Best Ever Vegan Banana Bread
A super moist and easy to make vegan banana bread. A staple recipe that you can easily customize to suit your tastes.
Ingredients
- 3 overripe bananas
- 2 cups all-purpose flour
- ⅓ cup brown sugar
- 2 teaspoons baking powder
- pinch of salt
- ⅓ cup canola oil
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ⅓ cup unsweetened almond milk
- 1 cup of chopped walnuts
Instructions
- Mash 2 1/2 bananas in a mixing bowl. Save the other 1/2 banana to be used as slices on top of the loaf.
- Add in the oil, vanilla extract, almond milk, and brown sugar to the bowl and mix well.
- Next add the flour, baking soda, and salt. Mix until the batter no longer has lumps.
- Lastly, add the cinnamon and chopped nuts. Fold this into the batter gently making sure not to over mix.
- Place the batter into a greased or parchment lined loaf pan. Top with the remaining slices of banana.
- Cook for 50-60 minutes in an oven that's been preheated to 350°F. You want the top of the bread to be a golden brown.
- Once done cooking, remove the loaf pan from the oven and let it sit for 10 minutes. Afterwards, remove the loaf from the pan and let it cool on a cutting board or cooling rack.
- Once cooled, cut and enjoy.
Notes
- To make oil-free, swap out unsweetened apple sauce for the oil at a 1:1 ratio.
- Omit the nuts or use any nuts you'd like.
- For a crunchy crust, sprinkle some additional brown sugar over the top of the loaf batter before baking.
- Store in an airtight container in the fridge for up to 4 days.
- Store in the freezer for up to 2 months.