Easy Vegan Banana Bread
This Vegan Banana Bread recipe requires simple ingredients and it's so easy to make! The flavor and texture will blow you away – it's soft, moist, and brimming with sweet banana flavor.
Servings 10 people
Calories 245kcal
Equipment
- Loaf Pan 8.5x4.5 or 9x5
- Parchment Paper
- Whisk
- 2 Mixing Bowls
Ingredients
- 2 tablespoons (13g) ground flaxseed + 5 tablespoons water (75ml/g)
- 1 ½ cups (378g) overripe mashed bananas (about 4 medium bananas)
- ½ cup (107g) brown sugar (*see note)
- ¼ cup (50g) granulated sugar
- ⅓ cup (75g/80ml) avocado oil or any neutral-flavored oil (grapeseed, sunflower etc.)
- 1 teaspoon vanilla extract
- 1 ¾ cups (220g) all-purpose flour (*see note)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon (optional)
- ¾ teaspoon fine sea salt
- ½ cup (96g) vegan chocolate chips or chopped walnuts + more for topping (*optional)
Instructions
- Preheat oven to 350 ° F (177 ° C). Line a loaf pan with parchment paper or lightly grease the pan.
- Combine the ground flax and water in a small bowl. Set aside for 10 minutes. It will thicken and gel up (this creates a flax egg).
- In a medium mixing bowl, add the flour, baking soda, baking powder, cinnamon, and salt. Whisk to combine.
- In a large mixing bowl, mash up the bananas using a fork or potato masher. Now add the oil, brown sugar, granulated sugar, vanilla, and flax eggs. Whisk well to combine.
- Add the dry ingredients into the wet and fold with a spatula until just combined. Don't overwork the batter. The batter should be very thick. Gently fold in the chocolate chips or nuts.
- Pour mixture into loaf pan and gently jiggle the pan to level the batter. Sprinkle top with chocolate chips or nuts if desired. Place on the center rack in your oven. Bake for 50–60 minutes or until a toothpick inserted in three different spots comes out clean or with only small, moist crumbs. No thick, wet batter should remain.
- Remove from oven and let the loaf cool for 10 minutes before transferring it to a cooling rack. Let the loaf completely cool before cutting. Enjoy!
Notes
- Measuring: A kitchen scale is best for accurate results. If you don't have one, try to be precise using measuring cups/spoons. To measure flour, don’t scoop it directly from the container with a measuring cup. Aerate the flour first, then scoop it out of your container with a spoon and into a measuring cup. Don’t pack the cup. After filling, lightly sweep a butter knife across the top to remove excess flour.
- Flaxseed: If you only have whole flaxseed, you can grind the seeds in a coffee grinder.
- Sweetener: You can substitute the brown sugar and granulated for ½ cup maple syrup or agave (Note: liquid sweetener adds more moisture, yielding a moister consistency).
- Bananas - It's important that you use overripe, spotty bananas, or the loaf will not be very flavorful or sweet.
- Add-Ins: If you don't want the chocolate chips or nuts throughout the loaf, you can just add them to the top of the batter before baking or you can omit them altogether.
- Baking Time: Start checking your loaf around the 50-minute mark. You don't want to overbake, or it will get dry. The loaf will also continue to cook when it comes out of the oven.
- Texture: This recipe yields a soft, moist, and slightly dense loaf with lots of banana flavor. I prefer it this way, but if you want a cakier texture, add ¼ cup more all-purpose flour to the recipe. Add a splash of water if the batter is too dry.
Nutrition
Serving: 1slice | Calories: 245kcal | Carbohydrates: 41g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 264mg | Potassium: 211mg | Fiber: 2g | Sugar: 20g | Vitamin A: 22IU | Vitamin C: 3mg | Iron: 1mg
