I am incredibly excited about today’s recipe. If you ask me, this Vegan Banana Bread is a treasure, practically a banana gold mine. Can you tell I am passionate about this recipe? And I am so excited to share it with you.
Who doesn’t love banana bread?
I have always loved banana bread. It is one of my favorite breakfast breads. The aroma that fills my kitchen while this bread is baking gives the promise of wonderful things to come. I am usually drawn to the oven-window several times to watch the loaf rise and turn beautifully golden brown. In fact, it is hard to wait for the bread to cool enough to slice so I can eat it. The flavor, moistness, and slightly sweet taste make this recipe a winner. We also pack many healthy ingredients into this loaf, making it a great breakfast option.
The Perfect Recipe for Very Ripe Bananas!
Bananas are a staple in my kitchen. They are normally displayed on my kitchen counter. I don’t know about you, but I am always surprised by how quickly bananas go from a slightly green color to yellow with brown spots. When the bananas get ripe, I often peel and freeze them for use in smoothies or desserts, but you can only have so many frozen bananas. So if you are looking for something to do with ripe bananas, banana bread is a terrific option. Let me tell you this banana bread recipe is perfect for those overly ripe (almost unrecognizable) bananas in your life.
This is a great bread for breakfast, but really, for me, it is the perfect bread at any time of the day. Bananas contain potassium, fiber, and vitamin C and are a healthy fruit to add to your diet. And if you ask me, there is nothing like fresh banana bread to brighten the day.
I hope you enjoy this Vegan Banana Bread recipe as much as I do! Happy Baking:)
Click Here to watch me make this recipe on YouTube!
PrintVegan Banana Bread
I hope you enjoy this Vegan Banana Bread recipe as much as I do! Happy Baking:)
- Yield: 1 loaf 1x
Ingredients
- 1/2 cup dairy free milk (organic & unsweetened)
- 1 1/2 tablespoons lemon juice
- 1 cup all purpose flour
- 1/2 cup whole wheat pastry flour
- 3/4 cup sprouted spelt flour ( I use One Degree)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon all-spice (optional)
- 1/4 cup apple sauce (or an extra banana)
- 1/4 cup maple syrup
- 2 tablespoons almond butter
- 2 teaspoons vanilla extract
- 2 tablespoons ground flaxseed
- 3 medium size ripe bananas
- 1/4 cup coconut oil, melted
Optional:
- 1/8 teaspoon cardamom
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees. Grease a loaf pan.
- In a bowl mix together the dairy free milk and lemon juice. Set aside (see note)
- In a separate large bowl mix together the flour, spelt flour, baking powder, salt, and all-spice.
- The milk and lemon juice mixture should now be curdled. Add apple sauce, maple syrup, almond butter, vanilla extract, and ground flaxseed to the milk mixture. Don’t add the coconut oil just yet.
- Peel the bananas. With a fork mash the ripe bananas and add them to your wet ingredients. Mix until thoroughly combined.
- Pour the wet mixture into the dry mixture and while mixing add the melted coconut oil. Mix until everything is combined being careful to not over mix.
- Gently fill a loaf pan and place in a preheated oven. Bake for 50 minutes or until a knife inserted into the center comes out nearly clean with a few crumbs sticking to it.
Enjoy!
Notes
In order to make a lighter bread, you want to curdle your milk with some fresh lemon juice. Many plant-based milks have ingredients that do not allow it to curdle. I have found that an organic unsweetened milk works best.
Lynn
I couldn’t get this to bake fully. That didn’t stop us from eating it though, we toast it and chew on! It’s flavor is so good, but I’m not sure why it wouldn’t bake fully. I’m not new to baking.
★★★★
Chef Ani
Oh, I am so sorry! Did you make any changes to the recipe?
Randy
This happened to me as well. We just microwaved it a little applied vegan butter and had our snack anyway. We throughly enjoyed our bannana bread. The only difference was I used 4 bannanas without the apple sauce and mixed it well — so, I probably mixed too much.
Chef Ani
I am so glad you enjoyed the banana bread anyway. Thank you for the comment.
Irene
This is a phenomenal recipe!! I have made it several times. Thank you so much!
★★★★★
Chef Ani
I am so happy to hear that! Thank you for trying my recipe!
Niella Fisher
Fantastic recipe wholesome moist I sprinkled the top with roasted almonds and coconut added just the right sweetness Thank you Chef Ani fir another amazing recipe!
Chef Ani
Thank you so much for trying it! I am so happy to hear you enjoyed the recipe. Roasted almonds and coconut sounds like an amazing addition.
Amy Williams
Can you make this gluten free? What combination of gluten free flours would you use? Thanks!
Chef Ani
Great question! I would experiment with Bob’s Red Mill Gluten Free 1:1 flour mixed with some almond flour. We may do a gluten-free Vegan Banana Bread recipe in the future.
Thank you so much for your comment.
Tom Tipps
Hi Ani, my wife has rheumatoid arthritis and we changed to a mostly vegan diet last January and now have incorporated anti-inflammatory ingredients/foods into our cooking. Are there substitute or alternative anti-inflammatory ingredients for this banana bread that you could recommend for this recipe? I was thinking along the lines of the flours. Thank you, tom
Chef Ani
I am so sorry to hear that your wife has rheumatoid arthritis. Sounds like you have made some great and life changing adjustments to your diet. Yes, using more whole grain and fiber in the diet is a great idea. Buckwheat has anti-inflammatory properties. You could try to substitute some of the flour with buckwheat. I will need to give this a try.
Don Korenko
Loved the flavor and texture. I used coconut milk powder with water instead of milk, and used cardamom and coriander for spices. Lesson learned however, use parchment paper to line pan. My bread came out in two pieces, top and what was sticking to the bottom. This ones a keeper. Love your recipes.
★★★★★
Chef Ani
Thank you so much for trying my recipe! I love the coconut milk powder, cardamom, and coriander additions. Thank you so much for the 5-star review. It really helps me out.
Bianca
Can we swap the all-purpose flow for quinoa flour?
Thanks
★★★★★
Chef Ani
Thank you so much for the 5 star review. That means so much to me. Thank you!!
I have not tried making this banana bread with quinoa flour, it may not have enough binding power. If you want to go gluten-free, try substituting with Bob’s Red Mill 1:1 GF flour. If you do try it with the quinoa flour, let me know how it turns out. It may be useful for others also. Thank you again so much.