I baked this vegan banana bread for my family’s Sunday breakfast last weekend. The ripe bananas made the bread moist, and my mom said it was better than the version she made when I was a kid.
Easy Vegan Banana Bread Recipe
This vegan banana bread is made with overripe bananas, flour, and plant-based ingredients, creating a moist and flavorful loaf. The recipe takes about 1 hour from start to finish and yields 8 slices.
Ingredients
- 3 ripe bananas, mashed
- 1/4 cup vegetable oil or melted coconut oil
- 1/4 cup maple syrup or agave nectar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup chopped nuts or chocolate chips (optional)
Instructions
- Prep the Oven: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- Mix Wet Ingredients: In a bowl, combine the mashed bananas, oil, maple syrup, and vanilla extract. Mix until smooth.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, folding gently until just combined. If desired, fold in nuts or chocolate chips.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the banana bread to cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy!
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 40-50 minutes
- Total Time: 60 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 150kcal
- Fat: 5g
- Protein: 2g
- Carbohydrates: 25g
I store the bread in an airtight container at room temperature for up to three days, or in the fridge for up to five days. The bread stays moist, and I let chilled slices come to room temperature for fifteen minutes before serving.
