A Vegan Banana Bread

Last Updated on February 11, 2023

A Vegan Banana Bread that has simple ingredients and is so simple to make!

It is one of my favorite ways to use up those overripe bananas.

After all who doesn’t love that delicious smell of banana bread baking in the oven, it is impossible to resist.

Nothings better than cutting into a warm, soft and moist banana bread fresh from the oven.

And then enjoying your banana bread topped with a vegan margarine or my favorite, peanut butter!

Can you add nuts or chocolate chips to this banana bread?

Of course! I personally like my banana bread without any nuts, but love adding chocolate chips every once in a while.

So go ahead with adding the mix ins of your choice to your bread.

How well does the bread freeze?

This banana bread will freeze very well.

I slice up the loaf and freeze the slices individually, so that they are easy to grab when we are on the go.

Does this banana bread taste different because it is Vegan?

Absolutely Not!

No one will ever know that this bread is vegan, the secret is safe with the baker.

Ingredients needed for the banana bread

• Real Maple Syrup – Maple syrup is the sweetener of the bread, adding hints of caramel and vanilla flavor.
• Oil – In this recipe I have used two different oils with great results, avocado or olive oil. Use the oil of your choice.
• Bananas – Use overripe bananas for this bread, these bananas are covered in brown spots and are soft to the touch. This will add to the sweetness and that banana flavor of the bread.
• Egg Substitute – For this recipe I used a powdered egg substitute.
• Baking Soda – The baking soda adds volume along with softness.
• Hot Water – The hot water starts the reaction of the baking soda and also helps to equally distribute the baking soda through out the bread.
• Flour – For this bread used a all purpose flour.
• Vegan Margarine – The margarine is to grease the loaf pan. A coconut oil will work just as well.

How to make A Vegan Banana Bread

Preheat the oven to 325°F.

Grease the loaf pan with margarine and set aside.

In a small bowl, mix up the egg substitute to the package directions and set aside.

Mash up the overripe bananas in a medium mixing bowl.

Next, add the maple syrup and the oil to the bananas.

Stir everything together until well combined.

Continue by adding the baking soda, hot water, flour, and the egg substitute to the mixing bowl.

Blend everything together well and pour the batter into the greased loaf pan.

Place the loaf pan into the oven and bake for about 1 hour.

Check with a skewer at about 1 hour to see if it comes out clean, if not, keep baking.

I had to go a additional 20 minutes, but you may not. Just keep checking after the first hour every 10 minutes. Baking times can vary.

Once the bread is done, pull out of the oven and let it set on a cooling rack for about a half hour or until the bread can be handled.

Then with a butter knife, slide along the loaf to loosen the bread from the pan.

Turn the pan over to remove the bread from the pan.

Place the bread onto the cooling rack and let it continue to cool.

Once the bread has completely cooled, slice into thick slices.

Store left overs in a covered container and keep in the fridge or individually wrap each slice and store in freezer for a on the go treat.

Serve this Vegan Banana Bread as a treat or breakfast with a vegan margarine or your favorite peanut butter, ENJOY!

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