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Vegan Banana Bread Recipe

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★★★★★

5 from 121 reviews

This Vegan Banana Bread is a moist, flavorful loaf made without any animal products. It uses ripe bananas for natural sweetness and moisture, combined with almond milk, olive oil, and a blend of dry ingredients to create a perfect, tender crumb. Easy to make and perfect for breakfast or a snack, this bread is baked to golden perfection in a loaf pan.

Ingredients

Scale

Wet Ingredients

  • 3 ripe bananas (330 grams, 12 ounces, or 1⅓ cup mashed)
  • ⅓ cup almond milk (or another milk)
  • ¼ cup olive oil (or another vegetable oil)
  • ¾ cup sugar
  • 1 tablespoon vanilla extract

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 pinch salt

Instructions

  1. Mix wet ingredients: In a large bowl, mash the 3 ripe bananas with a fork until mostly smooth. Add ⅓ cup almond milk, ¼ cup olive oil, ¾ cup sugar, and 1 tablespoon vanilla extract. Stir the mixture well until all wet ingredients are fully combined.
  2. Preheat oven and prepare pan: Preheat your oven to 350°F (180°C). Line a loaf pan with parchment paper to prevent sticking and make removal easier.
  3. Mix dry ingredients: Sift together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 pinch of salt. Add the sifted dry ingredients to the wet banana mixture. Use the same fork to gently stir until just combined; lumps are okay to avoid over-mixing.
  4. Bake the banana bread: Pour the batter into the prepared loaf pan, spreading it evenly. Place in the preheated oven and bake for 40 to 50 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs attached.
  5. Cool and slice: Allow the bread to cool in the pan for about 15 minutes. Then carefully remove it from the pan using the parchment paper and transfer to a wire rack to cool completely for at least 1 hour. Slice into approximately 0.8-inch (2-cm) thick pieces using a bread knife and serve.

Notes

  • Use ripe bananas with brown spots for the best natural sweetness and moist texture.
  • Do not over-mix the batter to keep the bread tender; lumps are acceptable.
  • You can substitute almond milk with any other plant-based milk if preferred.
  • Olive oil can be replaced with another vegetable oil like canola or coconut oil.
  • This recipe can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • The bread also freezes well; wrap tightly and freeze for up to 3 months.

Keywords: vegan banana bread, banana bread recipe, dairy-free banana bread, egg-free bread, plant-based baking

Find it online: https://yumwithmia.com/vegan-banana-bread-recipe/