Transform those overripe spotty bananas into the Best Vegan Banana Bread. Loaded with chocolate chips and chopped nuts, it's perfectly moist, sweet and flavorful, and it's quick and easy to make all in one bowl!
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Friends, my obsession with banana bread continues. Meet the Best Vegan Banana Bread. I made it and I loved it and now I am sharing it with you.
And guess what? It is a super-duper delicious, flavourful and moist vegan banana bread and it is about to become your new favourite sliceable snack.
In this post:
This recipe is an adaptation of my Spelt Banana Bread, but we are taking it up a notch.
We're talking bananas in all their spotty overripe glory, hearty spelt flour (or sub for all purpose flour or a mix of whole wheat and all purpose), vegan chocolate chips and lots of chopped nuts (or not nuts if they aren't your thing - you can easily omit them).
Is it better than my Vegan Chocolate Banana Bread? I feel like a traitor for even thinking that. I think it might be but I'm finding it hard to commit and Mr AVV isn't able to pick a winner either. Can we call it a tie?
Ingredients
Our ingredient list isn't too complicated:
And a few notes:
- Overripe bananas - The spottier the better. Don't use underripe bananas.
- Flour - all purpose, spelt, whole wheat or a good quality all purpose gluten-free flour are all fine.
- Sugar - Any kind you like in this recipe. White, cane, brown, coconut are all fine.
- Oil - any neutral oil or use nut butter to keep the recipe oil-free.
- molasses - regular or blackstrap. It's my banana bread secret weapon!
How to make Vegan Banana Bread
- Mash those bananas up really, really well, then add the sugar along with all of the wet ingredients and beat together.
- Fold in the flour and baking powder, then gently stir in the nuts and chocolate.
- Dollop into your pan and bake.
The Best Vegan Banana Bread should be moist, hearty, satisfying, perfectly sweet and studded with nuts and chocolate chips and I think we can safely say we have all boxes checked.
Serving suggestions
Vegan Banana bread is great eaten just as it is, especially in lunch boxes or when snacking on the go, but you can also spread it with vegan butter, vegan cream cheese, peanut butter, almond butter, cashew butter or chocolate spread.
Recipe
Best Vegan Banana Bread
Author:WATCH HOW TO MAKE IT
Ingredients
- 3 medium 7 to 8 inch long bananas , (weighing approx 375 grams or 13 oz in total when peeled). Plus some extra slices for the top if you can.
- ¼ cup (60 ml) liquid oil, or ¼ cup (4 tablespoons) of natural nut/seed butter
- ½ cup (100 grams) sugar , white, cane, brown or coconut
- 1 tablespoon molasses , blackstrap or regular
- ½ teaspoon salt
- 2 cup (250 grams) all-purpose flour or spelt flour , (plain flour in the UK). Wholewheat flour or 1 to 1 Gluten-Free all purpose flour work well too
- 2 teaspoons baking powder
- ½ cup (85 grams) chocolate chips , plus a few more for sprinkling
- ½ cup (60 grams) chopped walnuts or pecans , (omit to make nut-free), plus a few more for sprinkling
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Preheat oven to 350°F and grease an 8.5 x 4.5 inch or 9 x 5 inch loaf pan. Line the pan with a strip of parchment paper along the bottom, making sure it comes up over the ends so you can use it as a handle to lift the loaf out once cooked.
- Peel the bananas then mash them really well with a fork until they are a puree.
- Add the coconut oil (or nut butter), sugar, black strap molasses and salt and beat well until smooth.
- Add the flour and baking powder and gently fold it all together. Do not over mix. You want it so that it is just combined and so that you cannot see any dry flour throughout the mixture. When almost mixed up, add the chocolate chips and nuts and stir gently to combine.
- Pour into your prepared pan and sprinkle over a few more chocolate chips or nuts, or both.
- Bake in oven for around 50 minutes or until a tooth pick or skewer comes out clean when inserted through the middle. Lift out of pan, remove parchment paper and cool on a cooling rack.
NOTES
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Clare says
Got this recipe in my Inbox this morning and just happened to have a batch of spotty bananas in my fridge that needed to used - presto, amazing banana bread for lunch (spread with Mel's amazing vegan butter recipe - we call it 'budda' round here!!).
Aside from being delicious, the best thing was it really did come together quickly in the bowl as promised - only 10-15 mins prep + cooking time (& trust me, I've been let down by other websites promising quick recipes MANY times!).
I used spelt flour and coconut sugar since I don't use wheat flour or cane sugar and the only caveat is my choice of coconut sugar *may* have made the molasses flavour stand out for me, not that that is bad (however, can that be reduced by half, Mel, without affecting the recipe, to grab back some of the banana taste?).
Thanks for another amazing recipe, Mel, you're amazing!
Melanie McDonald says
So pleased you enjoyed it! You're right about the sugar. I think that probably did enhance the molasses. It's not a flavor you can pick up usually. It adds a certain something something but isn't distinguishable. You can omit the molasses completely though and it won't affect how the recipe works. Watch out for a new spin off of this recipe coming soon! ;O)
Clare says
I'll definitely leave the molasses in, even if only half qty, as it adds a nice undertone (and actually after being in the fridge overnight & reheating today, I think the flavour merged more beautifully with the coconut sugar). Looking forward to seeing the spin off and giving it a whirl, although would be hard to beat this version! :-)
Gail says
I gave your recipe 3 stars so I could send you this message:
I suppose you don't really expect your followers to print your recipes, because I tried printing your Best Vegan Banana Bread recipe and only half of the page printed properly; the rest wasted a good amount of my colored inks in a strange digital pattern I couldn't quite call art. Therefore, I will no longer be printing any of your recipes. You might want to check with your web page designer for a fix.
Melanie McDonald says
I'm not sure why you think I don't expect people to print my recipes when I have a clear "print" button on every single one of them.
We've just tested the print function from multiple devices here (phone, laptop and desktop), and I had my tech help check too just in case, and it worked fine every time and I haven't had any other reports from website visitors.
Did you click the print button in the recipe card? When you do you get a perfectly formatted print friendly version of the recipe that you can see clearly before it's even sent to the printer. You can also pick and choose which parts you print with the checkboxes. For instance you can omit the photograph, recipe notes, and the nutrition label if you want to which saves ink and paper. If you didn't click the print button in the recipe card and instead tried to print the webpage then that will explain your problem which was user error. Webpages are formatted for a computer/phone display and not a printer which is why there is a dedicated and very clear print recipe button.
And just FYI manners cost nothing and the recipe ratings are for people who have actually made the recipe. You can leave a comment/question without leaving a star rating. :O)
Kim says
Wow, you’re incredibly rude.
Danielle Johnson says
Stars are meant to comment on the quality of the recipe. I can print out the recipe without any issues. Clearly the problem is on your end.
Donna Kramer says
I made this for my Family today, and it was a hit! (I’m the only vegan in the house of five.)
They loved the crunch on top, and the chocolate chips!
Great recipe! I highly recommend it!
Melanie McDonald says
So pleased you all enjoyed it Donna, and thank you for taking the time to leave a review. It's much appreciated!