Vegan Banana Bread

A classic banana bread that bakes up perfectly moist and delicious every time.

Course Breakfast

Cuisine American

Keyword easy vegan banana bread, egg free banana bread, vegan banana bread

Prep Time 10

Cook Time 50

Total Time 1

Servings slices

Calories 254kcal

Preheat your oven to 350°F (177°C) and oil an 8.5"x 4.5" loaf pan.
Put all of the dry ingredients, except brown sugar (2 cups flour, 1 1/2 tsp baking powder,1/2 tsp baking soda, 1/2 tsp salt), in a large mixing bowl and give it a little stir.
Place 3 very ripe bananas and 2/3 cup of brown sugar in a medium bowl and mash with a fork.
Add 1/2 apple sauce, 1/3 cup oil, 1/4 cup plant-based milk, and 1 tsp vanilla to the mashed bananas, stirring until well combined.
Pour the wet mixture into the dry mixture and stir until all of the flour is incorporated, but don't over-stir. (Add 1/2 cup of chocolate chips or chopped nuts if desired).
Use a rubber spatula to scrape the thick batter into the greased loaf pan and smooth it out. (Top with chocolate chips, nuts, or banana slices if desired).
Bake at 350°F (177°C) for 50 minutes, or until a toothpick inserted into the center comes out clean.

Use very ripe bananas. You have to use bananas with brown spots or that have turned completely brown. These bananas are softer and sweeter than green and yellow bananas.
Measure your ingredients carefully. Baking is a science, and small variations in measurements can change the final outcome.
Spoon your flour into the measuring cup and level it off with the back of a butter knife. Don't scoop flour from the bag with a measuring cup. This will pack the flour down too much, resulting in too much flour.
Don't over-stir the batter. You just want to stir it enough so you don't see any dry flour. Overmixing it will make it chewier.
Bake for at least 50 minutes at 350°F. Baking at a higher temperature will cook the outside faster than the inside, resulting in an undercooked center.
Allow it to cool for about 15 minutes before slicing.