Recipe + Photos by Samantha Scott
This recipe is a vegan take on a classic banana bread. It’s perfect for breakfast or as a delicious snack.
Prep: 10min
Cook Time: 60min
Total involved: 1 hour 10 min
Serving: One 9×5 pan or bread loaf
INGREDIENTS
- 4 medium ripe bananas
- ¼ cup vegan butter, melted
- ¼ cup unsweetened non-dairy milk • I love using almond or cashew milk.
- ½ cup light brown sugar, packed
- 2 tsp pure vanilla extract
- 2 cups unbleached all purpose flour
- 1 tsp cinnamon
- 1 tsp baking soda
- ½ tsp salt
OPTIONAL INGREDIENTS
- Nuts: Walnuts, pecans or cashews work best here.
Mix ¼ cup crushed nuts in the bread once all other ingredients are combined.
As a topping, once your batter is in the bread loaf pan and ready for baking, sprinkle the top with crushed nuts. Bake as directed below.
For extra banana flavor, slice one banana into ¼ inch thick pieces. Once your batter is in the bread loaf pan and ready for baking, lay the banana pieces across the top. Bake as directed.
DIRECTIONS
- Preheat the oven to 350F. Use vegan butter and coat the bottom and sides of a 9×5 loaf pan. Sprinkle with flour and knock out any excess. This will keep your bread from sticking.
- In a large mixing bowl, mash the bananas with a fork until a mushy consistency. Add the brown sugar, melted vegan butter, vanilla extract, and non-dairy milk. Whisk the ingredients until incorporated. Add the flour, baking soda, salt, and cinnamon. Mix with a hand whisk. Pour the batter into your prepared pan. If using a sprinkle of nuts for a topping or extra banana slices, do so now.
- Bake for about 45 minutes. Cover with aluminum foil and bake for an additional 10-15 minutes. Bread is cooked thoroughly when a toothpick inserted in the center comes out with just a couple crumbs.
- Top with your favorite spread like vegan butter, nut butter or plant based cream cheese!
Suggested Vegan Action Certified Products to try with this recipe:
- Earth Balance Soy Free Buttery Sticks
- Silk Almond Cashew Blend Organic Beverage – Original
