Vegan Banana Bread

This easy vegan banana bread is the best one you'll ever eat! It's moist, tender, and full of sweet banana flavor with hints of maple, vanilla, and cinnamon.

Course Breakfast, Snack

Diet Vegan

Prep Time 20

Cook Time 30

Resting time 30

Total Time 1 20

Calories 1627kcal

Author Louisa

Equipment

Ingredients

2 tbsp ground flaxseed
6 tbsp water
1/2 cup coconut sugar
2 1/2 tbsp pure maple syrup
1/2 cup ripe bananas, mashed (about 2 small bananas)
1/4 cup unsweetened applesauce
1/4 cup coconut oil, melted
1 tsp vanilla extract
1/2 cup whole wheat pastry flour
1 cup all-purpose flour
1 tsp ground cinnamon
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt

Instructions

Preheat the oven to 350°F. Line the loaf pan with parchment paper.
Mix the ground flaxseed with water and set aside for 5 to 10 minutes until it thickens up into an egg-like consistency.
Pour the flax egg into a large bowl. Add the coconut sugar and maple syrup. Whisk until smooth.
Add the mashed bananas, applesauce, coconut oil, and vanilla extract. Mix well.
In another bowl, combine the dry ingredients.
Add half of the dry mixture to the wet mixture. Stir just until combined.
Add the remaining dry ingredients and stir again. Do not overmix.
Pour the batter into the prepared loaf pan. Smoothen out the top.
Bake for 30 to 35 minutes until golden or an inserted toothpick comes out clean.
Allow your vegan banana bread to cool in the pan for at least 30 minutes, then transfer the loaf to a wire rack to finish cooling.

Notes

The best banana bread is made from RIPE bananas, which are soft and brown. But if you only have yellow bananas, don't worry! You can bake them, unpeeled, in the oven preheated to 300°F for 15 minutes until they turn black. Don't forget to strain out the excess moisture!
Your vegan banana bread will end up dense if you overmix the batter. Just mix the ingredients until combined using a spatula. It's perfectly okay if some traces of dry ingredients remain.
Wait for the banana bread to cool in the pan and on the wire rack before slicing so it can firm up. However, don't let it sit in the loaf pan for too long, or the bottom might get soggy. Always finish cooling on the wire rack.

Nutrition