocolate chips
• 1 teaspoon cinnamon

Directions:

1. Preheat your oven to 350 degrees F and grease a loaf pan.
2. In a medium bowl, mash the bananas. Then add the oil or applesauce and vanilla extract, mixing well.
3. In another bowl, combine the flour, sugar, baking soda, baking powder, and salt. Add the wet mixture to the dry ingredients and mix until just combined (it’s okay if a few lumps remain). If the batter is too thick, add almond milk as needed.
4. Pour the batter into the greased loaf pan and bake for 50 minutes to 1 hour, or until a toothpick comes out clean.
5. Let the bread cool for 10 minutes before slicing. Store covered at room temperature for up to 3 days, in the refrigerator for up to 1 week, or freeze for up to 2 months.

How to Serve Vegan Banana Bread

You can serve Vegan Banana Bread plain, or with a spread of nut butter for extra flavor. It’s perfect for breakfast, as a snack, or even as a dessert. You can also add a sprinkle of powdered sugar or serve it with fresh fruit on the side.

How to Store Vegan Banana Bread

To store your Vegan Banana Bread, keep it covered at room temperature for up to 3 days. If you want to keep it longer, place it in the refrigerator for up to a week. You can also freeze it for up to 2 months. Just remember to slice it before freezing, so you can take out individual pieces as needed.

Tips to Make Vegan Banana Bread

• Use very ripe bananas for the best flavor and sweetness.
• Don’t overmix the batter; it’s fine to have a few lumps.
• Feel free to add more nuts or chocolate chips based on your preference.
• If you want a spicier bread, you can add a bit of nutmeg or allspice.

Variation

You can easily customize this recipe by adding different mix-ins. Try adding dried fruits, like raisins or cranberries, or swap out the walnuts for pecans. You can also omit the chocolate chips if you prefer a less sweet loaf.

FAQs

1. Can I use a different kind of flour?
Yes! You can use all-purpose flour, whole wheat flour, or any gluten-free flour mix. Just make sure to check the measurements, as different flours absorb differently.

2. How do I know when the banana bread is done?
Insert a toothpick into the center of the bread. If it comes out clean or with a few crumbs, it’s done. If it has wet batter on it, bake it a little longer.

3. Can I make this recipe in mini loaf pans?
Absolutely! If you use mini loaf pans, reduce the baking time. Start checking for doneness at around 30 minutes.

Vegan Banana Bread

A delicious and healthy vegan treat perfect for using overripe bananas. Ideal for any time of the day.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 8 slices

Course: Breakfast, Dessert, Snack

Cuisine: Vegan

Calories: 200

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1 3/4 cups spelt flour (or alternative flours) Can use all-purpose or gluten-free flour.
• 1/3 cup organic pure cane sugar (or 1/2 finely chopped dates) Sweetness can be adjusted.
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 pinch mineral salt
• 1 teaspoon cinnamon Optional: add nutmeg or allspice for extra flavor.

Wet Ingredients

• 1/3 cup neutral flavored oil (or coconut oil, vegan butter, or applesauce)
• 1 teaspoon vanilla extract
• 4 small or 3 large overripe bananas (mashed) Use very ripe bananas for best flavor.
• 1/4 cup almond milk (if needed) To adjust batter consistency.

Mix-ins

• 1/2 - 2/3 cup chopped walnuts Can replace with pecans if desired.
• 1/4 - 1/2 cup chocolate chips Optional, can be omitted for less sweetness.

Method

 

Preparation

1. Preheat your oven to 350 degrees F and grease a loaf pan.
2. In a medium bowl, mash the bananas. Then add the oil or applesauce and vanilla extract, mixing well.
3. In another bowl, combine the flour, sugar, baking soda, baking powder, and salt.

Mixing

1. Add the wet mixture to the dry ingredients and mix until just combined; it's okay if a few lumps remain.
2. If the batter is too thick, add almond milk as needed.

Baking

1. Pour the batter into the greased loaf pan and bake for 50 minutes to 1 hour, or until a toothpick comes out clean.

Cooling and Serving

1. Let the bread cool for 10 minutes before slicing.

Notes

Store covered at room temperature for up to 3 days, in the refrigerator for up to 1 week, or freeze for up to 2 months. Slice before freezing to take out individual pieces as needed. You can serve the bread plain, or with nut butter for added flavor.