This vegan banana bread has super-moist, buttery texture and incredibly soft crumb! It is super quick and easy to whip up and one of my go-to banana bread recipe. Loaded with the goodness of bananas, cinnamon and coconut sugar...Dairy FREE!
Ingredients
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WET Ingredients
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3 overripe bananas ( about 1½ cup mashed)
¼ cup olive oil or coconut oil
⅓ cup + 2 tablespoon almond milk or oat milk
½ cup coconut sugar (or light brown sugar)
2 teaspoon lemon juice
1 teaspoon pure vanilla extract
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DRY Ingredients
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1½ cup all purpose flour (or spelt flour)
1 teaspoon baking powder
¾ teaspoon baking soda
1½ teaspoon cinnamon powder
¼ teaspoon salt (optional)
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OPTIONAL Toppings
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¾ cup of any of these - chopped walnuts, chocolate chips, raisins, chopped dried fruit, fresh banana slices etc.
Method
Adjust the oven rack to the middle position and preheat the oven to 350°F (177°C).
Grease a 9×5-inch loaf pan or line with a parchment paper. Set aside.
Whisk the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl.
In a separate bowl, mash the peeled bananas using a handheld mixer or a fork.
Into the mashed banana add all the wet ingredients - oil, milk, sugar, lemon juice and vanilla extract. Beat everything until smooth and creamy, about 2 minutes.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes.
Next fold in dry ingredients we whisked earlier in the prepared wet ingredients in 3 batches. Don't add all the flour all at once, mix in batches and combine. Do not overmix, mix till you do not see any visible dry flour in the bowl.
If you are using any mix-ins then this is the time to add them into the batter and combine.
Spoon the batter into the prepared baking pan. If you would like to use any toppings on the bread, then add at this time.
Bake for 50-55 minutes or till the toothpick inserted in the center of the loaf will come out clean. Remove from the oven and allow the bread to cool completely in the pan first and then once removed on to the wire rack.
Cover and store banana bread at room temperature for 2-3 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together.
My Notes
Substitute coconut sugar with light brown sugar.
Regular dairy milk can be used in place of plant based milk as well.
You can use frozen bananas. Thaw them at room temperature and drain off any excess liquid before using in the recipe.
If during baking, the top of the banana bread looks like it is browning rapidly, cover loosely with aluminum foil and continue to bake until done.
Cool to room temperature before slicing it or storing it. The bread will continue to cook as it is cooling in the pan. Give it 10-15 minutes to cool down in the pan and then remove it and cool it on a wire rack to let it cool completely. Tastes better the next day after flavors have time to develop together.
Recipe by at https://www.urbancilantro.com/classic-banana-bread/