Best Ever Vegan Banana Bread
Stephanie Mantilla, BSc
A super moist and easy to make vegan banana bread. A staple recipe that you can easily customize to suit your tastes.
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Course Recipes
Cuisine Desserts
Servings 1 loaf
Calories 242 kcal
- 3 overripe bananas
- 2 cups all-purpose flour
- ⅓ cup brown sugar
- 2 teaspoons baking powder
- pinch of salt
- ⅓ cup canola oil
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ⅓ cup unsweetened almond milk
- 1 cup of chopped walnuts
Mash 2 1/2 bananas in a mixing bowl. Save the other 1/2 banana to be used as slices on top of the loaf.
Add in the oil, vanilla extract, almond milk, and brown sugar to the bowl and mix well.
Next add the flour, baking soda, and salt. Mix until the batter no longer has lumps.
Lastly, add the cinnamon and chopped nuts. Fold this into the batter gently making sure not to over mix.
Place the batter into a greased or parchment lined loaf pan. Top with the remaining slices of banana.
Cook for 50-60 minutes in an oven that's been preheated to 350°F. You want the top of the bread to be a golden brown.
Once done cooking, remove the loaf pan from the oven and let it sit for 10 minutes. Afterwards, remove the loaf from the pan and let it cool on a cutting board or cooling rack.
Once cooled, cut and enjoy.
- To make oil-free, swap out unsweetened apple sauce for the oil at a 1:1 ratio.
- Omit the nuts or use any nuts you'd like.
- For a crunchy crust, sprinkle some additional brown sugar over the top of the loaf batter before baking.
- Store in an airtight container in the fridge for up to 4 days.
- Store in the freezer for up to 2 months.
Serving: 1gCalories: 242kcalCarbohydrates: 29gProtein: 4gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 11gSodium: 95mgFiber: 2gSugar: 9g
Keyword best vegan banana bread, vegan banana bread, vegan banana bread with applesauce