Make this incredibly moist and fluffy vegan banana bread using just one bowl. This simple recipe uses accessible ingredients for a delicious, dairy-free, and egg-free loaf perfect for breakfast or snacks.
Author:cookingbyjade
Prep Time:10 min
Cook Time:55 min
Total Time:65 min
Yield:1 loaf (8 servings) 1x
Category:Baking
Method:Baking
Cuisine:American
Diet:Vegan
Ingredients
Scale
3 large very ripe bananas, mashed
1/2 cup plant-based milk (like soy or almond)
1/3 cup melted coconut oil or neutral oil
1/2 cup brown sugar, packed (or maple syrup for naturally sweetened)
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour (or use gluten-free blend)
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup vegan chocolate chips or chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper.
In a large bowl, mash the ripe bananas until mostly smooth.
Add the plant-based milk, melted oil, brown sugar, and vanilla extract to the mashed bananas. Whisk these wet ingredients together until combined.
In the same bowl, add the flour, baking soda, cinnamon, and salt. Mix with a spatula until just combined. Do not overmix; a few streaks of flour are acceptable.
If using, gently fold in the chocolate chips or nuts.
Pour the batter into your prepared loaf pan.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely before slicing.
Notes
For the best flavor and moisture, use bananas that are heavily spotted or almost black.
If you want a richer flavor, substitute half of the oil with unsweetened applesauce.
This is a great make ahead vegan snack; store leftovers tightly wrapped at room temperature for up to three days.