Vegan Banana Bread
Banana bread is a classic comfort food that can easily be made vegan without sacrificing flavor or texture. This vegan banana bread is moist, sweet, and packed with the rich flavor of ripe bananas. Whether you’re using overripe bananas or just looking for a delicious way to enjoy a plant-based treat, this recipe is perfect for any occasion. Let’s dive into the delightful world of vegan banana bread!
Ingredients
– 3 ripe bananas
– 1/4 cup melted coconut oil
– 1/2 cup maple syrup
– 1 teaspoon vanilla extract
– 1 cup all-purpose flour
– 1/2 teaspoon baking soda
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 teaspoon cinnamon
– 1/2 cup chopped walnuts (optional)
Servings and Cooking Time
This recipe makes 1 loaf, serving approximately 8 slices. Preparation time is about 15 minutes, with a cooking time of 50-60 minutes.
Nutritional Value
Each serving (1 slice) contains approximately:
– Calories: 150
– Protein: 2g
– Carbohydrates: 30g
– Fat: 5g
– Fiber: 2g
This nutritional information is based on one serving.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mash the ripe bananas until smooth.
3. Mix in the melted coconut oil until well combined.
4. Add the maple syrup and vanilla extract, stirring until combined.
5. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
6. Gradually add the dry ingredients to the wet ingredients, mixing gently.
7. Fold in the chopped walnuts if using.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 50-60 minutes, or until a toothpick comes out clean.
10. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Alternative Ingredients
You can substitute coconut oil with vegetable oil or applesauce for a lower-fat option. Maple syrup can be replaced with agave nectar or another liquid sweetener. For a gluten-free version, use almond or oat flour.
Serving and Pairings
Serve your vegan banana bread warm with a spread of almond butter or enjoy it alongside a fresh fruit salad. It pairs beautifully with a cup of coffee or herbal tea.
Storage and Reheating
Store leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Reheat slices in the microwave or toaster oven for a warm treat.
Cooking Mistakes
- Using under-ripe bananas will result in less sweetness.
- Overmixing the batter can make the bread dense.
- Not greasing the pan properly can cause sticking.
- Baking at the wrong temperature can lead to uneven cooking.
- Skipping the cooling time can make slicing difficult.
Helpful Tips
- Use very ripe bananas for maximum sweetness.
- Experiment with add-ins like chocolate chips or dried fruit.
- For a richer flavor, add a pinch of nutmeg.
- Check for doneness by inserting a toothpick into the center.
FAQs
Can I make this banana bread gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Be sure to check the blend’s specific instructions for best results.
How can I tell if my banana bread is done?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, the bread is done.
Can I use frozen bananas for this recipe?
Absolutely! Thaw the frozen bananas first, then proceed with the recipe as usual. They should be very soft and easy to mash.
How long does vegan banana bread last?
Stored in an airtight container, it lasts up to 3 days at room temperature or up to 3 months in the freezer.
Can I add nuts or chocolate chips?
Yes, feel free to fold in your favorite nuts or chocolate chips for added flavor and texture.
Conclusion
Vegan banana bread is a delightful treat that’s easy to make and perfect for any time of day. With its moist texture and rich banana flavor, it’s sure to become a staple in your kitchen. Enjoy this classic recipe with friends and family!
Vegan Banana Bread
Ingredients
- 3 ripe bananas
- 1/4 cup melted coconut oil
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup chopped walnuts optional
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mash the ripe bananas until smooth.
- Mix in the melted coconut oil until well combined.
- Add the maple syrup and vanilla extract, stirring until combined.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing gently.
- Fold in the chopped walnuts if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack.
