The Great Vegan Banana Bread is our perfected banana bread recipe that we’ve used for charity bake sales. We’re confident this is the greatest plant-based banana bread out there!
For those of you from Vancouver and took part in our LOaVEs for the Holidays campaign back in November and December, this is the recipe we used for the base of all our banana bread! I believe that all recipes come from somewhere so there’s really no secret recipe that can’t be shared with the world… after all, sharing is caring right? And knowing the recipe for the best banana bread or the best creme brûlée ever doesn’t mean that somebody else shouldn’t be able to make a spectacular banana bread or creme brûlée too! Learn from others, and allow others to learn from you. Life’s so much better that way!
The Great Vegan Banana Bread recipe is part of Week 4 of our Vegan Meal Prep series.
For the meal prep breakfast, serve with a generous slather of nut or seed butter and some fruit. We used peanut butter and defrosted blueberries.
- 3 ripe bananas, mashed
- ¼ cup vegetable oil
- ⅓ cup non-dairy milk
- ½ cup brown sugar or coconut sugar
- ¼ cup unrefined cane sugar
- 1 tsp vanilla extract
- 2 cup unbleached all purpose flour
- 1 tsp cinnamon
- 1 tsp baking soda
- ½ tsp salt
- Grease a 9-inch loaf pan with oil or line with parchment paper. Preheat oven to 350°F.
- In a large mixing bowl, whisk together mashed bananas, oil, milk, sugars, and vanilla extract. We find it quickest to use a stand mixer.
- Add the flour, cinnamon, baking soda, and salt to the wet mixture and mix until just combined.
- Pour batter into greased loaf pan and bake for 1 hour, or until a toothpick inserted into the center of the loaf comes out clean.
- Cool completely on a wire rack before slicing. For meal prep, slice into 8 to 10 slices, depending on how thick you like your slices. You will need 2 slices per breakfast each day of the meal prep.
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