Description
This Best Vegan Banana Bread is a moist, flavorful, and easy-to-make treat perfect for breakfast or snack time. Using ripe bananas, flaxseed as an egg substitute, and dairy-free milk, this recipe yields a deliciously tender loaf that’s vegan-friendly and can be customized with walnuts or non-dairy chocolate chips.
Ingredients
Scale
Flax Egg
- 2 tablespoons ground flaxseed
- 5 tablespoons water
Wet Ingredients
- 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)
Add-ins (Optional)
- 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, creating the flax egg mixture that will bind the bread together.
- Mash Bananas and Mix Wet Ingredients: In a large bowl, mash the ripe bananas with a fork until smooth. Measure about 1 cup of mashed bananas and return it to the bowl. Stir in the melted vegan butter or oil.
- Add Sugar, Milk, and Flax Egg: Add the sugar, dairy-free milk, and flax egg mixture to the mashed bananas. Stir well with a large spoon until thoroughly combined.
- Combine Dry Ingredients: Add the all-purpose flour to the bowl with the wet ingredients. Sprinkle baking soda, salt, and optional nutmeg on top of the flour. Stir gently until just combined, taking care not to overmix the batter.
- Fold in Optional Add-ins: Gently fold in chopped walnuts or non-dairy chocolate chips if using, for added texture and flavor.
- Bake: Pour the batter into the prepared loaf pan. Place the pan on 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 banana bread cool in the pan for a few minutes, then transfer it to a cooling rack. Allow it to cool for at least 30 minutes before slicing to ensure clean cuts. Serve and enjoy!
Notes
- Oil Free: Substitute melted vegan butter with applesauce for a lower-fat option; the bread will still be moist and tasty.
- Gluten Free: Use a gluten-free flour blend to make this banana bread gluten-free.
- Nut Free: Use soy milk, coconut milk, or another non-dairy milk instead of almond milk to avoid nuts.
- Sugar: Brown sugar, granulated sugar, or coconut sugar can be used; reduce sugar amount for less sweetness.
- Muffins Instead: For muffins, preheat oven to 400 degrees F, divide 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 or in the refrigerator for up to 1 week. It also freezes well.
Nutrition
- Serving Size: 1 slice
- Calories: 200 kcal
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
