World's Best Vegan Banana Bread Recipe

Step 1: Prepare the Loaf Pan

Spray a 9x5 inch baking pan with cooking spray, then dust it thoroughly with flour, ensuring all sides are coated. Line the base of the pan with parchment paper to prevent sticking.

Step 2: Sieve Dry Ingredients

In a sieve placed over a bowl, add 2 cups (240 gms) of all-purpose flour (Maida), 1.5 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Sieve all ingredients together once. Reserve a small amount of the sieved flour for later use with walnuts. Give the sieved dry ingredients a quick mix with a spoon and set aside.

Step 3: Combine Wet Ingredients

In a separate large bowl, mash the 2 super ripe bananas thoroughly with a fork. Add 1 cup of sugar to the mashed bananas and mix well. Pour in 1/3 cup of oil and 1/4 cup of milk (almond milk or other plant-based/dairy milk). Whisk everything together until a homogeneous mixture is formed.

Step 4: Prepare the Batter

Add the sieved dry ingredients to the wet ingredients in two batches. Use a spatula to gently fold the dry ingredients into the wet mixture using the cut and fold method. Do not overmix. When you still see some streaks of dry flour in the batter, add the reserved flour to the 1/2 cup (60 gms) of chopped walnuts, mix them, and then add the coated walnuts to the batter. Continue folding until just combined and no dry flour bits are visible at the bottom of the bowl.

Step 5: Transfer to Pan

Pour the prepared banana bread batter into the greased and floured 9x5 inch loaf pan. Use a spatula to level the top surface of the batter.

Step 6: Bake the Banana Bread

Bake the banana bread in a preheated oven at 180°C (≈355°F) (approximately 355°F) (350°F (≈175°C) (approximately 175°C)) for 60-70 minutes. The longer baking time is due to the moist batter and loaf pan size.

Step 7: Check for Doneness and Cool

After baking, perform the skewer test by inserting a wooden skewer into the center of the bread. If it comes out clean, the bread is ready. Allow the banana bread to rest in the loaf pan for 5 minutes. Then, carefully invert it onto a wire rack and cool completely before slicing and serving.

• Use super ripe bananas (brown skin with speckles) for maximum moisture and sweetness.

• Do not overmix the batter; use the cut and fold method to ensure a tender crumb.

• Coat chopped walnuts (or other add-ins) with a small amount of flour before adding to the batter to prevent them from sinking to the bottom.

• Substitute walnuts with chocolate chips, pecans, or other nuts of your choice.

• Any dairy-based milk or other plant-based milk (like coconut milk or oat milk) can be used instead of almond milk.