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Vegan Banana Bread

Vegan Banana Bread


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Here’s a classic banana bread recipe with a vegan twist—it will fool anyone! Bananas and a flax egg provide the moisture, making this banana bread really close in flavor and texture to its non-vegan counterpart.

VEGAN BANANA BREAD: A RIFF ON A CLASSIC

When adapting a classic recipe to make it vegan, I start with a solid non-vegan recipe. For this vegan banana bread, I used this banana bread recipe, which is one of the most popular recipes on Our Site!

From there, I looked at what I needed to switch out: butter and eggs.

WHAT’S THE BEST OIL TO USE?

Butter is the easy switch; it’s just a fat for a fat. For this particular recipe, I used walnut oil because I like the light nutty flavor it adds. However, walnut oil can be a bit harder to source and so, my next suggestion would be to reach for avocado oil or coconut oil.

If you’re looking to use coconut oil, you’ll need to heat it up so that it’s a liquid when you add it to the batter. Coconut oil can be a bit fickle in the microwave because steam builds up and makes the oil pop. I recommend melting it in a small saucepan over low heat on the stovetop.

What is a Flax Egg?

Replacing the egg, however, is a bit trickier. When it comes to vegan baking, there are a few ways to replace an egg. For starters, there are companies that make a powder that can work 1:1 for an egg. However, it’s not always the easiest to find and I like to use what I have on hand.

Enter the flax egg. Flaxseeds, whether whole or ground, morph into a gelatinous mix when combined with water—or as I use in this recipe, almond milk. This mix is a great way to add a bit of moisture to the quick bread and replicates some of the action of an egg.

  • Read More! How to Make a Flax Egg

I like to keep whole flaxseeds on hand and grind them in a spice grinder as needed. Flaxseeds have high fat content, which means once they are ground, they go rancid a bit more quickly, so I recommend storing them tightly sealed in the refrigerator or freezer.

WAIT, IS SUGAR VEGAN?!

One other thing to consider in vegan baked goods: sugar.

Sugar comes from sugar cane or sugar beets. Sugar cane is processed with bone char; it’s what makes the sugar white. The bone char doesn’t actually end up in the sugar, but because of the process, most vegans avoid this type of sugar.

There are many vegan brands of sugar, readily available at the bigger grocery stores.

THE PERFECT BANANAS FOR BANANA BREAD

When it comes to banana bread, you want the bananas that look well past their prime. I often wait until the bananas are mostly brown and soft.

Of course, I’m not always ready to make bread when the bananas are ripe. To freeze bananas for later, do this:

  • Peel and place the bananas on a sheet tray.
  • Pop that sheet tray in the freezer and keep the bananas frozen until I’m ready to use. Once the bananas freeze on the sheet tray, I like to transfer them to a freezer-safe container or zip-top bag.
  • When it’s banana bread time, let them thaw in the fridge or at room temperature and you’re ready to go.

FAVORITE MIX-INS FOR BANANA BREAD

One of my favorite things about making banana bread is all the options I have for mix-ins. Add 1/2 cup of toasted, chopped nuts such as walnuts, pecans, or hazelnuts. Add carob chips for a chocolate-chip like experience. Or, look for vegan chocolate chips. I’ve also been known to add in a teaspoon or two of cinnamon!

  • Get more ideas! Best Mix-Ins for Banana Bread

HOW TO STORE AND FREEZE BANANA BREAD

Finally, once you make your banana bread, be sure to store it well. Place in an airtight container and store at room temperature for up to three days.

To freeze banana bread, slice and wrap each piece individually, and place in a freezer-safe container. Pull out slices as desired and thaw at room temperature. Banana bread is also great toasted.

Need more banana bread freezing and storing information? Click here for all the ins and outs on how to keep your banana bread at its best!

LOOKING FOR MORE VEGAN TREATS?

  • Vegan Mint Chocolate Chip Ice Cream
  • Gluten-Free & Vegan Chocolate Chip Skillet Cookies
  • Gluten-Free & Vegan Vanilla Birthday Cake
  • Nut-Free Vegan “Peanut Butter” Chocolate Chip Cookies
  • Gluten-Free and Vegan Chocolate Banana Cupcakes
  • Cream Cheese Banana Bread

Vegan Banana Bread (Healthy + Easy)

I love my vegan banana breads, and have quite a few variations in the recipe collection, like this Blueberry Banana Oat Bread, Buckwheat Banana Bread, and Carrot Banana Bread.

All have been adapted from this very recipe which is straightforward and incredibly simple, using ingredients you probably already have on hand. I’ve made it again and again, and it has not disappointed me yet!

