Easy Vegan Banana Bread
Only 6 ingredients! Add in chocolate chips or walnuts to change it up, try it in muffin tins for a quick bake, or keep it as is for a classic comfort food.
Ever since I was little we would have banana bread in the house.
We always had banana bread or banana muffins on the counter when we got home from school. Because of this, banana bread is my ideal comfort food to have after a long day at work.
These types of banana recipes are the best to have because every single week when I go to the grocery store I buy a bunch of bananas. Each time I have the full intent to bring a banana everyday for work or have one on my toast in the morning. However, every week I somehow have browning bananas left forgotten on my counter until they are too brown to be appetizing.
Honestly, I think this is my fiancé's biggest pet peeve in our home! Every time we are at the grocery store he says, "We are not buying bananas again!!" Whoops...I always buy more.
Though he complains, my fiancé definitely gets to reap the benefits of my disorganized banana shopping because it usually means he gets to have banana bread or muffins at some point in the month! This is once my freezer is too full to shove more brown bananas in it and I decide it is time to bake some banana treats!
This Easy Vegan Banana Bread is the perfect vegan recipe to have on hand since it is so easy to make and uses ingredients you will already have in your pantry. When Tay first created this recipe I was planning to go to the store to get whatever ingredients I was missing. I was so surprised when I saw it was just six ingredients that I had ready to go! You will not be disappointed with this iconic baked good, that is so easy to make and so easy to eat!!
Easy Vegan Banana Bread
Yield: 1 loaf
Prep time: 10 minutes
Bake time: 55-65 minutes
Author: Kitchen Potatoes
· 2 cups all-purpose flour
· 1 tbsp baking powder
· ¼ tsp salt
· 5 overly ripe medium bananas*
· 1 cup packed brown sugar
· ¾ cup vegetable oil
· ¾ cup vegan chocolate chips
· ¾ cup walnuts
Preheat oven to 350°F. Line loaf pan with parchment paper and spray with cooking spray.
Mash bananas with a fork or pastry cutter.
Combine all dry ingredients in a medium bowl.
Combine all wet ingredients in a large bowl.
Add dry ingredients to wet ingredients and whisk until combined, batter will be lumpy. If using any optional add-ins, fold them into the batter.
Pour batter into prepared loaf pan and bake for 55-65 minutes (to make muffins spray a muffin tin with cooking spray for a dozen muffins, fill muffin tin and bake for approximately 18 minutes). Remove loaf from oven once a tester toothpick comes out of the center clean. Immediately after removing from the oven, place the loaf, while still in its loaf pan, on a cooling rack.
* If you are using bananas that you have stored in your freezer, allow the bananas to thaw completely before using. Do not bake banana bread while the bananas are cold as this causes an uneven bake.