Banana bread has always been one of my hands-down favorite go-to recipes. I’ve been making some variation of this since the eliminating dairy and eggs from my diet; a complete hit from day one. You know you have a winning recipe when non-vegans keep asking when you’re making it again. Fast forward 14+ years and this plant-based banana bread recipe is still a winner.
It works great in a loaf pan or you can bake them in muffin pans for pre-made servings. One tip, don’t skip the step of letting the milk and apple cider vinegar sit. This begins to curdle and turns into a buttermilk which really does make a difference.
Hope you enjoy as much as I do! It’s sure to put a smile on your face.
- ¼ cup non-dairy milk
- 1 tsp apple cider vinegar
- 2 cups all-purpose flour
- ⅔ cup cane sugar (or 1/3 cup brown sugar +1/3 cup granulated sugar)
- 1 tsp baking soda
- 2 tsp cinnamon
- ½ tsp salt
- 2 ripe bananas
- ⅓ cup vegetable oil
- 1 tbsp vanilla
- 1 cup blueberries or chocolate chips (optional)
- Preheat oven to 350˚ F and lightly grease a 9-inch loaf pan.
- In a small bowl, combine the milk and vinegar. Let it sit as you move to the next steps. It will begin to curdle and make a buttermilk.
- In another small bowl, combine the dry ingredients (flour through salt).
- In a large bowl, mash the bananas well, then stir in the oil and vanilla.
- Gently mix the dry ingredients into the wet.
- Add the milk mixture and gently stir to combine. Don’t overmix; the batter will be thick.
- Fold in blueberries or chocolate chips, if using.
- Pour the batter into the prepared loaf pan and smooth out the top. Sprinkle with extra chocolate chips to decorate (optional).
- Bake for 45 minutes, until a toothpick comes out clean. Allow to cool before slicing.