Recipe + Photos by Samantha Scott
This recipe is a vegan take on a classic banana bread. It’s perfect for breakfast or as a delicious snack.
Prep: 10min
Cook Time: 60min
Total involved: 1 hour 10 min
Serving: One 9×5 pan or bread loaf
INGREDIENTS
- 4 medium ripe bananas
- ¼ cup vegan butter, melted
- ¼ cup unsweetened non-dairy milk • I love using almond or cashew milk.
- ½ cup light brown sugar, packed
- 2 tsp pure vanilla extract
- 2 cups unbleached all purpose flour
- 1 tsp cinnamon
- 1 tsp baking soda
- ½ tsp salt
OPTIONAL INGREDIENTS
- Nuts: Walnuts, pecans or cashews work best here.
Mix ¼ cup crushed nuts in the bread once all other ingredients are combined.
As a topping, once your batter is in the bread loaf pan and ready for baking, sprinkle the top with crushed nuts. Bake as directed below.
- Banana:
For extra banana flavor, slice one banana into ¼ inch thick pieces. Once your batter is in the bread loaf pan and ready for baking, lay the banana pieces across the top. Bake as directed.
DIRECTIONS
- Preheat the oven to 350F. Use vegan butter and coat the bottom and sides of a 9×5 loaf pan. Sprinkle with flour and knock out any excess. This will keep your bread from sticking.
- In a large mixing bowl, mash the bananas with a fork until a mushy consistency. Add the brown sugar, melted vegan butter, vanilla extract, and non-dairy milk. Whisk the ingredients until incorporated. Add the flour, baking soda, salt, and cinnamon. Mix with a hand whisk. Pour the batter into your prepared pan. If using a sprinkle of nuts for a topping or extra banana slices, do so now.
- Bake for about 45 minutes. Cover with aluminum foil and bake for an additional 10-15 minutes. Bread is cooked thoroughly when a toothpick inserted in the center comes out with just a couple crumbs.
- Top with your favorite spread like vegan butter, nut butter or plant based cream cheese!
Suggested Vegan Action Certified Products to try with this recipe:
- Earth Balance Soy Free Buttery Sticks
- Silk Almond Cashew Blend Organic Beverage – Original
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