Classic Plant-Based Banana Bread
This classic plant-based banana bread is a moist, tender, and perfectly spiced loaf that turns overripe bananas into a high-fiber, energy-boosting snack!
Servings: 12
Equipment
- Electric or Stand Mixer Optional
- Mixing Bowl
- Loaf Pan
Ingredients
- 4 small or 3 large Overripe Bananas About 1 ½ to 1 ¾ cups mashed
- ⅓ cup Unsweetened Applesauce
- 1 tsp Vanilla Extract or Vanilla Bean Paste
- 1¾ cups All-Purpose Flour or 1:1 Gluten-Free Flour
- ¼ cup Cane Sugar
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Cinnamon
- ¼ tsp Sea Salt
- ¼ cup Plain Unsweetened Plant-Based Milk Optional
- ⅔ cup Raw Chopped Walnuts or Chocolate Chips Optional
Instructions
- Preheat oven to 350℉ and grease the loaf pan or line with parchment paper.
- In the bowl of the electric mixer, or mixing bowl, add the bananas and mash. Next, add in the applesauce and vanilla extract, mix again.
- Next, add the flour, sugar, baking soda, baking powder, cinnamon, and salt, and mix well, but don’t overmix; just mix enough until the flour is combined. The batter will be slightly thick, and a few lumps are ok. If the mixture seems too thick, add in the plant-based milk. Next, add in the walnuts or chocolate chips if using, and mix until they are distributed in the batter.
- Pour the batter into the prepared loaf pan. Bake for 50 to 60 minutes. 1 hour or until a toothpick comes out of the center of the bread clean, or only with a few crumbs. Remove from oven and let cool for 10 min before slicing and enjoying!
- Storage Instructions: Store the banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. You can also freeze individual slices wrapped in parchment paper for up to 3 months for an easy grab-and-go snack.