This article provides a comprehensive guide to baking moist, delicious, and healthy vegan banana bread. This ‘tried and true’ classic recipe is easy to make and customizable, using ingredients you probably already have on hand. It's a perfect way to use up overripe bananas! We'll cover everything from ingredient selection and preparation to baking tips, gluten-free and oil-free variations, and storage advice.
Why Vegan Banana Bread?
For many years, some people were on a strictly plant-based diet. Although someone may no longer be 100% plant-based, this time in their life led to so many recipes that they still, to this day, prefer over recipes using animal byproduct. This banana bread is one of those recipes-the author has never had any banana bread that’s better!
The Magic of Bananas
It’s all about the bananas! Banana bread is easy to veganize by adding extra banana, which acts as a binder, replacing the need for eggs or other egg replacers. As an added benefit, you’ll be able to use less sugar. The trick is using very ripe, freckled bananas because the riper the bananas are, the less sugar you’ll need!
Key Ingredients for Vegan Banana Bread
- Bananas: The riper, the better! Use 3-4 medium very ripe bananas (about 1 1/2 cups to 1 3/4 cups works well). Super spotty bananas add natural sweetness and moisture.
- Flour: All-purpose flour is commonly used to give the bread the perfect texture. Whole wheat pastry flour or white whole wheat flour will also work well. For a gluten-free option, use any gluten-free flour blend or buckwheat flour, replacing 1 - 1 the amount of flour called for. Chickpea flour or a gluten free all purpose flour is also a good option. When using weighted amounts, flours vary by type.
- Sweetener: Granulated sugar & brown sugar provide a blend of sweetness. If you don’t want to use refined sugar, you can swap it out for maple syrup or coconut sugar instead. The riper and sweeter the bananas, the less sugar you will have to add. You can replace maple syrup with blended medjool dates or just add an extra banana for more natural sweetness.
- Fat: This recipe calls for oil in place of butter or vegetable shortening, but can use your preferred. A little melted coconut oil gives the bread the perfect amount of moisture. Of course, you’re welcome to use vegan butter, olive oil, walnut oil, hazelnut oil, etc. You can also use applesauce in place of oil.
- Liquid: Plant-based milk is used for moisture. Any kind works! You can also try using half oil and half unsweetened almond milk (equaling 1/3 cup) with excellent results.
- Leavening Agents: Baking soda and baking powder are essential for the bread to rise. If you don’t have baking soda on hand, use two teaspoons of baking powder.
- Flavor Enhancers: Vanilla extract enhances the flavor of the bread. Cinnamon is also a great addition.
- Optional Add-ins: You can easily jazz it up. Add up to 1 teaspoon of cinnamon, or fold in chocolate chips, walnuts, or pecans to the batter. Once the batter is in the loaf pan, sprinkle walnuts, pecans, sesame seeds, rolled oats, or sunflower seeds over top before baking.
Step-by-Step Instructions
Preparation
- Preheat: Preheat oven to 350 degrees F (177°C).
- Prepare Pan: Line a 8 1/2 x 4 1/2 inch pan with parchment paper and grease the inside of the pan to prevent sticking. For easier removal, line with parchment, leaving enough overhang on each side to lift the loaf out of the tin once cooled. (Use an 8×4" for a nice tall loaf. You can use a 9×5" for a less tall loaf, but it will bake faster so test for doneness about 10 minutes earlier.)
Mixing
There are two main methods for mixing the batter:
One-Bowl Method
- In a medium sized mixing bowl, mash 3 - 4 bananas (about 1 1/2 cups to 1 3/4 cups works well), add oil/applesauce and vanilla extract, mix again.
- Add the flour, sugar, baking soda, baking powder and salt, and mix well, but don’t overmix, just enough until the flour is combined. Batter will be slightly thick and a few lumps is ok.
- Using dates: To use chopped dates using the 1 bowl method, simply add them in with all the ingredients.
Original Method
- In a medium/large size bowl, combine flour, sugar, baking powder, baking soda and salt, set aside.
- In a medium bowl, mash bananas. Add the oil, vanilla and bananas to the dry ingredients and mix until combined, do not overmix.
- Using dates: If using the original method, add them in with the wet ingredients.
Combining Wet and Dry Ingredients
- Mash Bananas: Start by adding the very ripe bananas to the bottom of a medium mixing bowl and mash well.
- Add Wet Ingredients: Add the remaining wet ingredients and stir well.
- Combine: Add dry ingredients to wet ingredients and mix until just combined. Do not overmix.
Baking
- Pour Batter: Pour batter into prepared loaf pan.
