Best Vegan Banana Bread

I’ve spent three years trying to make a vegan banana bread that tastes just like how my mom used to make it… this is the winner!

I have been the biggest fan of banana bread ever since I was a kid! I asked for my mom’s adaptation of the Betty Crocker recipe at least once a month, if not more. So when I switched to a vegan diet, that was one of the few things I thought I was going to miss. How foolish of me to think I couldn’t make an identical vegan version!

This recipe is full of ingredients that I always have on hand, it’s effortless to make, and boy, does it make the house smell amazing!

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 2/3 cups sugar
• 1/3 cup vegan butter
• 1/2 cup unsweetened apple sauce
• 2 tbsp plant milk
• 3 medium-large ripe bananas, mashed
• 1/4 cup chopped nuts

Notes:

• Pecans are my favorite nuts to use, but walnuts are wonderful, too. Especially if you want this to be a little less sweet!
• This is a great recipe to make when you have bananas that are past their prime. They need to be ripe to overripe, so when I have a few bananas that I no longer want to snack on, I peel them and put them in a freezer bag. That way, I don’t have to wait for bananas to ripen when I want to make some bread!
• The applesauce is the egg replacement. I find that applesauce works best for baking, but if you don’t have any or you want some added nutrition, make two flax eggs – 3 tbsp water + 1 tbsp ground flaxseed. Mix these up and let them sit for a few minutes to get to an egg-like texture.

Method:

• Preheat oven to 350 degrees F/180 degrees C. Lightly grease a loaf pan.
• Combine flour, baking powder, baking soda, and salt. Set aside.
• In a stand-mixer (if possible), beat the butter and sugar until combined. Add the applesauce and milk, and beat until smooth.
• Add the flour mixture and the bananas alternately, about 1/3 at a time for each, beating until smooth after each addition. Fold in the nuts if used.
• Add the batter to the loaf pan.

• Bake for 70-75 minutes or until a toothpick comes out clean.
• Cool in the pan for 10 minutes, then remove from pan to cool completely on a cooling rack.
• Wrap in aluminum foil & let sit overnight for easier slicing.

You read that right… you have to make your house smell like banana bread heaven and then WAIT until the next day to eat it. It’s tough but worth it!
Enjoy & share.

Vegan Banana Bread

This recipe is fool-proof, and it tastes just like how my mom used to make it!

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Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Breakfast

Servings 8

Calories 300 kcal

Ingredients

  

1x2x3x

• 1 3/4 cup all-purpose flour
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 2/3 cup sugar
• 1/3 cup vegan butter
• 1/2 cup applesauce unsweetened
• 2 tbsp plant milk plain, unsweetened
• 3 medium-large ripe bananas mashed
• 1/4 cup chopped nuts

Instructions

 

• Preheat oven to 350 degrees F/180 degrees C. Lightly grease a loaf pan.
• Combine the flour, baking powder, baking soda, and salt. Set aside.
• In a stand-mixer (if possible), beat the butter and sugar until combined. Add the applesauce and milk, beat until smooth.
• Add the flour mixture and the bananas alternately, about 1/3 at a time for each, beating until smooth after each addition. Fold in the nuts, if used.
• Add the batter to the loaf pan.
• Bake for 70-75 minutes or until a toothpick comes out clean.
• Cool in the pan for 10 minutes, then remove from pan to cool completely on a cooling rack.
• Wrap in aluminum foil & let sit overnight for easier slicing. Enjoy!

Nutrition

Calories: 300kcalCarbohydrates: 53gProtein: 4gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.04gSodium: 420mgPotassium: 264mgFiber: 3gSugar: 25gVitamin A: 401IUVitamin C: 5mgCalcium: 53mgIron: 2mg

Tried this recipe?Let us know how it was!