One soft slice of this delicious and super-moist banana bread will explain why it’s a must-try recipe! This is one of my most popular recipes and for good reason! Banana bread is one of those baked goods that tugs on my heartstrings, and you’re going to fall in love with this one. This incredible vegan version is buttery, thick and perfectly sweet, thanks to three overripe bananas and a bit of maple syrup. This is an indulgent tasting and wholesome banana bread that no one will be able to get enough of! Trust me when I say, it will become a go-to for you and your family. PS: Definitely lick the batter from the bowl on this one—it’s delicious!   ​​Reprinted with permission from Light & Easy Vegan Baking by Jillian Glenn, Page Street Publishing Co. 2022. Photo credit: Jillian Glenn

Must-Try Banana Bread [Vegan]

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Ingredients

  • Nonstick spray, for pan
  • 3 medium-sized overripe bananas, mashed
  • 1 cup (240 ml) unsweetened almond milk
  • 3/4 cup (180 ml) pure maple syrup
  • 1/4 cup (60 ml) melted vegan butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 2 teaspoons (9 g) baking powder
  • 1 cup (90 g) quick oats (certified gluten-free, if needed)
  • 1 1/2 cups (188 g) regular or gluten-free all-purpose flour (for gluten-free, I like King Arthur Gluten Free Measure for Measure)

Preparation

  1. Preheat the oven to 375°F (190°C). Spray a 9 x 5–inch (23 x 13–cm) loaf pan with nonstick spray.
  2. In a medium-sized bowl, mix together the bananas, almond milk, maple syrup, melted vegan butter, vanilla, cinnamon, baking soda and baking powder. Then, mix in the quick oats and flour just until smooth.
  3. Pour the batter into the prepared loaf pan. (Don’t forget to lick the spoon!) Bake the bread for 40 to 50 minutes, or until golden brown on top. Check it with a toothpick inserted into the center—you'll know it's done when the toothpick comes out clean.
  4. Remove from the loaf pan and serve warm on its own, or spread with a little softened vegan butter and drizzle with maple syrup. This bread keeps well on the countertop wrapped in plastic for 3 to 5 days.


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