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Vegan Banana Bread Recipe

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★★★★★

4.8 from 146 reviews

This Vegan Banana Bread is a moist and flavorful treat made without eggs or dairy, perfect for a wholesome snack or breakfast. Using ripe bananas, almond milk, and olive oil, this bread offers natural sweetness and a tender crumb, all baked to golden perfection.

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

  1. Mix wet ingredients: In a large bowl, mash 3 ripe bananas thoroughly with a fork. Add ⅓ cup almond milk, ¼ cup olive oil, ¾ cup sugar, and 1 tablespoon vanilla extract to the mashed bananas. Stir until everything is well combined and smooth.
  2. Preheat and prepare pan: Preheat your oven to 350°F (180°C). Line a loaf pan with parchment paper to prevent sticking and ease removal.
  3. Mix dry ingredients: In a separate bowl, sift together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 pinch of salt. Gradually add these dry ingredients to the wet mixture. Stir gently with the same fork or a spatula just until combined. Be careful not to over-mix; some lumps in the batter are okay.
  4. Pour and bake: Pour the batter evenly into the prepared loaf pan. Place in the oven and bake at 350°F (180°C) for 40 to 50 minutes. To check doneness, insert a toothpick into the center; it should come out clean or with just a few crumbs attached.
  5. Cool and serve: Remove the bread from the oven and let it cool in the pan for 15 minutes. Then, carefully lift it out using the parchment paper and transfer to a wire rack to cool completely, about 1 hour. Slice into 0.8-inch (2-cm) thick pieces and enjoy.

Notes

  • Make sure bananas are very ripe for maximum sweetness and moisture.
  • If you prefer, substitute almond milk with any other plant-based milk like soy or oat milk.
  • You can replace olive oil with another neutral vegetable oil, such as canola or sunflower oil.
  • Don’t over-mix the batter to keep the bread light and tender.
  • Store leftover banana bread tightly wrapped at room temperature for up to 3 days, or refrigerate for up to a week.
  • For a gluten-free version, use a certified gluten-free all-purpose flour blend.

Keywords: vegan banana bread, dairy-free banana bread, eggless banana bread, healthy banana bread, plant-based baking

Find it online: https://tastygenius.com/vegan-banana-bread-recipe/