Video recipe: Watch me make this vegan banana bread from start to finish!
Did I tell you guys I started my Fall garden? Sometimes I completely forget what I’ve already shared. If I have, just act like you’re reading it for the time okay. Hey, guess what, I started a Fall garden!! Yep, my non-green thumb self, and I’m pumped because my collard’s greens have started to grow so big! I started them from seeds (something I usually don’t do) and placed them in empty eggshells halves. When it was time to plant them I just gently broke the shells, placed the seedling into the plant bed, and sprinkled the crushed shells around them. I wonder if this is what’s making them grow so quickly? I’ve never had this type of quick success with plants!
Either way, I’m so excited because this will be the start of my Grandma Barb Memorial Garden. I showed you guys her amazing garden in my collard green video and I think she has left me with her love of gardening because I’ve been so intrigued by it lately. This Fall I’m only planting collards, cabbage, and potatoes but it’s on and popping once Spring gets here. I can’t wait to show you guys! I’ve been working like crazy building raised plant beds, plotting out my garden, and preparing the space.
I took a much-needed break from the dirt and headed into the kitchen to make some banana bread! Now, I hadn’t planned on making this vegan but I realized at the last minute that I was out of eggs (my chicken is on strike for some reason) and I only had 3 tablespoons of butter! Huh??? That NEVER happens around here! Ha! That goes to show you just how consumed I’ve been with this memorial garden project!
Anyway, after making this vegan banana bread I knew I had to share it with you guys! I’ve already made it twice since. It’s so doggone easy, delicious, and gorgeous!! It can be added to the list of vegan desserts on this site that “don’t taste vegan!” Like these vegan chewy chocolate chip cookies.
What does this vegan banana bread taste like?
This vegan banana bread seriously tastes like regular banana bread. It’s so moist and fluffy! Full of fresh banana flavor with hints of cinnamon and vanilla. Not to mention it has such beautiful moist cracks and crevices which I love. It’s the perfect gift-giving or shipping bread because, like all banana bread, the flavor is even better the next day!
Tips for making the Best Vegan Banana Bread
- Use ripe bananas. Ripe bananas are sweet and easy to mash, which makes them perfect for banana bread. Once the peel starts to get brown spots it’s ready!
- Don’t over stir. This is a quick bread so you want to be careful not to over stir the batter or you’ll have dry bread on your hands. Just stir enough to combine the ingredients. I like to make this bread by hand and not use a mixer to prevent overworking the batter.
- Use your favorite vegan brands. In this recipe, I use Earth Balance butter instead of real butter and Silk original almond milk instead of buttermilk. I like these brands but feel free to use your favorites.
Does This Vegan Banana Bread recipe contain egg substitutes?
For testing purposing, after I made the first batch of bread (which is perfect and the one I’m sharing today) I decided to try another batch. This time I decreased this almond milk and added flax eggs (ground flaxseed + water). While the texture of the finished bread was fine, the taste was lil to “nutty and bran tasting”. There is no need to add any egg replacements. Since bananas and oil are good egg substitutes, banana bread is the perfect recipe to “Veganize” IMO.
I love that this vegan banana bread has such simple ingredients. If you don’t normally keep vegan ingredients in your home you’ll only need to purchase some vegan butter and almond milk. Both can be found in most grocery stores.
- All-purpose flour
- Leavening: ( Baking soda, baking powder, and salt) This will give the bread a beautiful rise.
- Cinnamon- Banana and cinnamon flavors compliment each other so well!
- Granulated Sugar & Light brown sugar: (use your favorite cane sugar) *see note below about vegan sugar* Both sugars are used to sweetened this banana bread. The brown sugar adds moisture and a touch of molasses flavor.
- Vegan butter: Adds flavor to the bread
- Canola oil: Adds moisture to the bread
- Almond milk: Adds moisture
- Vanilla extract: Adds flavor that compliments the cinnamon and banana.
- Ripe, mashed bananas: Add flavor, moisture, and texture.
Wait this has white and brown sugar? Is this vegan?
