This simple vegan banana bread will blow your mind, using no eggs, no dairy, and no super-fancy ingredients. It’s back to the basics, baby!
Who doesn’t love banana bread? Seriously, even banana haters seem to be okay eating it.
I mean, it’s pretty perfect. It’s one of those baked goods you can eat at any time of day, with anything, and still feel good about it. Want it for breakfast? Fine, top it off with some yogurt. Or toast it and add butter! Want it for dessert? Warm it up and serve with a scoop of ice cream. Making an on-the-go snack? Wrap it in foil and you’re good to go.
It’s classic, straightforward, and best of all delicious.
But when I went vegan, I couldn’t help but notice that every vegan banana bread recipe I found seemed to rob this baked good of its simplicity. For some reason, I kept coming across recipes that required fancy flours, unusual sweeteners, and special add-ins.
I don’t know about you, but when I think of banana bread, I don’t want it to be fancy — I want it to be classic. Just a good ol’ loaf, ya know?
I know you get it.
Well, worry no more. If you've been searching up and down for a classic vegan banana bread recipe (one that’s straightforward without all the frills), you’ve come to the right place. Instead of using an egg, I’ve thrown it right back to middle school science class. To help this bread rise, bicarb soda and vinegar work wonders. Everything else is your standard banana bread fare.
What You Need
- Bananas: I know you probably already know this, but the riper the better. If you have some black bananas lying around, don’t worry, it’s not that gross. They’ll make fantastic banana bread! No food waste here.
- Sweetener: I used agave, but you can use any liquid sweetener you’d like. Maple and honey (if not vegan) are also great options.
- Apple cider vinegar: To be honest, any vinegar will work. BUT, I do think the subtle sweetness of ACV lends itself best to this recipe.
- Sugar: I used classic white sugar, but you can use whatever suits your fancy. Caster sugar, brown sugar, or even a granulated sweetener like monk fruit would work equally well.
- Bicarb soda: This is essential for helping the bread rise. When mixed with vinegar, this ingredient makes vegan baking magic happen.
- Self-rising flour: Make sure your flour is self-rising to ensure your banana bread turns out nice and fluffy. It’ll still be moist-don’t worry. If you don’t have self-rising flour, you can use regular all-purpose plus 2 teaspoon baking powder.
- Sea salt: A little pinch of salt goes a long way. I love adding it to my baked goods for extra depth of flavour.
- Cinnamon: I pretty much associate all baked goods with cinnamon, so of course I had to add some. You can leave it out if you’re a hater, but why?
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