Description
Fluffy Vegan Banana Bread that's naturally sweetened, perfectly moist and comes together in 10 minutes. With 80+ 5-star ratings, the Hummusapien community adores this recipe! It tastes just like classic banana bread mom used to make but it's 100% whole grain and has far less sugar. The only banana bread recipe you'll ever need. Freezer friendly!
Ingredients
- 1/4 cup non-dairy milk (I use unsweetened vanilla almond)
- 1 tsp apple cider vinegar
- 1 1/2 cups very overripe mashed bananas*
- 1/3 cup pure maple syrup**
- 1/4 cup oil (I use avocado oil)
- 1 tsp pure vanilla extract
- 2 cups whole wheat flour, spooned and leveled
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1/2 tsp cinnamon
- 1/2 cup chocolate chips, plus more for topping
Instructions
- Preheat oven to 350F. Spray a 9x5in loaf pan with cooking spray. I like to line with parchment paper.
- Place milk and apple cider vinegar in a small bowl (this is our vegan "buttermilk." Stir and set aside.
- Place bananas in large mixing bowl and mash well with a fork. Measure to ensure you have 1 1/2 cups. Add maple syrup or sugar, oil, vanilla, and milk mixture. Whisk well to combine.
- Add flour, baking soda, salt, and cinnamon. Stir with a wooden spoon until barely combined (you should still see some streaks of flour). Fold in chocolate chips, mixing just a few more times until combined. Over-mixing causing the bread to be more dense.
- Pour into prepared pan. Bake for about 1 hour and 15 minutes for maple syrup version (1 hour 10 minutes for sugar version), or until a knife comes out clean. When about 25 minutes remain on the cooking time, quickly cover the bread with a piece of tin foil to avoid too much browning.
- Once done, cool pan on a wire rack for 10 minutes before carefully remove from pan to cool completely. Store on the counter in an air-tight container for up to 3 days.
Notes
*This equals 3-4 medium bananas, but be sure to measure since size varies!
**You can substitute 1/2 cup cane sugar.
TO MAKE GLUTEN FREE: Do not substitute almond flour or coconut flour for the whole wheat flour; they are not even substitutes and your banana bread will not turn out. For a gluten-free version, readers have had success with 2 cups of 1:1 GF baking flour OR 1 1/2 GF baking flour + 1/2 cup almond flour. Or try my Best Gluten Free Banana Bread!
Freeze: Wrap the loaf tightly in foil then in a plastic bag with the air squeezed out. It will stay fresh for up to 4 months.