Vegan Banana Bread
If you’ve never tried to bake anything before, this is a great place to start. (You don’t even need a cake pan!) And if you’re an expert in the kitchen, you’ll be delighted with this quick bread that’s as tender as cake. Overripe bananas not only deliver their deep sweetness, but also bind together the batter made from pantry ingredients. With neither dairy nor eggs, this treat tastes like the purest form of banana bread and also ends up being vegan. You can skip the crunchy topping or swap in your favorite nuts, or black or white sesame seeds. You also can stir a cup of mini chocolate chips or finely chopped chocolate into the batter before baking to take this from breakfast treat to dessert.
- Preparation:
- Cooking:
- Total:
- Serves: 9 persons
Ingredients
- Canola or vegetable oil, for greasing the pan
- 1 ½cups/194 grams all-purpose flour
- 1teaspoon baking powder
- ½teaspoon baking soda
- ½teaspoon fine salt
- 1 ½cups/276 grams mashed very ripe bananas (from 3 to 4)
- ½cup/100 grams sugar
- ½cup/100 grams canola or vegetable oil
- 1teaspoon vanilla extract
- 1cup chopped pecans or roasted salted peanuts (optional)
Instructions
Step 1
Heat oven to 350 degrees. Rub oil inside a 9- or 10-inch ovenproof skillet.Step 2
Whisk the flour, baking powder, baking soda and salt in a medium bowl.Step 3
Whisk the bananas and sugar in a large bowl until the bananas have completely broken down. Whisk in the oil and vanilla until smooth. Add the flour mixture and switch to a flexible spatula to stir until smooth.Step 4
Scrape and spread the batter into the skillet. Sprinkle the top with nuts, if you’d like.Step 5
Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool completely in the skillet on a rack. The banana bread will keep, wrapped well, for up to 3 days at room temperature and up to 3 months in the freezer.