I first made Vegan Banana Bread out of necessity. My mother was coming to visit, she loves banana bread and I was completely out of eggs. After doing a little research on vegan banana bread and looking at similar recipes, I made this one. It was a hit, and no one missed the eggs or butter.
This recipe is a compilation of others and is most similar to a vegan banana bread recipe from Post Punk Kitchen, but with vegetable oil standing in for the margarine and different spices. I also increased the vanilla, adjusted the salt, and used a different size pan.
The bread in the (old) photo above was made in pan slightly larger than 9×5 so it’s not tall and stately. For a nicer looking loaf, I recommend baking in an 8 1/2 by 4 1/2 inch pan.
Update: Vegan Banana Bread can be made in a regular loaf pan or divided among three 3×5 inch small loaf pans. If If you prefer, you can use soy yogurt or almond milk in place of the curdled soy milk, and coconut oil in place of canola.
Easy Vegan Banana Bread
- 1/4 cup soy milk or any non-dairy milk
- 1 teaspoon apple cider vinegar
- 2 cups all purpose flour 260 grams, aerate well before measuring or weigh
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt plus a little pinch
- 1/4 teaspoon cinnamon
- 1/2 cup vegetable oil or melted coconut oil
- 1/2 cup brown sugar firmly packed (100 grams)
- 1/2 cup granulated sugar or organic sugar** 95 grams
- 3 ripe bananas 340 grams, peeled and mashed
- 1 1/2 teaspoons vanilla
- Some nuts for sprinkling on top optional
- Preheat oven to 350 F. Rub a loaf pan with oil and line with a rectangle of parchment. Alternatively, you can use 3 small (3x5 inch) loaf pans.
- Mix together the soy milk and vinegar; set aside for about 2 minutes.
- Stir together flour, baking soda, salt and cinnamon.
- Beat together the oil, brown sugar and granulated sugar, then beat in the bananas. Continue beating on high until very light. Reduce speed to low and add milk/vinegar mixture.
- By hand, stir the flour mixture into the banana mixture, being careful not to overbeat. I like stirring flour mixture in with a heavy duty scraper. Sprinkle some nuts on top if using.
- Bake for 1 hour or until a toothpick inserted in center comes out clean. Let cool on a rack for about 15 minutes then flip from pan. Makes 1 awesome loaf.
- If using small loaf pan, check at 35 minutes.