This vegan Banana bread is the perfect way to use up those too ripe bananas you have in your fridge. This bread is moist with a nice crust for you to drool over. This will make your kitchen smell so amazing! You have to try this recipe out!
I feel like banana bread recipes have been popping over all the internet. And I understand why. It’s quick to make, easy to prepare, and, arguably, the best way to eat bananas.
I’ll be honest. I don’t like bananas. They are slimy and mushy. But I LOVE banana bread. That banana flavor pairs well with the cinnamon and nutmeg. I could eat the whole loaf by myself.
Banana bread typically uses eggs, which is interesting because mashed bananas are typically used as an egg replacer in other desserts. Eggs provide leaveners and fat to the bread, but with a few variations, you won’t even notice the absence of eggs in this recipe.
Important note: This post contains affiliate links, but it does not affect my opinion of the products. I used all of these and love these products. You can read my full disclosure here.
Ingredients
- Banana. Of course. It won’t be banana bread without it. Make sure it is ripe or even over-ripe.
- Oil. This fat adds moisture to the loaf.
- Coconut Sugar. This is the sweetener. You can add brown sugar instead.
- Non-dairy milk. Any milk you prefer will work for this recipe.
- Ground Flaxseed. This will be the egg replacer.
- Cornstarch. Cornstarch softens the proteins in the flour, making it moist and tender.
- Flour. I use all-purpose flour.
- Baking soda and baking powder. These will be the leaveners. They will add air to create a moist interior and a nice crust that banana bread is known for.
- Nuts. Typically walnuts are added, but I like to experiment and add different nuts and seeds. In this recipe, I use cashews, but feel free to add whatever you want.
- Cinnamon and Nutmeg. These add a nice flavor to the end product.
How to store vegan banana bread
Banana bread is best straight out of the oven, but it will last 4 days at room temperature. Just cool completely at room temperature and seal in an airtight container. Don’t put it in the fridge.
After 4 days, you can slice it and freeze it.
The best way I enjoy banana bread is I toast it in the pan for a few minutes to warm it up and top with vegan butter on top. It is absolute heaven!
Want More?
Try Out Similar recipes below:
Moist Vegan Banana Bread
Equipment
- Loaf pan
Materials
- 250 g (1 1/4 cup) mashed banana About 3 large bananas
- 108 g (1/2 cup) oil more for the loaf pan
- 213 g (1 cup) coconut sugar Or brown sugar
- 1 tsp vanilla extract
- 100 g (1/2 cup) non-dairy milk
- 1 tbsp ground flaxseed
- 272 g (2 cups) flour
- 1 tbsp cornstarch
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup chopped nuts of choice
Instructions
- Preheat the oven to 350 degrees F.
- Mash the bananas with a fork until no big lumps remain. Add the wet ingredients (oil, coconut sugar, vanilla extract, and milk.) Whisk to combine, then add the flaxseed.
- In another bowl, add the flour, cornstarch, baking powder, baking soda, and salt. Whisk and then add the cinnamon and nutmeg.
- Mix the wet and dry ingredients until just combined. Then add the chopped nuts.
- Line a loaf pan with parchment paper and spray with oil. Pour in the batter and smooth the top. Put in oven.
- Bake for 45 to 50 minutes or until it rises and has a nice crust. Take it out and cool until slightly warm to the touch. Serve while still warm.
Notes
- Store at room temperature in an airtight container. It will last 4 days. After that, you can slice it up and freeze it.
If you tried this recipe, let me know in the comments below. I would love to hear from you! Do you love this banana bread like me?
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