Vegan Banana Bread: A Delicious and Dairy-Free Classic
This moist and flavorful vegan banana bread is completely dairy-free and egg-free, making it a perfect treat for plant-based eaters. Sweetened naturally with ripe bananas and lightly spiced with cinnamon, it's a classic comfort food with a healthy twist!
Ingredients
- 3 ripe bananas mashed
- 1/2 cup maple syrup or agave nectar
- 1/4 cup coconut oil melted
- 1 tsp vanilla extract
- 1/4 cup unsweetened almond milk
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup chopped walnuts or dairy-free chocolate chips optional
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
- In a large mixing bowl, mash the ripe bananas until smooth.
- Add the maple syrup, melted coconut oil, vanilla extract, and almond milk. Mix well.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Fold in the chopped walnuts or chocolate chips if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
- Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
- Storage: Keeps well for up to 4 days at room temp or a week in the fridge.
- Freezing: Wrap slices individually and freeze for up to 3 months.
- Substitutions: Swap coconut oil for olive oil or applesauce for a lower-fat version.
- Mix-ins: Try adding dried fruit, nuts, or dairy-free white chocolate chips!