Vegan Banana Bread Recipe
This Vegan Banana Bread is a moist, flavorful loaf made without any animal products, perfect for a healthy snack or breakfast. Using ripe bananas, almond milk, and olive oil, this recipe offers a naturally sweet and tender bread with a soft crumb and delightful aroma. It’s easy to prepare and baked to golden perfection in under an hour.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8 servings) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Wet Ingredients
- 3 ripe bananas (330 grams, 12 ounces, or 1⅓ cup mashed)
- ⅓ cup almond milk (or another plant-based 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
- Mix Wet Ingredients: Preheat your oven to 350°F (180°C). Line a loaf pan with parchment paper. In a large bowl, mash the 3 ripe bananas well using a fork. Add ⅓ cup almond milk, ¼ cup olive oil, ¾ cup sugar, and 1 tablespoon vanilla extract to the mashed bananas. Stir the mixture until fully combined and smooth.
- Mix Dry Ingredients: Sift together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 pinch of salt. Add these dry ingredients to the wet mixture. Using a fork, gently stir until just combined. Avoid over-mixing; it’s fine if the batter is a bit lumpy.
- Bake the Banana Bread: Pour the batter into the prepared loaf pan and smooth out the top. Place the pan in the preheated oven and bake for about 40 to 50 minutes. To check doneness, insert a toothpick in the center; it should come out clean or with a few moist crumbs. Once baked, let it cool in the pan for 15 minutes. Then, remove from the pan and transfer to a wire rack to cool completely for at least 1 hour before slicing. For the best experience, slice the banana bread into 0.8-inch (2 cm) thick pieces and serve.
Notes
- Do not over-mix the batter to prevent a dense texture; some lumps are okay.
- For gluten-free variation, use a gluten-free flour blend instead of all-purpose flour.
- Almond milk can be replaced with any plant-based milk like soy, oat, or coconut milk.
- You can substitute olive oil with another neutral vegetable oil such as canola or sunflower oil.
- Ensure bananas are very ripe with brown spots for maximum sweetness and moisture.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: vegan banana bread, dairy-free banana bread, plant-based banana bread, healthy banana bread
Find it online: https://cheflenacooks.com/vegan-banana-bread-recipe/
