Vegan Banana Bread
Moist and flavorful banana bread can be the base for a perfect breakfast or for a tasty dessert. Heck, I've been known to eat my banana bread in the middle of the day for no reason! This banana bread recipe is tried and true and will have you craving a piece or two, all day long. It's super simple to make and even easier to eat! Add nuts or cacao chips or semi-sweet chips to switch it up. This recipe can also be made into a bread loaf or individual muffins, just adjust the time as mentioned below. I hope you enjoy this bread as much as we do!
Ingredients
- 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
Instructions
- 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! :D
Notes
*Note- If using muffin pans, the muffins will cook more quickly than a bread loaf. Check the muffins every 5 minutes after the first 20 minutes (using a toothpick) to ensure muffins do not over-bake. Over-baked muffins won't be as moist, but will still have great flavor!