If you are searching for the best vegan banana bread, you have come to the right place. Furthermore, not only is it incredibly delicious, it's also super moist and oil-free. Healthy and yummy is my favorite combination.
The secret to making the best vegan banana bread is the super over-ripe bananas. The riper the banana, the more moist your bread will be and the more banana flavor. And the good news is, you don't need to add oil for richness.
Applesauce is a great substitute for oil in baked goods. When substituting apple sauce for oil in baking, the ratio is typically 1 to 1. So if the recipe calls for 1/4 cup of oil, substitute 1/4 cup of applesauce.
What I also love about this recipe is that it doesn't have many ingredients and can be put together quickly. If you are a family of two, I recommend individually slicing, wrapping, and placing the slices in the freezer for a quick, healthy snack to go.
Another secret to the best vegan banana bread ever is never overmix the batter.
Unquestionably, when you overmix the batter, the gluten in the flour can form elastic gluten strands. So, often overmixing results in a more dense, chewy texture. This can be beneficial in some cases, but it's not great for cakes and cake-like breads.
Hope you enjoy this vegan banana bread as much as we did.
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- 1¾ cup flour (I like unbleached all-purpose but you can use gluten-free)
- ⅓ cup vegan sugar
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- pinch of salt
- ⅓ cup apple sauce
- 1 teaspoon pure vanilla extract
- 3 large or 4 small very ripe bananas (up to 2 cups mashed)
- 2 tablespoons non-sweetened plant milk (almond, soy or oat)
- ¼ cup vegan chocolate chips (optional)
- ½ cup chopped walnuts or nuts of your choice (optional)
- Pre-heat oven to 350 degrees F.
- In a large bowl, sift or mix together all the ingredients.
- In a large bowl, mash together all the wet ingredients with a potato masher, fork or hands.
- Combine the wet ingredients with the dry ingredients and mix well until the flour is combined. Try not to overmix. Add more plant milk if needed but only a tablespoon at a time. The batter will be thick and slightly lumpy.
- Pour batter into a greased 9 x 5 loaf pan.
- Bake for 50-55 minutes or until a toothpick inserted is dry.
- Let the banana bread cool for 30 minutes before slicing. Store covered for up to 3-4 days. Or individually freezer wrap slices for a quick healthy snack.