Super Simple Vegan Cinnamon Banana Bread

BANANA BREAD

INGREDIENTS FOR VEGAN CINNAMON BANANA BREAD

  • 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

  1. 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.
  2. Sift all the dry ingredients (flour, ground cinnamon, bicarb-soda, cocoa powder and salt) into a mixing bowl.
  3. 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.
  4. 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.
  5. 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.
  6. Let the banana bread completely cool, slice, and enjoy!

Cook’s Tips!

  • 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!

Other meal ideas you will like:

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It’s all about Plant-Based Recipes! Hi! Nice to meet you! I’m the writer, cook, photographer and videographer behind joyfuldumplings.com

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Shu Chun

Shu Chun

It’s all about Plant-Based Recipes! Hi! Nice to meet you! I’m the writer, cook, photographer and videographer behind joyfuldumplings.com

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