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Vegan Banana Bread

A delightful vegan treat combining ripe bananas and maple syrup for a moist and flavorful bread, perfect for any time of the day.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 pieces ripe bananas Choose bananas that are heavily speckled with brown spots.
  • 1/4 cup melted coconut oil Key for a moist loaf.
  • 1/4 cup maple syrup Can substitute with agave nectar.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup all-purpose flour Can be substituted with gluten-free flour blend.
  • 1/2 cup almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon Add a sprinkle on top for serving.
Mix-ins (Optional)
  • 1/2 cup shredded zucchini Optional.
  • 1/4 cup chopped walnuts or chocolate chips Optional.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mash the ripe bananas with a fork until smooth.
  3. Stir in melted coconut oil, maple syrup, and vanilla extract until well combined.
  4. In a separate bowl, combine all-purpose flour, almond flour, baking soda, salt, and cinnamon.
  5. Add the dry ingredients to the wet ingredients and mix until just combined.
  6. Fold in the shredded zucchini and chopped walnuts or chocolate chips, if using.
  7. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

Store leftovers in an airtight container at room temperature for 2-3 days, or in the fridge for up to a week. Can freeze for up to three months.