Description
This Best Vegan Banana Bread recipe offers a moist, flavorful, and fluffy loaf perfect for breakfast or a snack. Made with mashed ripe bananas, flaxseed ‘egg’, and dairy-free ingredients, it’s a wholesome plant-based treat that’s easy to prepare and customizable with nuts or chocolate chips.
Ingredients
Scale
Wet Ingredients
- 2 tablespoons ground flaxseed
- 5 tablespoons water
- 2 large ripe bananas, about 1 cup mashed
- 1/3 cup melted vegan butter or neutral oil
- 2/3 cup granulated sugar or brown sugar, lightly packed
- 1/4 cup dairy free milk (oat, almond or soy)
Dry Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground nutmeg (optional)
Optional Mix-ins
- 3/4 cup chopped walnuts or non-dairy chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350 degrees F and grease a standard loaf pan (8 1/2 x 4 1/2 inches or 9 x 5 inches) to prevent sticking.
- Make Flax Egg: In a small bowl, combine the ground flaxseed and water. Set aside to thicken; this mixture will act as your vegan egg substitute.
- Mash Bananas and Combine Wet Ingredients: Mash the bananas in a large bowl using a fork until smooth, measuring about 1 cup. Stir in the melted vegan butter.
- Add Sugar, Milk, and Flax Egg: Mix in the sugar, dairy-free milk, and the thickened flaxseed mixture until well combined.
- Combine Dry Ingredients and Mix: Add the flour to the wet ingredients. Sprinkle baking soda, salt, and optional nutmeg on top of the flour. Gently stir until just combined, taking care not to overmix.
- Fold in Optional Add-ins: Gently fold in chopped walnuts or non-dairy chocolate chips if desired.
- Bake the Banana Bread: Pour the batter into the prepared loaf pan. Place in the center rack of the oven and bake for 60 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the bread cool in the pan for a few minutes before transferring to a wire rack. Allow cooling for at least 30 minutes before slicing to ensure easier cutting. Serve and enjoy!
Notes
- Oil-free option: Substitute melted vegan butter with applesauce for a healthier version, although oil yields a richer texture.
- Gluten-free variation: Use a gluten-free flour blend instead of all-purpose flour to accommodate dietary needs.
- Nut-free alternative: Replace almond milk with soy, coconut, or any other non-dairy milk to avoid nuts.
- Sugar choices: Brown sugar, granulated sugar, or coconut sugar can be used; adjust amount for preferred sweetness.
- Muffin adaptation: Preheat oven to 400 degrees F, portion batter into muffin liners, and bake for 24 minutes or until done.
- Storage: Store leftover banana bread covered at room temperature for 1-2 days, refrigerate up to 1 week, or freeze for longer preservation.
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 210 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
