Easy Vegan Banana Bread Recipe

Banana bread is one of my favourite sweet treats. It is not too sweet and can easily be mixed with other ingredients like chocolate or blueberries. This recipe shows you step by step how to make a wonderfully moist vegan banana bread. It is so easy you can even get the kids involved! Nothing more satisfying than making your own banana cake from scratch!

What makes banana bread so great is its versatility. You probably heard of chocolate banana bread, add some cocoa or chocolate chips in to give it a wonderful chocolate flavour. Are you more the type that adds nuts to everything? I hear you, maybe add some walnuts or pecan nuts and it will also have a nice crunch to it! Fancy some berries? Add a handful of blueberries!

We had a lot of blueberries and exactely two overripe bananas at home and I fancied a treat. So I adapted my usual banana bread recipe to incorporate the blueberries and it was a big success! It was delicious and so moist as banana bread should be.

How to make banana bread from scratch

Luckily you won’t need many ingredients besides the bananas. Most likely you will have them at home already if you bake regularly. The best part is mashing up the bananas – a job I am sure your kids would like to help you with. You will need a bowl to mix all the ingredients and a baking sheet.

Traditionally, banana bread is baked in a loaf pan and it’s what I used in the past but currently, I like making a flatter version on a baking sheet. Works a treat and cuts down your baking time. Give it a go!

Vegan Banana Bread Recipe

Follow the below steps for this delicious banana bread. You will need:

Equipment

• Small baking sheet or a 9 inch loaf pan

Ingredients

• 1 1/3 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 very ripe bananas
• 1/4 cup plant-based milk (60 ml)
• 1/3 cup oil (75 ml)
• 1/2 cup sugar (115 g)
• 1 tsb vanilla extract
• 1 tsp apple cider vinegar

Instructions

Preheat your oven to 175°C (350°F). Grease and line a baking sheet or a 9-inch loaf pan with parchment paper. There should be some overhang on both sides.

In your bowl, add the flour, baking powder, baking soda and salt and mix well.

Mash the bananas with a fork and add them to a bowl with the non-dairy milk, oil, sugar, vanilla extract and apple cider vinegar. Whisk all ingredients together.

Now pour this mixture into the flour and stir until just combined.

Fill your batter into the prepared baking sheet or pan.

Bake for about 40 minutes or until a toothpick inserted in the dough comes out clean.

Let the cake cool completely and then remove it from the pan.

Enjoy your banana bread!

Yield: 12 servings

Vegan Banana Bread

Print

Easy to make and a great way to use up overripe bananas. The combination with blueberries makes this banana bread extra moist and delicious.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

• 1 1/3 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 very ripe bananas
• 1/4 cup plant-based milk (60 ml)
• 1/3 cup oil (75 ml)
• 1/2 cup sugar (115 g)
• 1 tsb vanilla extract
• 1 tsp apple cider vinegar

Instructions

1. Preheat your oven to 175°C (350°F). Grease and line a baking sheet or a 9-inch loaf pan with parchment paper. There should be some overhang on both sides.
2. In your bowl, add the flour, baking powder, baking soda and salt and mix well.
3. Mash the bananas with a fork and add them to a bowl with the plant-based milk, oil, sugar, vanilla extract and apple cider vinegar. Whisk all ingredients together.
4. Now pour this mixture into the flour and stir until just combined.
5. Fill your batter into the prepared baking sheet or pan.
6. Bake for about 40 minutes or until a toothpick inserted in the dough comes out clean.
7. Let the cake cool completely and then remove it from the pan.
8. Enjoy your banana bread!

Nutrition Information:

Yield:

12 servings

Serving Size:

1
Amount Per Serving: Calories: 156Total Fat: 6gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 243mgCarbohydrates: 24gFiber: 1gSugar: 11gProtein: 2g

Nutrition information isn’t always accurate.

Why is my vegan banana bread dry?

Most likely because it was overbaked. Try taking it out of the oven a bit earlier next time and your banana cake should be lovely and moist.

How do you best store banana bread?

As banana bread is a very moist it is beast eaten within a few days of baking. You can store it in the fridge for up to seven days or consider freezing it for up to three months. If it actually lasts that long. In our household it hardly makes it to the fridge after baking.

How do I make chocolate banana cake?

Oh this is very easy! Just add about 1/2 cup of cocoa powder to your mix and you have a lovely chocolate banana cake. Maybe sprinkle some chocolate on top.

Should I use a loaf tin or a baking sheet?

The choice is yours! Classic banana bread is baked in a loaf tin but if you don’t have a loaf tin just get creative and use a baking sheet. I actually prefer a flatter banana cake as you see in the pictures. Adapt the baking times and reduce by 5 – 10 minutes. Remember to do the toothpick test to find out when your banana bread has been fully cooked.

Is banana bread healthy?

You can swap the all-purpose flour for whole wheat flour. The sugar is easy to replace by maple syrup if you want to make the banana bread that is even healthier.

If you enjoyed the recipe and want to find more head over to my recipe section and join my Facebook Group which focuses on homemade vegan recipes that are affordable and healthy.