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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
Servings: 12 slices
Course: Breakfast, Dessert, Snack, vegan
Cuisine: vegan, vegetarian
Calories: 253
Ingredients Equipment Method

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)

Equipment

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

Method
 

  1. Preheat oven to 350°F
  2. Prepare flax eggs and set aside
  3. Sift flour and light brown sugar into large mixing bowl and add remaining dry ingredients. Whisk together and set aside.
  4. Mash ripe bananas and all other wet ingredients. Whisk together.
  5. Add dry ingredients into wet ingredients and fully incorporate.
  6. Fold in mix-ins of choice (chocolate chips, nuts, shredded veg, etc).
  7. Grease 9X5 loaf pan well and line with parchment paper for ease of removing from pan after baking.
  8. Place batter into loaf pan.
  9. Bake at 350°F for 55 minutes- 60 minutes. Insert a toothpick after baking to ensure it comes out clean.
  10. Rest in loaf pan for 5 minutes and then remove from pan and cool on baking rack for 30 minutes. Serve immediately.
  11. 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.