Vegan Banana Bread
This healthy vegan banana bread recipe turns simple ingredients into a tasty, moist treat that's perfect for breakfast or dessert.
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Use whole wheat pastry flour for added nutrition.
- 1 tsp Baking soda
- 1/2 tsp Salt
Wet Ingredients
- 1.5 cups Mashed ripe bananas (about 4 medium bananas) Look for bananas with brown spots for optimal sweetness.
- 1/2 cup Plant-based milk (almond or oat preferred) Choose unsweetened varieties.
- 1/4 cup Maple syrup Can also use date syrup.
- 2 tbsp Flaxseed meal mixed with 5 tbsp water This serves as an egg substitute.
Instructions
Preparation
- Preheat your oven to 350°F (177°C) and grease a 9x5 inch loaf pan.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until smooth.
- In a separate bowl, combine all the dry ingredients: flour, baking soda, and salt.
- Mix the wet ingredients into the mashed bananas and stir until well combined.
- Gradually add the dry ingredients to the wet mixture, folding until just combined. Avoid overmixing.
Baking
- Pour the batter into the greased loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool completely in the pan before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to 3-4 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 2 months.