One Bowl Vegan Banana Bread
This vegan banana bread is delicious, wholesome, naturally sweetened, and takes 10 minutes to prepare. What could be better when you have some overripe bananas to use up? Nothing, absolutely nothing! Whip this into the oven before guests arrive to fill the house with a delectable banana bread aroma. For a fun twist, try adding cinnamon and nutmeg into the dough before baking, or even stir in some chocolate chips or chopped dark chocolate for a more decadent loaf. I love it topped with both sliced banana and crunchy walnuts.
This vegan banana bread is delicious, wholesome, naturally sweetened, and takes 10 minutes to prepare. What could be better when you have some overripe bananas to use up? Nothing, absolutely nothing! Whip this into the oven before guests arrive to fill the house with a delectable banana bread aroma. For a fun twist, try adding cinnamon and nutmeg into the dough before baking, or even stir in some chocolate chips or chopped dark chocolate for a more decadent loaf. I love it topped with both sliced banana and crunchy walnuts.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 1/3 cups (320 g) mashed very ripe banana (about 4 medium o
- 2 tablespoons (15 g) ground flaxseed
- 1/3 cup (80 ml) plant-based milk (i like almond milk)
- 1/3 cup (80 ml) coconut oil melted*
- 2 tablespoons (30 ml) pure maple syrup**
- 2 teaspoons (10 ml) pure vanilla extract
- 1/4 cup plus 2 tablespoons (60 g) coconut sugar***
- 1/2 cup (50 g) rolled oats
- 1 1/2 cups (210 g) light/white spelt flour or whole-grain sp
- sliced banana chopped walnuts, and/or chocolate chips, for topping (optional)
- Carbohydrate 2.09211666269842 g
- Cholesterol 489.68333333002 mg
- Fat 184.479033332604 g
- Fiber 0 g
- Protein 3.28108333059119 g
- Saturated Fat 116.829126666213 g
- Serving Size 1 1 (9x5-inch) loaf (271g)
- Sodium 2513.13499991301 mg
- Sugar 2.09211666269842 g
- Trans Fat 12.9074349999627 g
- Calories 1644 calories
Step-by-step
- Preheat the oven to 350°F. Lightly spray a 9x5-inch loaf pan with oil and set aside.
- In a large bowl, mash the banana until almost smooth, and make sure you have 1 1/3 cups.
- Stir the wet ingredients (ground flax, milk, melted oil, maple syrup, and vanilla) into the banana until combined.
- Stir the dry ingredients (sugar, oats, baking soda, baking powder, salt, and flour) into the wet mixture, one by one, in the order listed. Stop stirring when there are no flour patches at the bottom of the bowl.
- Spoon the dough into the loaf pan and spread out evenly. Add your desired toppings and gently press them into the dough to adhere.
- Bake the loaf, uncovered, for 45 to 55 minutes (I bake for 47 to 48 minutes, but your time may vary), until lightly golden and firm on top. The top of the loaf should slowly spring back when touched.
- Place the loaf pan on a cooling rack for 30 minutes. Then, slide a knife around the loaf to loosen it and gently remove it from the pan, placing it directly onto the cooling rack until completely cooled (or to hasten the cooling process, transfer to the fridge for 45 minutes).
- Slice the loaf once cooled. I love to spread it with vegan butter or coconut oil. The loaf will keep in the fridge tightly wrapped for 3 to 4 days, or it can be frozen for 4 to 6 weeks.
Cooling and Structural Stability
Hot quick bread contains trapped steam that makes the interior gummy if sliced immediately. Leaving the pan on a wire cooling rack for 30 minutes allows residual heat to finish cooking the center while internal moisture redistributes evenly. Running a thin knife around the interior perimeter releases the edges before inversion. Direct transfer to a refrigerator for 45 minutes can accelerate this cooling process when time is limited. Spelt flour yields a more delicate crumb than all-purpose wheat flour, making patience during the cooling phase critical to prevent crumbling upon slicing.Freezing and Long-Term Storage
Proper wrapping protects the loaf from freezer burn and staleness over extended periods. A tightly wrapped loaf stays fresh in the refrigerator for three to four days. For longer storage, freeze the baked loaf for four to six weeks. Slicing the bread prior to freezing allows individual portions to thaw quickly at room temperature or warm directly in a toaster oven. Maintaining a stable temperature prevents moisture migration and preserves the characteristic crust texture.
