The Best Vegan Banana Bread Food

THE BEST VEGAN BANANA BREAD

Steps:

• Preheat the oven to 350°.
• Lightly oil a 9-inch loaf pan and arrange a strip of parchment paper width-wise along the center, with just a bit hanging out over each side.
• Peel the bananas and place them into a large mixing bowl. Mash them well with a fork or potato masher.
• Add sugar, brown sugar, oil, and vanilla to the bowl. Stir until well-mixed.
• Add the flour to the bowl, then sprinkle the baking soda, cinnamon and salt on top of the flour.
• Stir everything together just until mixed. Don't overmix. The batter will be thick.
• Fold in the walnuts.
• Spoon the batter into the prepared loaf pan and smooth out the top with the back of a spoon.
• Sprinkle the top with brown sugar.
• Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
• Remove the pan from the oven and transfer it to a wire rack. Allow the loaf to cool for at least 15 minutes before removing it from the pan.
• Slice and serve.

VEGAN BANANA BREAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Mash 3 large black peeled bananas with a fork, then mix well with 75g vegetable or sunflower oil and 100g brown sugar.
• Add 225g plain flour, 3 heaped tsp baking powder and 3 tsp cinnamon or mixed spice, and combine well. Add 50g dried fruit or nuts, if using.
• Bake in an oiled, lined 2lb loaf tin for 20 minutes. Check and cover with foil if the cake is browning.
• Bake for another 20 minutes, or until a skewer comes out clean.
• Allow to cool a little before slicing. It's delicious freshly baked, but develops a lovely gooey quality the day after.

VEGAN BLENDER BANANA BREAD

Steps:

• Preheat your oven to 350°F.
• Peel your bananas and add them to your blender with all of the ingredients listed above. Blend on high until smooth.
• Transfer batter to a lined or greased loaf pan. Slice an extra banana in half long ways, and place on top. Sprinkle a little bit of extra sugar on top of the raw banana (optional)
• Bake for one hour until firm and fragrant.

BEST EVER VEGAN BANANA BREAD

Steps:

• Mash 2 1/2 bananas in a mixing bowl. Save the other 1/2 banana to be used as slices on top of the loaf.
• Add in the oil, vanilla extract, and brown sugar to the bowl and mix well.
• Next add the flour, baking soda, and salt. Mix until the batter no longer has lumps.
• Lastly, add the cinnamon and chopped nuts. Fold this into the batter gently making sure not to over mix.
• Place the batter into a greased or parchment lined loaf pan. Top with the remaining slices of banana.
• Cook for 50-60 minutes in an oven that's been preheated to 350°F. You want the top of the bread to be a golden brown.
• Once done cooking, remove the loaf pan from the oven and let it sit for 10 minutes. Afterwards, remove the loaf from the pan and let it cool on a cutting board or cooling rack.
• Once cooled, cut and enjoy.

THE BEST VEGAN BANANA BREAD YOU'LL EVER EAT

Steps:

• Preheat your oven to 350 degrees F. Line a 8 1/2 x 4 1/2 inch pan with parchment paper and grease the inside of the pan to prevent sticking. If you use a larger loaf pan, such as a 9x5, please know your bread will be much thinner and will take less time to cook.
• In a large bowl mix together the mashed banana, brown sugar, coconut oil, vanilla extract and milk to a bowl until well combined.
• In a large bowl, whisk together the dry ingredients: flour, baking soda, cinnamon and salt. Add dry ingredients to wet ingredients and mix until just combined. Do not overmix; it's totally fine if there are some lumps of banana, etc. Feel free to fold in ½ cup chopped walnuts or ½ cup chocolate chips (or both!) if you'd like.
• Add banana bread batter into the prepared pan. Bake for 40-50 minutes or until a tester inserted into the middle comes out clean or with just a few crumbs attached. Allow bread to cool in the pan for 5-10 minutes, then remove and transfer to a wire rack to finish cooling.
• Once bread is cool, cut into 10 slices. Serve with nut butter spread on top for a healthy snack or breakfast on the go.

THE BEST VEGAN BANANA BREAD RECIPE

Steps:

• Preheat your oven to 350F/175C and grease a standard loaf pan or line it with parchment paper. Set it aside.
• In a large mixing bowl, mash 4 super ripe bananas.
• To the mashed bananas, add in the sugar, oil, aquafaba, cinnamon, baking powder, baking soda and salt. Whisk well to combine.
• Stir in the flour until just combined.
• Lastly, fold in whatever mix-ins you desire. We love using chocolate chips!
• Pour the batter into your greased or lined loaf pan and bake the bread for 55-65 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on it starting at 50 minutes as every oven is different.
• Allow the bread to cool in the pan for 10-15 minutes before carefully removing it and allowing it to cool completely on a wire rack. Slice and enjoy!

THE BEST VEGAN BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan with cooking spray.
• Combine butter, coconut sugar, and brown sugar in a large bowl; beat with an electric mixer until smooth and creamy, 2 to 3 minutes. Stir in mashed bananas and applesauce until well blended.
• Combine flour, baking soda, baking powder, and salt in a separate bowl. Add banana mixture, stirring just enough to moisten. Fold in walnuts. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into center of the loaf comes out clean, 60 to 65 minutes. Let bread cool in the pan for 10 minutes, then turn out onto a wire rack.

VEGAN BANANA BREAD

Steps:

• Preheat oven at 350 degrees F.
• Mash the banana and the applesauce together.
• Add oil, vanilla and sugar. Mix well.
• Sift flour, salt and soda together and add to banana mixture with walnuts or chocolate chips, if using.
• Put into loaf pan and bake for about 45 minutes or until toothpick comes out clean.
• Cool 10 minutes in pan, then remove to rack to cool completely before cutting.

VEGAN BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Line the bottom and two long sides of a 9-by-5-by-3-inch loaf pan with parchment, leaving a 2-inch overhang on each long side, and lightly coat with cooking spray.
• Whisk the flour, baking soda and salt together in a medium bowl. Whisk the bananas, sugar, yogurt, oil and vanilla together in another medium bowl. Gently fold the wet ingredients into the dry ingredients with a rubber spatula until the batter just comes together (it's OK if there are lumps). Transfer the batter to the prepared loaf pan and bake until a tester inserted in the center comes out clean, 55 to 60 minutes; tent the loaf with foil if it is browning too quickly. Cool the loaf in the pan on a wire rack for 30 minutes, then lift it from the pan by the parchment overhangs and cool completely on the rack. Store the loaf in an airtight container at room temperature for up to 5 days.