Easy Vegan Banana Bread
Vegan banana bread is the perfect balance of sweet, moist, and tender. With the addition of chocolate chips, it makes a delicious dessert or afternoon treat!
Equipment
- Loaf pan
- Various sized mixing bowls
- Spatula
Ingredients
Wet
- 2 tablespoons ground flaxseed
- 5 tablespoons water
- 3 tablespoons soy milk, unsweetened
- 1 tablespoons lemon juice or vinegar
- 4 medium overripe bananas
- ¼ cup coconut oil, melted
- ¼ cup vegan butter, melted
- ½ cup coconut sugar
- 1 teaspoon vanilla
Dry
- 2 cups all-purpose flour
- ½ cup cane sugar
- 1 teaspoon baking soda
- ¼ teaspoon cinnamon
- ½ teaspoon salt
Add-Ins
- ½ cup vegan chocolate chips
Instructions
Wet
- Preheat your oven to 350°F and line a loaf pan with parchment paper. Allow the paper to overlap the pan edges for easier removal.
- Make the flax eggs by combining the ground flaxseed with water in a small bowl or container. Set aside to gelatanize.
- In another large mixing bowl, combine the lemon juice and soy milk to create a buttermilk mixture. Set aside for 5 minutes to curdle.
- Mash the bananas well, then transfer them to the mixing bowl with the buttermilk mixture. Mix in coconut oil, vegan butter, coconut sugar, vanilla, and flax eggs.
Dry
- In a separate bowl, whisk together the flour, cane sugar, baking soda, cinnamon, and salt.
- Pour the wet ingredients into the bowl of dry, stirring with a spatula until just combined. Fold in chocolate chips, then transfer the batter to the prepared loaf pan. Sprinkle a few more chocolate chips on top before baking.
- Bake the banana bread for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the banana loaf cool in the pan for 10-15 minutes. Transfer it to a wire rack to finish cooling for another 20-30 minutes before slicing. Happy eating!
Notes
- Check the baking soda: Before starting, check if your baking soda is fresh. To do this, just add some to a cup of white vinegar. If it vigorously bubbles, it’s good to go. If it’s been sitting in your pantry for longer than 3 months, we suggest picking up a new one.
- Overripe bananas: Make sure your bananas are brown, spotty, and overripe so they provide more natural sweetness and act like eggs to bind everything together.
- Room temperature ingredients: Remember to bring all of your ingredients to room temperature before mixing the batter. This will result in light, airy banana bread.
- Spoon and level: When measuring the flour, use the “spoon and level” method to ensure you don’t add too much flour. Avoid scooping flour out of the bag.
- Don’t overmix: Mix the wet and dry ingredients together until just incorporated. If you overmix the batter, you’ll end up with dense banana bread.
- Prep the pan: Use the correct size pan (9x5-inch loaf pan), line it with parchment paper, and spray it with nonstick cooking spray. This will ensure your banana bread slides right out once it’s done baking.
- Let it cool: Before slicing it, leave your vegan banana bread to cool on a wire rack for at least 30 minutes. This will give the bread time to set, making slicing easier.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 12servings | Calories: 293kcal | Carbohydrates: 48.4g | Protein: 3.2g | Fat: 10.9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1.5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 149.9mg | Potassium: 216.9mg | Fiber: 2.8g | Sugar: 25.7g | Vitamin A: 34.1IU | Vitamin C: 7.4mg | Calcium: 12.9mg | Iron: 1.9mg
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