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Easy Vegan Banana Bread
Prep 10 minutes
Cooking 50 minutes
Total 1 hour
Makes 1 loaf

Ingredients
 

  • 400g / 14 oz ripe and peeled bananas about 3 large or 4 medium
  • 60 ml / ¼ cup water or plant-based milk
  • 60ml / ¼ cup maple syrup or other liquid sweetener or more water for less sweet
  • 80ml / ⅓ cup vegetable oil sunflower, canola or olive
  • 40g / ¼ cup coconut sugar or any other sugar
  • 240g / 2 cups flour see notes
  • 2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt

Instructions
 

  • Preheat oven to 170°C/350°F. Grease a loaf tin (max. 2 lbs, 5” x 9”, 23 x13cm), or line with baking paper, if you prefer. I just grease the tin and the banana bread comes out easily.
  • Mash bananas together with oil in a large bowl using a potato masher or a fork. Add sugar/maple syrup and water/milk and combine.
  • Add all the dry ingredients. Start with the flour, then pile the others (baking powder, cinnamon and salt) on top. It’s always a good idea to mix the baking powder into the flour first. Combine well but make sure not to overmix it. The dough should be fluffy, a bit gooey, but not runny or crumbly.
  • Pour into the prepared loaf tin and bake for 50 minutes.
  • Let it cool down for a bit before slicing. Keep leftovers in an airtight container, preferably in the fridge. There, it keeps for up to a week. Or freeze for up to 3 months.

Notes

  • You can use many different flours for this banana bread. The one in the pictures is made with spelt flour. My favourite flour is buckwheat which is also gluten-free and it works perfectly fine!
  • This recipe aims for sweeter banana bread. For less sweet, simply swap maple syrup with extra water/milk.