Any respectable blog should have a banana bread recipe. And any respectable recipe developer should remember to write down the ingredients for their favorite banana bread at least once… right? So here it is, my contribution to the plethora of banana bread recipes out there. I quite like this one though. This simple oil-free vegan banana bread is made with only 10 ingredients, none of which are hard to track down.
This vegan banana bread is not gluten-free because I am not confident in making gluten-free substitutions. It’s also not refined sugar-free because I’m not trying to make it a health food. But it is oil-free because I forgot to put oil in it and it turned out great. If you make this recipe with another kind of flour or sugar, I’d love to know how it turns out!
I’m not a naturally great baker by any means, but developing recipes for my favorite baked goods is something I am challenging myself to do more often. I love to cook savory foods with instinct and intuition, and I am slowly learning to do the same with baking. The reward of a perfectly chewy cookie or moist loaf of banana bread is so worth the stress of putting your work into an oven without knowing how it will turn out. And the mistakes are simply learning experiences!
My simple 10-ingredient oil-free vegan banana bread is perfectly moist and golden brown on top. The almond extract is a definite must if you have it around- it’s pretty much my secret ingredient in everything I bake. I love to have a thick slice of this bread toasted with peanut butter and jam for breakfast alongside a cup of coffee. It’s also a nice not-too-sweet dessert when you need a little something indulgent after dinner.
Thanks for stopping by! If you make one of my recipes, please tag me on Instagram so I can check out your creation! Cheers and happy baking!Print
10-Ingredient Oil-Free Vegan Banana Bread
This oil-free vegan banana bread requires only 10 simple ingredients. It’s perfectly moist, golden brown, and just sweet enough. Enjoy a slice for breakfast or dessert. It’s especially delicious toasted and covered with peanut butter and jam.
- 2 flax eggs (2 tbsp ground flax + 6 tbsp water)
- 3 medium very ripe bananas, as black as possible
- 1/2 cup organic cane sugar
- 1 cup vegan yogurt (I used a homemade coconut cashew yogurt)
- 1/2 tsp almond extract (or vanilla extract if preferred)
- 2 cups organic all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- pinch of sea salt
- 1 cup vegan semi-sweet chocolate chips
- optional: 1/4 to 1/2 tsp ground nutmeg, ginger, cardamom, or other desired spices
- preheat your oven to 350 degrees. line or grease a tall loaf pan (this makes a lot of batter and a pretty large loaf, so if you have a shorter loaf pan, you might have a little extra batter to bake into a few muffins.) whisk together your flax eggs in a small bowl and set aside for at least 5 minutes.
- in a large bowl, mash your bananas until no lumps remain. add the sugar, yogurt and almond extract and mix until well combined.
- in another bowl, mix together the flour, baking soda, baking powder, and cinnamon along with the any other spices if using.
- slowly add the dry ingredients to the wet ingredients, mixing to combine.
- fold in the chocolate chips
- you should have a wet and pourable but thick batter. add a bit more flour if it’s too wet or a splash of milk if it’s too dry. pour the batter into the prepared pan. if desired, sprinkle a handful of extra chocolate chips on top.
- bake for 50 to 60 minutes or until a knife inserted into the middle of the loaf comes out mostly clean and the top is golden brown all over. the bread will cook a little more outside of the oven, so don’t overcook it.
- let the bread cool before slicing. it will keep covered with a tea towel for 3 days or longer.
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