This Vegan Banana Bread is moist, fluffy, and full of natural sweetness, thanks to ripe bananas and maple syrup. With a base of whole wheat flour and flax seeds, it’s packed with fiber and nutrients, making it a healthier option for breakfast or a snack. You won’t miss the eggs or dairy in this recipe, as the bananas provide plenty of moisture and binding power. Perfect for using up overripe bananas, this banana bread will quickly become a favorite in your vegan baking repertoire.

Ingredients:
2 ripe bananas, mashed
1/4 cup maple syrup
1/4 cup almond milk
A teaspoon vanilla extract
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup ground flaxseeds (optional)
1/2 cup chopped walnuts (optional)

“Cooking is an art, but all art requires knowing something about the techniques and processes.” — James Beard

Instructions

Preheat the Oven:
- Set the oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line it with parchment paper.
Prepare the Dry Ingredients:
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using).
Mash the Bananas:
- In a separate bowl, mash the bananas until smooth, And it’s okay to leave a few small chunks for texture.
Combine Wet Ingredients:
- Add the plant-based milk, oil, sugar, and vanilla extract to the mashed bananas. Mix until well combined.
Mix the Batter:
- Gradually add the wet ingredients to the dry ingredients. Stir until just combined—avoid overmixing to prevent a dense bread.
- Fold in optional add-ins like nuts or chocolate chips, if desired.
Pour Into the Pan:
- Transfer the batter into the prepared loaf pan, spreading it evenly.
Bake:
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- If the top browns too quickly, cover it loosely with foil during the last 10 minutes of baking.
Cool and Serve:
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Slice and enjoy on its own or with a spread of vegan butter or nut butter.

Nutritional Information (Per Slice, ~12 Slices)

Calories: 180-200 kcal
Carbohydrates: 30-35g
Dietary Fiber: 2-3g
Protein: 2-3g
Fat: 5-7g
Sugar: 10-12g (from bananas and sugar)
Potassium: ~150mg
Vitamin C: ~5% RDA

Health Benefits

Plant-Based Goodness: Free from dairy and eggs, then making it suitable for vegan diets.
Rich in Nutrients: Bananas provide potassium, Vitamin C, and dietary fiber.
Low in Cholesterol: No animal products mean it’s naturally cholesterol-free.
Customizable: Add-ins like nuts and seeds increase healthy fats and protein, while chocolate chips add indulgence.

Tips for the Perfect Vegan Banana Bread

Use overripe bananas: The spottier, the better, as they provide natural sweetness and moisture.
For gluten-free banana bread, use a gluten-free flour blend.
Adjust the sweetness: Reduce or increase sugar depending on the ripeness of your bananas.
For an oil-free option, substitute oil with applesauce.
Add texture by sprinkling nuts or oats on top before baking.

Enjoy this easy, healthy, and flavorful vegan banana bread anytime! Would you like ideas for vegan toppings or additional flavor variations?