Vegan Banana Bread
Traditional sweet banana bread made with plant-based butter and egg free. Perfect for breakfast or an afternoon snack. Use chocolate chips or your own favorite mix-ins.
Servings 12
Calories 258kcal
Equipment
- 9 x 5 loaf pan
Ingredients
- 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
Instructions
- 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.
For Muffins:
- 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.
Notes
This recipe is forgiving-- oil and butter (or vegan butter or margarine) all work equally well.
Use your favorite mix ins in place of chocolate chips-- try nuts, seeds, etc. but keep to 1/2 cup volume.
Nutrition
Serving: 1slice | Calories: 258kcal