vegan banana bread recipe

Vegan Banana Bread

Let’s talk about those overripe bananas that are sitting on your kitchen counter. Come onnnnn. You know they’re there, sitting there, taunting you, talking smack about the smoothies they could have become. (Okay, there’s still time for that. Pro-tip: cut those bad boys up, toss them in a freezer bag and whenever you’re looking for something to toss in the blender, boom: bananas.)

But just in case it’s a still a little too cold to think about any frozen goodness (Is it ever? Okay, maybe.) and you’re more in the mood to crank up the heat (in the oven, that is), turn those browning baddies into the best vegan treat ever: homemade banana bread. It’s virtuous enough to pass for breakfast and still tasty enough to be served as dessert. It’s also totally customizable. Dark chocolate? Toasted pecans? Shredded coconut? DO IT ALL. The rules of banana bread are flexible and the list of add-ins is impossibly endless.

 

You will need:

1 cup mashed/smashed bananas*

½ cup coconut sugar (or your favorite kind)

1 teaspoon vanilla extract

2 tablespoons melted coconut oil, plus a little extra for the pan

⅓ cup almond milk (or your favorite non-dairy variety – macadamia? YOU FANCY.)

1 ½ cups whole wheat flour (swap for your fave gluten-free blend to make this bad boy FREE OF THE GLUTEN)

¾ teaspoon baking soda

¼ teaspoon salt

3 tablespoons hot water

½ cup of whatever you want to add in: chocolate, dried fruit, nuts – I did toasted pecans. It was the right choice/also what I had on hand

 

*Isn’t it the worst when recipes just say something like 2-3 bananas? Be any vaguer, Vague McVaguerson. So rather than have you guess based on the size, we simplified your life by saying one cup only – you’re welcome. Also, mash these guys however you’d like, but my favorite method is a liquid measuring cup, a fork, and a little pent-up frustration. Just kidding. Kind of.

 

Preheat your oven to 350 degrees. Lightly coat your pan (a 9”x5” loaf pan will do, but whatever you have is fine as long as it’s not ginormous) with some extra coconut oil and set aside. In a large bowl, whisk together your mashed bananas, sugar, vanilla, coconut oil and milk. Add your flour, baking soda and salt and fold together. It doesn’t have to be super consistent and the bananas will probably make it kinda lumpy but be cool, it’s all gonna work out.

Add your hot (very, very, almost boiling) water and whisk everything together until smooth-ish. If you’re using some additional goodness, fold that stuff in now. Pour into the prepared pan and take that bad boy to the oven. Bake for 40-50 minutes or until golden and/or the bread starts to pull away from the sides of the pan. Use a toothpick (okay, or a fork) if you aren’t sure. It should come out clean. You know these things. You’re smart like that.

Let it cool for a minute or two on a wire rack if you can. It’ll cut nicer and you won’t burn your mouth off, both good things. Bonus, this guy freezes like a champ if you need to make it in advance for anything. Weekend brunch? Book club? Just a regular Tuesday? Look at you all prepared.

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