Vegan Banana Bread
If you’re searching for a delightful treat that’s both vegan and irresistibly tasty, look no further than this vegan banana bread. Bursting with natural sweetness from ripe bananas and enriched with wholesome ingredients, this recipe is sure to please everyone, whether they follow a plant-based diet or not. Perfect for breakfast, snacks, or dessert, it’s simple to whip up and makes your kitchen smell heavenly!
Ingredients
- 3 ripe bananas
- 1/3 cup melted coconut oil
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 1/2 cups all-purpose flour
- 1/2 cup chopped walnuts (optional)
- 1/4 cup plant-based milk (optional)
Servings and Cooking Time
This recipe yields 8 slices of vegan banana bread. Preparation takes about 15 minutes, and the baking time is 50-60 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 150 calories, 4g of fat, 24g of carbohydrates, 2g of protein, and 1g of fiber. This is based on a standard 8-slice loaf.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, mash the ripe bananas with a fork until smooth.
- Add the melted coconut oil to the mashed bananas and mix well.
- Stir in the brown sugar and vanilla extract until combined.
- Sprinkle the baking soda, salt, and cinnamon over the mixture and mix.
- Add the flour gradually, mixing until just combined.
- If using, fold in the walnuts and plant-based milk for extra moisture.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Alternative Ingredients
You can substitute coconut oil with applesauce for a lighter option. Brown sugar can be replaced with maple syrup or agave nectar, adjusting the liquid content slightly. Flour can be swapped for whole wheat or gluten-free flour if needed.
Serving and Pairings
This vegan banana bread pairs wonderfully with a spread of almond butter or a dollop of coconut yogurt. Serve it alongside a cup of herbal tea or your favorite coffee for a delightful afternoon treat.
Storage and Reheating
To store, wrap the banana bread in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat slices in the microwave or toaster for a warm treat.
Cooking Mistakes
- Using unripe bananas will result in less sweetness.
- Overmixing the batter can make the bread dense.
- Not greasing the pan may cause the bread to stick.
- Underbaking will lead to a gooey center.
- Ignoring the cooling time can lead to a crumbly loaf.
Helpful Tips
- Use very ripe bananas for maximum sweetness.
- Experiment with add-ins like chocolate chips or dried fruit.
- Check for doneness by inserting a toothpick into the center.
- Let the bread sit overnight for enhanced flavor.
FAQs
Can I use frozen bananas?
Yes, frozen bananas work well! Thaw them and drain any excess liquid before using in the recipe to maintain the right texture.
Is this banana bread gluten-free?
You can make it gluten-free by substituting all-purpose flour with a gluten-free flour blend.
How can I make this banana bread sweeter?
Adjust the sugar amount or add a splash of maple syrup to sweeten it further.
Can I add nuts or chocolate chips?
Absolutely! Fold in your favorite nuts or vegan chocolate chips to enhance the flavor.
How long does vegan banana bread last?
When stored properly, it can last up to a week in the fridge or three months in the freezer.
Conclusion
This vegan banana bread is a delightful, nutritious option that everyone will love. With its moist texture and sweet flavor, it’s perfect for any occasion. Whether enjoyed fresh out of the oven or toasted the next day, this recipe is sure to become a favorite in your household.
Vegan Banana Bread
Ingredients
- 3 ripe bananas
- 1/3 cup melted coconut oil
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 1/2 cups all-purpose flour
- 1/2 cup chopped walnuts optional
- 1/4 cup plant-based milk optional
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, mash the ripe bananas with a fork until smooth.
- Add the melted coconut oil to the mashed bananas and mix well.
- Stir in the brown sugar and vanilla extract until combined.
- Sprinkle the baking soda, salt, and cinnamon over the mixture and mix.
- Add the flour gradually, mixing until just combined.
- If using, fold in the walnuts and plant-based milk for extra moisture.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.