VEGAN BANANA BREAD (HEALTHY + EASY)
A tried and true, classic vegan banana bread! Perfectly moist and delicious, this healthy vegan banana bread recipe makes a terrific snack or great way to start the day.
Ingredients
- 1 ¾ cupsspelt flour (whole wheat, unbleached all-purpose, or gluten free blend), see notes
- ⅓ cuporganic pure cane sugar (or 1/2 finely chopped dates)
- 1 teaspoonbaking powder
- 1 teaspoonbaking soda
- mineral salt
- ⅓ cupneutral flavored oil (or coconut oil in liquid state, vegan butter at room temp or applesauce
- 1 teaspoonvanilla extract
- 4 smallor 3 large overripe bananas (about 1 1/2 – 1 3/4 cups (338-410g)), mashed
- ¼ cupalmond milk, use only if needed
- ½ cupchopped walnuts
- ¼ cupchocolate chips (mini or regular)
- 1 teaspooncinnamon
Directions
- 1
Preheat oven to 350 degrees F. Grease your loaf pan.
- 2
In a medium sized mixing bowl, mash 3 – 4 bananas (about 1 1/2 cups to 1 3/4 cups works well), add oil/applesauce and vanilla extract, mix again. Add the flour, sugar, baking soda, baking powder and salt, and mix well, but don’t overmix, just enough until the flour is combined. Batter will be slightly thick and a few lumps is ok. If mixture seems too thick, add milk, especially if using heavier flours such as whole wheat or whole spelt (you’re more inclined to need it).
- 3
Pour batter into a greased loaf pan. Bake for about 50 min – 1 hour. Ovens vary, mine usually takes 50 minutes. You can also do the toothpick test in the center of the loaf, if it comes out clean it should be ready. Remove from oven and let cool for 10 min before slicing.
- 4
Original method: In a medium/large size bowl, combine flour, sugar, baking powder, baking soda and salt, set aside. In a medium bowl, mash bananas. Add the oil, vanilla and bananas to the dry ingredients and mix until combined, do not overmix. If mixture seems too thick, add the almond milk (especially if using heavier flours such as whole wheat or whole spelt, you’re more inclined to need it).
- 5
Pour batter into a greased loaf pan. Bake for about 50 min – 1 hour. Ovens vary, mine usually takes 50 minutes. You can also do the toothpick test in the center of the loaf, if it comes out clean it should be ready. Remove from oven and let cool for 10 min before slicing.
- 6
Keep covered on the counter for up to 3 days or in the refrigerator up to 1 week. Keep in the freezer for up to 2 months. Thaw the wrapped loaves overnight in the refrigerator. Reheat in the microwave or a toaster oven with a door.