Do you have overripe bananas that you’re wondering what to do with? This recipe is the solution! It’s my go-to every time I find myself with extra-brown nanners.
I love bananas
I LOVE bananas. If you’ve ever been to my place, you’ve probably noticed that my fruit basket has a lot of bananas in it.
When I eat bananas, I actually like them on the greener-side (who’s with me?!) Past a certain point of ripeness, they become destined for banana bread. And I may or may not over-buy bananas on purpose, because I LOVE having a reason to make this banana bread!
The perfect treat
I love this banana bread because it’s super tasty, versatile, and useful. It’s an easy grab-and-go breakfast (along with a Barney almond butter on-the-go snack pack), a sweet but not-too-sweet snack, or even warmed up and topped with some coconut-milk ice cream for dessert!
Make it for yourself and it’ll last all week, or share it — with family; with friends; as a housewarming treat; or part of a brunch spread! It freezes super well so you can make it whenever those bananas turn that perfect spotted brown. Put it in a freezer-safe container and freeze it until you want it/need it!
The best banana bread
So I was writing the title for this recipe, and I originally wrote it as “Best Vegan Banana Bread Recipe!” But it’s the best banana bread recipe, that inclusively is vegan.
My goal when creating recipes is to create the best baked goods. To put together flavors that make you say “NOM” and “this is delicious!” While creating, I strive to make them inclusive. Sweets for you if you eat everything; if you can’t have dairy, or if you can; if you’re vegan, or if you’re not; and as often as I can, if you can’t have gluten.
This recipe is vegan-friendly + dairy-free. As written, it’s not gluten-free, but I’ll be testing it out with gluten-free flour soon (if you try it that way, let me know how it turns out!)
It’s not just ‘delicious for a vegan baked good’ — it’s a delicious baked good that you can have whether you’re vegan or not!
One bowl recipe, 10 ingredients, easy clean-up, delicious result!!
Let me know if you make it! @thefetchingfoodie on Instagram!
RECIPE: The Best Banana Bread!
Dairy-free | Vegan
About 12 slices
1 3/4 cup all-purpose flour (I have not tried this with gluten-free flour– let me know if you do!)
2/3 cup granulated sugar
2 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp sea salt
1/2 tsp cinnamon
3 super-ripe bananas
1/4 cup unsweetened applesauce
1/4 cup canola oil or melted coconut oil
1 cup chocolate chips (optional, depending on if you want regular banana bread or chocolate chip banana bread! Both are DIVINE!) I love & use Wegman’s semi-sweet chocolate chips – which are conveniently vegan & affordable!)
- Preheat your oven to 325 degrees F.
- Line a 9×5 inch loaf pan with parchment paper. Set it aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- To the dry ingredients, add the wets! Mash the 3 bananas on a plate with a fork. Put those in the bowl along with the applesauce and oil.
- Lastly, add in the chocolate chips. Fold them in until everything is just combined.
- Dump that beautiful batter into your prepared loaf pan. Sprinkle a handful of chocolate chips on top, for looks, along with a sprinkling of sugar, for a light-sugary-crunch on top.
- Stick the pan in your pre-heated oven and bake for about 60 minutes — just until the top of the banana bread gently springs back when you press it lightly with your finger.
- Cool the banana bread on a baking rack for about 10 minutes.
- Then, run a knife around the edges to loosen the loaf from the pan. Put the cooling rack on top of the loaf pan, then flip it upside-down– so that the banana bread falls out of the pan and directly onto the cooling rack. Flip the banana bread back to ride-side-up gently with your hands.
- If you’re serving it right away, go ahead and slice & serve it warm! Those gooey chocolate chips, warm moist banana bread, mmmm….
- Or, allow it to cool completely. Slice it when you want to eat it!
- If you’re freezing it for later, place it in a freezer-safe container or a freezer-safe bag and pop it in the freezer for up to 3 months(!). To defrost, take the loaf out of the freezer the day before you need it. Defrost it on the counter / at room-temperature.
I hope you love this banana bread as much as I do!! Enjoy! <3