Introduction
This Vegan Banana Bread is the perfect way to use up ripe bananas while making a delicious, moist, and satisfying dessert or snack. Packed with the natural sweetness of ripe bananas and a hint of cinnamon, this easy-to-make vegan banana bread will quickly become a family favorite. It’s perfect for breakfast, an afternoon snack, or as a dessert, and it’s also free of dairy and eggs!
Why Make This Recipe
Banana bread is a classic comfort food, and this vegan version doesn’t miss out on any of the flavors or texture. It’s simple to make, nutritious, and can be easily customized with add-ins like nuts or chocolate chips. Whether you’re new to vegan baking or a seasoned pro, this recipe is perfect for beginners or anyone who loves homemade baked goods.
How to Make Vegan Banana Bread
Ingredients:
- 2 ripe bananas, mashed (2g protein, 50g carbs, 210 calories)
- 1/4 cup vegetable oil (0g protein, 0g carbs, 480 calories)
- 1/4 cup maple syrup (0g protein, 60g carbs, 200 calories)
- 1 teaspoon vanilla extract (0g protein, 1g carbs, 12 calories)
- 1 1/2 cups all-purpose flour (6g protein, 48g carbs, 200 calories)
- 1 teaspoon baking soda (0g protein, 1g carbs, 0 calories)
- 1/2 teaspoon salt (0g protein, 0g carbs, 0 calories)
- 1/2 teaspoon ground cinnamon (0g protein, 2g carbs, 6 calories)
- 1/2 cup plant-based milk (2g protein, 12g carbs, 60 calories)
- 1/4 cup chopped walnuts or chocolate chips (optional) (4g protein, 8g carbs, 200 calories)
Directions:
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mash the ripe bananas with a fork until smooth.
- Stir in the vegetable oil, maple syrup, and vanilla extract, and mix until well combined.
- In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Pour the plant-based milk into the batter and stir until smooth. If using, fold in the walnuts or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the banana bread cool before slicing and serving.
How to Serve Vegan Banana Bread
Enjoy this banana bread on its own, or spread with some peanut butter, almond butter, or your favorite vegan jam. It’s perfect as a breakfast treat, a snack with coffee or tea, or as a dessert after dinner.
How to Store Vegan Banana Bread
Store the banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze individual slices for up to 2-3 months.
Tips to Make Vegan Banana Bread
- Use overripe bananas: The riper the bananas, the sweeter your bread will be.
- Add-ins: Feel free to add other mix-ins like raisins, shredded coconut, or chocolate chips to customize the flavor.
- Oil substitute: You can substitute the vegetable oil with coconut oil or apple sauce for a lower-fat version.
Variation (If Any)
- Gluten-free: Use a gluten-free flour blend to make the banana bread gluten-free.
- Sugar-free: Swap maple syrup for a sugar-free sweetener like stevia if you want a sugar-free version.
FAQs
1. Can I use regular sugar instead of maple syrup?
Yes, you can replace maple syrup with granulated sugar, but it will slightly alter the texture and flavor.
2. Can I use almond flour instead of all-purpose flour?
Almond flour can be used, but the texture may be denser. If you want a lighter loaf, you can use a mix of almond flour and all-purpose flour.
3. Can I make this recipe into muffins instead of bread?
Yes, simply divide the batter into muffin tins and bake for 18-22 minutes at the same temperature.
Nutritional Information
Serving Size: 1 slice (based on 12 slices)
- Calories: 250 kcal
- Protein: 5g
- Carbohydrates: 40g
- Fiber: 3g
- Fat: 9g
- Sugar: 14g
- Sodium: 160mg
