Banana bread is a breakfast staple for many and a welcome treat at tea time, as well. For vegans, banana bread is usually a no-go, until now. While most banana bread recipes contain dairy and eggs, this vegan banana bread variation uses neither, yet it's still moist and delicious.
Feel free to add walnuts, raisins or dark dairy-free chocolate chips to dress up your bread. If you skip nuts in the recipe, you can spread nut butter and honey on banana bread for a heartier taste.
Storing Vegan Banana Bread
This banana bread recipe is super moist fresh out of the oven, but storing it properly is important to maintain the taste and texture of this vegan bread, given its lack of eggs and dairy. Bread may be kept at room temperature for up to two days in a breadbox. Cover with foil or plastic wrap . If you cook a large batch and want to keep it more than a four or five days, you can freeze banana bread in portions or whole.
To defrost, thaw the wrapped banana bread at room temperature for an hour or so. After it has thawed, re-wrap the bread in foil and bake in the oven at 300F for 45 minutes. Check and bake up to 15 minutes longer for the perfect serving temperature and texture.
- 2 cups
- all-purpose flour
- 3/4 cups white granulated sugar
- 1/2 cup dark brown sugar, packed
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/2 cup plain soy milk or almond milk
- 1 teaspoon apple cider vinegar
- 2 cups mashed banana, from about 4 large very ripe bananas
- 1/4 cup canola oil
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
1. Preheat the oven to 350 F. Lightly oil a 9-inch by 5-inch loaf pan and set aside.
2. In a medium-sized mixing bowl, sift together the flour, sugars, baking soda, salt and cinnamon.
3. In a large mixing bowl, whisk together the soy milk and cider vinegar and let stand for 2 minutes. Add the mashed banana, canola oil, maple syrup and vanilla extract, whisking until well combined. Add the dry ingredients to the wet, mixing until just combined (do not over-mix).
Fold in the walnuts if using and pour the batter into the prepared loaf pan.
4. Bake for about 1 hour, or until a toothpick inserted into the center emerges clean. Allow the bread to cool on a wire cooling rack for 20 minutes before serving. Serve warm or at room temperature.
NOTE: If you are using a muffin tin as oppose to the loaf pan, cut down cooking time by one-third to one-fourth. If using a mini loaf pan, cooking time can be cut down by about half. Baking times will vary given the size of your muffin tin or mini loaf pan, but a regular-size muffin tine should take no more than 15 to 20 minutes, while mini loaves shouldn't take more than 40 to 45 minutes. Maintain the same temperature. Remember to test doneness by using the toothpick test.
|Nutritional Guidelines (per serving)|
|Total Fat||6 g|
|Saturated Fat||1 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||2 g|