Ingredients
Wet Ingredients
- 3 medium very ripe bananas (~360g total, about 1 2/3 cups mashed banana)
- 2/3 cup (225g) maple syrup
- 3 tablespoons (45g) dairy-free milk
- 1/2 cup (110g) neutral flavored oil or melted vegan butter
- 2 teaspoons white or apple cider vinegar
- 1 teaspoon vanilla bean paste
Dry Ingredients
- 2 1/2 cups (315g) all-purpose plain flour (spooned and leveled; gluten-free flour can be used as an alternative)
- 3 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon baking soda
- Pinch of salt
Optional Mix-ins and Toppings
- 3/4 cup (130g) roughly chopped vegan chocolate or chocolate chips, or chopped walnuts
- 1 medium ripe banana (120g), sliced lengthways (for topping)
- Additional chocolate chips, chopped walnuts, or rolled oats for topping
Instructions
- Preheat Oven and Prepare Pan: Adjust an oven rack to the lower third of your oven, then preheat the oven to 180°C (350°F). Line an 8-inch (20 cm) loaf pan with parchment paper, leaving an overhang on the sides for easy removal, or use a larger loaf pan if preferred.
- Mash Bananas and Combine Wet Ingredients: In a large bowl or stand mixer, mash the ripe bananas until you get a thick, lumpy paste. Add the maple syrup, dairy-free milk, neutral oil or melted vegan butter, vinegar, and vanilla bean paste. Mix until all wet ingredients are well combined.
- Add Dry Ingredients: To the wet mixture, add all dry ingredients — flour, baking powder, cinnamon, baking soda, and salt. Mix until just combined. It’s okay if the batter has some lumps, but there should be no lumps of flour.
- Fold in Optional Mix-ins: Gently fold in any optional nuts, chocolate chips, or other add-ins to distribute evenly without overmixing.
- Transfer batter to loaf pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Optionally, arrange the sliced banana on top or sprinkle with additional chocolate chips or walnuts for a decorative finish.
- Bake the Bread: Place the loaf pan in the oven and bake for 60 to 70 minutes. If the top browns too quickly but the inside isn’t fully baked, tent the loaf with aluminum foil to prevent over-browning.
- Check for Doneness: Insert a toothpick or skewer in the center of the bread; it should come out mostly clean with just a few moist crumbs attached.
- Cool the Bread: Let the banana bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely or to room temperature before slicing.
- Slice and Serve: Use a sharp serrated knife to cut the bread into slices. Enjoy warm or at room temperature; for neater slices, cool completely before cutting.
- Store Leftovers: Store the banana bread in an airtight container or wrapped in plastic wrap. It can be kept at room temperature for up to 3 days, refrigerated for up to 5 days, or frozen for up to 1 month. Warm slices before serving if desired.
Notes
- To keep this recipe gluten-free, substitute the all-purpose flour with a gluten-free baking flour blend.
- Using very ripe bananas enhances the natural sweetness and moisture of the bread.
- If vegan butter is unavailable, use a neutral vegetable oil instead.
- Aluminum foil tenting prevents crust from burning while allowing the loaf to finish baking through.
- Add nuts or chocolate chips according to personal preference or dietary needs.
- Allow the bread to cool completely for clean, even slices.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Baking
- Method: Baking
- Cuisine: Vegan, Western
- Diet: Vegan
