Vegan Banana Bread
A comforting, fragrant loaf made with ripe bananas and warm spices, perfect for breakfast or a snack.
Equipment
- Oven
- Loaf Pan
- Mixing Bowl
- Fork or potato masher
Ingredients
- 3 medium ripe bananas (~360g total, mashed)
- 1 cup brown sugar packed (or any sweetener)
- 1/2 cup dairy-free milk
- 1/2 cup neutral oil
- 1 Tbsp white or apple cider vinegar (optional)
- 1 tsp vanilla extract (optional)
- 2 1/2 cups all-purpose flour (or whole wheat/spelt flour)
- 1 Tbsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp baking soda
- pinch salt
- 1/2 cup chopped walnuts (optional)
- 1 medium banana sliced lengthways for decoration (optional)
Instructions
- Preheat your oven to 180°C (350°F) and line an 8-inch loaf pan with parchment paper.
- Mash the bananas in a large bowl until smooth but slightly chunky.
- Add sugar, dairy-free milk, oil, and optional vinegar and vanilla. Stir until combined and smooth.
- Mix in the dry ingredients: flour, baking powder, baking soda, cinnamon, and salt, until just incorporated.
- Fold in walnuts or other mix-ins if desired, being careful not to deflate the batter.
- Pour the mixture into the prepared loaf pan, smoothing the top. Optionally, lay sliced banana on top.
- Bake for 60 to 70 minutes. If the top browns too quickly, cover loosely with foil.
- Test for doneness with a toothpick; it should come out mostly clean. Let cool in the pan for 15 minutes before transferring to a cooling rack.
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Notes
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Freeze slices for up to 1 month.