Vegan Banana Bread with Sour Cream
A moist and rich vegan banana bread made with sour cream that delivers a delightful balance of sweetness and tanginess. Perfect for breakfast, snacks, or dessert.
Ingredients
Wet Ingredients
- 1/3 cup coconut oil or vegan butter, softened
- 1 1/4 cups organic cane sugar
- 4 large very ripe bananas, mashed Use bananas with brown spots for optimal sweetness.
- 1 cup vegan sour cream Store-bought or homemade.
- 1 tsp pure vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour or whole wheat flour
- 1 tsp ground cinnamon
- 2 tsp baking soda Ensure it's fresh for best results.
- 1/2 tsp salt
- 1 cup walnuts, chopped (optional) Can be substituted with other nuts.
Instructions
Preparation
- Preheat your oven to 325°F (165°C) and grease two loaf pans.
- In a large bowl, cream together softened coconut oil or vegan butter and organic cane sugar until light and fluffy, about 2-3 minutes.
- Add the mashed bananas, vegan sour cream, and vanilla extract. Mix until well blended.
- Gently incorporate the dry ingredients: flour, cinnamon, baking soda, and salt. Stir until just combined; do not overmix.
- Fold in chopped walnuts if using.
- Divide the batter evenly between the prepared loaf pans.
Baking
- Bake in the preheated oven for about 1 hour, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pans for 10-15 minutes before transferring to wire racks.
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Notes
Serve the banana bread toasted with maple syrup or almond butter for an extra treat. Store in an airtight container at room temperature or wrap for longer storage.