Here’s a familiar situation: you buy a bunch of bananas, thinking you’ll eat one every day. Then you forget they exist and by the end of the week, they’re so ripe there’s no way you can eat them all before they go bad. What do you do? Why, make this delicious vegan banana bread recipe, of course. Check it out below.
- 4 bananas
- 1/4 cup vegetable oil
- 1/4 nondairy milk (Choose your favorite. We like oat milk!)
- 1/2 cup brown sufar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Preheat your oven to 350 degrees Fahrenheit, ideally using an oven thermometer to confirm the correct temperature.
Grease a loaf pan with nonstick cooking spray or some vegetable oil.
Mash your bananas in a bowl. Add brown sugar, oil, vanilla, and almond milk, whisking until combined.
Now add in the dry ingredients (flour, baking soda, salt, and cinnamon). Stir until combined, being careful not to over stir.
Transfer the batter to your pan, adding optional toppings like nuts, chocolate chips, or sliced bananas.
Bake for 45 minutes. Line the top of the pan with foil and bake for 15 more minutes, or until a toothpick comes out of the center of the banana bread clean.