Vegan Banana Bread
This is the definitive vegan banana bread recipe. It's the perfect balance of sweetness, tenderness and...here comes that word...moistness (sorry).Vegan
Servings 1 loaf
Ingredients
- 2 cups (258g) all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (370g) mashed banana about 3 medium
- 3/4 cup (173g) organic granulated sugar
- 1/2 cup avocado oil or other plant-based oil
- 1/4 cup unsweetened almond milk or other plant-based milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped walnuts optional...but tasty
- 1 -2 teaspoons coarse turbinado sugar for topping optional...but also tasty
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Using a tiny bit of avocado oil, grease just the bottom of a 9x5 loaf pan.
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- In another medium bowl, whisk the mashed banana, sugar, oil, milk, vinegar and vanilla until frothy and blended well.
- Pour the banana mixture over the flour mixture and, using a wooden spoon or rubber spatula, mix just until blended. If using, add the walnuts and mix in.
- Pour the batter into your prepared loaf pan. I love to sprinkle that tiny bit of turbinado sugar over top before baking. It gives the loaf a nice crunchy top...it's so good! If you don't have turbinado, go ahead and use whatever sugar you do have.
- Bake 1 hour to 1 hour and 5 or 10 minutes. I start checking with a toothpick inserted into the center at the 1 hour mark.
- Cool for about 30 minutes in the pan, then continue cooling on a rack for at least one hour before slicing. I like storing my bread in a paper bag on the counter. It keeps the top nice and crunchy.