Vegan Banana Bread

Slices of banana bread on a white plate with strawberries.

Course: Afternoon tea, Breakfast, Dessert, Snack

Cuisine: American, British

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: slices

Calories: 208kcal

Author: Jacq

This Vegan Banana Bread, can be baked with or without chocolate chips, and is adapted from old-fashioned and vintage banana bread recipes. This is a nice and soft banana bread yet it is firm enough to be toasted for a delicious breakfast or snack. It is packed with sweet banana flavours with a hint of warm cinnamon. As the banana bread bakes it releases amazing banana toffee aromas.

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US Customary - Metric

Equipment

1 kg/ 2Ib loaf pan (lined with baking paper or a baking paper loaf pan insert)
cutlery fork or potato masher
small bowl
Mixing bowl
electric hand mixer or mixing spoon
sieve
cooling rack

Ingredients

60 grams vegan margarine (or vegan butter or vegetable oil)
115 grams soft brown sugar (light brown sugar - as an alternative we have tested this banana bread with organic coconut sugar and it works great.)
340 grams mashed bananas (or 3 medium very ripe bananas- weight is after banana skin is removed)
230 grams self-raising flour
2 teaspoons baking powder
1 teaspoon cinnamon powder (or your choice of warm spices/spice mix)
1 pinch salt
4 tablespoons plant-based milk (such as soya, oat or almond milk or your usual milk)

Optional:

100 grams dairy-free chocolate chips (or a block of dairy-free chocolate cut into chip size pieces.)

Instructions

Preheat the oven to 150°C Fan / 170°C / 338°F / Gas Mark 3
Prepare the loaf pan by rubbing it with vegan margarine and lining it with baking paper or pop in a paper case insert.
With a cutlery fork, or potato masher ,mash the bananas until smoothish, they do not have to be completely smooth as some small lumps of banana are fine. Set aside until needed
340 grams mashed bananas
To a mixing bowl add the sugar and margarine and mix well with a mixing spoon or an electric hand mixer until they are both thoroughly creamed together. This should take a minute or two with a hand mixer, but add an extra few minutes if mixing with a spoon by hand.
60 grams vegan margarine, 115 grams soft brown sugar
Add the mashed bananas to the creamed margarine and sugar, and stir well.
Don't worry if the mixture looks split. Its fine.
Pour in the plant-based milk and mix.
4 tablespoons plant-based milk
Next sift in the flour, baking powder, and cinnamon. Add the salt and mix everything with a mixing spoon until combined. Be careful not to over mix or stir too fast.
230 grams self-raising flour, 2 teaspoons baking powder, 1 teaspoon cinnamon powder, 1 pinch salt
Stir the chocolate drops through the mixture.
100 grams dairy-free chocolate chips
Scoop the mixture into the loaf pan and smooth out the surface with the back of a spoon.
Bake for 45-60 minutes on the middle shelf until risen, golden, and a skewer or toothpick inserted into the middle comes out clean. If the toothpick has smudges of melted chocolate just test a different area.
Check the banana bread to see if it has baked after 45 minutes, as ovens vary in their baking times especially fan ovens which tend to bake quicker.
Leave the banana bread to cool in the loaf pan for at least 30 minutes.
Carefully remove the banana bread from the pan and place on a cooling rack. Peel away the baking paper from the sides. Or just sit the banana bread on a cutting board or similar to cool if no cooling rack is available.

Notes

Store banana bread for up to 5 days within a cake tin or airtight container. Wrapping the bread in a layer of baking paper will help preserve the freshness and moistness for longer, we also like to add a second layer of kitchen foil.
Banana bread can also be stored wrapped in the refrigerator which is especially recommended if you live in a hot area or your house is extra warm. The chocolate chips will go hard in the fridge which is very tasty. Banana bread may keep for an extra few days if stored in the fridge.
Banana bread can be frozen for up to 3-4 months. Wrap the whole banana bread or portion out slices. A small piece of baking paper between each slice or few slices allows for easier retrieval of 1 or 2 slices at a time. Thaw to room temperature.
The chocolate chips can be omitted. Or replace the chocolate chips with a broken bar of vegan chocolate, cacao nibs, chopped nuts, flaked almonds, sunflower or pumpkin seeds, shredded coconut shards, etc.
Stork baking margarine/spread was used for this banana bread but we have also tested this recipe with vegetable (rapeseed) oil and it works great.
We have tested this banana bread with organic coconut sugar and it works great so this type of unrefined sugar can be used instead of the soft/light brown sugar.
For a gluten-free banana bread replace the flour with gluten-free self-raising flour, gluten-free baking powder, and add ¼ teaspoon of xanthum gum. An extra 1 tablespoon of plant-based milk may be required to mix through the batter as gluten-free bakes can be extra thirsty.
Banana bread flavours improve as each day passes. If you can bear it leave your bread until the next day. On day three it will taste similar to those little individual Banana Soreen Malt Cakes you can purchase from the supermarket. So tasty.

Nutrition