Description
Delightful and healthy vegan banana bread made without eggs or dairy. Moist and naturally sweetened with ripe bananas, this quick recipe is perfect for everyone.
Ingredients
- 3 ripe bananas (330 grams, 12 ounces, or 1⅓ cup mashed)
- ⅓ cup almond milk (or another milk)
- ¼ cup olive oil (or another vegetable oil)
- ¾ cup sugar
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 pinch salt
Instructions
- Preheat the oven to 350°F (180°C). Line your loaf pan with parchment paper.
- In a large bowl, mash the 3 ripe bananas with a fork.
- Add the almond milk, olive oil, sugar, and vanilla extract. Stir until combined.
- Sift in the all-purpose flour, baking powder, baking soda, and salt. Stir until just combined, being careful not to over-mix.
- Pour the batter into the loaf pan. Bake for about 40 to 50 minutes, or until a toothpick inserted in the center comes out dry.
- Let cool in the loaf pan for 15 minutes, then remove and cool completely on a wire rack for at least 1 hour.
- Slice with a bread knife and enjoy, ideally in 0.8-inch (2-cm) thick slices.
Notes
For added flavor, serve with nut butter or toppings like sliced bananas, walnuts, or maple syrup. Store in an airtight container at room temperature for 3-4 days or freeze for up to 3 months.
- Prep Time: 15
- Cook Time: 50
- Category: Dessert
- Method: Baking
- Cuisine: American