Super Simple Vegan Cinnamon Banana Bread
If you love the combination of bananas and moist cakes, this Super Simple Vegan Cinnamon Banana Bread is the one for you. This recipe is so straightforward and incredibly simple to make. A quick bread that is infused with banana and cinnamon flavor- it’s fluffy, moist, and healthy. What I like to do is to simply cut the loaf into thin slices and pop them into a toaster, the bread is lightly toasted then spread with vegan butter and strawberry jam on the top, part with a cuppa tea. Oh, me GOD~This comfort food really makes me so happy and contented!
Banana Bread is a type of sweet bread made from mashed bananas that originated in the US. It’s often a moist, sweet, cake-like quick bread. Banana bread first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s.
Some food historians believe banana bread was a byproduct of the Great Depression as resourceful housewives did not wish to throw away overripe bananas (as they were still a costly item to purchase), others believe the modern banana bread was developed in corporate kitchens to promote flour and baking soda products. It could also be a combination of both theories, insofar as being developed in a corporate kitchen to promote flour and baking soda products, as well as marketed as a method to make use of overripe bananas
Either way, I think this is a great quick bread to use up overripe bananas. It only requires some ripe bananas, two mixing bowls, and some basic ingredients.
For the vegan version of banana bread, we gonna omit eggs and dairy for sure. Bananas actually act as an egg alternative in this recipe, so there is no egg substitute required. On the other hand, for the dairy part, we just simply use any kind of plant-based milk( oat, almond, macadamia milk…etc. I personally like to use almond milk for my banana bread)
As for the leavening agent of this recipe, I use just a bit of bicarbonate soda, just 1 teaspoon. I also used organic non-bleached flour to make it slightly healthier.
INGREDIENTS FOR VEGAN CINNAMON BANANA BREAD
I gonna simply divide the ingredients into two groups to make it looks super easy. Here are the Wet and Dry ingredient groups.
So when we make this recipe, we can simply mash up the wet ingredients in a mixing bowl( I use a stick blender, but you can use a potato masher for sure), then sift all the dry ingredients into the wet mixture. Followed by gently incorporating all the ingredients, that’s it, ALL DONE! How simple is that?
- Bananas- ripe or overripe bananas are the best for making banana bread. Very ripe, freckled bananas for baking.
- Organic Brown sugar- light or dark brown sugar both are ok. The color of the end product will be slightly different.
- Oil- I like melted coconut oil, it gives the bread the perfect amount of moisture. Of course, you can use vegan butter, olive oil, avocado oil, walnut oil, hazelnut oil, etc. (not strong-flavored oil, like mustard seed oil, sesame oil…)
- Vanilla Extract- the better the quality, the better the flavor. In descending order of quality: real vanilla beans, vanilla bean paste, vanilla extract, I wouldn’t like to use vanilla essence (imitated artificial flavoring)
- Plant-Based Milk- any kind of plant-based milk( oat, almond, macadamia milk…etc. I personally like to use almond milk for my banana bread)
- Organic All-Purpose Flour- I use all-purpose flour as I like a little bit denser texture. Whole wheat flour will also work well, for gluten-free substitutions, chickpea flour or gluten-free all-purpose flour both work out pretty well.
- Ground Cinnamon- it goes so well with banana bread
- Cocoa Powder- non sweet cocoa powder, it gives the banana bread a very light bitter taste.
- Bicarbonate Soda- As for the leavening agent of this recipe, I use just a bit of bicarbonate soda, just 1 teaspoon.
- Salt- In sweet baked goods, a pinch of salt is always a good thing. It’s there to help bring out flavor.
HOW TO MAKE VEGAN CINNAMON BANANA BREAD
- Add the bananas to the bottom of a medium mixing bowl and the remaining wet ingredients then mix well by using a stick blender, blend until it forms a smooth paste.
- Sift all the dry ingredients (flour, ground cinnamon, bicarb-soda, cocoa powder and salt) into a mixing bowl.
- Add the dry ingredients to the wet ingredients by using the folding technique, gently mix until all the dry ingredients are invisible then stop straight away. Do not over-mix! The batter will be slightly thick and a few lumps is OK.
- Pour the batter in a 9 x 5 loaf pan lined with parchment paper, topped with more sliced bananas, and bake at 350F( 175°C)for 45 minutes.
- Take it out and cover it with Alfoil then go back to the oven bake for another 15 minutes at the same temperature 350F( 175°C). Ovens’ temp is different, so use your best judgment. You can test for doneness using a toothpick, if it comes out clean, it’s ready.
- Let the banana bread completely cool, slice, and enjoy!
That’s it, perfectly golden, moist, and flavorful vegan cinnamon banana bread made easy and healthy! By the way, what I like to do is simply cut the loaf into thin slices and pop them into a toaster, the bread is lightly toasted then spread with vegan butter and strawberry jam on the top, tastes so good! (of course, paired with a cuppa tea or coffee!)
- Always use very ripe, freckled bananas for baking, the riper your bananas are, the less sugar you’ll need!
- Don’t overmix the batter!- overmixing the ingredients will cause the gluten proteins to create an elastic batter that may not rise well. Use the folding technique to mix until all the dry ingredients are disappeared.
- Additional nuts and toppings- fold in chocolate chips, walnuts or pecans to the batter. Give your banana bread more character! I personally love adding walnuts and raisins to my vegan banana bread, but the options are endless. It’s delicious already just eat as it is!
This banana bread is still moist the day after and the day after. Plus it freezes well. Cut the bread into slices and individually wrapped with clingfilm. Take the required amount out to defrost when needed. It can be frozen for up to 3 months still taste so good.
If you do try this recipe, let me know! –Let me know how you like it by rating the recipe & leaving a comment! by tagging @joyful_dumplings_vegan_recipes. I love seeing your creations!
Other meal ideas you will like:
- The best easy vegan ramen
- 15 minutes Easy Vegan BBQ Pulled Jackfruit Burgers
- Singapore Noodles- popular takeout made at home
- Sha Cha Glass Noodles in under 10 minutes
- Super easy five-spice Tempeh popcorn with basil
- Yaki Udon(Stir-fried Udon Noodles With Vegetables)
- Asian Soba Noodle Salad
- King Oyster Mushroom Stir Fry with Cashew Nuts
Let’s keep in touch! 🙂