Vegan Banana Bread
A comforting and delicious plant-based banana bread that’s easy to make and perfect for using up overripe bananas.
Equipment
- 9x5-inch loaf pan
- Mixing Bowls
- Blender or Food Processor
Ingredients
- 2 cups all-purpose flour (250g)
- 1/2 cup white granulated sugar (100g)
- 1/2 cup light brown sugar (100g)
- 3 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. ground cinnamon
- 1 1/2 cups mashed ripe banana (about 337g peeled weight)
- 1/2 cup soy milk or other non-dairy milk (120ml)
- 1/4 cup coconut oil or vegan butter (55g)
- 1 cup chopped walnuts plus extra for topping (100g)
Instructions
- Preheat your oven to 350°F (180°C) and prepare a 9x5-inch loaf pan by greasing it or lining it with parchment paper.
- In a large mixing bowl, sift in the flour and add white sugar, brown sugar, baking powder, salt, and cinnamon. Stir to combine.
- In a blender, combine the ripe bananas, soy milk, and coconut oil. Blend until smooth and creamy.
- Pour the banana mixture into the bowl with the dry ingredients. Stir gently until just combined, avoiding overmixing.
- Fold in the chopped walnuts, ensuring they're evenly distributed in the batter.
- Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle extra walnuts on top if desired.
- Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for 10 minutes, then remove it and place it on a wire rack to cool completely before slicing.
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Notes
Store at room temperature wrapped tightly for up to 3 days, or refrigerate for up to a week.