Vegan Banana Bread: Go Bananas for this Bread
Raise your hand if you think vegan banana bread should be moist, delicious, cinnamon-y, banana-filled, and tasting of nothing but goodness? 🙋♀️ And now raise your hand if banana bread often does not live up to your very high expectations? 🙋♀️ Well, I am here to assure you that your expectations will always be met with this vegan-friendly banana bread recipe, and you will feel confident when sharing these yummy, moist morsels with others, without fear of any dry bread repercussions.
I mean, what’s worse than dry banana bread? Expired fruit cake maybe? 😳
A loaf of fluffy, yet moist banana bread is one of those foods that can work as a healthy, quick breakfast or can turn into a simple, no-fuss dessert. Served with fresh berries in the morning, or coconut whip cream after dinner, banana bread satisfies the pickiest of palates, any time of day or night.
I converted this recipe when I became vegan, replacing dairy and eggs with vegan butter and applesauce. I get that vegan butter is not super-healthy, but, sometimes you just gotta live a little. Right?! Since this recipe can be treated as dessert, given that it does have 3/4 cup of sugar, you likely won’t want to gobble it up in mass quantities every single day. I mean, you will WANT to but, you probably shouldn’t. 🤷♀️
When all is said and done, this banana bread has respectable nutrition facts and, I do believe we should feel deserving of a sweet treat every now and again. I will also admit that I stumbled upon a secret, whereby adding almost double the cinnamon I used to add, brings out a memorable, spicy depth of flavor. OK, OK, the additional cinnamon may or may not have been an accidental stumble where I misread my notes one day, but I gotta say, at 1 tbsp vs 1 tsp, it works!🤔
Add more or less cinnamon. Use different plant-based milks. Try adding chopped walnuts or pecans or semi-sweet chips…whatever your heart’s desire! I encourage you to try it this way once and then next time make it your own. That’s what I love about my recipes…there is room for your creativity! 😀
Scroll to some of the additional images below the nutrition facts to see how I switched up this vegan banana bread recipe, myself. I even show some muffins too!
When you’re just trying to keeping veganism REAL, you gotta have REAL recipes that are versatile not to mention tried and true! 👩🍳
PS. If you like this bread, try my recipe for Vegalicious Chocolate Cookies! They are sweet and simple and oh so good! 🤤
Vegan Banana Bread
- 2 cups all-purpose flour I love King Arthur brand
- 1 tsp salt I like using Maldon sea salt
- 1 tsp baking soda
- 1 tsp baking powder
- 3 very ripe bananas - mashed the more ripe, the sweeter the banana, the sweeter the bread
- 1 tbsp nut-milk I use organic soy milk
- 1 tbsp cinnamon this seems like a lot because it is. If you aren't a cinnamon fan, use 1/2 tbsp.
- 1/2 cup vegan butter - softened 8 tbsp = one stick
- 3/4 cup organic cane sugar
- 4 oz unsweetened applesauce this is one single serving cup; I use organic applesauce (if I don't make my own!)
- 1 tsp vanilla extract
- Preheat oven to 325°; lightly grease a loaf pan or muffin pans using a little vegan butter or coconut oil
- Add the flour, salt, and baking powder, and baking soda to a bowl and gently combine. Set aside.
- Peel the bananas and add them to a bowl. Add the cinnamon and the nut-milk. Mash all the ingredients together with a potato masher or the back of a fork. Make sure there are no large chunks and the cinnamon and milk are well blended.
- Softened the butter and add to a mixing bowl. Start to whip butter with a handheld or stand mixer. Add the sugar, applesauce, and vanilla. Continue to blend until all ingredients are thoroughly mixed together. With a spoon, fold the banana mixture into the sugar mixture and gently combine.
- Add the dry ingredients to the wet ingredients and gently mix to thoroughly combine. The batter mixture should not be watery, but rather on the thick side. Pour batter into a greased loaf pan (or spoon mixture into greased muffins pans*).
- Bake on 325° F for about 50 minutes. I check mine after 45 minutes to ensure I don't over-bake. (*See note on muffin cooking time below).
- Remove the pan(s) from oven and let cool before removing the bread (or muffins) from the pan(s). Enjoy...and then come back and tell me what you think! 😀
Note: Nutrition Facts on all recipes are an approximation only, using the Very Well Fit recipe nutrition calculator.
Certified Plant-Based Chef and Holistic Nutritionist veganizing the planet one meal at a time. Bringing fans vegan food, brand, travel & lifestyle news while offering clients personalized vegan chef services in the Tampa Bay area. For the health of it! View all posts by Jennifer