Soft, fluffy and full of flavour, this recipe is the best vegan banana bread I have made! Why is this the best vegan banana bread? For me, there are two main reasons!
- The texture: This really is the fluffiest, softest, moistest, yet still sturdy (doesn’t fall apart when you cut it) banana bread I have made! It’s easy to get the texture wrong with banana bread and get a loaf that sinks in the middle, is still a bit gooey inside or is overly dry. Not this one!
- The taste: Most banana bread recipes are laden with sugar. For me, banana bread is something you should be able to have both for dessert, but also at 11am with a cup of tea. The sweeter versions aren’t very versatile and can be a bit sickly before midday. This recipe has just the right amount of maple syrup to keep it sweet without being overwhelming. It goes great with some peanut butter as a mid-morning snack!
Banana bread has always been one of my favourite sweet treats and I’ve experimented with countless recipes – this is hands down the best I’ve come up with so far. You could try substituting the plain flour for an alternative like spelt or buckwheat, but the loaf will be much denser and you will likely lose it’s fluffy texture.
If you like a bit more crunch, add ½ cup – ¾ cup of chopped nuts, or if you want a sweeter version, add some chocolate chips! This banana bread, once stored correctly in an airtight container, stays fresh for about three days. It freezes well too, but I suggest cutting it in advance so you can take it out and pop in the toaster when you are craving a slice!
Here’s What You Need
- Banana
- Flour
- Maple syrup
- Almond milk
- Coconut oil
- Vanilla extract
- Mineral salt
- Cinnamon
- Baking powder
- Pecans (optional)
If You Love This Vegan Banana Bread, Try These Recipes Too!
- Easy Vegan Pumpkin Bread
- Fluffy Vegan Pancakes
- Fudgy Flourless Brownies
- Perfect Chocolate Chip Cookies
- Ayurvedic Hot Chocolate
Are You Going to Make The Best Vegan Banana Bread?
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The Best Vegan Banana Bread
Ingredients
- 1 cup mashed ripe bananas (approx 2 large bananas)
- 1 cup almond milk (or any milk of choice)
- 1/3 cup maple syrup
- 1/3 cup coconut oil (melted)
- 1 tsp vanilla extract
- 2.5 cups plain flour
- 2 tsp baking powder
- 1 /2 tsp cinnamon
- 1/2 tsp mineral salt
- 1 small handful pecans (or any nut of choice for topping)
- 1 medium banana (sliced lengthwise for topping)
Instructions
- Preheat the oven to 180 C and line a loaf tin with baking paper
- Mash the bananas thoroughly and combine with the other wet ingredients (almond milk, maple syrup, melted coconut oil and vanilla extract)
- In a separate large mixing bowl, combine all the dry ingredients (flour, baking powder, cinnamon and salt)
- Pour the wet mixture into the dry and stir until combined
- Then, add to the loaf tin and top with pecans and banana sliced lengthwise
- Bake for 45 minutes (ovens may vary slightly - ensure a toothpick is removed clean)
- Cool for 15 minutes on a cooling rack still in the tin, and then 15 minutes removed from the tin before slicing
Notes
- Make sure the bananas are very ripe (brown spots all over the skin)
- In this recipe, I used the pecans as a garnish only to keep the soft, fluffy texture of the banana breadÂ
- If you prefer a crunchier banana bread, add 1/2 - 3/4 cup of chopped nuts with the dry ingredients
- Alternatively, if you are looking for a sweeter banana bread, add chocolate chips instead!
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