Easy Vegan Banana Bread

5 from 4 votes

This easy vegan banana bread comes together in 1 hour with simple ingredients mixed in one bowl. Enjoy a thick slice, warm from the oven and topped with vegan butter for a delicious, healthy treat anytime of day.

Prep Time10

Cook Time55

Total Time1 5

Course: Dessert

Cuisine: Vegan

Servings: slices

Author: Deryn Macey

Ingredients

3 ripe bananas 350 g, 1.5 cups when smushed into a measuring cup
1/4 cup 60 g almond butter (or any other nut or seed butter as long as it's not too dry)
1/2 cup maple syrup 165 g
2 tsp pure vanilla extract optional
2 cups whole wheat flour 240 g
2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp salt
1/2 cup dairy-free chocolate chips, mini or regular 75 g

Instructions

Preheat oven to 350 degrees F.
Add the banana to a mixing bowl and mash with a fork or immersion blender until it forms a thick paste. A few small lumps are okay but it should be almost completely smooth.
Add the maple syrup, almond butter and vanilla and stir until completely combined.
Add the flour, baking powder, cinnamon and salt. While the dry ingredients are sitting on top of the wet mixture, mix them together a bit so the baking powder is distributed then fold it all into the wet ingredients until no dry bits of flour remain. Do not over mix the batter.
Add the chocolate chips and gently fold in to the batter.
Line a loaf pan with a parchment paper. One strip placed across the pan is perfect so you can easily lift the finished bread out of the pan.
Scoop the batter into the pan and spread evenly to create a flat surface.
Bake for 50-55 minutes. You can test for doneness by inserting a knife into the middle, if it comes out clean (a little chocolate is ok), the bread is done.
Remove from the oven, let sit in the pan for 5 minutes then lift out of the pan and let cool on a cooling rack for at least 30 minutes before slicing into 12 even slices.
Store the bread in an airtight container in the fridge for up to 1 week or freeze up to 3 months.

Notes

The bananas should be ripe to the point that you wouldn't want to eat one for a snack. They should be soft but not complete mush, with spotty brown peels. If the bananas are green or under ripe, the bread will be on the dry side.

Nutrition