This vegan banana bread is oil-free, unrefined, and absolutely delicious! This loaf is perfect for anyone looking for a guilt-free sweet treat to satisfy their cravings.
Big-time vegan banana bread
This vegan banana bread is a big achievement for me. It’s vegan, oil-free, contains no refined carbs, and has the biggest boldest banana yet! This recipe is perfect for anyone looking for a guilt-free sweet treat that won’t break their diet (especially if you’re following a high carb low-fat one!).
Granted, the texture can be a little dense since it lacks oil or buttery fats and relies on applesauce instead, but it’s hardly noticeable and doesn’t impact the flavor of the banana bread at all. It’s certainly worth it in my opinion.
This stuff is just plain addicting.
And it’s so, so easy to make too. I wrote this recipe with simplicity in mind. You only need one bowl, one spoon/spatula, and one bread pan to make it. This vegan banana bread recipe won’t leave you with tons of dishes sitting in the sink, and it doesn’t require much effort or prep work to make.
So what are you waiting for? Let’s make this stuff happen!
One bowl to do it all
No one likes the mountain of dishes that tends to pile up when you spend a lot of time in the kitchen. That’s why I try to be as mindful and resourceful as possible when it comes to writing my recipes, and this one is no exception.
You can prep the whole batter for this vegan banana bread in less than 5 minutes.
Simply start by mashing your bananas in a large mixing bowl. I like to use a fork for this, but if you have a masher or pastry cutter feel free to use that too. You don’t need to mash it to oblivion, but you don’t want any massive chunks either. So, keep that in mind when deciding where to stop.
Next, add the applesauce, sugar, plant milk, and vanilla to the bowl. I switch to using a rubber spatula now and for the rest of the process since it gets the job done just right without over mixing the batter.
After the wet ingredients are incorporated, add the whole wheat pastry flour, salt, baking powder, baking soda, and cinnamon. Fold the dry ingredients in with the spatula.
Lastly, fold in any additional toppings you like. I like to use walnuts, but dark chocolate chips or pecans also work amazingly well in this loaf.
Spread this batter into a greased, parchment-lined loaf pan and bake at 350° for 50 – 60 minutes.
How can I tell when it’s done?
You’ll be able to tell this vegan banana bread is done when you can stick a toothpick into it and pull it out without there being any gooey batter stuck to it. Wet, moist crumbs are okay, goopy batter is not.
The crust will also start to develop a light golden brown color. It won’t be dark brown, and it shouldn’t be crispy. If you think your banana bread is browning too fast on the outside without cooking on the inside, turn the temperature down on the oven to 325°, and give it a little more time to bake.
Make sure the rack your baking it on in your oven is in the center slot. This will keep the bottom from browning too quickly and prevent the top from rising awkwardly.
Also, it’s best to let the loaf cool in the pan for 10 minutes before removing. This will help to prevent it from breaking.
I know it can be tempting to slice it and enjoy some fresh out of the oven, but just be aware that the crumb won’t fully be set. The loaf might be slightly gummy or dense, but if that’s not a deal breaker for you then by all means go ahead.
Can I make this loaf gluten or nut free?
This vegan banana bread is easy to make nut-free. Just leave out the walnuts, and you’re good to go.
Making banana bread gluten-free is a bit more of a trick to do, and something I have yet to experiment with. For now, I’d say try substituting for the flour with a gluten-free flour blend. If you give this a try, let me know how it goes.
I hope you enjoy this healthy vegan banana bread recipe! Rate it is you try it, and offer your suggestions or thoughts in the comment section below. If you share any pictures on social media, be sure to tag me @alderspirit and use #alderspirit so I can see what you’re up to.
Healthy Vegan Banana Bread
Ingredients
- 4 medium – large overripe bananas
- 1/3 cup apple sauce
- 1/2 cup coconut sugar
- 1/4 cup plant milk
- 1 tsp vanilla extract
- 2 cups whole wheat pastry flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup walnuts, chopped (optional)
- 2 tbsp oats (optional)
Instructions
- Preheat the oven to 350°. Lightly grease a 9×5 loaf pan, and line it with a piece of parchment paper.
- Peel the bananas and place them in a large bowl. Mash the bananas with a fork into a smooth puree. A few lumps and chunks here and there is okay.
- Add the apple sauce, coconut sugar, plant milk, and vanilla extract to the bowl with the bananas. Stir until just combined.
- Add the flour, baking powder, baking soda, salt, and cinnamon to the bowl. Fold the ingredients in with a spatula until just combined.
- Add the walnuts and any other toppings you may be using to the batter. Fold them into the batter with a spatula. Do not over mix.
- Pour the batter into the prepared loaf pan. Level the surface with a spatula and sprinkle with oats.
- Bake for 50 – 60 minutes, or until a toothpick inserted into the centered comes out fairly clean, with a few wet sticky crumbs.
- After the banana bread is removed from the oven, let it to cool in it's pan for 10 minutes. Remove it from it's pan, and allow it to come to room temperature before slicing. If you slice the bread while it's still hot, it may be gummier than expected.
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