Vegan Banana Bread

Have overripe bananas? Make this quick and easy Vegan Banana Bread with readily available ingredients!

This bread is so good with a cup of coffee, chai or even a glass of milk.

I don’t always buy bananas and the reason is that I always buy more than we can consume.

The bunch that you get at stores, yeah we can never finish it before it starts going bad.

So, few weeks back we had the same problem again and I did what I usually do when I have overripe bananas and that is to make a banana bread!

It is my favorite thing to do with overripe bananas, yes I could freeze them and make smoothies or use them for pancakes or mash then in oatmeal, the possibilities are endless but bananas bread is always my “to-go” thing when faced with this situation.

This Vegan Banana Bread

✔ is easy to make with readily available ingredients.

✔ is moist and bursting with banana flavor.

✔ makes the perfect snack or breakfast!

For a good banana bread, always make sure to use really ripe bananas. The ones with brown spots are best to be used in this recipe.

Riper the banana, sweeter the bread. Also the flavor of the banana really comes through when the bananas are ripe.

Other than the bananas, the recipe calls for basic ingredients like flour, sugar, oil, baking soda, vanilla and salt.

I also added some walnuts because I love walnuts in my banana bread. You can add anything you like or keep it plain if that’s how you like it.

Chocolate chips would be a nice addition too!

One of the key things to remember is to not over-mix the batter.

You don’t even need a stand or hand mixer to make this batter, a wire whisk will do.

That’s what I used, just a wire whisk and that is why it is so simple to make this recipe. You can whisk as much as you want before you add the flour.

But, once you add the flour, do not over-mix the batter. More you mix => more gluten => tougher bread.

And we are looking for a soft banana bread here, right? So mix until just combined. Few streaks of flour are completely fine.

Frequently Asked Questions

Optional add-ins: other than walnuts, you can add pecans, dried cranberries, chocolate chips, raisins, dried blueberries, cherries. They all will go well in here!

Can you make this oil-free? I have not tried but you can try replacing the oil with applesauce. It should work!

How to store the bread? The bread is okay at room temperature, covered for 3-4 days. If you want it to last longer, you should keep it the fridge. You can also freeze it, it should be okay for couple of months.

When you want to eat it, just thaw the bread in the refrigerator.

Can I leave brown sugar and use all white sugar? No, don’t leave the brown sugar out here if possible.

I like using brown sugar here since it not only makes the bread moist also helps in activating baking soda since it’s acidic in nature.

If you want, you may use 100% brown sugar here. I like using bit of white sugar to balance out the flavors and moistness.

 

Method

Pre-heat oven to 350 F degrees. Spray a 9 x 5 inch loaf pan with non-stick spray and set aside.

1- In a bowl sift together flour, cinnamon powder, baking soda and salt. Set aside.

2- In another large bowl, mash the bananas using a fork or potato masher. You should have around 1.5 to 1.75 cups mashed banana.

3- Add the sugars to the mashed banana and mix using a whisk until combined.

4- Then add the vanilla and mix.

5- And also add oil and mix until combined.

6- Start adding the flour mix in parts, add half of it and mix.

7- Then add 1 tablespoon of non-dairy milk (I used cashew milk) and mix followed by remaining of the flour mix. You can add additional tablespoon of milk if the batter looks too thick.

8- Do not over-mix the batter, few streaks of flour is okay. Batter will be thick.

9- Add in chopped walnuts.

10- Fold them into the batter using a spatula.

11- Pour batter into the prepared loaf pan.

12- Bake at 350 F degrees for 50 to 55 minutes until a toothpick inserted in the center of the bread comes out clean. Every oven is different so keep an eye on the bread after 45 minutes.

Cover the bread with an aluminium foil after 30 minutes to prevent excessive browning.

Let the bread cool completely and then slice. Enjoy this vegan banana bread with a cup of coffee or chai!

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