This banana bread is super sweet and moist, just like the non-vegan recipe I adapted it from. It’s a recipe I had memorized because I made it daily at the popular local coffee shop I used to work at. For some extra sweetness, toss 1/2 to 3/4 cup of chocolate chips in the batter at the end.
15 minPrep Time
45 minCook Time
1 hrTotal Time
- 4 medium bananas
- 1 cup soy or almond milk + 1 tsp apple cider vinegar
- 2 tsp baking soda
- 2 tbsp ground flaxseed
- 1/4 cup warm water
- 1 1/2 cups brown sugar
- 2 tsp vanilla
- 1/2 cup vegetable oil
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1/2 tsp salt
- Preheat oven to 350 degrees fahrenheit. Line two loaf pans with parchment paper or if making muffins, fill two muffing trays (24 cups) with muffin liners.
- In a small measuring cup, stir together soy or almond milk and apple cider vinegar to curdle and set aside.
- In another small measuring cup, stir together ground flaxseed and warm water and set aside.
- Mix together bananas, non-dairy milk and vinegar mixture and baking soda in a stand mixer on low. Allow to rest for a few minutes.
- Add flaxseed mixture, brown sugar, vanilla and vegetable oil and continue mixing on low until combined.
- Sift in flour, whole wheat flour, baking powder and salt. Mix on low until combined and then bring speed up to medium for about ten seconds. Stop the mixer and scrape the sides and bottom of the bowl with a spatula to incorporate any flour that may be stuck to the edges. Mix on medium speed for an additional ten seconds.
- If making muffins, use a scoop to fill each liner evenly to about 3/4 full. For loaf pans, pour an equal amount of batter into each pan.
- Bake muffins for 25 minutes or 45-50 minutes for loaves.