The Best Vegan Banana Bread
Banana bread is a classic. It’s almost like you can’t have a food blog without having at least some sort of banana bread recipe. It’s an essential item to your breakfast, snack, and Sunday brunch table. This recipe is not too sweet but hits the spot if you use your ripest bananas and maple syrup. You can add so many ingredients to customize it to your preferences: cinnamon, vanilla, extra banana, chocolate, nuts and even orange zest.
Serving: 8 slices
Utensils: 20*7 rectangle baking dish - batter should fill halfway
Prep time: 15 minutes
Baking time: 40 minutes
Cooling time: 10 minute
Total time: 45 minutes
2 ripe bananas
60g maple syrup
30g olive oil
120g unsweetened apple sauce
150g flour (all purpose)
10g baking powder
2g baking soda
Pinch of salt
3 to 5g cinnamon or a pinch of vanilla powder (to taste)
Optional dark chocolate chips
Option Half a banana for topping
Preheat oven to 190°C.
Mix all dry ingredients together. Mix all wet ingredients together. Bananas should be smooth with no pieces left. Pass them in the mixer or crush them really well with all other wet ingredients if needed.
Combine wet and dry ingredients together until batter is smooth. Don’t over whip the batter or your banana bread won’t fluff up. Whisk until no clumps are left.
Bake for 40 minutes. As a test, prick the cake with a toothpick: if it comes out clean, then the banana bread is ready.
Take out of the oven, demold it gently and cool off for about 10 minutes.