Description
The BEST vegan banana bread! It’s fluffy, moist, lightly sweet, and delicious every time. This recipe is made with one bowl and healthy ingredients. Enjoy a slice for breakfast, as an afternoon snack, or a nutritious dessert.
Ingredients
Units
Scale
Wet
- 1.5 cups mashed overripe banana (~3 large bananas)
- 3/4 cup brown sugar, packed
- 1/3 cup melted coconut oil*
- 1/4 cup almond milk
- 2 teaspoons vanilla extract
Dry
- 2 cups all-purpose flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Toppings (optional)
- Crushed walnuts
- Vegan chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a loaf pan with parchment paper or lightly grease it with oil.
- Add wet ingredients to a large bowl. Whisk together to combine.
- Add dry ingredients to the bowl. Gently fold the dry ingredients into the wet ingredients. Do not over-mix the batter; stop as soon as the ingredients are combined.
- Pour batter into the loaf pan. If desired, sprinkle on any toppings.
- Bake banana bread for 50-60 minutes. After, allow the bread to cool for at least 15 minutes before slicing.
Notes
- *If your coconut oil is solid at room temperature, add several spoonfuls to a bowl. Microwave it for 30 seconds until melted. Then, measure 1/3 cup.
- Do not over-mix the batter. If you over-mix the batter, the bread will become dense rather than fluffy. The dry ingredients should be gently folded into the wet ingredients. Stop as soon as they combine.
- To test whether or not the banana bread is cooked through, stick a toothpick into the center of the loaf. If it comes out nearly clean, the banana bread is done baking. If not, continue baking for a few minutes longer.
Nutrition
- Serving Size: 1 slice
- Calories: 293
- Sugar: 23g
- Fat: 9g
- Saturated Fat: 7g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
