🌟 Difficulty | ⏱️ Time | 🍽️ Serves |
★ Easy | 1h | 8–10 slices |
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:
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)
INSTRUCTIONS
- Preheat & prepare: Preheat oven to 180°C (fan). Grease or line a loaf pan with baking paper.
- Mix wet ingredients: Mash 2 bananas until smooth. Add oil, sugar, almond milk, and vanilla (if using). Mix well.
- Add dry ingredients: Add flour, almond powder, baking powder, salt, and cinnamon (if using). Mix gently until just combined.
- Fold in chocolate chips: Stir in the chocolate chips. If the batter seems very thick, add 1–2 tbsp extra almond milk. The batter should be thick but easily spreadable.
- Fill & decorate: Pour into the prepared pan. Slice the remaining banana lengthwise and place on top.
- Bake: Bake for 45–50 minutes, or until golden and a skewer inserted in the center comes out clean.
- Cool & serve: Let cool in the pan for 10–15 minutes before transferring to a rack. Slice once completely cooled or slightly warm.
TIPS & VARIATIONS
- Use very ripe bananas for the best flavor and sweetness.
- Do not overmix once the flour is added to keep the bread soft and tender.
- Add chopped walnuts or pecans for extra crunch.
- If the top browns too quickly, loosely cover with foil during the last 10–15 minutes of baking.
- Keeps 2–3 days at room temperature, up to 5 days refrigerated, or freezes well in slices.
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