This banana bread recipe is hands down my favorite. I’ve made so many different vegan banana breads and I think this one is the winner. It’s definitely a keeper in my books. This banana bread is so moist and not too dense. The banana flavor stands out and that’s what I love about this bread. The trick is to make it the day before, let it cool completely, and wrap it in plastic wrap overnight. When you cut into it the next day, the flavors have soaked in and you have the most delicious and moist banana bread. I bake it into mini loaves because it cooks more evenly this way. If you have some ripe bananas, you must make this! It’s so good! The Best Vegan Banana Bread
Makes 2 mini loaves or 1 regular loaf
3-4 ripe bananas, mashed (I used 4 ripe bananas, about 1.5 cups post-mash)
1/4 cup light extra-virgin olive oil
1/2 cup sugar
1/2 cup unsweetened almond milk (or milk of your choice)
1 teaspoon vanilla
1 teaspoon apple cider vinegar
1 cup whole wheat pastry flour
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 tsp cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
a few handfuls of chopped walnuts (optional)
Preheat oven to 350 degrees.
Whisk oil, with sugar, milk, vanilla, and apple cider vinegar.
Sift together flours, cinnamon, baking soda, baking powder, and salt and set aside.
Gently stir together the dry and wet mixtures. Fold in bananas and walnuts. Don’t over-stir, mix until ingredients are just combined to avoid dense bread. Top with a few extra walnuts.
Bake for 30-50 minutes depending on your oven. Bake mini-loaves for 27-30 minutes or until a toothpick from the center comes out clean. (I prefer the mini-loaves better for even baking.)
Cool in the pan for 10 minutes then remove from pan and cool on a wire rack. Make sure the bread is cooled completely before wrapping it in plastic wrap. Leave it wrapped overnight and enjoy it the next day!
Recipe adapted from Love and Lemons