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Vegan Banana Bread

vegan banana bread Side
Vegan Banana Bread
  • Prep 15 min
  • Total 3 hr 30 min
  • Servings 16

Vegan baking can be a little bit like Goldilocks in the classic fairy tale. Home cooks can find one recipe to be too dry, the next too moist; another one can be too sweet, but the next is not sweet enough. Happy ending alert: This vegan banana nut bread recipe is “just right” in every way. MORE+ LESS-

September 21, 2018

Ingredients

1
cup vegan sugar
1 1/2
cups mashed ripe bananas (3 medium)
1/2
cup refined coconut oil, melted
1
teaspoon vanilla
1/4
cup unsweetened vanilla almond milk or soymilk
1
teaspoon apple cider vinegar
2
cups all-purpose flour
3/4
teaspoon baking soda
1/2
teaspoon salt
1/2
cup chopped walnuts, if desired

Steps

Hide Images
  • 1
    Heat oven to 350° F. Grease bottom only of 9 x 5 x 3-inch loaf pan.
  • 2
    In large bowl, beat sugar, bananas, coconut oil and vanilla until smooth. Stir in almond milk and vinegar. Add flour, baking soda and salt; stir just until moistened. Stir in walnuts. Pour into pan.
  • 3
    Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean and crack in top of loaf appears dry. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan, and place on cooling rack. Cool completely, about 1 hour, before slicing. Wrap cooled bread in plastic wrap, and store in refrigerator.

Expert Tips

  • Coconut oil is a natural option to replace butter in baking, with a similar texture at room temperature. Refined coconut oil has a neutral flavor, while unrefined oil has a distinctive coconut flavor. If it’s too firm, soften it by putting the jar in a bowl of hot water.
  • If your coconut oil has solidified, simply place the jar in a bowl of hot water. We used refined coconut oil for its neutral flavor, but if you love the flavor of coconut, you can use unrefined virgin coconut oil.
  • Look for organic, fine-crystal baker’s sugar that will dissolve quickly in the batter.
  • Stash ultra-ripe bananas in the freezer until you have enough to make bread. This recipe fills one large loaf pan, but you could make it in mini loaf pans or a muffin tin.
  • This bread may be a little denser, but with a strong banana flavor, than a banana bread made with eggs.

Nutrition Information

Nutrition Facts

Serving Size: 1 Slice
Calories
190
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
6g
30%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
135mg
6%
Potassium
95mg
3%
Total Carbohydrate
29g
10%
Dietary Fiber
1g
4%
Sugars
15g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Home cooks have weighed in, and they love this easy vegan banana bread recipe. Early comments include: “Made it over the weekend...so easy and delicious!” “This was delish and perfect. Raves from vegans and non,” and “Delicious and moist. The best vegan banana bread I’ve ever had.” If you’ve been hoping to find a vegan banana bread that tastes as good as a conventionally baked one, look no farther. This one packs in plenty of banana flavor in with a moist, delicate crumb. Many non-vegans don’t even realize it’s a vegan recipe, which may be the ultimate baking compliment. Bananas are the key to the structure and flavor of this quick bread, so make sure you start with ones that are fully ripened. If you’d like to learn more about baking with bananas before whipping up your banana cinnamon muffins, follow this step-by-step guide. Once you’ve tried this recipe, you can find even more traditional favorites, intriguing variations and fresh new takes in this collection of Betty’s Banana Bread Recipes.

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