Vegan Banana Bread
A soft, moist loaf with rich banana flavor and a well-rounded sweetness that holds its own even without chocolate chips.
Servings: 10 slices
Ingredients
- 1 ¼ cups ripe bananas about 3 large, mashed
- 2 tablespoons unsweetened vegan milk such as almond milk
- ⅓ cup coconut oil melted and still a little warm
- 1 teaspoon vanilla extract
- ½ cup light brown sugar packed
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt or ¼ teaspoon sea salt
- ⅔ cup vegan chocolate chips optional
Instructions
- Preheat oven to 350°F. Do not use convection. Spray a 9x5 inch loaf pan with non-stick cooking spray and line with a parchment sling if desired.
- In a large bowl, whisk together the mashed bananas, vegan milk, warm coconut oil, brown sugar, and vanilla extract. Whisk vigorously until the mixture is emulsified and smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and whisk well to combine.
- Fold in chocolate chips. Pour batter into the prepared pan. Arrange sliced bananas or extra chocolate chips on top if desired.
- Bake 45 to 48 minutes, or until a toothpick inserted in the center comes out clean.
- Cool 8 to 10 minutes in the pan, then turn out onto a wire rack. Slice with a serrated knife once fully cool.
Notes
Bananas: Use fresh not overly ripe bananas at room temperature. Save your super ripe bananas for these banana brownies!
Technique: Whisk the wet ingredients vigorously until the coconut oil is fully emulsified into the batter. If the oil stays separate, it can create greasy pockets in the finished loaf.
Doneness: Rely on the toothpick test, not the clock. Convection heat will over-brown the crust before the center sets, so bake on a conventional setting only.
Storage: Store at room temperature, wrapped, for up to 3 days. Freeze whole or sliced for up to 1 month. Thaw at room temperature before serving.
Adapted from Watch Learn Eat.
Technique: Whisk the wet ingredients vigorously until the coconut oil is fully emulsified into the batter. If the oil stays separate, it can create greasy pockets in the finished loaf.
Doneness: Rely on the toothpick test, not the clock. Convection heat will over-brown the crust before the center sets, so bake on a conventional setting only.
Storage: Store at room temperature, wrapped, for up to 3 days. Freeze whole or sliced for up to 1 month. Thaw at room temperature before serving.
Adapted from Watch Learn Eat.
Nutrition
Calories: 258kcal | Carbohydrates: 39g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 205mg | Potassium: 136mg | Fiber: 2g | Sugar: 20g | Vitamin A: 18IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 2mg