VEGAN Banana bread-ilicious!

🌟 Difficulty	⏱️ Time	🍽️ Serves	🔪 Skill level
★ Easy	55 min	8–10 slices	Beginner

You like banana breads? You are vegan or you are looking for a recipe without eggs? You are looking for an excuse to try a new recipe?

A moist, rich, and naturally sweet banana bread made without eggs or dairy. Perfect for breakfast, snacks, or a guilt-free treat—this recipe proves that vegan baking can be just as delicious!

Check also my other recipes: 

• Coco-choco Banana Bread 
• Vivian's banana bread

Ingredients

• 3 ripe bananas (2 mashed + 1 for decoration)
• 120 ml vegetable oil (e.g., coconut oil)
• 120 g brown sugar
• 80 ml almond milk (+ 1–2 tbsp if needed)
• 200 g all-purpose flour
• 80 g almond powder
• 1½ tsp baking powder
• 1 pinch salt
• 120 g chocolate chips
• 1 tsp vanilla extract (optional)
• ½ tsp cinnamon (optional)

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Instructions

1. Preheat & Prepare Pan
Preheat oven to 180°C (fan). Grease a loaf pan or line with baking paper.

2. Mash the Bananas
In a large bowl, mash 2 bananas with a fork until smooth.

3. Mix Wet Ingredients
Add oil, sugar, almond milk, and vanilla (if using). Mix well until combined.

4. Add Dry Ingredients
Add flour, almond powder, baking powder, salt, and cinnamon (if using). Mix gently until just combined.

5. Fold in Chocolate Chips
Stir in the chocolate chips. If the batter feels too thick, add 1–2 tbsp extra milk.

6. Pour & Decorate
Pour into the prepared pan. Slice the remaining banana lengthwise and place on top.

7. Bake
Bake for 45–50 minutes, or until golden and a toothpick inserted comes out clean.

8. Cool & Serve
Let cool for at least 10–15 minutes before slicing. Enjoy warm or at room temperature.

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Tips & Variations

• Use very ripe bananas (with brown spots) for best flavor.
• Add walnuts or pecans for crunch.
• Keeps 2–3 days at room temperature or up to 5 days in the fridge.
• Freezes very well in slices.