Easy Vegan Banana Bread
Easy vegan banana bread – this is the best vegan banana bread recipe! It is so quick and simple to make, perfectly moist, tender, fluffy and full of banana flavour. It is the perfect way to use up those brown bananas and is really adaptable, add whatever mix-ins you like! Eggless and dairy-free with NO weird egg replacers.
Servings 10 people
Ingredients
- 250 g (2 cups) plain (all-purpose) flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 330 g (3 medium) very ripe banana
- 175 g (1 cup) light brown soft sugar
- 120 ml (½ cup) sunflower oil or another neutral oil OR melted coconut oil OR 120g vegan block butter, melted
- 60 ml (¼ cup) unsweetened non-dairy milk (soy is best)
- ½ teaspoon cider or white wine vinegar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 180°C/160°fan/350°F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin (2lb loaf tin) and line with a strip of baking parchment.
- Place the flour, baking powder, bicarbonate of soda, cinnamon and salt in a large bowl and whisk to combine.
- Mash the bananas well with a fork then add them to the bowl of flour along with the sugar, oil or melted butter, milk, vinegar and vanilla extract.
- Whisk until no dry lumps remain but be careful not to over-beat the batter as that can make the cake tough. If you are adding any mix-ins fold them through now.
- Pour the batter into the prepared tin and spread it level. Bake for 50-60 minutes until firm and springy to the touch and a skewer inserted into the centre comes out clean.
- Leave to cool in the tin for 10 minutes then carefully turn out onto a wire rack and leave to cool completely. Once cold, store in an airtight container for up to five days.
Notes
For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.