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Vegan Banana Bread

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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.

Vegan Banana Bread
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Vegan Banana Bread
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
people
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
Prep Time 20 minutes
Cook Time 60 minutes
Servings
people
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
Instructions
  1. Lightly grease a 10"x6"x2" loaf pan or something close to that.
  2. 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:
  1. In a large bowl cream the non-dairy butter and sugars together until light and fluffy.
  2. Mix the 2 tablespoons flaxseed meal with 6 tablespoons of water. You can also use chia seeds or any of your favorite egg substitutes.
  3. Mix the apple cider vinegar and the non-dairy milk and set aside.
  4. Combine the substitute eggs and vanilla with the sugar mixture.
  5. Add the dairy-free milk mixture to the mashed banana. Mix well.
  6. In a large bowl mix together the flour, baking powder, sea salt, and nutmeg.
  7. To the flour mixture add to the sugar mixture alternately with the banana mixture.
  8. Pour the mixture into the prepared pan.
For the Topping:
  1. Combine all of the ingredients and mix well. I use my fingers to crumble the topping over the batter in the pan.
  2. Bake at 325° for 50 to 60 minutes.
  3. Let sit for 5 minutes and then remove by grabbing onto the parchment paper and carefully lift.
  4. 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.

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