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The Best Vegan Banana Bread Recipe

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This is a moist and flavorful vegan banana bread recipe, perfect for breakfast or a snack. Made with ripe bananas, natural sweeteners, and whole wheat flour, it’s a wholesome and healthier twist on classic banana bread. No eggs or dairy needed, making it ideal for anyone following a vegan lifestyle.

Ingredients

Wet Ingredients

  • 3 very ripe bananas (the riper, the better)
  • 1/2 cup maple syrup
  • 1/3 cup unsweetened apple sauce
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 1/2 cups whole wheat flour
  • 1/4 cup ground flaxseed
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350˚F (175˚C) and line a loaf pan with parchment paper or use a nonstick loaf pan to prevent sticking.
  2. Mash bananas and mix wet ingredients: In a medium or large bowl, mash the bananas with a fork or potato masher, leaving some small chunks for texture. Add the maple syrup, unsweetened apple sauce, and vanilla extract to the mashed bananas and stir until thoroughly combined.
  3. Combine dry ingredients and mix: In a separate bowl, whisk together the whole wheat flour, ground flaxseed, baking soda, baking powder, cinnamon, and salt. Add the dry ingredients to the wet banana mixture and fold gently until just combined, maintaining a thick, slightly lumpy batter similar to pancake batter. Avoid overmixing to keep the bread tender.
  4. Pour and bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 45-50 minutes or until a knife or toothpick inserted into the center comes out clean. Oven temperatures may vary, so check for doneness accordingly.
  5. Cool the bread: Remove the banana bread from the oven and let it cool in the pan for a few minutes. Then carefully transfer it onto a cooling rack or cutting board to cool completely, preferably to room temperature. Cooling allows the bread to firm up and improves texture and flavor.
  6. Slice and serve: Once cooled, slice the banana bread and serve as a nutritious snack or breakfast treat. Enjoy!

Notes

  • The riper the bananas, the sweeter and more flavorful the bread will be.
  • Do not overmix the batter; overmixing can make the bread dense and tough.
  • Whole wheat flour can be substituted with all-purpose flour if preferred, but texture and nutrition will differ.
  • Store leftover banana bread wrapped in plastic or in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • This banana bread freezes well; slice before freezing and toast slices when ready to eat.

Find it online: https://marthatasty.com/the-best-vegan-banana-bread-recipe/