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This is going to be hands-down, my easiest blog post to date. I have made this plant-based banana bread many, many times and could literally write this post with my eyes closed. My oldest son is eighteen now and I first made this loaf when he was in pre-school at the age of four. Since then, I’ve made it for just about every class party, graduation and many times for our own family to enjoy especially on weekends. This banana bread is so moist, that it doesn’t usually sit around for very long.
Jump to RecipeThere are many versions of this bread that I play around with, but I am going to share with you the basic recipe that I default to which is the Banana Apple version with added plant-based chocolate chips.
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As always, the first step I recommend in each of my recipe posts, is to gather all of your ingredients. As many times as I’ve made this banana bread, there have been times where I have forgotten an ingredient and not realized it until it’s already been in the oven for awhile. The worst ingredient I’ve forgotten to add was the baking soda and I ended up with a loaf that did not rise, so take it from me, don’t forget to gather your ingredients so you don’t forget to add them all in!
Start with the dry ingredients. In a large bowl, sift the flour, salt, baking soda and spices. Mix ingredients with a fork.
Cream together the plant-based butter and sugar by melting the butter on the stovetop on medium to low heat. Once the butter has melted, add the sugar and stir until completely combined. I’ve tried using different sugars and I still feel like the best sugar to use is brown sugar. In this recipe, I used cane sugar because I was out of brown sugar.
Mash the bananas with a masher. I use four bananas because I love the flavour of the bananas. The riper, the better to enhance the sweetness of the loaf.
Peel and chop one or two apples into small chunks. Set aside.
Prepare the non-dairy mixture. Combine the non-diary milk, apple cider vinegar and vanilla. Stir well.
Pour non-dairy mixture into mashed bananas. Mix well until fully combined.
Add chopped apples, folding into until combined. If you want to add plant-based chocolate chips, this is when you would add them.
Pour liquid banana mixture into dry ingredients. Mix well until fully combined.
Grease loaf pan. I like to use a folded paper towel to spread the oil to all inside surfaces of the loaf pan.
Pour banana bread batter into loaf pan. I like to tap the loaf pan a couple of times on top of a cutting board or folded kitchen towel to help take out any air bubbles. The cutting board or kitchen towel helps protect your kitchen counter.
Place in oven and bake for 55 minutes at 350F. Check for doneness by inserting a toothpick or wooden skewer into the centre of the loaf. If it comes out clean, it’s finished. I find cooking for an additional five to ten minutes is best.
Once done, let cool for 10 minutes before placing on a cooling rack to cool down for an additional 10 minutes.
A trick I learned from my boys is to turn the loaf upside down when slicing. It doesn’t fall apart that way. It works! Now it’s time to enjoy.
Thanks for following along. If you make this banana bread, be sure to tag @seagrass.sister on Instagram so I can see how wonderful your banana apple bread turned out!
If you’d like to see more plant-based recipes, leave a comment and please subscribe to my mailing list so you will be sure to receive weekly updates. Thank you!
Vegan Banana Apple Bread
Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 tsps ground cinnamon
- 4 bananas, mashed
- 1/2 cup vegan butter I use Becel.
- 3/4 cup brown sugar
- 1/4 cup non-dairy milk I use fortified rice milk.
- 1 tsp apple cider vinegar
- 1 tsp vanilla
- 1 – 2 apples, chopped small Optional.
- 1/4 cup vegan chocolate chips
Instructions
- Preheat oven to 350F.
- In a large bowl, sift together flours, baking soda, salt and spices.
- On medium to low heat, cream together the butter and sugar. Once combined, set aside.
- In a medium-sized bowl, mash bananas until soft desired consistency is achieved.
- Peel and chop 1 – 2 apples into smaller sized chunks. Set aside.
- Prepare non-dairy mixture. In a small bowl, combine non-dairy milk, apple cider and vanilla. Mix well.
- Pour non-dairy mixture into mashed bananas. Mix well until fully combined.
- Add chopped apples, mixing well. Optional: add chocolate chips.
- Pour liquid banana mixture into dry ingredients. Mix well until fully combined.
- Grease 8×4 loaf pan coating all interior sides.
- Pour banana bread batter into loaf pan. Bake for 1 hour, checking at 55 minutes. You may have to cook for an additional 10 minutes.
