Who loves freshly baked vegan banana bread? I certainly do! Here’s a simple recipe for a vegan banana bread that’s great fresh or frozen! It’s great as a dessert or as a snack that will give you energy throughout the day.
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Make Banana Bread with Frozen Bananas: Top Tips
I always buy extra bananas so I have lots on hand, frozen in the freezer. They’re great to use for smoothies or vegan banana “nice cream”, but as a kid, I only knew to use them for banana bread!
I also highly recommend peeling your bananas before freezing them. We used to freeze bananas with the peel on, and the process of peeling after freezing is not easy. Save yourself the trouble and freeze pre-peeled bananas.
Another important point about using frozen bananas (at least for this recipe) is they need to be completely thawed before using. My banana bread recipe calls for melted coconut oil; if you add cold bananas to the melted oil, the oil will become solid again. This results in a huge challenge when mixing the dough because moisture from the melted oil is needed to properly mix with flour.
You can leave the frozen bananas out on the counter to thaw completely before making your banana bread. A faster option is to place the bananas in a microwave-safe dish and thaw in short intervals of about 30-45 seconds each (don’t “cook” the bananas in the microwave, just thaw them to room temperature).
Why Use Sugar and Oil in Vegan Banana Dessert Recipes?
Most banana bread recipes, vegan or otherwise, use some type of sugar and oil. This adds moisture, sweetness and helps with the texture. There are some vegan banana bread recipes designed to be healthier by replacing the sugar and oil with other ingredients.
I could have done the same, however my intention with this recipe was to make banana bread that tastes exactly how I remember my mom making it. I’ve achieved just that! Sometimes the food we eat is less healthy, and that’s perfectly ok. I’m all about balancing nutrition with enjoyment of food.
I enjoy foods that are very healthy, and other times I want food that is nostalgic or “comfort food” like I remember it as a child. Of course, now I need a vegan version of these recipes which is exactly what this vegan banana bread recipe delivers; the taste and texture of the best classic banana bread.
If you’re looking for healthier dessert options, check out my recipes for:
I’d love to hear what you think about this banana bread recipe in the comments below!
Classic Vegan Banana Bread
- Large bowl
- Loaf pan
- ¼ C plant-based milk (almond, soy, etc.)
- 1 tsp apple cider vinegar
- 3 medium bananas (1 ¼ C mashed) *see note in post above for using frozen bananas*
- ½ C brown sugar lightly packed (or coconut sugar)
- 1 tsp vanilla extract
- ¼ C coconut oil melted
- ¾ C whole wheat flour
- ¾ C all-purpose flour
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon optional
- Preheat the oven to 350 °F.
- Stir the vinegar into the plant-based milk and set aside.
- Mash the bananas (I just use a fork), then stir in the sugar, vanilla, and melted coconut oil.
- Stir the milk + vinegar mix into the banana mix.
- In a separate bowl, stir together the remaining ingredients.
- Stir the liquid into the flour mix until just combined (don’t over mix).
- Pour batter into a greased loaf pan.
- Bake for 40 minutes until the top is browned and a toothpick inserted into the centre comes out clean.
- Let cool completely before slicing.