Healthy and Easy Vegan Banana Bread

Looking for a foolproof recipe everyone will love? This vegan banana bread is the easiest recipe, takes just 10 minutes to prep, and calls for all sorts of holiday flavors including ginger, cinnamon, and cloves. Pop the banana bread in the oven, sit back and relax while the smell of the holidays fills your house.

Banana Bread is not usually vegan as it typically contains eggs or some form of dairy such as butter or milk. Luckily, there are tons of vegan alternatives and substitutions for butter, milk, and eggs.

This healthier recipe for vegan banana bread calls for coconut oil instead of melted butter. This recipe also uses dairy-free milk instead of dairy milk. Some of our favorite dairy-free milks to use in banana bread are oat milk and almond milk. Or, use banana milk to infuse the batter with even more flavor.

Eggs typically act as a binder in many baked goods like banana bread. This recipe uses four medium mashed bananas instead of eggs as a binder in vegan banana bread.

Most recipes call for overripe bananas because, during the ripening process, they get sweeter and develop more flavor. Don’t stress if you don’t have any overripe bananas. You can also use ripe bananas but the bread won't taste as flavorful.

The fastest method to ripen bananas is with a paper towel or plate and microwave. Take the unpeeled bananas and pole small holes with a fork all over the bananas. Place the banana on a paper towel or plate.

Microwave on high for 30 seconds at a time. Keep microwaving the bananas until you reach the desired softness. Only microwave one banana at a time.

The paper bag method is the most effective method. The only catch is that it can take up to a couple of days for the bananas to ripen.

Place the bananas in a paper bag and close it. This traps a gaseous plant hormone known as Ethylene gas in the bag. Ethylene gas is essential to the ripening process in fruit.

Leave the bananas in the paper bag overnight. Bananas can take up to a couple of days to ripen so make sure to keep an eye on them.

This recipe is very easy and adaptable so feel free to play around with it.

Avoid overmixing the vegan banana bread batter. Overmixed batter will lead to dry, dense banana bread. You want the batter to still have some banana chunks.

Another common mistake that causes dry vegan banana bread is the ratio of flour to banana. Too many bananas will lead to a wet banana bread loaf. Too much flour will lead to dry, dense banana bread.

This recipe is extremely versatile and can be used to make muffins as well. Add blueberries, chocolate chips, cinnamon, pumpkin, or strawberries to have different variations of muffins for the week. You can also use the batter to make banana bread pancakes and cookies.

Banana Bread stays fresh when covered for a couple of days at room temperature. You can also freeze any leftover banana bread slices. When ready to eat, take the banana bread out of the freezer and place it in the fridge to defrost. Warm them up in the oven for a few minutes when ready to eat.

for 1 loaf

Prep Time: 10 minutes

Baking Time: 1 hour

Ingredients

Instructions

Nutritionals (1 of 8 Slices)

Calories 298 | Total Fat 9.8g | Saturated Fat 8.1g | Cholesterol 0mg | Sodium 6mg | Total Carbohydrates 51.9g | Dietary Fiber 2.7g | Total Sugars 22.9g | Protein 3.7g | Calcium 79mg | Iron 2mg | Potassium 376mg |