This plant-based banana bread recipe is kid friendly and a fan-favorite for good reason – it’s delicious!

I’m happy to share with you this wonderfully easy, healthy vegan banana bread that I have loved for many years, and look forward to loving for many more to come!

Tips For The Best Vegan Banana Bread

It’s all about the bananas! Banana bread is easy to veganize by adding extra banana, which acts as a binder, replacing the need for eggs or other egg replacers. And as an added benefit, it also helps to lessen the amount of sugar needed. The trick is to use very ripe, freckled bananas, because the riper your bananas are, the less sugar you’ll need! This recipe only calls for &frac13 cup of sugar, but of course you can adjust, up or down, to suit your tastes.

Fats or no fats: In place of using butter or vegetable shortening, I call for oil. But you’ll find this banana bread recipe to have the option of using vegan butter or shortening if you prefer. I’ve also played around with using half oil and half unsweetened almond milk (equaling &frac13 cup) with excellent results. And if you want to skip the fats all together, for an ultra-healthy vegan banana bread, try using unsweetened applesauce – it’s terrific!

Spruce up your banana bread with additional add-ins and toppings! Add up to 1 teaspoon of cinnamon, fold in chocolate chips, walnuts or pecans to the batter. Or once the batter is in the loaf pan, add a sprinkle of walnuts, pecans, sesame seeds, rolled oats, or sunflower seeds over top before baking, they will add texture add protein.

Spoon & level the flour! When measuring your flour, it’s helpful to use the ‘spoon & level’ method, this will ensure you don’t add too much flour. Never scoop the flour with a measuring cup. Instead, using a spoon, scoop the flour into the measuring cup, without packing it, and level with the back of a knife.

Don’t overmix the batter! It’s best baking practice when making any type of quick bread to not overmix, overmixing the ingredients will cause the gluten proteins to create an elastic batter that may not rise well. You only want to mix until you don’t see any flour streaks.

Methods: Since first posting this recipe, I have since adapted it to be mixed in one bowl making for an easy banana bread! But you’ll also find the original method as well.

Without further ado, let’s put it all together and bake…

How To Make Vegan Banana Bread

Making vegan banana bread is as easy as 1 – 2 – 3, this is the 1 bowl method!

  1. Add the bananas to the bottom of a medium mixing bowl and mash well, add in the remaining wet ingredients and mix well. Add the dry ingredients to the wet ingredients and mix until just until incorporated. Do not overmix. The batter will be slightly thick and a few lumps is OK.
  2. Pour the batter in a greased 9 x 5 loaf pan and bake for 50 – 55 minutes. Ovens are different, so use your best judgement. You can test for doneness using a toothpick, if it comes out clean, it’s ready.
  3. Let the banana bread cool, slice and enjoy. If you find you can’t wait to slice your bread before it’s cooled, you may notice a little gumminess on the knife, this is normal, but once completely cooled it will slice cleanly.

And that’s it, perfectly golden, moist and flavorful vegan banana bread made easy and healthy!

Serve + Store

  • For serving. Make your slice even better by adding a smear of this healthy Cashew Sweet Cream or Triple Berry Chia Jam for a delicious breakfast or snack!
  • How to store: Store your banana bread, covered to maintain moisture, for up to 3 – 4 days on the counter.

Commonly Asked Questions

Can I make banana bread gluten-free? Absolutely, you can make banana bread gluten-free by using any gluten-free flour blend or buckwheat flour, replacing 1 – 1 the amount of flour called for.

Can I make this recipe oil-free? Yes! I have made banana bread oil-free by replacing the oil with applesauce, and it was just as good and even healthier. The loaf was a little denser, but the flavor was still great.

Can I make banana bread without baking soda? Yes, oftentimes I will make banana bread using 2 heaping teaspoons baking powder with great results, but I have left the baking soda in the recipe because I know some may prefer to add it as it does also help brown the top of the loaf. Just know that if you don’t have it on hand, you’ll be fine just using baking powder only.

Can I freeze banana bread? Sure thing, you can safely store banana bread in the freezer, it will stay fresh for up to 2 months if stored in a freezer safe container or bag. Simply let thaw in the refrigerator before eating. Banana bread can also be stored, covered, on the counter for up to 3 – 4 days. Or store in the refrigerator for up to a week.

Can I make muffins instead? Yep, and they are so good! You can use this Banana Chocolate Chip Muffins recipe as your guide. If you don’t care for the chocolate chips, omit them altogether or replace them with walnuts.

