Are you ready to indulge in a slice of pure bliss? Our Vegan Banana Bread is not only gluten-free but also bursting with the natural sweetness of ripe bananas and the rich flavor of coconut oil. Perfect for breakfast, a snack, or a delightful dessert, this easy-to-make recipe will have your taste buds singing! With just a handful of wholesome ingredients, you can create a moist and delicious loaf that everyone will love—even non-vegans! So grab those bananas and let’s get baking; your kitchen is about to smell incredible!
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hrs
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 1/3 cup melted coconut oil
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup gluten-free flour blend
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, ensuring the paper overhangs the sides for easy removal.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until they are smooth and creamy with minimal lumps.
- Add the melted coconut oil to the mashed bananas and mix well until completely combined.
- Pour in the maple syrup and vanilla extract, stirring until the wet ingredients are fully integrated.
- In a separate bowl, whisk together the gluten-free flour blend, baking soda, and salt until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the bread tough.
- Transfer the batter to the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the bread cool in the pan for 10 minutes.
- Using the parchment paper overhang, carefully lift the bread out of the pan and transfer to a wire rack to cool completely.
- Once cooled, slice and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Tips
- Choose Ripe Bananas: The riper the bananas, the sweeter your bread will be. Look for bananas with brown spots for the best flavor.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense loaf.
- Check for Doneness: Ovens vary, so start checking your bread at the 50-minute mark. A toothpick inserted in the center should come out clean.
- Cooling is Key: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. This helps maintain its structure.
- Storage Tips: Keep any leftovers in an airtight container at room temperature for up to 3 days, or freeze slices for longer storage.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 42g
Protein: 3g
Fat: 14g
Saturated Fat: 10g
Cholesterol: 0mg
