Description
An easy vegan banana bread recipe using just one bowl and the simplest ingredients. Everyone will enjoy the fluffy height and moist texture!
Ingredients
Units
Scale
- 1 1/2 cups mashed banana (3 medium overripe bananas)*
- 1/4 cup vegetable oil (or applesauce)
- 1/3 cup cane sugar
- 1 tsp ground cinnamon
- 1 1/2 tsp vanilla extract
- Scant 1/4 cup plant milk (I use oat)
- 1/8 tsp salt
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 cup white flour (spooned and leveled)
- 1 cup whole wheat flour (spooned and leveled)
- 1/2 cup chopped walnuts, vegan chocolate chips, or dried fruit (optional)
*Ingredients you need that are not part of our pantry and freezer tips.
Instructions
- Preheat oven to 350 degrees F. Butter and flour a loaf pan (mine was 9.25 x 5.25 x 2.75”). *Use vegan butter to keep this recipe vegan.
- Mash peeled bananas in a large bowl with a fork. Add oil or applesauce, cane sugar, cinnamon, vanilla extract, and just under 1/4 cup plant milk of choice. Whisk to combine.
- Add salt, baking powder, and baking soda. Lightly stir into the wet ingredients.
- Add flours (make sure to spoon and level the flour into your measuring cups – scooping the flour will cause you to use more than needed). Fold the flour gently into the wet ingredients just until no more flour is visible. Careful not to overmix. *You can use all white or all whole wheat flour for this recipe.
- If adding chopped walnuts or chocolate chips add ⅓ cup into the batter (again careful not to overmix). *If using walnuts, the pieces can be tossed in a sprinkle of flour before folding into the batter. This helps prevent the walnuts from sinking to the bottom of the bread.
- Pour the batter into the buttered and floured loaf tin. Top with remaining chopped walnuts or chocolate chips and sprinkle with a little extra cane sugar and cinnamon if desired.
- Bake for 45 minutes or until the loaf is fragrant, golden, and a toothpick inserted in the center comes out clean. Allow to cool in the tin for 10-15 minutes before carefully turning out onto a wire rack and cooling completely before slicing.
- Store in an airtight container on the counter for up to 3 days, in the fridge for up to 1 week, or freeze for longer storage (this banana bread freezes very well)!
Notes
Approximate Cost: $2.53 CAD. Adding walnuts or chocolate chips adds less than $0.80 to the recipe cost.
This recipe can make 12 banana muffins. Fill greased and floured muffin tins ¾ full and bake for 20 – 25 minutes until dry on top, golden, and a toothpick comes out clean.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American