What To Do With Extra Bananas

If you still have a couple of extra bananas leftover from the bunch, try using them in any of these other easy and delicious banana recipes that require just 1 or 2 bananas!

    (a fan-favorite) (healthy snack granola) (super easy treat) (perfect for weekends) (uses banana to cut the fat)

More Quick Breads Using Fruit

Because you can never have too many baked good recipes on hand. Take a look at these other fantastic vegan bread recipes, you just may find a new favorite!

If you try this banana bread recipe or have a question, please let us know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.


Recipe Summary

  • 1/2 cup coconut oil, melted, plus more for pan
  • 2 cups unbleached all-purpose flour, plus more for pan
  • 2 tablespoons ground flaxseed
  • 3/4 cup sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/3 cup unsweetened almond milk
  • 1 1/3 cups mashed very ripe bananas (from 3 large)
  • 1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Oil and flour a 9-by-5-inch loaf pan.

Sprinkle flaxseed over 1/3 cup water. Let stand until slightly thickened, about 5 minutes. Stir to combine.

In a large bowl, whisk together flour, sugar, baking soda, and salt. Stir in oil, almond milk, flaxseed mixture, bananas, and vanilla.

Bake until a toothpick inserted in center comes out clean, 60 to 65 minutes. Let bread cool in pan 15 minutes. Remove bread from pan and let cool completely on a wire rack. Store tightly wrapped in plastic, up to 3 days, or freeze, up to 3 months.


How to Make Vegan Banana Bread

Preheat the oven to 180 degrees C/350 degrees F.

Add the mashed bananas to a large mixing bowl together with the tahini and maple syrup. Whisk until well-combined.

Add the flour, baking powder and chopped walnuts. Pour in up to ¼ cup of almond milk if the dough seems too sticky.

Pour the batter into a loaf tin. You can sprinkle a few nuts over the top if you like.

Bake in the preheated oven for around 35-40 minutes, until a toothpick comes out clean.

Store covered on the countertop for 2-3 days, in the fridge for up to a week, or frozen for up to a month.

More Vegan Desserts

If you love this vegan banana bread, be sure to check out these other delicious recipes:


  • Author: Verna
  • Prep Time: 15 Minutes
  • Cook Time: 60 Minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 10 Servings 1 x
  • Diet: Vegan

Description

Vegan Banana Bread! A super moist banana loaf that you won't believe is vegan!. An easy 1 bowl quick bread with the best flavour! Perfect for breakfast or dessert!

Ingredients

Wet Ingredients:

  • 3 large overripe bananas (about 1 and 1/2 cups I measured)
  • 1/2 cup of oil, I use grapeseed oil
  • 1/2 cup plain unsweetened vegan yogurt
  • 3/4 cup brown sugar
  • 2 teaspoons vanilla

Dry Ingredients:

  • 2 cups all purpose flour*
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 3/4 cup chopped walnuts or pecans (measure then chop)*

Optional Add Ins:

Instructions

  1. Preheat oven to 350°. Spray a 9x5 non stick loaf pan with cooking spray and set aside.
  2. Add the overripe bananas to a large mixing bowl and mash with a fork until smooth. Whisk in the rest of the wet ingredients and mix well.
  3. Now add the dry ingredients on top starting with the flour, then add the baking soda, salt and cinnamon on top of the flour. Mix until just combined.
  4. Fold in the chopped walnuts and dairy free chocolate chips (if using)
  5. Pour the batter into the prepared loaf pan and bake for 60-65 minutes or until a toothpick inserted in the middle comes out clean.
  6. Remove banana bread from pan and cool on a cooling rack for at least 10-15 minutes before slicing. Or cool completely and then slice. It should be a lovely golden brown on top with some cracks which is completely normal.

Enjoy with a glass of soy milk or your favourite non dairy milk or a cup of coffee or tea! Serve with or without vegan butter. Tastes even better the next day!!

Notes

  • you can use melted vegan butter or refined coconut oil in place of grapeseed oil. (I prefer grapeseed oil)
  • For oil free: use applesauce instead of oil (Oil is my preference)
  • For gluten free: use a gluten free flour blend and you could also use a white whole wheat flour or a spelt flour in place of all purpose flour. I like recipe best as written.
  • For nut free: omit the walnuts
  • To store and freeze: will keep covered on the counter for up to 3 days or in the fridge for up to a week and freezes well. Slice and wrap individually in plastic wrap to freeze. Or wrap the whole loaf tightly in plastic wrap and then in tin foil and it will keep for up to 2 months in the freezer.
  • Calories listed do not include dairy free chocolate chips
  • Category: Breakfast & Baking, Snacks & Sides
  • Method: Bake / Oven
  • Cuisine: American, Canadian

Keywords: vegan banana bread, easy vegan banana bread, classic, loaf, best, easy, one bowl, moist,


Vegan Banana Bread

I’m pretty sure there’s no produce grocery stores love throwing out more than bananas. And as I have spent a significant fraction of my life inside grocery store dumpsters, I can say without an ounce of hyperbole that I have made fourteen million loaves of banana bread in my life. (Okay, fine: maybe one ounce!)

