Description
This Vegan Banana Bread is so easy to make and has the perfect flavor and texture!
Ingredients
Scale
- 4 medium sized bananas, the riper the better
- 1/2 cup melted coconut oil cooled, use refined if you don’t want it to taste like coconut
- 2 servings of vegan egg replacer, see notes below*
- 1 teaspoon vanilla extract
- 1/2 cup coconut sugar
- 1/2 cup unsweetened almond milk
- 1/4 cup pure maple syrup
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Pre-heat oven to 325 degrees F. Grease a loaf pan and set aside.
- Add the bananas to a large bowl and mash. Next, add the coconut oil, egg replacer, coconut sugar, vanilla, almond milk and maple syrup to a large bowl and mix until combined.
- Next, add the remaining dry ingredients and mix again until everything is combined. Pour batter into the loaf pan and bake banana bread until a toothpick inserted in the middle comes out clean, 55-60 mins.
- Let banana bread cool in the pan for 10 minutes and then transfer to a wire cooling rack to cool the rest of the way. If you cut into it before it’s cooled it may seem a little gooey but it won’t be like that if you let it cool longer. It’s good to wait until it’s completely cooled to enjoy.
Notes
*Reccomended options for an egg replacer:
- Chia seeds – Two tablespoons ground chia seeds mixed with 6 tablespoons water, let sit for about 1 minute.
- Flax seeds – Two tablespoons ground flax seeds mixed with 6 tablesoons water, let sit for 1-2 minutes.
- Bob’s Red Mill Egg Replacer (my favorite option) – 2 tablespoons egg replacer mixed with 4 tablespoons water, let sit for 1-2 minutes.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Breakfast, Dessert, Vegan
- Method: Oven
- Cuisine: American
