This classic vegan banana bread recipe is hands down my favorite. I’ve made so many different vegan banana breads and I think this one is the winner when it comes to a classic banana bread. It’s definitely a keeper in my books. It’s so moist, not too dense, and simply just perfect. The banana flavor stands out and that’s what I love about this bread. The trick is to make it the day before, let it cool completely, and wrap it in plastic wrap overnight. When you cut into it the next day, the flavors have soaked in and you have the most delicious and moist banana bread. You can even bake it into mini loaves too, just make sure to adjust the baking time. If you have some ripe bananas, you must make this! It’s so good!

Ingredients

3 large very ripe bananas
1/3 cup melted coconut oil (or any oil)
1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
1/3 cup pure organic cane sugar (I love using coconut sugar too)
1/3 cup unsweetened almond milk (if using coconut oil, make sure the milk is room temperature)
1 tsp vanilla extract
1 tsp apple cider vinegar
2 cups all-purpose flour (or whole wheat pastry flour)
1 tsp cinnamon
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1/2 cup chopped walnuts (optional)

Instructions

Preheat oven to 350 degrees. Line a 8×4 loaf pan with parchment paper or grease your pan.
In a large bowl, make the flax egg by combining the ground flaxseed and water. Stir and set aside for 5 minutes to thicken.
In a medium bowl, add the flour, cinnamon, baking soda, baking powder, and salt. Whisk to combine.
In the large bowl with the flax egg, add the bananas and mash them until smooth. Add the oil, sugar, milk, vanilla, and apple cider vinegar. Whisk until well combined.
Slowly add the dry ingredients (1/3 of the dry at a time) to the wet and stir with a spatula until just combined and you don’t see anymore flour streaks in the batter. Don’t overmix because you don’t want a tough banana bread. Fold in the walnuts if using.
Pour batter into the lined pan. Sprinkle a few chopped walnuts on top (optional). Bake for 60-70 minutes or until a toothpick or skewer inserted in the middle comes out clean. Let it cool in the pan for 10-15 minutes, then lift the bread out and place on a wire rack to cool completely. Slice and enjoy! It tastes even better and is more moist the next day as the flavors have more time to develop. I recommend wrapping it up in plastic wrap or place in an airtight container once cooled and enjoy it the next day…if you can wait. It will still be very delicious day of!

Servings: 8

Author: valeria.chao

The Best Classic Vegan Banana Bread