THE BEST VEGAN BANANA BREAD YOU'LL EVER EAT
The best vegan banana bread you'll ever eat is moist, flavorful and tastes like the nostalgic, traditional banana bread you know and love. This easy vegan banana bread recipe uses simple ingredients and makes an incredible brunch treat or snack. Options to add chocolate chips and nuts to make it extra special!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Breakfast Dairy Free Snack Vegan
Time 1h
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 1 slice (with chocolate chips & walnuts), Calories 207 kcal, Fat 7.3 g, SaturatedFat 6.3 g, Carbohydrate 38.4 g, Fiber 1.7 g, Sugar 15.1 g, Protein 2.5 g
VEGAN BANANA & WALNUT BREAD
We love a slice of banana bread with crunchy walnuts and sweet dates, warm from the oven. This vegan version is great for breakfast or with an afternoon cuppa
Provided by Lulu Grimes
Categories Breakfast, Brunch, Snack
Time 1h20m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Brush a 450g loaf tin with a little oil then line with baking parchment.
- Mix the flour, almonds, baking powder, sugar and dates. Beat together the mashed banana and oil, then combine it with the flour mixture. Add the soya milk to loosen the mixture, fold in the walnuts and scrape the mixture into the tin. Bake for 1 hr, covering the top if it starts to look too brown. Insert a skewer into the centre of the cake - it should come out clean. If not, return to the oven and cook for a further 10 mins. Cool for 15 mins before taking it out of the tin.
Nutrition Facts : Calories 315 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
VEGAN BANANA BREAD
This banana bread is eggless and dairy-free, but you'll hardly notice the difference. The crumb is moist and tender, and the flavor gets better each day (if it lasts!).
Provided by Food Network Kitchen
Time 3h50m
Yield 1 loaf (8 servings)
Number Of Ingredients 9
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.
THE BEST VEGAN BANANA BREAD
A few on-hand ingredients will bring this easy vegan banana bread together in no time! This super moist, egg and dairy free recipe will be your go-to banana bread! So don't let those ripe bananas go to waste!
Provided by Marlena Luna
Categories Breakfast
Time 45m
Number Of Ingredients 9
Steps:
- Start by preheating the oven to 350ºF. Then oil the loaf pan/pans (or line with parchment paper) and chop the walnuts.
- In a medium bowl, sift together the flour, baking powder, baking soda, nutmeg, and salt and set aside.
- In a separate bowl, mash the bananas. Make sure not to leave any big chunks. Small chunks are fine though.
- Add the sugar and oil to the bananas and mix until evenly combined.
- Once the oil and sugar are incorporated, gently fold in the dry ingredients just enough for everything to come together.
- Now, gently fold in your walnut pieces or other mix-ins.
- Pour the batter into the prepared loaf pan(s).
- Bake the banana bread at 350ºF for 30-40 minutes for mini loaves. Or 50-60 minutes for an 8x4-inch regular loaf. Test the bread with a toothpick for doneness. It will come out clean when the bread is ready. If the banana bread is still too moist bake at 5-minute intervals until done.
Nutrition Facts : Calories 114 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 slice, Sodium 94 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
VEGAN BANANA BREAD
Vegan baking can be a little bit like Goldilocks in the classic fairy tale. Home cooks can find one recipe to be too dry, the next too moist; another one can be too sweet, but the next is not sweet enough. Happy ending alert: This vegan banana nut bread recipe is "just right" in every way.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h30m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350° F. Grease bottom only of 9 x 5 x 3-inch loaf pan.
- In large bowl, beat sugar, bananas, coconut oil and vanilla until smooth. Stir in almond milk and vinegar. Add flour, baking soda and salt; stir just until moistened. Stir in walnuts. Pour into pan.
- Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean and crack in top of loaf appears dry. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan, and place on cooling rack. Cool completely, about 1 hour, before slicing. Wrap cooled bread in plastic wrap, and store in refrigerator.
Nutrition Facts : Calories 190, Carbohydrate 29 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Slice, Sodium 135 mg, Sugar 15 g, TransFat 0 g
VEGAN BANANA-NUT BREAD
This is a sweet and delicious version of regular nut bread, but for the vegan-lovin' hippies - or heart happy. I always have brown bananas! I love this recipe because I don't have to use milk or eggs. It's really moist and easy. I make it for all my neighbors, and they have no idea it's vegan. Once you get this down, you can mix and have in the oven in less than 10 minutes.
Provided by Stephanie Buie
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease two 9x5-inch loaf pans.
- Mash bananas in a large bowl. Add oil, sugar, lemon juice, and vanilla extract.
- Mix pastry flour, wheat germ, salt, baking soda, and baking powder together in a bowl. Add flour mixture to the bowl with the banana mixture and stir until just combined; do not over mix. Fold in nuts. Pour batter into the prepared loaf pans.
- Bake in the preheated oven until a knife inserted in the middle comes out clean, 45 to 50 minutes.
Nutrition Facts : Calories 162.9 calories, Carbohydrate 20.2 g, Fat 8.6 g, Fiber 2 g, Protein 2.5 g, SaturatedFat 1.3 g, Sodium 128 mg, Sugar 9.1 g
VEGAN BANANA BREAD
Use up your ripe bananas in our vegan banana bread - the perfect breakfast treat to enjoy with your morning cuppa. We love it toasted with peanut butter
Provided by Member recipe by Helen Rothwell
Categories Afternoon tea, Breakfast, Brunch, Dessert, Treat
Time 50m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 218 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
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