Vegan Banana Bread

Well, I’m one of many who buys bananas to let them ripen so that I can make vegan banana bread. I’m not a fan of bananas, but I try to eat them every once in a while since they are packed with potassium. I put them in smoothies, make peanut butter and bananas sandwiches, or have them as a snack. But when I have a bunch and they start spotting I make vegan banana bread. I like to have it as a snack with my tea or as a quick breakfast when I’m on the go. It’s also a great way to keep them from going to waste. I usually have the ingredients to make banana bread in my pantry, so I can easily take an hour or so to make banana bread.

Plus who doesn’t love the smell of baked goodies? So if you have some bananas that you need to use up, then give this vegan banana bread a try. It’s moist, not too sweet, and you customize it with your favorite mix-ins.

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Vegan Banana Bread

Ingredients:

• 3-4 Ripe Bananas (mashed)
• 1/3 non-dairy butter (melted)
• 1 teaspoon of vanilla
• 3/4 cup of sugar
• 1 tablespoon ground flaxseed + 3 tablespoon water (let sit for at least 5 minutes)
• 1 1/2 cup of all-purpose flour
• 1/8 teaspoon of salt (a pinch)
• 1 1/4 teaspoon of cinnamon
• 1/8 teaspoon of nutmeg (a pinch)
• 1/8 teaspoon of ground cloves (a pinch)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• (optional) 1 cup of chopped nuts

Instructions: 

1. Start by preheating the oven to 350 degrees F. Lightly grease an 8.5 x 4.5 – inch loaf pan.
2. Then in a large bowl, combine the mashed bananas with the melted butter, then add the sugar, flaxseed mixture, and vanilla. Stir until combined.
3. After that, in a separate bowl combine all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground cloves. Then pour over the banana mixture. Stir to combine. After combining, fold in nuts if using.
4. Bake for 35 uncovered then cover with foil and cook for another 10 minutes. Depending on your oven you may have to cook it longer. Once it passes the clean knife test. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely. Lastly, slice and serve.

Notes:

• This banana bread recipe can also be made as muffins. Divide between cups of a muffin tin and bake for 20-24 minutes and can pass a clean knife test.
• You can store your bread in an airtight container on the counter for up to 3 days, or the refrigerator for up to 1 week. Also, you can freeze your bread. Store it in a freezer-safe container for up to 2 months, let thaw in the refrigerator before eating.
• This bread will only get better the next day, once it’s had time to rest, it will moisten up and enhance the flavor. Also, it will slice much cleaner once completely cooled, so try not to slice it right away.
• Get the print-friendly version here.

Related post: Vegan Orange Cranberry Quick Bread

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