Vegan Banana Bread Recipe

This vegan banana bread is bound to have you wondering where it has been your whole life. No recipe I have ever used has been even close to as moist and flavourful.

Happy Monday fellow vegetable enthusiasts! I have a recipe for you that will make you feel warm and comfortable as the cool weather gets going and holidays are upon us.

I made this recipe on Saturday and haven’t had a chance to write it out, until today. I hope you all find that it is easy, healthy, and tasty which are difficult to have together.

This recipe only requires approximately an hour and half of your time, including clean up!

This recipe is great because you aren’t left with a dry or egg tasting end product. The sweet smell of bananas, sugar, and coconut oil will radiate through your house for hours after baking.

I have to say that the smell of the banana bread baking is the biggest teaser in the world, especially when you have 30 minutes left to wait still before you can indulge in a slice or 3...

Banana bread is already almost vegan besides the eggs and sometimes milk that are used in some recipes, making it a very simple recipe to transpose into a vegan delight.

The great part about banana bread is the hidden healthy elements that really make it taste even better; like bananas, chia seeds, coconut sugar, and vegan dark chocolate.

I will list off some added extras which you can add at your own discretion based on your favourite flavour combination. I personally like to mix all the toppings when I can, but I have been repeatedly reminded of my strange palate.

Maple syrup is healthy for you in small doses being mindful of the high sugar content. Always choose real maple syrup, and if possible local. Similar to honey, maple syrup has pollen in it which can benefit those with seasonal allergies. Maple syrup also doesn’t spike insulin like artificial sweeteners.

Also, who doesn’t love the sweet maple flavour!

Coconut sugar should be cautioned with using too much just like any sweetener. Though, coconut sugar has a host of other benefits like not spiking insulin (better for diabetics). As well as containing a variety of vitamins and minerals.

Coconut sugar is dry, that is why I suggest adding an enhancer. I suggest using maple syrup because that is what I am most familiar with, though it is possible to use agave syrup which is also a vegan sweetener.

Naturally banana bread is sweet due to the banana's natural sweetness, but to make this more like a dessert adding sugar or sweeteners enhances the sweetness of the bananas.

I personally like sweet desserts that are on the verge of being too sweet. I found that this banana bread after adding chocolate chips and a little extra sugar really gives me the satisfying banana chocolate dessert that I crave.

When greasing a pan, the most effective method is by adding tbsp melted coconut oil to the baking dish, using a piece of paper towel to spread the oil evenly focusing on the corners and edges to avoid sticking.

Sticking is the worst thing that could happen. Having a beautiful delicious banana bread in the pan then it turned into a mountain of crumbs and pieces because it stuck to the bottom of the pan.

The Recipe

2 cups of flour (I use unbleached all purpose)

½ tsp baking soda

2 tsp baking powder

1 tsp salt (I use sea salt, if using himalayan salt use 2 tsp)

1 cup coconut sugar (or ¾ cup brown sugar packed)

1 tbsp maple syrup (omit if using brown sugar, replace with 1 tbsp plant milk)

½ cup of coconut oil melted + tbsp to grease pan

1 chia egg

1 tsp vanilla extract

3 over-ripe large bananas or 4 small bananas mashed

3 tbsp plant milk (or 4 tbsp if using brown sugar, I used oat milk)

Optional additions:

1 tsp cinnamon (recommended)

½ cup chopped walnuts

1 cup of dark chocolate chips

Additional banana to decorate top

Drizzle of nut butter on top

Granola or oats on top

Directions

1. Preheat the oven to 375℉ and grease a 9x5 baking dish (aluminum) with coconut oil.

2. Make chia egg so that it is ready when needed by adding 1 tbsp chia seeds to 3 tbsp of water and put in the fridge to speed up the process.

3. Using 1 mixing bowl begin with the dry ingredients by adding flour, baking soda, baking powder, salt, cinnamon if using, and coconut sugar and mix thoroughly until well combined.

4. In a separate small bowl mash the bananas as much as possible with a fork or potato masher.

5. Add mashed bananas to the dry mix along with maple syrup, coconut oil, vanilla, plant milk, and chia egg. Mixing until wet (don’t overmix the flour or bread will not rise as much and will be over dense).

6. If adding chocolate chips, walnuts inside add now. If not, mix thoroughly.

7. Pour/scrape the mixture into the prepared pan. If adding walnuts, granola, banana slices, or nut butter to the top as decoration do so now.

8. Place the filled pan in the oven on the middle or lowest rack (bread rises)

9. Bake bread for 50-60 minutes. I would recommend doing the toothpick test at 50 minutes since every oven varies.

10. Allow to cool for 10 minutes before removing from the pan and placing on a cutting board or further cooling on a rack.

11. If struggling to slice, place the bread in a container or freezer safe bag and put it in the freezer for 4 hours or overnight, it will be easier to slice when frozen.

Thank you so much for taking a look at my vegan banana bread recipe and I hope that you enjoy it as much as I do. Vegan banana bread really is a delicious dessert, snack, or breakfast that will be comforting and bring the sensation of health and delicious!

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Have a lovely Monday and enjoy your banana bread as the cooler weather is upon us.