This Must-Try Vegan Banana Bread recipe is an exclusive from Jillian Glenn’s new cookbook Light & Easy Vegan Baking: Indulgent, Low-Calorie Recipes for Cookies, Breads, Cakes & More. Click here to find out where you can order the book.
Table of Contents
One soft slice of this delicious and super-moist banana bread will explain why it’s a must-try recipe! This is one of my most popular recipes and for good reason! Banana bread is one of those baked goods that tugs on my heartstrings, and you’re going to fall in love with this one. This incredible quick bread vegan version is buttery, thick, and perfectly sweet, thanks to three overripe bananas and maple syrup. This is an indulgent-tasting and wholesome banana bread that no one will be able to get enough of! Trust me when I say, it will become a go-to for you and your family. PS: Lick the batter from the bowl on this one—it’s delicious! Hopefully, it will become your favorite banana bread recipe.
Ingredients You’ll Need
- A nonstick spray for pan
- Overripe Bananas
- Unsweetened almond milk
- Pure maple syrup
- Vegan butter
- Vanilla extract
- Cinnamon
- Baking soda
- Baking powder
- Quick oats (certified gluten-free, if needed)
- Regular or gluten-free all-purpose flour (for gluten-free, I like King Arthur Gluten Free Measure for Measure)
How To Make This Recipe
Step 1: Oven and Batter Setup
- Preheat the oven to 375°F (190°C). Spray a 9 x 5–inch (23 x 13–cm) loaf pan with nonstick spray.
- In a medium-sized bowl, mix the wet ingredients and dry ingredients: mashed bananas, almond milk, maple syrup, melted butter, vanilla, cinnamon, baking soda, and baking powder in a mixing bowl. Then, mix in the quick oats and flour just until smooth with a hand mixer or an electric mixer.
Step 2: Pour, Bake, and Test
- Pour the batter into the prepared loaf pan. (Don’t forget to lick the spoon!) Bake the bread for 40 to 50 minutes, or until golden brown on top. Check it with a toothpick inserted into the center—you’ll know it’s done when the toothpick comes out clean.
Step 3: Serve and Enjoy
- Remove from the loaf pan and serve warm on its own, or spread with a little softened vegan butter and drizzle with maple syrup. This bread keeps well on the countertop wrapped in plastic for 3 to 5 days.
Vegan Banana Bread – Recipe Card
Must-Try Vegan Banana Bread
Ingredients
- Nonstick spray - for pan
- 3 medium-sized overripe bananas - mashed
- 1 cup 240 ml unsweetened almond milk
- ¾ cup 180 ml pure maple syrup
- ¼ cup 60 ml melted vegan butter
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 2 tsp 9 g baking powder
- 1 cup 90 g quick oats (certified gluten-free, if needed)
- 1 ½ cups 188 g regular or gluten-free all-purpose flour (for gluten-free, I like King Arthur Gluten Free Measure for Measure)
Instructions
- Preheat the oven to 375°F (190°C). Spray a 9 x 5–inch (23 x 13–cm) loaf pan with nonstick spray.
- In a medium-sized bowl, mix together the bananas, almond milk, maple syrup, melted vegan butter, vanilla, cinnamon, baking soda and baking powder. Then, mix in the quick oats and flour just until smooth.
- Pour the batter into the prepared loaf pan. (Don’t forget to lick the spoon!) Bake the bread for 40 to 50 minutes, or until golden brown on top. Check it with a toothpick inserted into the center—you’ll know it’s done when the toothpick comes out clean.
- Remove from the loaf pan and serve warm on its own, or spread with a little softened vegan butter and drizzle with maple syrup. This bread keeps well on the countertop wrapped in plastic for 3 to 5 days.
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Reprinted with permission from Light & Easy Vegan Baking by Jillian Glenn, Page Street Publishing Co. 2022. Photo credit: Jillian Glenn
Click here to order your copy.
About the Author
Jillian Glenn is the author of Easy Low-Cal Vegan Eats and the founder of Peanut Butter and Jilly, a popular food blog specializing in vegan and gluten-free recipes. She lives in Atlanta, Georgia.
About the Book
Enjoy vegan takes on decadent cakes, gooey brownies, flaky biscuits, savory breads and so much more without worrying about breaking the diet in Light & Easy Vegan Baking (Page Street Publishing; March 22, 2022; $19.99)! Jillian Glenn, author of Easy Low-Cal Vegan Eats, is back with 60 scrumptious recipes that taste like the ultimate splurge–but their low calorie count means people can feel good about enjoying them.
Jillian shares her secrets to recreating everyone’s favorite treats, whether craving something sweet, like Brown Sugar Chocolate Chip Cookies and Rich Red Velvet Cake with Cream Cheese Frosting, or something savory, like Vegan Pull-Apart Cheesy Bread and Salted Soft Baked Pretzel Bites. Thanks to generous serving sizes that will leave people feeling satisfied, readers won’t believe these are low-calorie or vegan. And with the option to make the recipes gluten-free, it’s easy to adapt each dish to meet specific dietary needs.
Jillian’s use of fuss-free ingredients and clever techniques, like combining traditional sugar with no-calorie sweeteners, will have people eager to bake their way through every chapter – and her straightforward, easy-to-follow instructions guarantee perfect results every time.
Light & Easy Vegan Baking is divided into 5 parts:
- Craving Cookies and Brownies
- Irresistible Cupcakes and Cakes
- Easy Healthy Pies, Cobblers and Crisps
- Quick, Satisfying Breads, Biscuits and Bites
- Baking for Breakfast Lovers
Disclaimer: the cookbooks we feature are independently selected by our Best of Vegan editors and are in no way sponsored by the author and/or the publisher. All content is used with permission.
