One Bowl Vegan Banana Bread
This vegan banana bread is delicious, wholesome, naturally sweetened, and takes 10 minutes to prepare. What could be better when you have some overripe bananas to use up? Nothing, absolutely nothing! Whip this into the oven before guests arrive to fill the house with a delectable banana bread aroma. For a fun twist, try adding cinnamon and nutmeg into the dough before baking, or even stir in some chocolate chips or chopped dark chocolate for a more decadent loaf. I love it topped with both sliced banana and crunchy walnuts.
This vegan banana bread is delicious, wholesome, naturally sweetened, and takes 10 minutes to prepare. What could be better when you have some overripe bananas to use up? Nothing, absolutely nothing! Whip this into the oven before guests arrive to fill the house with a delectable banana bread aroma. For a fun twist, try adding cinnamon and nutmeg into the dough before baking, or even stir in some chocolate chips or chopped dark chocolate for a more decadent loaf. I love it topped with both sliced banana and crunchy walnuts.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 1/3 cups (320 g) mashed very ripe banana (about 4 medium o
- 2 tablespoons (15 g) ground flaxseed
- 1/3 cup (80 ml) plant-based milk (i like almond milk)
- 1/3 cup (80 ml) coconut oil melted*
- 2 tablespoons (30 ml) pure maple syrup**
- 2 teaspoons (10 ml) pure vanilla extract
- 1/4 cup plus 2 tablespoons (60 g) coconut sugar***
- 1/2 cup (50 g) rolled oats
- 1 1/2 cups (210 g) light/white spelt flour or whole-grain sp
- sliced banana chopped walnuts, and/or chocolate chips, for topping (optional)
- Carbohydrate 2.09211666269842 g
- Cholesterol 489.68333333002 mg
- Fat 184.479033332604 g
- Fiber 0 g
- Protein 3.28108333059119 g
- Saturated Fat 116.829126666213 g
- Serving Size 1 1 (9x5-inch) loaf (271g)
- Sodium 2513.13499991301 mg
- Sugar 2.09211666269842 g
- Trans Fat 12.9074349999627 g
- Calories 1644 calories
Step-by-step
- Preheat the oven to 350°F. Lightly spray a 9x5-inch loaf pan with oil and set aside.
- In a large bowl, mash the banana until almost smooth, ensuring you have 1 1/3 cups.
- Stir the wet ingredients (ground flax, milk, melted oil, maple syrup, and vanilla) into the banana until combined.
- Stir the dry ingredients (sugar, oats, baking soda, baking powder, salt, and flour) into the wet mixture, one by one, in the order listed. Stop stirring when there are no flour patches at the bottom of the bowl.
- Spoon the dough into the loaf pan and spread out evenly. Add your desired toppings and gently press them into the dough to adhere.
- Bake the loaf, uncovered, for 45 to 55 minutes (I bake for 47 to 48 minutes, but your time may vary), until lightly golden and firm on top. The top of the loaf should slowly spring back when touched.
- Place the loaf pan on a cooling rack for 30 minutes. Then, slide a knife around the loaf to loosen it and gently remove it from the pan, placing it directly onto the cooling rack until completely cooled (or to hasten the cooling process, transfer to the fridge for 45 minutes).
- Slice the loaf once cooled. I love to spread it with vegan butter or coconut oil. The loaf will keep in the fridge tightly wrapped for 3 to 4 days, or it can be frozen for 4 to 6 weeks.
The Joy of a Simple Vegan Banana Bread
As a busy working mom, time is my most precious commodity. Weeknights are a whirlwind of school pick-ups, homework battles, and dinner prep. The last thing I want to spend my limited free time doing is slaving over a complicated recipe. That's why I absolutely adore this one-bowl vegan banana bread. It's unbelievably quick and easy, requiring minimal cleanup (a huge bonus!), yet delivers a flavor that rivals any bakery-bought loaf. The secret? Overripe bananas, the unsung heroes of the baking world. Those brown, spotted beauties are packed with natural sweetness, eliminating the need for excessive added sugar. Plus, they add incredible moisture and richness to the bread, resulting in a tender and moist crumb.
This recipe is my go-to for everything from a quick breakfast treat to a delightful dessert for unexpected guests. The beauty of this recipe lies in its adaptability. I often add a sprinkle of cinnamon and nutmeg for a warm, comforting spice, or indulge my sweet tooth with a handful of chocolate chips. Sometimes, I’ll even throw in a few chopped walnuts for a lovely textural contrast. The versatility makes it a perfect canvas for my creativity. I love how easily I can switch up the flavors to complement the mood or occasion. I've experimented with adding cranberries for a festive touch during the holidays, or a swirl of peanut butter for a decadent twist. It never fails to impress, even though the recipe itself is exceptionally straightforward.
Beyond its ease of preparation, this vegan banana bread holds a special place in my heart because it embodies simplicity and deliciousness. It's a reminder that even amidst the chaos of daily life, there’s always time to create something wholesome and comforting. The aroma that fills my kitchen as it bakes is enough to lift my spirits. It's more than just a recipe; it's a cozy moment of self-care amidst the whirlwind of my week. Sharing a slice with my family, watching their eyes light up with joy, makes the whole process worthwhile. It's a testament to the magic that can unfold in a simple bowl, proving that sometimes, the most uncomplicated recipes bring the greatest satisfaction.
Beyond the Recipe: Embracing Imperfect Bananas
One of the things I love most about this recipe is its sustainability aspect. It cleverly utilizes overripe bananas, often discarded due to their appearance. This helps reduce food waste while producing a delicious treat. The brown spots on the bananas don’t detract from the flavor at all; they actually enhance the sweetness. By incorporating these “imperfect” fruits into my baking, I feel a sense of accomplishment and contribute to a more environmentally conscious approach in my kitchen. This recipe is a small step, but it represents a larger shift toward mindful consumption and reducing waste.
The Power of Simple Baking
This vegan banana bread isn't just a recipe; it’s a philosophy. It represents the power of simplicity, the joy of mindful cooking, and the gratification of creating something delicious from humble ingredients. It’s a reminder that we don’t need complicated processes or exotic ingredients to enjoy truly rewarding meals. The simplicity of this recipe allows me to focus on the process, to enjoy the rhythm of mixing and baking. It’s a small act of self-care, a moment of mindful creation, a way to bring a little bit of warmth and joy into my busy life. And for a busy working mom, those small joys are incredibly precious.
Tips and Variations
Toppings: Get creative! Experiment with different toppings to customize the flavor and texture. Some ideas include chopped nuts (walnuts, pecans, or almonds), seeds (chia, sunflower, or pumpkin), dried fruits (raisins, cranberries, or chopped apricots), or even a drizzle of melted vegan chocolate. The possibilities are endless!
Spices: A dash of cinnamon, nutmeg, or even cardamom can add depth and warmth to the flavor profile. Experiment with different spice combinations to discover your favorite blend.
Flours: Feel free to experiment with different types of flour, such as whole wheat flour, oat flour, or even a combination of flours. Each will result in a slightly different texture and flavor.
Sweeteners: While maple syrup adds a delicious flavor, you can substitute it with other liquid sweeteners, such as agave nectar or date syrup. Adjust the amount to your preference, keeping in mind that different sweeteners have varying levels of sweetness.
This simple, yet incredibly rewarding recipe has become a staple in my kitchen, a testament to the fact that even amidst a busy schedule, there is always room for a moment of deliciousness, a moment of calm, a moment to create something beautiful, all within the comfort of my own home. Give it a try. You won’t be disappointed.
