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Vegan Banana Bread

A delicious and healthy vegan treat perfect for using overripe bananas. Ideal for any time of the day.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
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.