Homemade Vegan Banana Bread
Deliciously moist homemade vegan banana bread. Coconut oil, ground flaxseed, and almond milk keep this eggless, dairy-free banana bread nice and moist. For variations on this recipe see my other posts: Homemade Banana Bread, Homemade Chocolate Banana Bread, Homemade Streusel Banana Bread.
Step By Step Instructions
Step 1
Preheat oven to 350℉ degrees. Oil and flour a 9-by-5-inch loaf pan.
Step 2
Sprinkle flaxseed over ⅓ cup water. Let stand until slightly thickened, about 5 minutes. Stir to combine.
Step 3
In a large bowl, whisk together flour, sugar, baking soda, and salt. Stir in oil, almond milk, flaxseed mixture, bananas, and vanilla.
Step 4
Bake until a toothpick inserted in center comes out clean, 60 to 65 minutes. Let bread cool in pan 15 minutes. Remove bread from pan and let cool completely on a wire rack.
How to Make Vegan Banana Bread
Prep Time: 15 mins
Total Time: 2 hours 15 mins
Yields: One 9-by-5-inch loaf
Ingredients
- ½ cup coconut oil, melted, plus more for pan
- 2 cups unbleached all-purpose flour, plus more for pan
- 2 Tbsp. ground flaxseed (aka flaxseed meal)
- ¾ cup sugar
- ¼ tsp. kosher salt
- ⅓ cup unsweetened almond milk
- 1⅓ cups mashed very ripe bananas (from 3 large)
Directions
- Preheat oven to 350℉ degrees.
- Oil and flour a 9-by-5-inch loaf pan.
- Sprinkle flaxseed over ⅓ cup water.
- Let stand until slightly thickened, about 5 minutes.
- Stir to combine.
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- Stir in oil, almond milk, flaxseed mixture, bananas, and vanilla.
- Bake until a toothpick inserted in center comes out clean, 60 to 65 minutes.
- Let bread cool in pan 15 minutes.
- Remove bread from pan and let cool completely on a wire rack.
Store tightly wrapped in beeswax wraps, up to 3 days, or freeze, up to 3 months.
Storing Your Banana Bread
Store tightly wrapped in beeswax wraps, up to 3 days, or freeze, up to 3 months.
Sources:
Vegan Banana Bread
https://www.marthastewart.com/1511453/vegan-banana-bread
Photo credit: Emily Kate Roemer
Photo credit: Amy Meegan on Unsplash