If you’re looking for a delightful treat that caters to both vegans and non-vegans alike, this vegan banana bread is the answer. It’s moist, flavorful, and easy to make with just a few simple ingredients. Perfect for using up overripe bananas, this bread is not only a tasty snack but also a great breakfast option. Let’s dive into the recipe and enjoy a slice of this wholesome goodness!
Ingredients
- 3 ripe bananas, mashed
- 1/4 cup almond milk
- 1/4 cup vegetable oil
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup walnuts or chocolate chips (optional)
Servings and Cooking Time
This recipe yields 8 servings. Preparation time is approximately 10 minutes, with a cooking time of 50 minutes.
Nutritional Value
Each serving of vegan banana bread (1 slice) contains approximately 160 calories, 6g of fat, 24g of carbohydrates, and 2g of protein. This is based on one slice of the bread.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mash the ripe bananas until smooth.
- Add almond milk, vegetable oil, brown sugar, and vanilla extract to the mashed bananas.
- Mix until all wet ingredients are combined.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture.
- Stir until just combined; do not overmix.
- If desired, fold in walnuts or chocolate chips.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
Alternative Ingredients
You can substitute almond milk with any plant-based milk, such as soy or oat milk. For a gluten-free option, replace all-purpose flour with a gluten-free flour blend. Feel free to use maple syrup instead of brown sugar for a different sweetness.
Serving and Pairings
This vegan banana bread pairs wonderfully with a cup of tea or coffee. You can also serve it with vegan butter or a spread of almond butter for added flavor and creaminess.
Storage and Reheating
Store leftover banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. It can also be frozen for up to 3 months. To reheat, simply slice and warm in the oven or microwave.
Cooking Mistakes
- Using unripe bananas will result in less sweetness.
- Overmixing can make the bread dense.
- Not greasing the pan properly may cause sticking.
- Ignoring the baking time will lead to undercooked bread.
- Using too much liquid can make the texture gummy.
Helpful Tips
- Use very ripe bananas for the best flavor.
- Let the bread cool completely before slicing.
- Experiment with add-ins like dried fruit or spices.
- For a sweeter bread, increase the sugar slightly.
FAQs
Can I use frozen bananas for this recipe?
Yes, frozen bananas work well. Just thaw them completely and mash before use. They may add extra moisture, so adjust the flour if needed.
Is vegan banana bread gluten-free?
You can make it gluten-free by using a gluten-free flour blend. Ensure other ingredients are also gluten-free.
How do I know when the banana bread is done?
Insert a toothpick into the center; it should come out clean or with a few crumbs. If it’s wet, bake longer.
Can I add other flavors to the banana bread?
Absolutely! You can add cinnamon, nutmeg, or vanilla extract for added flavor.
How long does vegan banana bread last?
It lasts about 3 days at room temperature, up to a week in the fridge, or 3 months in the freezer.
Conclusion
Vegan banana bread is a delicious and versatile treat that’s easy to make and perfect for any occasion. With its moist texture and rich flavor, it’s sure to become a favorite in your household. Enjoy a slice today and share the goodness with friends and family!
Vegan Banana Bread
Ingredients
- 3 ripe bananas mashed
- 1/4 cup almond milk
- 1/4 cup vegetable oil
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup walnuts or chocolate chips optional
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mash the ripe bananas until smooth.
- Add almond milk, vegetable oil, brown sugar, and vanilla extract to the mashed bananas.
- Mix until all wet ingredients are combined.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture.
- Stir until just combined; do not overmix.
- Fold in walnuts or chocolate chips if desired.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
Nutrition
