We love this vegan banana bread recipe! All the ingredients are easy to find in bulk, making it a great zero waste recipe.
As we were were baking, my son asks me “You know what I love about cooking things at home?”
“No, what?” I replied.
“The prewash. They don’t let you do that at the store,” he said as he licked the bowls clean. 😄
Vegan Banana Bread recipe
Adapted from The Spruce
2 cups all-purpose flour
3/4 cups cane sugar
1/2 cup brown sugar, packed
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 cup soy milk or almond milk
1 teaspoon apple cider vinegar
2 cups mashed banana (about 4 bananas)
1/4 cup canola oil
2 tablespoons maple syrup
1 teaspoon vanilla extract
1. Preheat the oven to 350 F. Lightly oil a 9×5-inch loaf pan and set aside. (I like to split the batter into two loaf pans to reduce baking time and ensure the bread cooks all the way through).
2. In a medium-sized mixing bowl, sift together the flour, sugars, baking soda, salt and cinnamon.
3. In a large mixing bowl, whisk together the soy milk and cider vinegar and let stand for 2 minutes. Add the mashed banana, canola oil, maple syrup and vanilla extract, whisking until well combined. Add the dry ingredients to the wet, mixing until just combined. Don’t over mix.
4. Bake for about 1 hour, or until a toothpick inserted into the center emerges clean. Allow the bread to cool on a wire cooling rack for 20 minutes before serving. Serve warm or at room temperature.
NOTE: If splitting the batter into two loaf pans, cut baking time in half. If you’re making muffins, bake for 15-20 minutes.