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Sugar-free Vegan Banana Bread
Prep 10 minutes
Cooking 50 minutes
Total 1 hour
Makes 1 loaf

Equipment

  • 1 1- or 2-pound loaf tin/pan

Ingredients
 

  • 400g / 14 oz. ripe bananas see notes for low sugar option
  • 80ml / ⅓ cup oil olive, sunflower, etc.
  • 125ml / ½ cup vegan milk or water
  • 240g / 2 cups flour see notes, gf options
  • 2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt

Instructions
 

  • Preheat oven to 175°C/350°F. Line a loaf tin with baking paper or if it’s non-stick, simply grease it a bit. The banana bread will come out easily.
  • Peel bananas and place them in a large bowl. Add the oil to help mash the bananas using a potato masher or fork.
  • Add milk (or water) combine until smooth and relatively even. Small banana pieces are definitely okay.
  • Add flour, baking powder, cinnamon and salt and mix well. It should be a moist, soft and fluffy dough.
  • Pour into the prepared loaf tin. Bake for about 50 minutes. When you touch the top of your banana bread, it should be firm and slightly springy when it’s done.
  • Let it cool down for at least 15 minutes before slicing it (better to wait until it’s completely cool).
  • Store in the fridge for up to 7 days or freeze for up to 3 months.

Notes

  • Loaf tin/pan size: You can use both a 1 lb or 2 lbs loaf tin. The cooking time usually doesn’t vary. You’ll just have a different size of the loaf.
  • Bananas: If you wanted to make this banana bread even lower in sugar, you could take fresh bananas too (the older they get, the higher the sugar content). As long as they’re soft enough, you should be fine. Or, alternatively, you could use a stick blender to mash the bananas if they’re too firm.
  • Flour: I guess most kinds of flour work in this recipe. I know for sure that spelt flour, buckwheat flour and a gluten-free flour blend are okay to use.