Banana bread is the perfect delightful food. It’s delicious, feels appropriate to eat for breakfast, dessert, or as a snack, and you can even convince yourself that you’re eating something healthy because of the high banana content (potassium anyone?). Here, we’ve put together a vegan banana bread recipe for you that is a great way to use up those overripe bananas that have been hanging out in your freezer for the past few months. Check it out below.
- 4 bananas
- 1/4 cup vegetable oil
- 1/4 non-dairy milk (Choose your favorite. We like oat milk!)
- 1/2 cup brown sufar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Preheat your oven to 350 degrees Fahrenheit. Grease a loaf pan with vegan butter, vegetable oil, or nonstick cooking spray, whatever you prefer. In a large bowl, mash up your bananas. (If they were frozen, let them thaw first. It’ll make your life way easier.) To the mashed bananas, add brown sugar, oil, vanilla, and almond milk. Whisk until combined.
Now, mix in the flour, baking soda, salt, and cinnamon. Stir until combined but not too much, as that can mess with the texture of your banana. Pour the batter into your pan. You can add toppings here if you want, but this recipe is delicious even without them. Bake for 45 minutes to an hour, until a toothpick inserted into the center comes out mostly clean.