The classic vegan banana bread! Are there actually people out there who don‘t like it?
I have always loved it myself. Whether for breakfast, as an afternoon snack or as a simple dessert with some peanut or almond butter on it. It doesn’t matter which time of the day, vegan banana bread is always perfect and it’s one of my favorite sweet and healthy treats.
Vegan banana bread is easy and quick to make!
The preparation time is incredibly fast and you only need one bowl. The dough literally comes together in less than around 5 minutes. Then the vegan banana bread only has to bake for over an hour and afterwards just cool. If you bake the bread in the morning, you can already enjoy it by lunch time. But it’s also great for freezing, so you can prepare it in advance and just defrost when needed. Quick toasted up, it tastes like freshly baked gain. To freeze it, I wrap the vegan banana bread simply in baking paper first and then pack it in a freezer bag closed with a clip.
You just need a few ingredients!
I baked this vegan banana bread with whole-grain flour and some fine oats. Therefore, it is a bit more compact, because full-grain is heavier than light flour. When you prefer a fluffier bread, I recommend using light flour. Usually, I always prefer spelt, because I like the nutty, healthy taste so much. Wheat has the same baking properties, so it works the same. Of course you can also make a 50/50 mix of the flours / oats. And so that the dough is not too dry and nicely moist, the addition of healthy fat (vegan butter or coconut oil, as well as nuts or nut butter!) is also very important in this recipe. Because that’s crucial for the addition of moisture. If you decide to try out another combination (which works for you), please let me know in the comments below, and I can update the recipe notes.
Vegan Banana bread – naturally sweetened!
Thanks to the natural sweetness of bananas, you don‘t need so much extra sweetness. I chose maple syrup, but if you don‘t have maple syrup at home or prefer something different, you can of course also use agave syrup, date syrup or simply organic cane sugar, coconut blossom sugar or plain white sugar. Since everyone likes different sweetness, I recommend trying the dough before baking, if it’s sweet enough for you.
If you tried the recipe, I would appreciate a comment. You are also welcome to post a picture on Instagram and link it to @biancazapatka so that I can see your great creations. ?
The best vegan banana bread
- 2 ripe bananas
- 120 ml maple syrup (*see recipe notes)
- 4 tbsp of coconut oil or vegan butter
- 4 tbsp of plant-based milk
- 1 tbsp of apple cider vinegar
- 70 g fine oats (*see recipe notes)
- 170 g whole-grain flour (*see recipe notes)
- 2 tbsp of walnuts (*see recipe notes)
- 2 tbsp of cashew nuts (*see recipe notes)
- 1½ tsp baking powder
- ½ tsp cinnamon
- 1 pinch of salt
- 25 g chocolate chips (optional)
- 1 banana
- maple syrup (to drizzle)
- chocolate chips (optional)
- coconut oil to grease the loaf pan
- Preheat the oven to 180°C. Grease a 20 cm loaf pan with oil and set aside.
- Mash the bananas in a large bowl until smooth and mix with all other wet ingredients (plant-based milk, melted coconut oil, maple syrup, apple cider vinegar).
- Then crush the walnuts and cashew nuts and mix with the other dry ingredients (oats, whole-grain flour, baking powder, cinnamon, salt) in the wet mixture until well combined.
- Stir in the chocolate chips.
- Fill the dough into the loaf pan and spread out evenly.
- Halve the banana, place it on the dough, lightly press and drizzle with some maple syrup.
- Bake the bread uncovered for 30 minutes. Then reduce the heat to 150°C and bake for another 20 minutes. (If it gets too dark, you can cover with baking paper or tin foil).
- Allow to cool for approx. 30 minutes and then carefully remove from the loaf pan.
- Once the bread has cooled, you can garnish it with more chocolate chips if you like.
- The bread will keep wrapped in the fridge refrigerated for about 3-4 days, or it can be frozen for 4-6 weeks.
- To sweeten you can also use coconut blossom syrup, date syrup, agave syrup, brown cane sugar or normal white sugar.
- Instead of oats, you can also use more flour.
- If you prefer a fluffier bread, I recommend to use a light flour (such as spelt flour) instead of oatmeal and whole-grain flour.
- The type of nuts can be chosen as desired. You can also use f.ex. sesame seeds or other.
IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND PIN YOUR FAVORITE PICTURE, IF YOU LIKE! 🙂
©biancazapatka.com | All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you for supporting biancazapatka.com!