This Banana Bread is fool-proof and perfect. We love it fresh from the oven with a hot cup of tea or coffee. Often, we will mix up a batch in the evening…we combine all the dry ingredients and store overnight in an air-tight container on our kitchen counter. First thing in the morning, we preheat the oven and mix in the wet ingredients. Once in the oven to bake, we get going with our morning routine and make the rest of our breakfast. This recipe also welcomes chocolate chips and/or nuts (pecans and walnuts are awesome). So, toss in a handful (up to 1 cup) if you wish!
Best Vegan Banana Bread
4-8
servings55
minutes1
hour5
minutesIngredients
1 cup granulated sugar
¼ cup Miyoko’s vegan butter (2 oz), softened
¼ cup safflower oil (2 oz)
2 large very ripe bananas, mashed (1 ½ cups)
2 flax eggs*
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1/2 cup whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
abundant love
Directions
- Cream sugar, vegan butter, and safflower oil.
- Beat in mashed banana, flax eggs, and vanilla.
- Preheat oven to 325 F
- Combine dry ingredients in a separate bowl.
- Fold dry ingredients into the wet mixture until just blended.
- Bake at 325 F in gently oiled loaf baking pan for 50-55 minutes.* The bread is done when a toothpick dipped in the center comes out clean. A little crumb is ok, we don’t want to overbake and have it dry in the middle. It’s definitely a delicate balance.
Notes
- * 2 flax eggs are made by combining 2T milled flax seeds with 6T warm water, then letting it rest up to 15 minutes to thicken.
- ** 54 minutes was the perfect bake time for our banana bread. We checked it at 45 and 50 minutes, so if you leave it in the oven through those checkpoint times, your cook time may be a bit less.
- *** Add some chocolate chips or nuts (pecans and walnuts are awesome) if you are inclined! Up to 1 cup of either or both combined.
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