Bananas are a staple at our house. They’re always on hand, which means sometimes we have a few get beyond the happy eating phase, lol. This time, rather than freeze them for nice cream or smoothies I wanted to try a vegan banana bread that was still relatively healthy. That’s where this beauty was born!
Unlike some of my other vegan concoctions, the family REALLY loved this banana bread and asks for it over and over again. #momwin Print
Vegan banana bread
Course Snack Prep Time 10 minutes Cook Time 1 hour Servings 1 loaf Author Claire Bartlett
- 3 large overripe bananas.
- 1/4 cup apple sauce
- 1/4 cup coconut oil, melted
- 1/2 cup unsweetened vegan yogurt
- 1/4 cup pure maple syrup
- 2 tsp vanilla
- 1 Tbsp chia seeds
- 2 cups plain/all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 cup pecans, optional
- 1/2 cup vegan choc chips, optional
- 1 small banana, sliced to decorate the top of the bread, optional
- Preheat the oven to 180C/350F.
- Oil the sides of the loaf tin.
- Mash the bananas in a medium bowl, then add the apple sauce, coconut oil, yogurt, maple syrup, vanilla and chia seeds. Mix until well combined.
- In a large bowl whisk together the flour, baking soda, salt, and cinnamon. Stir in the pecans and choc chips if using.
- Add the wet ingredients into the dry and stir until just combined.
- Pour the mixture into the greased loaf tin and lay a few banana slices on the surface for decoration if desired.
- Bake for 55-60 minutes. To check if the bread is completely cooked, pop a toothpick into the center. If it comes out clean it’s ready. If wet mixture clings to the toothpick give it a few additional minutes and check again.
- Allow the bread to cool in the pan for 5 minutes then turn out onto a cooling rack to finish. This bread is delish with a little vegan butter and does well in the toaster on day two to rewarm.