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Vegan Banana Bread Recipe

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4.3 from 11 reviews

This Vegan Banana Bread recipe offers a moist, flavorful loaf made without any animal products. Perfect for breakfast or a snack, it uses ripe bananas, applesauce, and dairy-free milk to achieve a tender crumb and natural sweetness. Easy to prepare with simple pantry staples, this banana bread is a delicious and wholesome choice for vegans and anyone looking for a dairy-free treat.

Ingredients

Wet Ingredients

  • 6 large ripe bananas
  • 1 3/4 cup white sugar
  • 1/2 cup applesauce
  • 3/4 cup vegetable oil
  • 1/2 cup dairy-free milk (such as almond, soy, or oat milk)
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 4 cups all purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt

Instructions

  1. Prepare the Pans: Preheat your oven to 350°F (175°C). Grease two standard 9×5-inch loaf pans with vegan butter and optionally line them with parchment paper for easier removal.
  2. Mash Bananas: In a large mixing bowl, mash the ripe bananas thoroughly using a fork until there are no large chunks left.
  3. Combine Wet Ingredients: Add sugar, applesauce, vegetable oil, dairy-free milk, and vanilla extract to the mashed bananas. Mix well to incorporate all ingredients uniformly.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
  5. Combine Wet and Dry: Gently fold the dry ingredients into the wet mixture using a scooping motion to avoid over-mixing. Stop mixing once the dry ingredients are just incorporated, even if a few dry streaks remain, to ensure a tender texture.
  6. Fill the Pans: Divide the batter evenly between the prepared loaf pans and smooth the tops with a spatula.
  7. Bake: Place the pans in the preheated oven and bake for 45-55 minutes or until the loaves are golden brown and a toothpick inserted into the center comes out clean.
  8. Cool: Let the loaves cool in the pans for about 10 minutes. Then use the parchment paper to lift them out or gently turn out the loaves onto a wire rack to cool completely.
  9. Serve: Once cooled, slice the banana bread and enjoy as a delicious vegan snack or breakfast treat.

Notes

  • Use ripe bananas with plenty of brown spots for the best natural sweetness and moisture.
  • Do not overmix the batter to avoid dense and dry bread.
  • If you don’t have parchment paper, greasing the loaf pans well will help prevent sticking.
  • You can substitute the all-purpose flour with a gluten-free flour blend if needed, but texture may vary slightly.
  • This banana bread stores well in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week.

Find it online: https://lauracooks.com/vegan-banana-bread-recipe/