Folks, we have a new favorite banana bread recipe…and it’s vegan! We don’t love it because it’s vegan (though that is a big plus), we love it because it’s moist and delicious and always bakes up beautifully.
As you may know from other posts, Hubby and I have been increasing the plant-based foods in our diet and reducing our consumption of animal-based products. It’s better for our health and the environment, not to mention the welfare of the animals.
One of the biggest challenges, though, has been finding good substitutes for baking. This gal likes her baked goods, which always seem to call for eggs and butter.
That’s why I was so excited to land on this recipe. We love a good banana bread and this vegan version is even better than our original favorite (which is still awesome)! It’s also lower on added sugar, which is a bonus.
What makes this banana bread so amazing is the volume of fruit. It takes three large, ripe bananas (no skimping!). They add moisture and natural sweetness. That means you need less added sugar.
In addition to the bananas and some sugar, you’ll need flour, vegetable oil, baking soda and powder, a little salt, vanilla, and some cinnamon. I also add two chia eggs – it helps with texture and richness (see notes below for how to make these). And chia seeds are high in calcium – yay!
The ingredients come together pretty fast and the bread bakes for about 40-50 minutes. The exact time will depend on the size of your loaf pan and your particular oven. I use an 8×4-inch loaf pan and start checking for doneness at 35 minutes. The bread usually goes for 40, though sometimes it needs a few more minutes. I just keep an eye on it.
We like to enjoy this banana bread at breakfast, but it makes a great snack any time of day. It’s moist enough to eat “naked,” but really good topped with peanut butter, too. I’ve been known to sprinkle hemp hearts over the peanut butter for an extra protein boost (we like the ones from Bob’s Red Mill).
And to go full vegan in the morning, try pairing this banana bread with a savory vegan breakfast patty!
The Best Vegan Banana Bread
Ingredients
- 3 large overripe bananas, mashed (or 4 small bananas; about 1 1/2 – 1 3/4 cups)
- 2 chia eggs see Notes
- 1/3 cup vegetable oil or other neutral flavored oil
- 1 tsp. pure vanilla extract
- 1 3/4 cups all purpose flour
- 1/2 cup granulated sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- 1/2 tsp. ground cinnamon optional, but recommended
Instructions
- Preheat oven to 350 degrees F. Coat an 8×4-inch loaf pan with cooking spray.
- In a medium sized bowl, mash the bananas. Add the chia eggs, oil, and vanilla to the mashed bananas, mixing till well incorporated.
- Next, add the flour, sugar, baking soda, baking powder, salt, and cinnamon. Mix till just combined, being careful not to overmix. A few lumps are okay. If the batter seems too stiff, add a little plant milk (like almond or oat) to thin it out.
- Pour the batter into your greased loaf pan.
- Bake for about 40-50 minutes, or till a toothpick inserted in the center comes out clean.
- Let cool for at least 15 minutes before slicing and serving.