This is a very simple vegan banana bread recipe was given to me by a friend of mine, I have used it for a few years now and I love it. It is incredibly easy to make and doesn’t require any mixers, or special equipment. This is a very general recipe and you can customize it however you like, it’s pretty hard to mess this up. Try adding walnuts, pecans, raisins, or chocolate chips, these ingredients go really well in a banana cake.
This recipe creates a batter that can be used for banana cake, or you can make muffins from it by pouring into muffin tins. You can even make pancakes or waffles by using the batter in a waffle iron, although the batter would be pretty sweet.
What To Replace Eggs With?
Whether you’re making banana cake, brownies, cookies, or any kind of baked goods, in most cases eggs are added in to accomplish a few specific things. Eggs provide structure to the baked goods as they cook in the oven, it helps the batter/dough texture by adding in moisture, and they can also act as a leavening agent that helps it rise and give the end product a light and fluffy texture. I recently wrote a post highlighting a variety of workable vegan egg substitutes that accomplishes these things.
Read here: 5 vegan egg substitutes for baking
Simple Vegan Banana Bread Recipe
|Prep time: 10 minutes||Cook time: 45 mins
||Yield: 1 loaf (serves 4)
Things You’ll Need:
- 1.5 cups of all purpose flour
- 2 medium bananas that are really overripe, soft and spotty
- 1 cup of plant-based milk (I like to use sweetened almond milk)
- 1 tsp of baking soda
- 1/2 tsp of baking powder
- A pinch of salt
- 1/2 cup to 1 cup of natural cane sugar, depending on how sweet you want to make it
- 1 vegan egg substitute
- 1 tsp of pure vanilla extract (or half a vanilla bean if you have)
- Preheat the oven to 350 degrees Fahrenheit (176 degrees Celsius)
- Grease the baking loaf pan with some vegetable oil, or line some parchment paper on it so that it doesn’t stick to the bottom.
- Mash up the bananas with a fork until it’s a pureed consistency. (This is why you need to use very ripe bananas)
- Combine dry ingredients: Baking soda, baking powder, sugar and salt with the all-purpose flour.
- Combine wet ingredients: Mashed bananas, vegan egg substitute, pure vanilla extract, and the cup of almond milk.
- Combine all ingredients and mix it well with a whisk or a fork.
- Pour the batter into the pan and bake it in the oven for about 45 minutes at 350 degrees until the top is golden brown and firmly bounces back to the touch. Or you can test it with a toothpick, slide it into the center and if it comes out clean then it’s done!
- Take it out of the oven and set the loaf pan on a cooling rack for about 20 minutes.
- Slide a knife around the sides of the pan to loosen up the loaf, and then turn the pan upside down and the loaf should slide right out.
- Put the loaf on the cooling rack for another 20 minutes or until it’s completely cooled down. (It’s a lot easier to cut when it’s cooled)
- Gluten-free all-purpose flour would work fine as well, just swap the regular flour with gluten-free flour at a 1:1 ratio. Try Bob’s Red Mill Gluten-Free All-Purpose Baking Flour.
- Any type of sugar is fine, but I like using coconut sugar or brown sugar because it’s healthier.
- Cut your loaf into slices and put some vegan butter spreads or coconut oil on it to make it even tastier.
What better way to use up those overripe bananas than to bake up some fresh banana bread? I love how the kitchen is filled with this sweet vanilla and banana aroma after baking this. I hope you give this recipe a go, and if you like it please share it with your friends and family on social media.
Do you like banana bread? Share it with the community down below in the comments!