This being the case, I have kind of unwittingly become a connoisseur of banana bread over the years. This recipe is one of my all-time favorites, but it’s taken me an enormous amount of hemming and hawing to share it with you. See, I didn’t buy bananas for years and years and years, because I’d read all sorts of horrific things about banana plantations and just couldn’t justify it to myself. And even though I personally consumed loads of bananas retrieved from dumpsters, I didn’t feel good about promoting sales of an unethically sourced product by sharing this recipe. So before I get to it, I want to share a little bit of what precipitated my aversion to publishing recipes that call for bananas.

As you may already know, Chiquita Brands International is the leading distributor of bananas in the United States. But prior to the 1980s, the corporation was known as the United Fruit Company. That might ring a bell if you’re a fan of Pablo Neruda or Gabriel García Márquez, both of whom lambasted the American corporation for trampling on the backs of Colombians to get their hands on some cheap bananas nearly a century ago. Flash forward to 1998, when the Cincinnati Enquirer brought to light Chiquita’s engagement in a variety of human rights abuses, from exposing its workers to pesticides, bulldozing a Honduran village, “[suppressing] unions, unwittingly [allowing] the use of Chiquita transport ships to move cocaine internationally, and [paying] a fortune to U.S. politicians to influence trade policy.” And between 1997 and 2004, Chiquita made regular payments to the United Self-Defence Forces of Colombia, paramilitaries designated as a terrorist group by the U.S., which they continued to make after having been explicitly told of its illegality by the Justice Department. In 2014, a lawsuit brought against Chiquita by family members of those murdered by Colombian paramilitaries was rejected Chiquita argued that historically, the Supreme Court has “[limited] the ability of people outside the United States to sue corporations for human rights abuses in U.S. courts.” To say that I don’t find that argument “comforting” would be sugar-coating it.*

Of course, Chiquita’s not the only company in the banana game Dole Food Company is a big player, too. I should point out that Chiquita and Dole control 80% of the world’s bananas, which I find completely alarming. In 2009, a Swedish documentary team produced a film, Bananas!*, investigating Dole’s use of dangerous pesticides on their banana plantations which Nicaraguan workers claimed damaged their health, after workers won a lawsuit against Dole in 2007. In 2013, OxFam New Zealand called on Dole to remove stickers from their bananas that read “Ethical Choice” until their treatment of workers in the Philippines improved.

Finally, I should point out that, despite the fact that bananas don’t typically appear on the Environmental Working Group’s Dirty Dozen list, conventional banana production involves huge amounts of pesticides. While it’s great that a banana’s thick peel protects you from ingesting a lot of these pesticides when you eat them, workers on banana plantations (and the humans and animals who live near them, as well as the local environment) are not so lucky.

It does appear that Chiquita and Dole have made efforts to clean up their act as far as human rights go, in response to their dirty laundry being aired in recent years. Fortunately, I now live near a couple of places where I can buy fair trade, organic bananas, and I’m hoping that if you like and purchase bananas, you are also so lucky, and will give some serious thought to the toll dirt-cheap fruit takes on real live humans.** Yes, they’re pricier than conventional bananas, but as with coffee and chocolate, I firmly believe buying fair trade in this case is worth the expense. And at least where I live, they’re still cheaper per pound than any other fruit you can buy.

Phew. If you’ve read this far, thank you! You deserve to be rewarded with this recipe for my favorite banana bread ever. It’s soft, tender, and dense, with an even crumb, and lightly but warmly spiced. It is, in my opinion, pretty close to perfection.


Instructions

This vegan banana bread with walnuts comes together in a few simple steps!

Step 1. Mash the ripe bananas using a potato masher or fork until there are no large chunks. Small chunks are fine.

Step 2. Add the sugar and oil to the bowl of bananas. And mix them in.

Step 3. Add the dry ingredients and gently fold everything together.

Step 4. Fold the walnuts, or any other mix-in you'd like, into the batter.

