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Easy Vegan Banana Bread

A delicious, moist, perfectly textured banana bread. Dairy-free, no eggs, 100% VEGAN. Kid-approved!
Per serving: 8.2g Fat, 42.8g Carbs, 2.6g Protein
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Course Breakfast, Dessert, Snack, vegan
Cuisine vegan, vegetarian
Servings 12 slices
Calories 253 kcal

Equipment

  • mixing bowl
  • 9X5 metal loaf pan
  • whisk
  • sieve (optional)

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose unbleached flour
  • 1 tsp baking soda
  • ¼ tsp salt (I use fine pink Himalyan)
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 1 cup 1 cup light brown sugar (packed)

Wet Ingredients

  • 1½ cup mashed ripe bananas (2-3 bananas)
  • 1 tsp vanilla extract
  • 2 2 flax eggs (1 flax egg = 1 tbsp group flax meal + 3 tbsp hot water)
  • ¼ cup pure maple syrup
  • ½ cup vegan butter (melted)

Mix-ins

  • ½ cup mix-in of choice (optional)

Instructions
 

  • Preheat oven to 350°F
  • Prepare flax eggs and set aside
  • Sift flour and light brown sugar into large mixing bowl and add remaining dry ingredients. Whisk together and set aside.
  • Mash ripe bananas and all other wet ingredients. Whisk together.
  • Add dry ingredients into wet ingredients and fully incorporate.
  • Fold in mix-ins of choice (chocolate chips, nuts, shredded veg, etc).
  • Grease 9X5 loaf pan well and line with parchment paper for ease of removing from pan after baking.
  • Place batter into loaf pan.
  • Bake at 350°F for 55 minutes- 60 minutes. Insert a toothpick after baking to ensure it comes out clean.
  • Rest in loaf pan for 5 minutes and then remove from pan and cool on baking rack for 30 minutes. Serve immediately.
  • Store on countertop in air tight container 3-5 days, or in fridge for up to one week. If freezing, use within 3 months. To thaw, place in fridge overnight or follow defrost instructions on microwave.
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