Easiest Vegan Banana Bread Recipe
For a long time, banana bread felt like one of those recipes I assumed just wouldn’t translate to vegan cooking. Eggs, butter, the whole thing. But then I started experimenting, and wow, was I wrong. I didn’t realize how good you could make things if you truly wanted, the fact that eggs and butter have been the standard for long doesn’t mean they have to always be.
Since I got better at making this really good vegan banana bread, it has become one of my most-made recipes because it takes just a little over an hour and I’ll have something that I can truly enjoy without the downsides that come with others. Even non-vegans enjoy it too, if you’re a non-vegan and a curious, you might want to give this recipe a try and you’d be surprised at how good it is.
The trick to making this banana bread really lies in the use of over ripe bananas, use enough of it and the rich flavor would take over and make it your bread tender and moist.
A thick slice with your morning coffee is an obvious win. But this banana bread also works as an afternoon snack, a lunchbox treat, or even a casual dessert with a little coconut whipped cream on top. I’ve made it for Sunday meal prep and had breakfast sorted for the entire week.
Enough of the explanation of how good this awesome vegan banana bread recipe is, let’s get to the actual steps on how to make it beloe.
Easiest Vegan Banana Bread Recipe
Equipment
- 9 x 5-inch loaf pan
- Large mixing bowl
- Fork or potato masher
- Wooden spoon or spatula
- Parchment paper
- Wire cooling rack
Ingredients
For the Banana Bread
- 3 medium overripe bananas
- ⅓ cup organic granulated sugar
- ⅓ cup organic brown sugar
- ⅓ cup canola oil
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 cup chopped walnuts
For the Topping
- ¼ cup organic brown sugar
Instructions
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9 x 5-inch loaf pan. Place a strip of parchment paper across the center of the pan, leaving a little overhang on each side for easy removal.
- Peel the bananas and place them in a large mixing bowl. Mash thoroughly with a fork or potato masher.
- Add the granulated sugar, brown sugar, canola oil, and vanilla extract. Stir until well combined.
- Add the flour to the bowl. Sprinkle the baking soda, cinnamon, and salt over the flour.
- Stir until the ingredients are just combined. Avoid overmixing. The batter will be thick.
- Fold in the chopped walnuts.
- Transfer the batter to the prepared loaf pan and smooth the top with the back of a spoon.
- Sprinkle the brown sugar evenly over the top.
- Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the pan from the oven and place it on a wire rack. Let the loaf cool for at least 15 minutes before removing it from the pan.
- Allow the banana bread to cool completely before slicing.
- Slice and serve.
Obi
