Perfect Vegan Banana Bread (Oil-Free)
This perfect vegan banana bread is banana bread the way it should be—flavorful, moist, oil-free and so delicious!
Equipment
- 9 x 5-inch loaf pan
- cooling rack
Ingredients
Flax egg ingredients
- 5 tablespoons water
- 2 tablespoons ground flaxseed
Dry ingredients
- 1 cup white whole-wheat flour
- 1 cup spelt flour
- ¼ cup coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cloves
Wet ingredients
- 2 ripe bananas mashed
- ¾ cup almond milk (or other nondairy milk)
- ¼ cup applesauce
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¼ cup nondairy chocolate chips (optional)
Instructions
- Preheat the oven to 350F. Line a 9 x 5-inch loaf pan with parchment paper or set aside a 9 x 5-inch nonstick loaf pan to use.
- Make the flax eggs: In a small bowl, combine the ground flaxseed and the water. Let the mixture rest for 10 minutes at room temperature until it thickens and congeals.
- Prepare the dry ingredients: In a large bowl, combine the white whole wheat flour, spelt flour, coconut sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves. Stir gently.
- Prepare the wet ingredients: Add the mashed bananas, almond milk, applesauce, lemon juice, and vanilla extract to a medium bowl. Add the thickened flaxseed mixture. Stir well to combine.
- Combine and bake: Pour the wet ingredients into the bowl of dry ingredients and gently mix just until the ingredients are incorporated evenly. Pour the batter into the loaf pan. Sprinkle chocolate chips on top, if desired. Bake for 50 to 55 minutes, or until a fork or toothpick inserted in the center comes out cleanly.
- Cool: Let the banana bread cool in the pan on a cooling rack until the pan is almost completely cool. This typically takes at least 30 minutes. (See Note.) When the pan is cool to the touch, carefully remove the banana bread by holding the edges of the parchment paper or, if using a nonstick pan, slide a silicone spatula around the edges first to help it glide out. Let the loaf rest on a cooling rack until it is completely cool. After it has cooled, slice and enjoy!
Notes
- Feel free to omit the chocolate chip topping or substitute crushed walnuts.
- Do not rush or skip the cooling step! It’s so tempting to dive right in but if you try to flip it out of the pan too soon, you may end up with melted chocolate chips all over your hands and the cooling rack. Letting it cool almost completely in the pan will firm up the chocolate chips and bread to avoid a chocolatey mess when you remove the bread from the pan.