imagine sinking your teeth into a warm, moist, and flavorful slice of banana bread that is not only vegan but also oil-free! this scrumptious treat will have you coming back for more without any guilt.
let’s explore what makes the perfect oil-free, vegan banana bread, how to create variations to suit your taste buds, and share some tips and faqs to help you bake the ultimate loaf.
the secret to the best oil-free, vegan banana bread
the key to making exceptional oil-free, vegan banana bread lies in the ingredients and technique. by using overripe bananas, you ensure natural sweetness and moisture without the need for added oils.
coconut sugar (like this one at whole foods) adds a subtle caramel-like flavor while keeping the recipe refined sugar-free. the combination of baking powder and baking soda ensures a fluffy, tender crumb, and the spices (cinnamon & nutmeg) add that extra touch of warmth and depth.
creating your own variation
the beauty of this banana bread recipe is its versatility. feel free to get creative and make it your own. here are some ideas:
- add-ins: customize your loaf by adding nuts, seeds, dried fruits, or chocolate chips. a popular choice is walnuts or pecans for crunch, but don’t hesitate to mix and match as you please.
- alternative flours: for a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. you can also experiment with whole wheat, spelt, or oat flour for a different texture and flavor.
- additional flavors: enhance your banana bread with other ingredients like orange or lemon zest, almond extract, or even a swirl of your favorite nut butter.
tips & faqs for perfect banana bread
how do i know when my bananas are overripe?
overripe bananas have a strong, sweet aroma and a skin covered in brown spots.
the flesh will be very soft and easy to mash. using overripe bananas is crucial for achieving the right sweetness and moistness in your banana bread.
how can i ripen bananas faster?
place your bananas in a brown paper bag with an apple or ripe avocado, and seal the bag. the ethylene gas released by these fruits will speed up the ripening process.
can i freeze banana bread?
absolutely! wrap your cooled banana bread tightly in plastic wrap or aluminum foil and store it in a freezer-safe container or bag. it can be frozen for up to 3 months. to serve, let it thaw at room temperature.
why did my banana bread sink in the middle?
this can happen if the bread is undercooked or if too much baking soda or powder is used. measure your ingredients carefully and perform the toothpick test to ensure your loaf is fully baked.
now that you’re armed with all the knowledge you need to bake the perfect oil-free, vegan banana bread, it’s time to put on your apron and get creative in the kitchen.
enjoy every guilt-free bite of this delectable treat! we prefer to eat this for breakfast, but it also makes a great snack in the afternoon. Don’t miss our other sweet treats if you’re into baking!
ingredients
- 2 overripe bananas
- 1 and 1/4 cup all-purpose flour
- 1/2 cup coconut sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup non-dairy milk almond, soy, oat, etc.
- 1 tsp vanilla extract
instructions
- preheat your oven to 350°f (180°c) and line a loaf pan with parchment paper.
- peel the bananas and place them in a mixing bowl. mash them until there are no large chunks left.
- add the coconut sugar to the mashed bananas and mix well.
- in another bowl, mix together the flour, baking powder, baking soda, cinnamon, and nutmeg.
- pour the flour mixture into the bowl of mashed bananas and coconut sugar. mix until everything is well combined.
- add the non-dairy milk and vanilla extract to the bowl and mix well.
- pour the batter into the prepared loaf pan.
- bake the banana bread in the preheated oven for 45-50 minutes until the top is golden brown.
- to check if the bread is done, insert a toothpick into the center of the bread. if it comes out clean, the bread is ready.
- remove the bread from the oven and let it cool completely before slicing and serving.
notes
- use really ripe bananas for maximum flavor and sweetness.
- if you don’t have coconut sugar, you can use brown sugar or maple syrup instead.
- sift the dry ingredients together to ensure that they are evenly distributed in the batter.
- don’t overmix the batter, as this can make the bread dense and tough.
- store any leftover bread in an airtight container at room temperature for up to 3 days.
how did our bread turn out?
we wanted to get artistic and added a banana sliced lengthwise to the top of our batter before baking, and it turned out as pretty as it was delicious!