- Bake: Bake for about 50 min - 1 hour. Ovens vary, mine usually takes 50 minutes. Bake for 40-50 minutes or until a tester inserted into the middle comes out clean or with just a few crumbs attached. Bake in preheated oven for 55-60 minutes. This can vary quite a bit depending on your oven. (If using a 9×5" tin, start checking earlier.) When done, a toothpick inserted into the center of the loaf should come out clean or with just a few crumbs on it - no wet batter. If you feel that the bread is getting too dark while baking, you can cover it with tented foil.
- Cool: Allow bread to cool in the pan for 5-10 minutes, then remove and transfer to a wire rack to finish cooling. Let the banana bread cool for 30 minutes before slicing. Allow the loaf to cool in the tin for at least 10 minutes before carefully transferring to a wire rack. Gently remove the loaf from the pan and allow it to cool to room temperature before cutting into slices.
Tips for the Perfect Vegan Banana Bread
- Use Ripe Bananas: The riper your bananas, the better the flavor! Extra ripe bananas are best. The key to delicious banana bread flavor is to use bananas with lots of brown spots.
- Don’t Overmix: It’s best baking practice when making any type of quick bread not to overmix. Overmixing the ingredients will cause the gluten proteins to create an elastic batter that may not rise well. Overmixed batter results in dense, gummy bread. Mix the vegan banana bread batter until just combined. When you overmix the batter, the gluten in the flour can form elastic gluten strands. So, often overmixing results in a more dense, chewy texture.
- Spoon & Level Flour: When measuring your flour, it’s helpful to use the ‘spoon & level’ method. This will ensure you don’t add too much flour. Never scoop the flour with a measuring cup. Spoon your flour into the measuring cup and level it off with the back of a butter knife. Don’t scoop the flour out of the bag with a measuring cup.
- Use Fresh Baking Soda: The best way to ensure that your bread rises properly is to use fresh baking soda.
- Room Temperature Ingredients: Use room temp ingredients.
- Prep Pan Properly: Prep your pan properly (and use the correct size). Line your 8×4 inch loaf pan with parchment paper and spray it with nonstick cooking spray so that the banana bread comes out easily and doesn’t stick.
- Using Frozen Bananas?: Yes, you can use frozen bananas to make this vegan banana bread! After the bananas are at room temp and no longer frozen, drain the excess liquid that’s produced from thawing them.
Variations and Substitutions
- Gluten-Free: Absolutely. You can use any gluten-free flour blend or buckwheat flour, replacing 1 - 1 the amount of flour called for. I suggest using chickpea flour or an all purpose gluten free flour.
- Oil-Free: Yes! You can use applesauce in place of oil. It’s just as good and even healthier. I have made this by replacing the oil with unsweetened applesauce and it was just as good. Loaf was a little denser and didn’t rise as much, but the flavor was still great.
- No Baking Soda: Yes, I’ve successfully used just 2 heaping teaspoons of baking powder with great results. I have left the baking soda in the recipe since some may prefer to add it.
- Boost of Flavor: Add nuts or seeds.
- Go Refined Sugar Free: Use whole grains. If you’d like, you can use whole wheat pastry flour or white whole wheat flour.
Serving and Storage
- Serving: Once bread is cool, cut into 10 slices. I love toasting a slice, slathering it with peanut butter and a drizzle of honey, and of course, a generous sprinkle of sea salt. Try it warm with a smear of almond butter, or toast a slice and top with sliced bananas and a sprinkle of hemp seeds. If you can’t wait to slice your bread before it’s cooled, you may notice a little gumminess on the knife.
- Storing: Keep covered on the counter for up to 3 days or in the refrigerator up to 1 week. Store leftovers in an airtight container at room temperature for 3-4 days or in the refrigerator for up to 5 days. This vegan banana bread can be left wrapped at room temp for a day, and you can absolutely make it a day or two ahead of time.
- Freezing: Yes, you can store it in the freezer for up to 2 months in a freezer-safe container or bag. Freeze in a single layer, then transfer to a bag or container. Keep in the freezer for up to 2 months. To thaw: you can thaw the whole loaf by simply letting it sit at room temp for a few hours. Thaw the wrapped loaves overnight in the refrigerator. Once your banana bread has officially become leftovers, it’s a good idea to pop a slice in the microwave for 10-15 seconds before eating.
Can I Make Muffins Instead?
Yes, and they are so good! We love this Banana Chocolate Chip Muffins. Absolutely. Just reduce the bake time to about 20-25 minutes. Keep an eye on them!
Read also: Healthy Blueberry Banana Drink
Read also: Keto Bread Recipes
Read also: Best Bread for Candida