The Best Vegan Banana Bread
This vegan banana bread is soft, moist, and packed with rich banana flavor. Made with simple plant-based ingredients and ripe bananas, it bakes into a tender loaf with the perfect balance of sweetness. Easy to make and incredibly comforting, it’s perfect for breakfast, snacking, or an anytime treat.
Servings 8
Ingredients
- 210g (1 ¾ c) All Purpose Flour
- 8g (2 tsp) Baking Powder
- 3g (½ tsp) Baking Soda
- 3g (1 tsp) Cinnamon
- 1g (½ tsp) Nutmeg
- 3g (½ tsp) Salt
- 300g (1 ½ c) 3-4 Ripe Bananas mashed
- 150g (¾ c) Vegan Cane Sugar
- 56g (¼ c) Canola Oil or Vegan Butter melted
- 60g (¼ c) Almond Milk, or your favorite plant milk
Optional Add ins:
- 6 oz (1 c) Vegan Chocolate Chips
- 145g (1 ⅓ c) Pecans, divided toasted and chopped
- 1 Banana for topping split in half lengthwise
Instructions
- Preheat oven to 350℉. Spray a 9x5x3 loaf pan.
- In a large bowl, mash bananas until there are pea-sized bits remaining.
- Whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt in a small bowl.
- Add in the sugar, oil and almond milk to the mashed bananas and use a whisk to mix well. Next, tip in the flour mixture and fold together with a spatula, just until no dry bits remain.
- If you're using add-ins, fold them in now. 1 c vegan chocolate chips or 1 c pecans. Pour mixture into the loaf pan and spread evenly. Top with fresh banana split in half lengthwise or with remaining 1/3 c pecans.
- Bake for 60-70 minutes, until a tester comes out fairly clean. If topped with pecans, lightly shield the loaf with loose tin foil at the 40-45 minute mark to prevent the nuts from getting too dark.
- Cool completely in pan on rack before slicing. Store at room temperature and wrap tightly with plastic wrap for up to 4 days. If you opted for the sliced banana on top, it's best to keep refrigerated until serving due to the moisture from the banana.
Notes
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