Name: Vegan Banana Bread
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 12 slices
Ingredients: 5 small ripe bananas ((10 ½ oz / 300g peeled weight)); ¼ cup (60 ml) soy milk (or any type of milk); ¼ cup (60ml) vegetable oil (or melted vegan butter / coconut oil); 1 tbsp vinegar (wine or cider vinegar); 2 tsp vanilla extract; ¾ cup (140g) light brown sugar; 2 cups (225g) flour ((all purpose / plain flour)); 1 ½ tsp baking soda ((soda bicarbonate)); 2 tsp ground cinnamon; ½ tsp salt; 1 small ripe banana cut lengthwise (to top banana bread); 2 tbsp Demerara sugar

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No eggs or butter needed for this Vegan Banana Bread! Easy, delicious and perfect for baking with your little helpers.

You will also like my Vegan Chocolate Cupcakes

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March 2020… A time many of us will be spending at home, likely with time on our hands and kids in need of entertaining.

A time that’s perfect for some stress baking… or should that be stress relieving baking? I don’t know about you, but I always feel calmer and more centered after spending some time measuring and mixing ingredients for a cake or bread.

But while we may be overtaken by the urge to bake, some ingredients are becoming a little harder to source, at least for the time being.

Thankfully this delicious banana bread recipe has no eggs, or butter (unlike my regular banana loaf)… That’s right, you guessed it, it is a Vegan Banana Bread! What’s more, you can make it all in one bowl using just a fork or potato masher and get your kids involved too.

Little kids might need a bit of help and you should take over when putting the cake in and out of the oven. But teens are perfectly capable of whipping this vegan banana cake up all by themselves, as my daughter Anya demonstrates!

Ingredients

Here’s what you will need to make this recipe

Overripe bananas – those with brown spotted skin are always best for baking with as they are sweeter.
Oil – whatever you have available such melted coconut oil, vegetable oil, rapeseed or melted vegan butter. I would avoid olive oil as it’s quite strong tasting in a cake and too precious to use in baking
Any type of milk – dairy or non dairy, whatever you have to hand
A little vinegar – I used red wine vinegar but most types can be used apart from balsamic
Light brown sugar – or any type of sugar or sweetener that can be used in the same ratio as sugar
Plain flour (all purpose flour) – see notes if using self-raising flour
Bicarbonate of soda (a.k.a baking soda)
Salt, ground cinnamon, vanilla extract
Chocolate chips, nuts or raisins if you want to jazz up your banana bread recipe

VEGAN BANANA BREAD STEP BY STEP

Full measurements and instructions can be found on the printable recipe card at the bottom of the page.

STEP 1 Peel five small bananas or four medium ones and add to a medium mixing bowl.

STEP 2 Add the oil, milk, vinegar, vanilla extract and sugar. Use a fork or a potato masher to roughly mash the bananas until no big lumps remain.

STEP 3 Add the flour, baking soda, cinnamon and salt and mix together using a wooden spoon or balloon whisk. Don’t overwork the batter.

STEP 4 Transfer the batter to a small loaf tin lined with parchment paper (I used a 9×5 in loaf pan). Slice a small banana lengthwise and use it to decorate the top of your banana loaf if you like.

TOP TIP If you have a food processor then simply add the bananas, oil, milk, vinegar, vanilla extract and sugar and process until smooth then fold in the flour, baking soda, cinnamon and salt.

STEP 5 Bake for 1 hour and 10 minutes, checking after 50 minutes to see if you need to tent the bread with foil to avoid it browning too quickly. The cake should be risen and firm and a toothpick inserted in the center should come out crumb-free. Cool the cake in the tin for at least ten minutes then lift out using the paper.

Vegan Banana Bread on a white ceramic board dusted with cinnamon

STORING AND FREEZING

Banana bread keeps beautifully in an airtight tin for up to four days – it never lasts past two in our house!

You can also freeze a whole loaf or slices for up to three months. To freeze a banana loaf wait until it is completely cool then wrap well in aluminium foil and then put in a freezer bag. Wrap individual slices in foil and then place in a ziplock bag. Thaw overnight in the fridge before serving.

FREEZING BANANAS

Bananas ripen quickly in warmer weather and they will also cause all the other fruit in your bowl to ripen and possibly spoil. Peel overripe bananas and store in the freezer for later use. You can store them whole, sliced or puréed.

Make sure to make a note of the weight, number of bananas and the date – you can keep them in the freezer for up to six months! Thaw in the fridge and use in bakes or smoothies.

Have you made my vegan banana bread recipe? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

Vegan Banana Bread

Lucy Parissi | Supergolden Bakes

This Vegan Banana Bread is moist and delicious and easy to make all in one bowl.

5 from 1 vote

Print Pin Rate

Course: Breads & Loaf Cakes

Cuisine: American

Keyword: Vegan Banana Bread

Prep Time: 10 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 20 minutes

Servings: 12 slices

Calories: 220kcal