Vegan Banana Bread
This Vegan Banana Bread is everything you love about the classic version, but it is made without eggs and dairy. It is light, fluffy, moist, tender, and full of banana flavor.
Servings: 12
Ingredients
- 2¼ cups (270g) all-purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1⅓ cups (300g) mashed or pureed ripe bananas (about two large bananas)
- 6 tablespoon (85g) vegan unsalted butter, melted (or neutral-flavored oil)
- ¾ cup + 2 tablespoon (175g) light or dark brown sugar
- 6 tablespoon (90ml) dairy-free milk
- 2 teaspoon apple cider vinegar
- 2 teaspoon vanilla
Instructions
- Preheat the oven to 350°F (180°C). Grease an 8x4-inch or 9x5-inch loaf pan and line it with parchment paper, keeping the overhang on the sides. If using an 8x4-inch pan, it should be at least 6-7 cm tall; if not, use a 9x5-inch loaf pan. Set aside.
- Sift flour, baking powder, baking soda, ground cinnamon, and salt into a medium bowl. Whisk until well combined.
- Puree the ripe bananas using an immersion blender or blender and transfer the puree to a large mixing bowl.
- Add sugar, melted butter or oil, dairy-free milk, apple cider vinegar, and vanilla, and whisk until well combined.
- Add dry ingredients to the wet and mix until just combined. Do not overmix. If you want to add nuts or chocolate chips, fold them gently into the batter.
- Transfer the batter to the prepared loaf pan and spread it evenly. Bake the banana bread in the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Every oven is different, so keep an eye on the cake after 45 minutes of baking. Remove the banana bread from the oven and transfer the pan to the wire rack.
- Allow the vegan banana bread to cool completely in the pan before removing and slicing.
Storing Suggestions
- Cover and store the vegan banana bread at room temperature for 3 days.
- It stays soft in the fridge for up to 5 days and for a month in the freezer.
- If refrigerated or frozen, allow it to come to room temperature before serving.
Notes
- Measurements: Measure the ingredients correctly. If you have a kitchen scale, use it to weigh the ingredients for the best result.
- Bananas: Weigh the bananas after peeling them. Make sure to puree the bananas using an immersion blender instead of mashing them. Pureed bananas will add more moisture, and hence, there is no need to add too much milk.
- Vegan Butter: I like to use vegan unsalted butter, but you can use any neutral-flavored oil. If using coconut oil, melt it and allow it to cool before using.
- Sugar: You can use light or dark brown sugar, granulated sugar, coconut sugar, or cane sugar for making this vegan banana bread.
- Mixing the Batter: Do not overmix the cake batter; overmixing will make the cake denser.
- Baking: Keep an eye on the bread after 45-50 minutes of baking. Overbaking will make this quick bread dry and crumbly. At the same time, under-baking will cause the bread to sink in the middle and be soggy at the bottom.
- Top is Browning: If the top of your vegan banana bread browns too much, loosely tent the loaf pan with aluminum foil and continue baking.
- Add-Ins: You can make this vegan banana bread more flavorful by folding add-ins into the batter. Add lightly toasted and chopped pecans or walnuts. For a banana-chocolate combo, add chocolate chips or chocolate chunks. You can also add more spices of your choice.
Nutrition (Approximate Values)
Calories : 194kcalCarbohydrates : 32gProtein : 3gFat : 6gSaturated Fat : 1gPolyunsaturated Fat : 2gMonounsaturated Fat : 3gTrans Fat : 1gSodium : 202mgPotassium : 58mgFiber : 1gSugar : 14gVitamin A : 32IUVitamin C : 1mgCalcium : 58mgIron : 1mg
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