Step 5. Pour the batter into the loaf pan(s) and bake! If you're making mini loaves evenly divide the batter between the pans.


How to make this banana bread

In a medium bowl, whip the aquafaba with an electric mixer until foamy. Mash the ripe bananas with a fork. It’s okay if there are some chunks.

In a large bowl, use an electric mixer to combine the brown sugar and oil. Then add the whipped aquafaba and mix again to incorporate. Add the vegan “buttermilk” and vanilla and mix again.

Fold in the mashed bananas and mix again until the liquid ingredients are well mixed.

Add the flour, salt, baking soda, and cinnamon to the wet ingredients. Gently stir with a silicone spatula or wooden spoon until just incorporated. The batter should become airy and a bit bubbly.

Transfer the batter to a lined loaf pan. If desired, arrange a sliced banana on top of the batter and sprinkle with brown/coconut sugar.

Bake at 350F for 45-55 minutes. Allow to cool in the pan for 10-15 minutes, then remove to a wire rack to cool completely.


9 Best Vegan Banana Bread Recipes

What could be better than, warm, soft, ultra moist fresh out of the oven banana bread? Vegan warm, soft, ultra moist fresh out of the oven banana bread! Banana bread is a great way to use up super ripe bananas and is the ultimate breakfast and snack food. Enjoyed alone, with vegan butter, or with some nut butter or jelly, this food is absolutely incredible and versatile. We’ve found the very best vegan banana bread recipes. From more traditional, to chocolate chip infused, to grain-free and gluten-free, we’ve got a recipe for any and all banana bread lovers. It’s a great healthy snack option for adults and children and a great idea to keep around the house to make healthy eating easy and delicious.

Bananas are an excellent food staple to keep on hand. They’re great in banana bread, in smoothies, banana ice cream and just to eat for the ultimate healthy fast food. They’re available and convenient and are extremely affordable. As if these aren’t reasons enough to keep them on hand at home, they’re full of fiber, potassium and antioxidants, making them an incredibly healthy part of any diet. We highly suggest making sure you always have two bunches on hand and keep some ripe ones frozen for smoothies and use up the overripe ones in any of the amazing banana bread recipes we’ve found.


Easy Vegan Banana Bread (One-Bowl)

Learn how to make the perfect vegan banana bread! Fluffy, perfectly sweetened and easy to put together. Plus, it requires just one bowl and about an hour of your time.

Has anyone else been on a baking spree during this quarantine? So far I have made our vegan egg bread, no knead bread, pandesal and chocolate chip cookies, and I’m still itching to make more! After seeing SO many banana bread being made on Instagram over the last few weeks, I knew that it was finally time that I made my own.

I don’t know about you, but banana bread hits home for me. It always was a special treat when my mom made it for my brother and I at home, and it was always my go-to when my school and church had bake sales.

Although we do already have a date-sweetened banana bread recipe on the blog, I wanted to put together a “regular” banana bread recipe in case that wasn’t your cup of tea. I tried my best to use ingredients that you probably already have at home and to keep this recipe very straight forward. We used coconut sugar to make this recipe refined sugar-free, but regular cane sugar works as well!

The beauty about this banana bread is that is requires just one bowl and just about 10 minutes to prepare.

First, mix together all of the wet ingredients in large bowl and then set it aside for about 5 minutes to let the flax seeds thicken.

Add in the dry ingredients except for the walnuts and mix until uniform. Lastly, add in the walnuts (and any other add ins of your choice) and fold in until just combined.

Take your last banana and slice it vertically. Place the banana halves, cut side up, onto the batter, gently pressing them in.

If you would like, you can lightly sprinkle the banana bread with additional coconut sugar before placing it into the oven. This allows for additional caramelization and makes the bananas even prettier when baked! Bake for 55-60 minutes, or until golden brown and a fork runs clean.

A few notes:

  • We used 3/4 cup coconut sugar for the banana bread because we like it on the less sweet side, but if you would like for it to be sweeter, you can add 1/4 cup of additional sugar.
  • You can use regular cane sugar or brown sugar in place of the coconut sugar but note that those sugar are slightly sweeter than coconut sugar.
  • It is important that the almond milk is warm so that the coconut oil does not solidify/get chunky.
  • Melted butter should work in place of the coconut oil. We have not tested it but based on our experience it should work just fine!
  • We have tested this recipe with 1:1 Bob’s Red Mill Gluten-Free Flour but it was not successful, so we do not currently have recommendations for gluten-free alternatives. We do have a gluten-free banana bread recipe that you can find here.

If you like this recipe, you’d also like:

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

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