If you want to impress anyone (including yourself!) what a badass vegan baker you are (even if you don’t bake!) this is the recipe for you. If you do exactly what it says, you’ll be rewarded with a fully loaded magical banana bread party. And I dare anyone to be able to tell it’s vegan. All the deliciousness without the cruelty!
- 1/3 cup melted coconut oil or extra-virgin olive oil or high quality vegetable oil*
- 1/2 cup maple syrup
- 2 vegan “eggs” = 2 generous Tablespoons of ground flaxseed meal+ 6 Tablespoons water, for each
- “egg” (mix together in a little bowl and set aside for 10-15 minutes until it gets gelatinous)
- 1+ cup mashed ripe bananas (about 2½-3 medium or 2 large bananas)
- 1/4 cup plant-based milk of choice (I like almond milk)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon, plus more to swirl on top if you want
- 1 3/4 cups whole wheat flour
- Optional: 1/2 cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices. . . (I do 1 cup walnuts + 1/2 cup chocolate chips)
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
- In a large bowl, beat the oil and maple syrup together together with a whisk. Add the flaxseed meal mix (in place of 2 eggs) and beat well, then whisk in the mashed bananas and almond milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
- Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if you don’t add any mix-ins, the bread is done at 55 minutes; if you add mix-ins, closer to 60 minutes). Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.