Great question! I get this question often when I post vegan recipes that use sugar. Some vegans are not opposed to white sugar as long as the brand uses vegan-friendly practices like Imperial Sugar. White sugar is avoided by some vegans because the process of lightening it often uses bone char.
There isn’t any bone char in the sugar, but since it’s a part of the process, it makes it non-vegan. Cane sugar is the BEST replacement (as far as taste) if you prefer not to use regular white sugar. However, surprisingly many cane sugar brands are NOT certified vegan so be sure to check if that’s super important to you.
All of the vegans in my family are ok with regular sugar, so that is what I often use. If I’m making vegan recipes for other people I always check to see how strict they are when it comes to sugar and follow their guidelines. I’m always learning something new in the vegan world!
Just today I was told that some vegans don’t get tattoos because black tattoo ink is made with charred animal bones. Whodathunkit! Whatever way you lean when it comes to regular or cane sugar, this banana bread recipe will taste the same with whichever one you choose! Now I can’t promise that if you go replacing the sugar with monk fruit and thing like that.
How to make Vegan Banana Bread…in a nutshell.
- Preheat oven to 325 F. Grease and flour a dark loaf pan and set aside.
- In a large bowl sift together the dry ingredients.
- Make a well in the center of the bowl and add softened vegan butter, oil, extracts, and warm almond milk.
- Stir gently just until flour is incorporated.
- Fold in mashed bananas.
- Pour batter into prepared pan.
- Bake for 1 hour and 5-10 minutes.
- Remove from oven and brush with melted butter if desired.
- Once cool enough to touch remove from pan and place on a cooling rack.
- Slice and serve warm or room temperature
- Store cooled banana bread wrapped in plastic wrap in an air-tight container.
Vegan Banana Bread Mix-Ins
This banana bread is so incredible as is but if you want to kick it up a notch with some add-ins, try these!
- Mini semi-sweet chocolate chips: Bananas and chocolate play well together!
- Nuts: Bananas and nuts complement each other like two best friends. Opt for pecans or walnuts pieces.
- Pure banana extract: Looking to bump up that banana flavor even more? Add in a bit of banana extract! Go for one that is pure and made with real bananas.
- Dried fruit: Want to add some pops of color and flavor? Try bits of dried cranberries, blueberries, or raisins.
- Spices: Adding different spices to banana bread is a quick and easy way to change the flavor a bit. Try adding a little pumpkin spice or allspice.
- Pure banana extract: This will help give more banana flavor. Make sure to use a pure banana extract without any artificial ingredients. Olive Nation makes a vegan pure banana extract. McCormick ensured me through email that their banana extract was also vegan.
Vegan Banana Bread
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons cinnamon
- 1 cup granulated sugar (use your favorite vegan brand of cane sugar)
- ¼ cup light brown sugar (use your favorite vegan brand of cane sugar)
- 6 tablespoons vegan butter ( I used Earth Balance) (softened enough to stir with a spoon but not melted)
- 2 tablespoons canola oil
- 1 cup Original almond milk ( I used Silk) (room temperature)
- 1 teaspoon vanilla extract
- 1½ cups ripe bananas, mashed until thick and creamy (about 3-4 large bananas)
- Preheat oven to 325 F. Grease and flour a dark loaf pan. Set aside.
- In a large bowl, whisk together the first 5 dry ingredients until combined.
- Next whisk in the granulated and brown sugar
- Make a well in the center of the bowl and add remaining ingredients, except bananas to the well.
- Using a rubber spatula stir together just until flour is incorporated. Do not over stir.
- Fold in mashed bananas.
- Pour batter into prepared pan.
- Bake for 1 hour and 5 minutes or until a toothpick inserted into the center comes out clean (You may need more or less time. Check on it at the 1-hour mark)
- Remove from oven and brush the top of the bread with vegan butter if desired. Once the pan is cool enough to touch, remove bread from the pan and allow it to cool on a cooling rack.
- Slice and serve warm or room temperature.
Looking for More Vegan Dessert Recipes? Check these out!