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Clean recipe · simple-veganista.com

Vegan Banana Bread (Healthy + Easy)

A tried-and-true, classic vegan banana bread! Perfectly moist and delicious, this healthy vegan banana bread recipe makes a terrific snack or a great way to start the day.

Original recipe: simple-veganista.com

Yield:
8 servings
Prep:
10 min
Cook:
50 min
Total:
1 hr
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Vegan Banana Bread (Healthy + Easy)

Ingredients

  1. 1 3/4 cups all-purpose flour (or spelt, whole wheat, or gluten-free blend, see notes)
  2. 1/3 cup organic pure cane sugar (or 1/2 cup finely chopped dates)
  3. 1 teaspoon baking powder
  4. 1 teaspoon baking soda
  5. pinch of mineral salt
  6. 1/3 cup neutral flavored oil (or coconut oil in liquid state, vegan butter at room temp, or applesauce
  7. 1 teaspoon vanilla extract
  8. 4 small or 3 large overripe bananas (about 1 1/2 – 1 3/4 cups (338-410g)), mashed
  9. 1/4 cup (56 ml) almond milk, use only if needed
  10. 1/2 – 2/3 cup chopped walnuts
  11. 1/4 – 1/2 cup chocolate chips (mini or regular)
  12. 1 teaspoon cinnamon

Instructions

  1. Preheat oven to 350 degrees F. Grease your loaf pan.
  2. In a medium mixing bowl, mash 3-4 bananas (about 1 1/2 to 1 3/4 cups works well), add oil/applesauce and vanilla extract, and mix again. Add the flour, sugar, baking soda, baking powder, and salt, and mix well, but don’t overmix- just enough until the flour is combined. Batter will be slightly thick, and a few lumps are ok. If the mixture seems too thick, add milk, especially if using heavier flours such as whole wheat or whole spelt (you’re more inclined to need it).
  3. Pour batter into a greased loaf pan. Bake for about 50 min – 1 hour. Ovens vary; mine usually takes 50 minutes. You can also do the toothpick test in the center of the loaf; if it comes out clean, it’s ready. Remove from oven and let cool for 10 min before slicing.
  4. In a medium/large bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside. In a medium bowl, mash bananas. Add the oil, vanilla, and bananas to the dry ingredients and mix until combined; do not overmix. If the mixture seems too thick, add the almond milk (especially if using heavier flours such as whole wheat or whole spelt, you’re more inclined to need it).
  5. Pour batter into a greased loaf pan. Bake for about 50 min – 1 hour. Check for doneness by poking the center with a toothpick; if it comes out clean, it’s ready. Remove from oven and let cool for 10 min before slicing.
  6. Keep covered on the counter for up to 3 days or in the refrigerator up to 1 week. Keep in the freezer for up to 2 months. Thaw the wrapped loaves overnight in the refrigerator. Reheat in the microwave or a toaster oven with a door.