Description
Moist, soft, and very flavorful vegan banana bread recipe that’s so quick and easy to make, and easily made gluten free! Absolutely no one will know this banana bread is vegan, dairy free, and made without eggs!
Ingredients
Scale
- 2 cups (250 grams) sifted flour or gluten free 1:1 baking flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp sea salt
- 3 large ripe bananas, mashed (about 1 1/2 cups or 300 grams)
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (110 grams) brown sugar
- 1/4 cup (60 mL) dairy-free milk, such as oat milk or coconut milk, room temperature
- 1/3 cup (76 grams) unsalted vegan butter, coconut oil, or olive oil, melted if butter or coconut oil
- 2 tsp vanilla extract
- Optional: 1 cup (170 grams) chocolate chips, 1 large banana, sliced in half for topping
Instructions
- Preheat the oven to 350F and grease an 8″ or 9″ loaf pan with coconut oil or olive oil.
- In a medium bowl, whisk together the sifted flour, cinnamon, nutmeg, baking powder, baking soda, and sea salt. Set aside.
- In a large bowl, mash the banana if you haven’t already. Then add in the sugar, brown sugar, dairy-free milk, melted vegan butter, and vanilla extract. Whisk together.
- Fold the dry ingredients into the wet until just combined. Fold in optional chocolate chips here as well.
- Pour the batter into the loaf pan, and top with the extra banana if desired.
- Place the pan into the oven and bake for 65-70 minutes, or until the toothpick comes out clean and the top of the banana bread is slightly browned.
- Remove from the oven and allow the vegan banana bread to cool in the pan for 10 minutes before removing.
- Slice and serve warm. Store any leftover slices in an airtight bag or container for up to 5 days in the fridge or up to 1 month in the freezer.
Notes
- To make this lower in fat, swap in 1/2 cup unsweetened applesauce for the vegan butter.
- To make this even lower in sugar, you can safely reduce the sugar to 1/2 cup.