Ingredients
250g flour
80g cane sugar
75g vegan butter
3 overripe bananas
1 tsp baking powder
1 pinch salt
1 tsp cinnamon
50ml oat milk
Optional: 100g baking chocolate
Optional: 100g walnuts
Instructions
Preheat your oven to 180° C (356° F). If you are using frozen overripe bananas, thaw them before starting this recipe.
Next, take a big bowl and add your bananas. Crush them using a fork into a mash. It is no problem if there are some banana lumps left. Also, melt the vegan butter substitute.
Once the banana is mashed, add all the other ingredients. Next, mix the ingredients until combined. A light mix is enough for this recipe. Overmixing the dough will make the banana bread too dense. I like to add ¾ of my chopped walnuts and half of the chocolate to the banana bread dough.
Add the dough to a greased loaf pan. Finally, sprinkle the vegan banana bread with your remaining chocolate and walnuts. Bake the banana bread at 350 for 50 mins. You can check with a toothpick if the banana bread is ready. If the toothpick comes out clean after poking the bread, you are good to go.
Let the vegan banana bread rest for at least 15 minutes before digging in.
Notes
You can make this recipe gluten-free by substituting the flour for a gluten-free flour
You can customize this recipe by adding other dried fruits, nuts or blueberries
You can substitute the vegan butter substitute for a tasteless vegetable oil like canola oil
This banana bread will keep well for up to three days covered on your counter, or a week in the fridge
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan