Banana bread is an easy and delicious way to use up those bananas that have been sitting in the kitchen for a while and are starting to not look so good.
I created this recipe through the trials and errors I had through the years of making it, especially ever since I cut dairy and eggs out of my diet.
The 3 large very ripe bananas are essential for getting a nice moist and fluffy texture. You won’t get the same outcome using only 1 or 2, especially if they are unripe.
This recipe is for plain banana bread but you can get creative and add walnuts or pecans, chocolate chips, dried cranberries, or dried apricots. Another great way to level up your banana bread is by making a crumble or icing. A crumble adds to the flavor, while icing more so enhances it. Experimenting with warm spices such as nutmeg, cloves, or allspice are also great options.
A simple and yummy treat for breakfast or dessert!
Vegan Banana Bread
Ingredients
- 3 large overripe bananas
- ¼ cup vegan butter room temperature (not the spreadable kind)
- ½ cup brown sugar packed
- ¼ cup unsweetened non-dairy milk
- 1½ tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
Instructions
- Preheat oven to 350°F. Grease or line a 9"x 5" loaf pan with parchment paper.
- In a small bowl, mash the bananas. Whisk in the vegan butter, brown sugar, non-dairy milk, and vanilla extract.
- In a large bowl, mix together the flour, baking soda, cinnamon, and salt. Fold in the banana mixture until well combined.
- Transfer the batter into the prepared loaf pan. Bake for 50-55 minutes, until toothpick inserted into the center of the loaf comes out clean. Let the bread sit in the pan for about 15 minutes before transferring to a wire rack to finish cooling. Slice and enjoy!