This easy moist vegan banana bread is not your everyday light and airy bland variety. It is dark, spiced, rich and moist but with a perfect crumb, and super easy to make.
It’s a cinch to make and will wow your die-hard anti-banana friends (I too hate bananas but love this moist banana bread).
And for those of us who like our banana bread with a side of double-chocolate, I suggest this equally easy vegan chocolate banana bread. For those who like a fruitier lighter touch, vegan strawberry bread might be right up your alley.
And if you’re set on getting your banana bread fix (who could blame you?) then you should TOTALLY consider using the (organic) skins for the most innovative dish I’ve seen in a long time, the Stingy Vegan’s banana peel pulled pork sandwich!
If you’ve been burned by sub-standard mushy banana bread before, let me assure you that I made at least 30 test loaves of this banana bread, looking to get it exactly right.
Can you make vegan banana bread with unripe bananas?
Good question. While I was testing my banana bread recipe again and again I ran out of brown bananas. While brown bananas are the best for making banana bread, as they’re much softer and sweeter, you CAN make it with unripe bananas.
Simply peel your bananas, break into chunks, and microwave uncovered on high for two minutes. Your bananas should now be soft and mushy, and ready to be made into banana bread. If they’re still not quite there yet, zap them again in 30-second increments until the texture is right.
How to make this moist vegan banana bread
It really is super easy to make this banana bread. Just grab two large bowls, and in one mash up three ripe brown bananas along with the vanilla extract, sunflower oil, and aquafaba (the liquid from canned or tinned chickpeas).
I’m gonna freely admit that mashing bananas can bring on some OCD tendencies for me (why won’t you mash evenly???) so often times I don’t bother mashing and just attack the wet ingredients with a handheld blender.
In the other, mix together the salt, cinnamon, nutmeg, sugars, flour and baking soda. If you can’t get a hold of any brown sugar, you can substitute with white in a pinch.
But I urge you to make it with brown sugar, the darkest you can find (muscovado would be perfect). The higher molasses content in dark brown sugar really helps the banana bread stay moist and give the crust a slightly caramelized flavour.
Now mix together the wet and dry ingredients until just combined, and tip into a greased loaf tin. I use one which is about 9 x 4 inches.
Bake in the lower third of the oven for one hour at 350F (180C). I usually tent aluminum foil over the loaf pan from 45 minutes onwards for the last 15 minutes and highly recommend you do too.
This will stop the crust from thickening and over-browning.
Don’t let the aluminum foil touch the top of your loaf though, or it will affect the domed shape of your banana bread.
Once done, take out of the oven and let cool in the tin. When it’s cool enough to touch, use a butter knife to loosen the sides of the banana bread from the tin.
Then turn it upside down and gently pull a little and wiggle the knife in one of the sides, and the loaf should pop right out.
I then let it cool down further on a wire rack and wrap in aluminum foil and store in the fridge until I’m ready to eat it.
It will keep for up to a week in the fridge and also freezes really well. The longer it sits wrapped up in the fridge the yummier it becomes, the crust will get slightly sticky, similar to Jamaican ginger cake.
Tip: Covering the banana bread with a damp tea towel while it’s cooling will also help keep the crust nice and soft.
How to serve banana bread
This sweet moist cake-like banana bread is lovely just by itself. However, there are three other ways I like to serve it:
- With vegan custard over the top. And the sides. And ALL around the plate (OK, I just love custard and would serve a bowl of custard with a side of banana bread).
- Lightly toasted and spread with margarine (melting goodness…).
- Toasted with a scoop of ice-cream on top. If you want to double up on the banana goodness, then nice-cream would be even better!
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- ½ tsp salt
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 3/4 cup brown sugar
- ¼ cup white sugar
- 2 cups white flour
- 1 tsp baking soda
Wet Ingredients Plain Banana Bread
- 3 medium bananas mashed
- 1 tsp vanilla extract
- ⅓ cup sunflower or canola oil
- 6 tbsp aquafaba (liquid from a jar/can of chickpeas)
- Preheat the oven to 350F ( 180C)
- Get two bowls and mix the wet ingredients in one and the dry in another.
- Now mix together the wet and dry until just incorporated and transfer to a greased loaf pan (around 9 x 4 inches).
- Bake for 45 minutes in the bottom third of the oven (a shelf or two below the middle shelf but not on the base of the oven).
- After 45 minutes cover with tented tin foil and bake an additional 15 minutes.
- Remove from the oven and allow to cool in the pan. When cool, use a bread knife to carefully separate the sides of the banana bread from the pan. Turn upside down and gently pull out your perfect loaf of banana bread.
- You can slice when cool and enjoy immediately, or wrap in tin foil and keep in the fridge for up to one week. Also freezes well.
Amount Per Serving Calories 216Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 206mgCarbohydrates 38gFiber 1gSugar 19gProtein 2g