Do you always end up with a couple of bananas that are too ripe? Spotted and maybe even completely brown? Don’t throw them out — use them to make this easy vegan banana bread. Here’s what I love about this banana bread:
- It’s dairy-free (doesn’t even contain eggs).
- It’s super moist.
- It only requires two bananas, so you can use those ones you have lying around that would otherwise end up in the compost.
I adapted this recipe from a banana cake recipe in The Peaceful Palate, a classic vegetarian cookbook. I halved the original recipe because I only had two bananas on hand, omitted the walnuts, and used a loaf pan instead of a 9-inch square pan. The result was a very short loaf of banana bread that was the perfect size for a household with only one banana bread eater (me).
I also substituted the oil with melted Earth Balance, an oil-based butter alternative. The Earth Balance worked beautifully, giving the banana bread a nice buttery flavor without the dairy. I only had the kind of Earth Balance that comes in a tub, but you can get it in stick form that’s easier to measure out for baking.
I baked this banana bread in a toaster oven and it came out way better than anything I’ve ever baked in my full-size oven. First of all, the toaster oven heats up faster so you don’t have a long preheating time. Second, it doesn’t make the house hot. And third, electric ovens produce a more even heat and better browning than gas ovens. So use a toaster oven if you’ve got it.
Now go on and put those spotty bananas to good use!
Easy Vegan Banana Bread Recipe
1 cup unbleached or whole wheat pastry flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup loosely packed brown sugar
3 tablespoons Earth Balance, melted and cooled
2 ripe bananas, mashed (about 1 cup)
1/4 cup water
1/2 teaspoon vanilla extract
Preheat the oven to 350 degrees Fahrenheit. Grease a 9″x5″ loaf pan. In a small bowl, mix the flour, baking soda, and salt together.
In a large bowl, beat the brown sugar and melted Earth Balance together. Add the mashed bananas, water, and vanilla extract; mix thoroughly. Add the flour mixture and stir to combine, just until moistened.
Spread batter evenly into greased loaf pan. Bake at 350 degrees for 30 to 35 minutes, until a toothpick inserted into the center comes out clean. Cool pan on a wire rack for 10 minutes, then invert pan and continue cooling loaf on wire rack.
After banana bread is completely cool, store in plastic wrap at room temperature.
Dairy-Free to Be You and Me 