When I wanted to make vegan banana bread I started surfing for a recipe.
I found this Easy Vegan Banana Bread which was close to what I wanted, it’s a version of the Post Punk Kitchen’s Banana Bread.
Though, truthfully, neither was quite what I wanted.
I wanted a recipe that didn’t use brown or white sugar, and I didn’t want a whole lot of oil.
I played around with ingredients and this recipe is what I came up with. I absolutely love the addition of the maple extract, so if you can swing it definitely add it in. It makes the house smell amazing while baking and adds another layer of subtle flavor to the baked bread.
I am already imagining making this again and trying more flavor combinations. Maybe peanut butter or peanuts for peanut butter and banana flavor or something like that.
Vegan Banana Bread
A sweet, nutty quick bread
- 1/4 cup almond milk
- 1 teaspoon apple cider vinegar
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 3 very ripe bananas
- 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/3 cup grapeseed or canola oil
- 1/4 cup brown rice syrup
- 1/4 cup maple syrup
- 1 teaspoon maple or vanilla extract
- Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius)
- Prepare a 9x5 or 8x4 loaf pan by spraying with non-stick cooking spray and dust lightly with flour.
- Add the almond milk and apple cider vinegar to a small bowl and set aside to curdle.
- In a large bowl, combine all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon together.
- In a separate bowl, mix together the grapeseed oil, maple syrup, brown rice syrup, and maple or vanilla extract. Add the ripe bananas and mash together until fully combined. Add the almond milk/vinegar mixture and stir until combined.
- Make a well in the center of the dry ingredients. Add in wet ingredients and stir until fully combined. Do not over mix.
- Pour into prepared pans. Top with chopped nuts and a sprinkle of cinnamon or freshly grated nutmeg.
- Bake for an hour or until a toothpick inserted in the middle comes out clean. Start checking the breads at 45 minutes.
- Once you remove it from the oven, let stand for 10 minutes to cool. Then flip onto a cooling rack for further cooling. Wait until fully cool to slice.
Top the loaves with chopped walnuts if desired.
This vegan banana bread is a sturdy bread that can handle playing with flavors.
Give it a try, I think you’ll like it.
Could I substitute agave nectar for the brown rice syrup?
I think so, they’re both sticky sweeteners so it could work. But, the brown rice syrup adds a bit of a caramel flavor that you would lose if you used agave. But if agave is all you have, try it! Let me know how it goes :)