Vegan Banana Bread
This moist and fluffy banana bread is made with ripe bananas and comes together in one bowl, perfect for a quick and delicious treat.
Ingredients
- 3 medium ripe bananas (or 2 large, mashed, about 1 to 1.5 cups)
- 1/2 cup granulated sugar (100g)
- 1/2 cup packed brown sugar (100g)
- 1/4 cup unsweetened plant milk (soy milk works well)
- 1/3 cup neutral oil (like sunflower oil, or melted vegan butter)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (260g, spooned and leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt (or 1/2 teaspoon kosher salt)
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup semisweet chocolate chips (optional)
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×4-inch loaf tin or line it with parchment paper.
- In a large bowl, mash the ripe bananas until smooth. Add the granulated sugar, brown sugar, plant milk, oil, and vanilla extract, and stir until combined.
- Add the dry ingredients: flour, baking soda, baking powder, salt, and cinnamon (if using). Stir until about 80% combined, leaving a few lumps.
- Gently fold in the chocolate chips and walnuts, being careful not to over-mix.
- Pour the batter into the prepared loaf tin and smooth the top with a spatula.
- Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few dry crumbs.
- Let the loaf cool in the tin for at least 10 minutes, then transfer to a wire rack to cool completely.
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Notes
Store at room temperature for 3 to 4 days. Freeze for longer storage, wrapping tightly.