The Best Vegan Banana Bread
This plant-based banana bread is better than our original favorite! It's moist, delicious, and uses less sugar. It also bakes up perfectly every time - what could be better?!This recipe is adapted from one created by Julie at The Simple Veganista.
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 8x4-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.
Notes
To make the chia eggs: in a small bowl, mix 2 tbsp. of chia seeds with six tbsp. of water. Let the mixture sit for 5-10 minutes to thicken, stirring once or twice during the thickening time.
Nutrition Facts
The Best Vegan Banana Bread
Amount per Serving
Calories
270
% Daily Value*
Fat
10
g
15
%
Saturated Fat
1
g
6
%
Trans Fat
0.1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
2
g
Sodium
354
mg
15
%
Potassium
190
mg
5
%
Carbohydrates
44
g
15
%
Fiber
2
g
8
%
Sugar
18
g
20
%
Protein
3
g
6
%
Vitamin A
29
IU
1
%
Vitamin C
4
mg
5
%
Calcium
46
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.