Vegan Banana Bread
This easy vegan banana bread is moist, fluffy, and made with simple ingredients you likely have at home. It's perfect for using up overripe bananas and is a hit even among non-vegans.
Ingredients
Main Ingredients
- 3 pieces ripe bananas Use very ripe, almost black bananas for best results.
- 1 cup all-purpose flour You can substitute half for whole wheat flour if desired.
- 1/2 cup brown sugar Can use white sugar or coconut sugar as an alternative.
- 1 tsp baking soda
- 1/4 cup vegetable oil Can substitute with coconut oil or another neutral oil.
- 1 tsp vanilla extract
- 1/4 cup non-dairy milk or water Use non-dairy milk when available; water is a good substitute.
- 1/2 cup chocolate chips or nuts Optional mix-ins to enhance flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
- In a large mixing bowl, mash the ripe bananas until gooey and a little lumpy.
- Add the brown sugar, oil, and vanilla extract. Stir until everything is combined.
- Sprinkle the baking soda over the mixture and add the flour. Fold together until just mixed, being careful not to over-mix.
- If desired, fold in chocolate chips or nuts.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For best results, allow the banana bread to rest before slicing. Store leftovers in an airtight container at room temperature for 2-3 days, or refrigerate to extend freshness for about a week. For longer storage, freeze sliced pieces.