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Vegan Banana Bread

Vegan Banana Bread

Vegan banana bread that is moist and fluffy. 100% plant based and dairy free, one bowl, ready in an hour.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 3 large very ripe bananas mashed, about 1.5 cups
  • 1 tbsp ground flaxseed for flax egg
  • 3 tbsp warm water for flax egg
  • 1/2 cup unsweetened plant milk soy or almond
  • 1/3 cup melted coconut oil cooled slightly
  • 1/2 cup brown sugar packed
  • 1/4 cup maple syrup
  • 1 tbsp vanilla extract
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp fine sea salt
  • 1/2 cup vegan chocolate chips optional

Method
 

  1. **Prep.** Heat oven to 350F. Line a 9x5 loaf pan with parchment and lightly grease.
  2. **Flax.** Whisk ground flax with warm water. Let sit 5 minutes until thick and gelled.
  3. **Wet.** In a bowl, mash bananas until smooth. Whisk in flax egg, plant milk, coconut oil, brown sugar, maple, and vanilla.
  4. **Dry.** In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, and salt.
  5. **Combine.** Pour wet into dry. Fold gently with a spatula until just combined. Fold in chocolate chips if using.
  6. **Bake.** Pour batter into the loaf pan. Tent loosely with foil. Bake 40 minutes, remove foil, bake 20 more minutes until a toothpick comes out with moist crumbs. Cool in pan 15 minutes, then on a rack.

Notes

Use the ripest bananas you can find. Black speckled or fully black is perfect. Vegan swap: flax egg and mashed banana replace the eggs here. Store wrapped at room temperature for up to 3 days or refrigerate for up to a week.