Vegan Banana Bread
By 
Breakfast Banana Cake is a simple and delicious quick bread that is as delicate as a cake.
Making vegan banana bread is as easy as 1 – 2 – 3, this is the 1 bowl method! Add the bananas to the bottom of a medium mixing bowl and mash well, add in the remaining wet ingredients and mix well. Pour the batter in a greased 9 x 5 loaf pan and bake for 50 – 55 minutes. Let the banana bread cool, slice and enjoy.
Making vegan banana bread is as easy as 1 – 2 – 3, this is the 1 bowl method! Add the bananas to the bottom of a medium mixing bowl and mash well, add in the remaining wet ingredients and mix well. Pour the batter in a greased 9 x 5 loaf pan and bake for 50 – 55 minutes. Let the banana bread cool, slice and enjoy.
| Prep Time | 20 minutes |
| Cook Time | 60 minutes |
| Servings |
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Ingredients
For the Cake:
- 1/2 cup dairy-free butter
- 1/2 cup coconut sugar
- 1/2 cup granulated sugar
- 2 pis egg substitutes
- 1 tsp vanilla extract
- 1 cup Mashed Banana
- 1/3 cup dairy-free milk
- 1 tsp apple cider vinegar
- 2 cup whole-wheat flour
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/2 tsp ground nutmeg
For the Topping:
- 1/2 cup your favorite crushed cereal I used a type of corn flakes
- 1/4 cup granulated sugar
- 1/4 cup nuts chopped (walnuts or pecans, your choice)
- 1/2 tsp dairy-free butter
Ingredients
For the Cake:
For the Topping:
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Instructions
- Lightly grease a 10"x6"x2" loaf pan or something close to that.
- Lay a piece of parchment paper across the bottom of the pan so that it comes up and over the edge a bit. Grease this too. It will help you remove the bread.
For the Cake:
- In a large bowl cream the non-dairy butter and sugars together until light and fluffy.
- Mix the 2 tablespoons flaxseed meal with 6 tablespoons of water. You can also use chia seeds or any of your favorite egg substitutes.
- Mix the apple cider vinegar and the non-dairy milk and set aside.
- Combine the substitute eggs and vanilla with the sugar mixture.
- Add the dairy-free milk mixture to the mashed banana. Mix well.
- In a large bowl mix together the flour, baking powder, sea salt, and nutmeg.
- To the flour mixture add to the sugar mixture alternately with the banana mixture.
- Pour the mixture into the prepared pan.
For the Topping:
- Combine all of the ingredients and mix well. I use my fingers to crumble the topping over the batter in the pan.
- Bake at 325° for 50 to 60 minutes.
- Let sit for 5 minutes and then remove by grabbing onto the parchment paper and carefully lift.
- Set on a cooling rack, remove the paper right away, and let the banana bread cool.
Recipe Notes
- You can freeze this bread for future slices. Just pack it in two freezer-safe baggies. You can use one bag. It s just my personal preference to use two bags.
- It halos fight any ice crystals and you can reuse the outer bag over again.
