No eggs, no dairy, no problem. This vegan banana bread has all of the flavors you crave, and it’s perfect for a holiday brunch or any get-together where you need to suit a wide variety of diets. Serve it with some homemade blackberry jelly for an extra decadent treat. This is a great recipe for first-time vegan bakers. In addition to being flavorful, banana has binding properties. So even though this banana bread is egg-free, the fruit keeps it from crumbling.
Muffins Instead of Bread
Do you prefer the ease of muffins over bread? This recipe can be made into muffins by simply substituting the pan for a muffin tray. Depending on the muffing tray you will need to adjust the cooking time. I usually bake our muffins for about 20-25 minutes. You'll want to keep an eye on the tops and check the muffin in the center of the tray by inserting a toothpick in the center. When the toothpick comes out clean, the muffins are done.
Oil-free Option
This recipe can be made without oil by substituting the oil with the same amount of applesauce. I've done this several times and it does not affect the taste or texture.
Vegan Banana Bread
Yield: one 9″ x 5″ loaf
Ingredients
- 1 cup all-purpose flour
- ¼ cup whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup coconut oil, plus more for greasing pan
- 1⅓ cups mashed, very ripe bananas
- ½ cup brown sugar, packed
- ½ cup plain soy milk yogurt or other non-dairy milk
- 1 teaspoon vanilla extract
- 1 cup toasted chopped walnuts (optional)
Instructions
1. Preheat the oven to 350 F. Generously grease a 9″ x 5″ loaf pan and line it with a long strip of parchment paper that extends on either end of the pan. (These will act as “handles” for easy removal later.) Grease the top of the parchment that’s contained in the pan.
2. In a large bowl, sift together the all-purpose and whole wheat flour, baking soda, and salt. Set aside.
3. In a separate large bowl, mix the banana, brown sugar, milk, coconut oil, and vanilla extract until completely incorporated.
4. Combine the wet ingredients, dry ingredients, and nuts (if using), mixing until just combined. (don't worry if it has lumps, that’s OK.)
5. Spoon the thick batter into your prepared baking pan and bake for 50-60 minutes, rotating at about the 30-minute mark.
6. Test by inserting a toothpick in the center. When it comes out clean, remove the bread from the oven and transfer to a wire rack to cool completely.
Once cooled, lift the bread out of the pan with the parchment paper “handles” and transfer to a serving plate. Serve in thick slices.
Store in an airtight container at room temperature for up to three days, or freeze for up to one month. Serve at room temperature or warm.
