Quick breads like this Vegan Banana Bread are simple to make and go great with coffee or tea for a brunch or snack.
Vegan Banana Bread
If you’re like me, you always seem to have ripe (OVERripe!) bananas that are hard to keep up with. For some reason, they seem to multiply really fast or something! Thankfully, I love to freeze them and use them in smoothies and nana ice cream (aka nice cream).
Quick breads, like banana bread, are great, because, of course, they’re QUICK! – no mystery there! But, besides being quick, they are often the perfect way to use up something you might have an abundance of like zucchini or bananas that you otherwise might throw away.
So, quick breads are good things – they come to the rescue when you don’t want to waste that precious food and also, they freeze well too. So, if you’re not going to eat the bread right away, freeze a few loaves and you’ll probably enjoy them even more at a later date. It will be especially enjoyable because you’ve already done all the work!
Another good thing about breads like banana bread, they travel well. Whether you bring a whole loaf with you or slices, they’re a perfect portable snack or dessert to take with you in your lunch and they even make great trip food.
I’ve made many banana breads over the years, but never a vegan one and I was really happy with the outcome. I’m sure there are many versions of vegan banana bread, but I think this one is a winner.
Vegan Banana Bread
- 1 cup whole wheat pastry flour
- 1 cup all-purpose flour
- 3/4 cup sugar
- 1/2 cup dark brown sugar packed
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/2 cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 2 cups mashed ripe banana about 4 large
- 1/4 cup mild oil of choice
- 2 Tablespoons maple syrup
- 1 teaspoon vanilla extract
- For top:
- 1/2 cup chopped walnuts optional
- Combine dry ingredients in a bowl - flour, sugar, brown sugar, baking soda, salt and cinnamon and set aside
- In another bowl, combine your almond milk and your apple cider vinegar and let it sit for about 2 minutes and then add the bananas, oil, maple syrup and vanilla and combine
- Add the dry ingredients to the wet ingredients very gently - don't over mix
- Add batter to a 9" x 5" loaf pan lined with parchment paper that is large enough to come up both sides (this makes it very easy to remove the loaf from the pan after it's baked
- Spray the bottom part of the parchment paper with a little cooking spray or brush with a little oil before adding the batter
- Bake @ 350 degrees F for about 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean
- Let the loaf cool in the pan on a trivet for about 10 minutes and then remove the loaf from the pan and let it finish cooling on a metal cooling rack
I hope you enjoy this banana bread!