Vegan Banana Bread
Happy New Year, everyone! It’s been a crazy few weeks here in The Dachshund Mom household! If you follow me on social media you hopefully saw our big announcement– we are moving to St. Louis from Virginia!!
My husband has accepted a job at Washington University in St. Louis as their Associate Director of Dining so we are soon off on new adventures 🙂 I’m currently in full clean out the kitchen mode here so I’m having to take some time off from new recipes for a bit but I had a few recipes in drafts to finally share! The first post for 2020 is this delicious Vegan Banana Bread!
Although I’m only a vegetarian, I often bake things vegan at home–or at least I substitute for eggs often. This banana bread uses….wait for it…bananas in place of the egg 🙂 Banana works well in place of the egg and so even if you don’t need dairy free– next time you want banana bread but don’t have eggs– here’s an option for ya!
This is vegan bread so it does call for plant-based butter (I was able to try Country Crock plant sticks for free so I’ve been using those in place of butter for testing) and I’ve used those here– but you can use real butter if you don’t mind the dairy. You can also use plain ol’ vegetable oil if you prefer. Oil is the best option for the muffins 🙂
Vegan Banana Bread
- 9 x 5 loaf pan
- 1 c sugar
- 1/2 c plant-based butter sub 1/3 c vegetable oil
- 1½ c mashed banana approx. 4 medium bananas
- 1/2 tsp vanilla
- 2 c AP flour
- 1 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/8 tsp salt
- 1/2 c chocolate chips
- Preheat oven to 350°F and lightly grease or spray a 9 x 5 loaf pan.
- In a large mixing bowl, cream together butter and sugar until light and fluffy, 2-3 minutes. If using oil, add oil and sugar together and stir.
- Stir in mashed bananas and vanilla until smooth.
- In a separate medium bowl, whisk together flour, baking soda, cinnamon, and salt.
- Add dry ingredients to banana mixture until just combined and no flour pockets remain.
- Fold in chocolate chips and pour batter into prepared loaf pan, spreading evenly to fill.
- Bake for 55-65 minutes or until a toothpick inserted in the batter comes out clean.
- Let cool in pan for 10 minutes then remove from pan and place on a cooling rack and let cool completely before serving for easier slicing.
- Banana bread is best eaten within 3 days. Wrap and cover tightly to store at room temperature.
- Prepare batter as directed and scoop into lined muffin tray, filling each 3/4 to nearly full. Bake on 350°F for 25-30 minutes, or until tops are lightly browned and toothpick inserted comes out clean.
- Leave in pan to cool for 5 minutes then remove and let cool on cooling rack. Makes 8-10 muffins.
I hope you all have a great Friday and are off to a good start in 2020! Next time you need something tasty for brunch or breakfast potluck, try this vegan banana bread 🙂 I’m looking forward to seeing what our 2020 has to bring– I know it will be a huge change for us but a good one and I’m excited to further my food blogging and photography endeavors. Cheers, friends!