I love banana bread.
I love banana bread with walnuts.
I love banana bread with chocolate chips.
I love banana bread with a big slather of Earth Balance margarine.
I love banana bread with blueberries.
I really love banana bread.
This endless love with banana bread has had me in the kitchen for years trying recipe after recipe. After the many attempts (some failed, some fantastic), I’m convinced the perfect banana bread recipe is the one that fits your unique preferences. And of course, that can change day to day.
For example, my husband does not like chocolate so sometimes I skip the chocolate chips and add more walnuts. Then other times I’m like, “honey, Imma need that chocolate in the banana bread today!” …(and I might leave him a corner without any chocolate chips). 😉
With that being said, this is my base recipe that omnivores and vegans alike adore. In fact, the omnivores have no idea it’s vegan and the Vegans swear it’s not vegan. Sounds like a pretty good balance if you ask me. 😉
This banana bread is loaded in fiber, omega-3 fatty acids, and nutrients like iron and calcium but the most important part is that it tastes good and that you enjoy eating it. I find banana bread to be incredibly comforting and each bite brings me SO much joy. Don’t deny yourself joy y’all – life is too short and too sweet for that.
The Pretty Much Perfect Banana Bread Base ….all it needs is to be cooked with your LOVE
Time: You can expect about an hour and a half from start to finish but really you’re only doing work for 20 minutes.
- 4 medium and very ripe bananas or 3 large very ripe bananas
- 1/4 cup vegetable oil (I’ve used coconut here too but does taste a smidgen like coconut if you’re cool with that)
- 1/4 cup unsweetened plant-based milk (I opt for soy for a creamier consistency but almond is great too!)
- 1/4 cup brown sugar
- 3 – 4 tablespoons pure maple syrup (it depends on how ripe your bananas are – if less ripe, use more sugar)
- 2 chia “eggs” – 2 tablespoons chia seeds + 4-6 tablespoons water
- 1 1/2 cup whole wheat flour (or flour of choice)
- 1/2 cup old fashioned oats
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- dash of salt
- 2 teaspoons pure vanilla extract (optional but highly recommended)
- 1/2 cup – 3/4 cup add-ins: chopped walnuts, chopped pecans, chocolate chips, chopped dried cherries, etc
- Preheat the oven to 350F. Spray a 9×5 loaf pan with nonstick spray or line with parchment paper.
- Stir together chia seeds and water in a small bowl and set aside for a few minutes until thickens and congeals together.
- In a large mixing bowl, roughly mash the bananas. Add the oil, plant-based milk, brown sugar, chia egg replacement once thickened, and vanilla (if using). Stir or whisk together.
- Stir in the flour, oats, cinnamon, baking soda, baking powder, and salt. Again, whisk or stir vigorously. Stir in any other add-ins and fold until blended evenly.
- Transfer the batter to your prepared pan and top with additional chocolate chips or walnuts (if using either).
- Bake for 55 minutes and do the toothpick test: Insert a toothpick in the center and if it comes out mostly clean, you’re good to go. Otherwise, it may need to go back in for another 5 minutes. Depending on how liquidy your batter is (if your bananas are extra, extra ripe, this is likely you), perhaps even 10 more minutes.
- Let set for 5-10 minutes before slicing and savoring every little morsel of this delish and nutrish (that can be a word, right?) banana bread.
The Pretty Much Perfect Vegan Banana Bread Recipe