Description
A moist and delicious vegan banana bread made with ripe bananas, ground flaxseed as an egg substitute, and optional walnuts or non-dairy chocolate chips for extra texture. This easy-to-make recipe uses simple ingredients and produces a flavorful loaf perfect for breakfast or a snack.
Ingredients
Scale
Wet Ingredients
- 2 tablespoons ground flaxseed
- 5 tablespoons water
- 2 large ripe bananas, about 1 cup mashed
- 1/3 cup melted vegan butter or neutral oil
- 2/3 cup granulated sugar or brown sugar, lightly packed
- 1/4 cup dairy free milk (oat, almond, or soy)
Dry Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground nutmeg (optional)
Optional Add-ins
- 3/4 cup chopped walnuts or non-dairy chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350 degrees F and grease a standard loaf pan (8 1/2 x 4 1/2 inches or 9 x 5 inches) to prevent sticking.
- Make Flax Egg: In a small bowl, combine the ground flaxseed and water and set aside to thicken for a few minutes; this acts as your flax egg substitution for binding.
- Mash Bananas and Mix Wet Ingredients: In a large bowl, mash the bananas with a fork until smooth and measure to ensure about 1 cup. Stir in the melted vegan butter to the mashed bananas.
- Add Sugar, Milk, and Flax Egg: Add the sugar, dairy free milk, and thickened flax egg mixture to the banana mixture. Stir well with a large spoon until all wet ingredients are combined.
- Add Dry Ingredients: Add the all purpose flour to the wet ingredients. Sprinkle the baking soda, salt, and nutmeg over the flour. Stir gently just until combined, careful not to over mix to maintain a tender texture.
- Fold in Optional Add-ins: If using, gently fold in the chopped walnuts or non-dairy chocolate chips to distribute them evenly.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan and place on the center rack of the oven. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the banana bread cool in the pan for a few minutes, then transfer to a cooling rack. Allow it to cool for at least 30 minutes before slicing to ensure easier cutting and best texture. Serve and enjoy!
Notes
- Oil free: Substitute melted vegan butter with applesauce for lower fat option; texture will be slightly different but still tasty.
- Gluten free: Use a gluten free flour blend to make the recipe gluten free.
- Nut free: Use non-dairy milk alternatives such as soy or coconut milk instead of almond milk if allergic to nuts.
- Sugar options: Brown sugar, granulated sugar, or coconut sugar can be used. Adjust sugar quantity for sweetness preference.
- Muffin variation: For muffins, preheat oven to 400 degrees F, divide batter into muffin liners, and bake for 24 minutes or until done.
- Storage: Cover leftover banana bread and keep at room temperature for 1-2 days, refrigerated for up to 1 week, or freeze for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 200 kcal
- Sugar: 12 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
