Recipe + photo by Samantha Scott
This recipe is a classic take on a vegetarian banana bread. It is perfect for breakfast or as a tasty snack.
Preparation: 10 minutes
Cooking time: 60 minutes
Total involved: 1 hour 10 minutes
Worship: A 9×5 pan or loaf pan
material
- 4 medium ripe bananas
- ¼ cup vegan butter, melted
- ¼ cup unsweetened dairy milk • I like to use almond or cashew milk.
- ½ cup light brown sugar, packed
- 2 teaspoons pure vanilla extract
- 2 cups unbleached all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon of baking soda
- ½ teaspoon of salt
Optional components
- Nuts: Walnuts, pecans or cashews work best here.
Once all other ingredients are combined, stir ¼ cup of crushed almonds into the breadcrumbs.
As a topping, once your batter bread loaf is in the pan and ready to bake, sprinkle the top with crushed almonds. Bake as directed below.
For extra banana flavor, slice a banana into ¼-inch thick slices. Once your batter is in the loaf pan and ready to bake, place the banana slices on top. Bake as directed.
directions
- Preheat oven to 350F. Use vegan butter and coat the bottom and sides of a 9×5 loaf pan. Sprinkle with flour and shake off excess. This will keep your bread from sticking.
- In a large mixing bowl, mash the bananas with a fork until a smooth consistency. Add brown sugar, melted vegan butter, vanilla extract and non-dairy milk. Whisk the ingredients until combined. Add flour, baking soda, salt and cinnamon. Mix by hand. Pour the batter into your prepared pan. If using almond sprinkles for topping or extra banana slices, do so now.
- Bake for about 45 minutes. Cover with aluminum foil and bake for an additional 10-15 minutes. The bread is thoroughly cooked when a toothpick inserted into the center comes out with just a few crumbs.
- Top with your favorite spread like vegan butter, almond butter or plant-based cream cheese!
Recommended Vegan Action Certified products to try with this recipe:
- Earth Balance Soy Free Buttery Sticks
- Silk Nut Cashew Blended Organic Drink – The Original