Description
Switch up a family favourite. Easy, healthy, and made exclusively with plants, this Vegan Banana Bread (three different ways) is soooooo good, no one will know you didn’t use butter!
Ingredients
Units
Scale
- 1 1/2 – 1 3/4 cups very ripe bananas, mashed (previously frozen and thawed, preferred)
- 1/3 cup coconut oil (in liquid state), or applesauce (fat-free)
- 1 teaspoon vanilla paste (or extract)
- 1 3/4 cups unbleached all-purpose flour
- 1/3 cup raw, cane sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- pinch of Kosher salt
- 1/4 cup coconut milk (If needed, see note)
Delicious Vegan Banana Bread Additions
- 1/2 cup coconut (+ 1/4 cup coconut milk)
- 1/4 dried cranberries & 1/4 cup seeds (+ 1/4 cup coconut milk)
Instructions
- Pre-heat oven to 350⁰F (175⁰C). Prep one – 9 x 3.5 loaf pan with non-stick spray or coconut oil. As an added measure to protect the bottom from burning, line with parchment paper.
- One Bowl Method: In a large mixing bowl mash defrosted, previously frozen (very) ripe bananas, add vanilla (paste or extract, fold three or four times, add coconut oil (in liquid state), fold a couple of times, then add sugar and fold until lightly combined. Now add dry ingredients: flour, baking powder, baking soda and salt. With your spatula, mix the top of the dry ingredients lightly first before folding the wet and dry together until just combined. If your mix looks dry, as you fold, add 1/4 cup of coconut milk.
- Toss in your favorite banana bread additions (if using) along with 1/4 cup coconut milk and fold gently to combine. Optional: Finish top with your preferred ingredient, raw sugar, toasted coconut, seeds of your choice.
- Scoop batter into the prepared bread pan and place on the middle rack of preheated oven to 350⁰F (175⁰C) for 45 – 50 minutes or until a toothpick inserted in the center of the loaf comes out clean.
- Remove Vegan Banana Bread from the oven and cool on a baking rack for 10 – 15 minutes before cutting… and devouring!
Notes
You may or may not need the coconut milk. I did, largely because I was a little shy on bananas, so a bit of extra moisture was necessary. However, if you’re adding dry ingredients, like toasted coconut or dried fruit and seeds, that 1/4 cup of coconut milk becomes essential to give your bread good moisture and flavour.
- Prep Time: 15 minutes
- Cook Time: 50 miutes
- Category: Breads
- Method: Baking
- Cuisine: American