Easy Vegan Banana Bread Recipe
Servings: 10 slices
Ingredients
- 1 ¼ cups ripe bananas, 3 medium bananas (250-300 grams)
- ⅓ cup vegan butter, soft (75 grams)
- 2 tablespoons peanut butter
- ⅔ cup dark brown sugar, lightly packed (120 grams)
- 2 tablespoons aquafaba (almond milk or 1 flax egg)
- 1 - 1 ½ teaspoons vanilla extract
- 2 - 3 tablespoons almond milk
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon fine salt
- 1 ¾ cup all purpose flour (220 grams)
Optional Add Ins
- ½ cup dairy free chocolate chips
- ⅓ cup chopped walnuts (or pecans)
Instructions
- Preheat oven to 350º F with oven rack on center position.Grease the inside of a 9" x 5" loaf pan. Optional extra step: Add a strip of parchment paper for easier release.
- Cut 6 slices off one banana and set aside for garnish (if using).
- Using a fork, mash the remaining bananas on a plate until mostly smooth.
- Cream vegan butter, peanut butter, and sugar with hand beaters on high until light. (You could beat by hand with a wooden spoon or use a stand mixer as well.)
- Add aquafaba (egg replacer), vanilla extract, and 2 tablespoons non-dairy milk. Beat on high until light and fluffy.
- Measure out flour using a kitchen scale or the spoon and level method*. Whisk the baking powder and baking soda into the flour.
- Add the mashed bananas and flour alternately to the creamed ingredients mixing on low with the electric beaters or use a wooden spoon to stir just until incorporated without over mixing the batter. Optional: Add another tablespoon of almond milk if the batter is too thick.
- Fold chocolate chips and/or chopped walnuts into the batter (if using).
- Scrape the batter into the prepared loaf pan.
- Garnish with banana slices, chopped walnuts, and chocolate chips if using.
- Bake the banana bread at 350º F until golden and a toothpick inserted into the middle of the loaf comes out clean (~50-60 minutes).
- Loosely cover the banana bread with a tin foil tent for the last 20 minutes if the crust is browning too quickly.
- Let cool ~10 minutes in the loaf pan before releasing and transferring the banana bread to a wire rack to finishing cooling before slicing.
Notes
Peanut butter: Check out this post if you're interested in making your own homemade peanut butter.
How sweet it is: If your bananas are super ripe, they will naturally be sweeter, so you may want to reduce the added sugar. If you prefer a sweeter quick bread, pack the brown into the measuring cups which will add a bit more sugar. Taste as you go!
Vegan egg replacer for baking: For this recipe I use aquafaba because I always have it on hand, but you could also use a flax egg (1 tablespoon ground flax + 3 tablespoons water mixed and set aside) or 2-3 tablespoons extra almond milk.
Measuring flour without a kitchen scale: Use the spoon and level method. Don't scoop the flour directly out of the flour bag with your measuring cup (the flour is too compacted). Use a spoon to fluff up the flour in the bag. Then scoop spoonfuls of flour to fill the measuring cup. Level off the flour with flat side of a butterknife.
Flour: I use all purpose flour for this recipe, but you can sub 1:1 gluten free flour with good success.
Optional toppings: Cut 6 thin slices from one of the bananas to decorate the top of the banana bread. Add a sprinkle of chopped walnuts and chocolate chips for extra flavor and texture.
Cooking Time: Will vary depending on how hot your oven runs, the type of pan, etc. Keep your eyes on the loaf for the last 8-10 minutes. Loosely cover the banana bread with a tin foil tent for the last 20 minutes if the crust is browning too quickly.
A few indicators that the vegan banana bread is ready: First sign - the house will smell incredible! Visual sign - the top of the loaf will be perfectly golden brown. Last - a toothpick inserted into the center comes out (mostly) clean.