vegan and oil-free banana bread recipe
indulge in a delicious and healthy treat with this oil-free, vegan banana bread recipe. by using overripe bananas for natural sweetness and moisture, along with coconut sugar, and a blend of cinnamon and nutmeg, you'll achieve a perfectly moist, tender, and flavorful loaf.
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.