At the bottom of every fruit bowl, there are always those remaining few bananas that you bought with good intentions but completely forgot about... But don't throw them away just yet! Instead, grab a few and try my classic vegan banana bread recipe, you'll never throw another over-ripe banana away again!
You can't go wrong with a slice of classic banana bread, it is the perfect snack to enjoy alongside a warm drink, and although it is meant to serve 12, I can assure you it will not last that long... This recipe is really simple and uses only one bowl (yay for less clean-up). The result is the most moist and golden banana bread, and after tasting you'll purposefully wait for your bananas to ripen just to make another batch.
There are so many ways to use overly ripe bananas, and banana bread is just the start. I also love to make banana pancakes for the perfect start to the day, or if you freeze your bananas they can be used to make a delicious smoothie bowl.
Vegan Banana Bread
Prep time: 20 minutes
Cooking time: 40 minutes
Total time: 60 minutes
Servings: 12
Ingredients
3 Bananas, very ripe
75ml vegetable oil
225g self-raising flour
100g light brown sugar
2 tsp baking powder
1 tsp vanilla extract
2 tsp cinnamon
1/2 tsp salt
Instructions
Heat your oven to 200°C (or 180°C for fan), grease your 9x5 loaf tin and line with parchment paper.
Mash your bananas in a bowl and combine with the vegetable oil.
Sift in the flour and add the remaining dry ingredients, mix with a wooden spoon until just incorporated (Don't overmix, a few lumps are fine).
Transfer the mixture to your prepared loaf tin and bake in the oven for 40 minutes, or until a skewer comes out clean.
Leave to cool for 10 minutes and carefully turn onto a cooling rack.
Notes
Any left-overs can be stored in a sealed container for up to 3-4 days, and up to a week in the refrigerator.
For a bit of a crunch, add some dried fruit or nuts to the mixture before baking.
If you notice the top of your banana bread going a little too brown whilst baking, cover the loaf tin with tin foil.
This recipe can easily be made gluten-free by substituting the flour for gluten-free flour.
Thanks for reading, I hope you enjoy this classic vegan banana bread recipe. If you do try any of my recipes I'd love to know how they turn out - tag me on Instagram @josiewalshaw!
Josie xox