Vegan Banana Bread

A tried-and-true classic vegan banana bread. Ovens vary; start checking the loaf at about 50 minutes.

Ingredients

• 4 small or 3 large overripe bananas, mashed (about 1 1/2–1 3/4 cups / 338–410 g)
• Neutral-flavored oil or melted coconut oil — 1/3 cup (75 ml); or vegan butter at room temperature or applesauce
• Vanilla extract — 1 tsp
• Spelt flour — 1 3/4 cups (210 g); whole wheat, unbleached all-purpose, or gluten-free blend can also be used
• Organic pure cane sugar — 1/3 cup (75 g), or 1/2 cup finely chopped dates
• Baking powder — 1 tsp
• Baking soda — 1 tsp
• Mineral salt — a pinch
• Almond milk — 1/4 cup (56 ml), only if needed

Optional add-ins: 59–78 g chopped walnuts, 1/4–1/2 cup chocolate chips, or 1 tsp cinnamon.

Method

1. Preheat the oven to 350°F (175°C). Grease a loaf pan.
2. In a medium mixing bowl, mash the bananas. Add the oil (or chosen substitute) and vanilla, then mix.
3. Add the flour, sugar (or dates), baking powder, baking soda, and salt. Mix just until the flour is combined; do not overmix. A few lumps are fine.
4. If the batter seems too thick, especially when using whole wheat or whole spelt flour, stir in almond milk a little at a time. Fold in any optional add-ins.
5. Pour the batter into the greased loaf pan. Bake for about 50 minutes to 1 hour, until a toothpick inserted in the center comes out clean.
6. Remove from the oven and let cool for 10 minutes before slicing.

Storage

Keep covered at room temperature for up to 3 days or refrigerate for up to 1 week. Freeze for up to 2 months. Thaw a wrapped loaf overnight in the refrigerator; reheat slices in a microwave or toaster oven.

Nutrition