Easy Vegan Banana Bread Recipe

I absolutely love this banana bread recipe because it’s the perfect blend of nostalgia and modern healthy vibes, thanks to the sweet ripe bananas and subtle spices dancing together in every bite. Plus, the option to add vegan chocolate chips or walnuts gives it that extra charm for those days when I need a little pick-me-up without compromising on my plant-based journey.

When I have a comforting yet healthful treat in mind, I love to make my Easy Vegan Banana Bread. It is a recipe that calls for 2 cups of regular all-purpose flour, 1 cup of very ripe mashed bananas (the recipe actually calls for twice as much banana as a certain now-defunct chain bakery used), and 1/2 cup of pure maple syrup (goodbye, granulated sugar), and it yields a warm, moist, and delicious bread.

Ingredients

All-purpose flour: Delivers structure and carbohydrates for energy.

Bananas that are at the peak of ripeness: A source of natural sweetness, fiber, and potassium.

Milk from almonds: Free of dairy, low in calories, and concentrated in vitamins.

Maple syrup is a sweetener derived from the sap of sugar maple, red maple, or black maple trees.

Boiling the sap removes the water, leaving a viscous syrup that is about 90% sugar.

The remaining 10% includes a mixture of water, organic compounds, amino acids, and minerals.

This compound of different components gives maple syrup its flavor and color, and within this range, we find three main grades of syrup.

Vegetable oil: Incorporates dampness and nutritious lipids.

Walnuts/Chocolate chips: Provide protein, texture, and an optional sweetness boost.

Ingredient Quantities

• 2 cups all-purpose flour
• 1 cup mashed ripe bananas (about 2-3 bananas)
• 1/2 cup unsweetened almond milk
• 1/2 cup maple syrup
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1 cup chopped walnuts or vegan chocolate chips (optional)

Instructions

1. Your oven should be set to 350 degrees Fahrenheit (175 degrees Celsius) and a 9×5 inch loaf pan greased lightly or lined with parchment paper.

2. In a large mixing bowl, combine the bananas that have been mashed, the almond milk, the maple syrup, the vegetable oil, and the vanilla extract. Mix these ingredients well until the result is smooth.

3. In a different bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg, whisking together until well blended.

4. SLOWLY ADD THE DRY INGREDIENTS TO THE WET INGREDIENTS

In a mixing bowl, combine the wet ingredients. In another bowl, sift together the dry ingredients. Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Do not overmix.

5. If one is using, one should fold in the chopped walnuts or vegan chocolate chips until they are evenly distributed throughout the batter.

6. Pour the prepared loaf batter into the pan, smoothing the top with a spatula.

7. Place in the preheated oven and allow to cook for 50-60 minutes. Test for doneness by inserting a toothpick into the middle of the loaf; it should come out clean when the bread is fully baked.

8. Take the banana bread out of the oven and permit it to cool in the pan for nearly 10 minutes.

9. Move the bread to a wire rack so that it can cool completely.

10. Cut into pieces and serve your scrumptious, simple, vegan banana bread. Delight in it!

Equipment Needed

1. Oven
2. 9×5 inch loaf pan
3. Parchment paper (optional)
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Spatula
8. Measuring cups
9. Measuring spoons
10. Toothpick
11. Wire rack
12. Knife

FAQ

• Q: Can I use whole wheat flour instead of all-purpose flour?Yes, you may use whole wheat flour, but the texture may be denser. Consider using half whole wheat and half all-purpose flour for a softer loaf.
• Q: How do I store the banana bread?A: For 2-3 days, keep the banana bread in a room-temperature, airtight container. For up to a week, use the refrigerator.
• Q: Can I freeze this banana bread?B: Certainly! It can be stored in the freezer for up to 3 months, but if you’re going to freeze it, make sure you wrap it tightly in both plastic wrap and aluminum foil.
• Q: What can I use instead of vegetable oil?Substituting with melted coconut oil or applesauce provides a lower-fat option.
• Q: Is it possible to add other mix-ins?Certainly, you can enhance the flavor and texture by adding any of the following: dried fruits, seeds, or more nuts.
• Q: Can I make this recipe gluten-free?Yes, use a 1:1 gluten-free all-purpose flour blend to make the banana bread gluten-free.
• Q: How ripe should the bananas be?A: The better the riper! Seek out bananas with brown spots for flavor that is sweet.

Substitutions and Variations

All-purpose flour: Use the same amount of whole wheat flour or a gluten-free flour blend.
Almond milk, unsweetened: Any plant-based milk will work well as a substitute, like soy milk, oat milk, or coconut milk.
Agave nectar or date syrup can be used in equal amounts to replace maple syrup.
For vegetable oil, use in the same quantity either coconut oil or melted vegan butter.
Chopped pecans, almonds, vegan raisins or chocolate chips: Use in the same amount.

Pro Tips

1. Enhance Banana Flavor For a richer banana flavor, consider roasting the bananas in their skins at 300°F (150°C) for about 15-20 minutes before mashing. This can deepen their sweetness and flavor.

2. Texture Tip If you prefer your banana bread slightly on the denser side, use a mix of 1 cup all-purpose flour and 1 cup whole wheat flour. This can add a nutty taste and more fiber to your bread.

3. Oil Substitution Option If you want a healthier version, you can substitute half of the vegetable oil with unsweetened applesauce. This reduces fat content and adds moistness to the bread.

4. Better Mixing To avoid overmixing, mix the dry ingredients into the wet ingredients just until you can no longer see streaks of flour. Overmixing can result in denser bread.

5. Custom Toppings Before baking, sprinkle a tablespoon of coarse sugar or oatmeal on top of the loaf batter for an added texture and sweetness on the crust.