Super Moist Vegan Banana Bread
Indulge in this deliciously moist and flavorful vegan banana bread that is oil-free and gluten-free, making it a wholesome treat for everyone.
Ingredients
Wet Ingredients
- 3 pieces ripe bananas, mashed Choose very ripe bananas with plenty of brown spots.
- 1 cup unsweetened applesauce
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1.5 cups gluten-free flour blend Make sure it’s a 1:1 blend.
Optional Sweetener and Mix-ins
- 0.5 cup maple syrup Optional, to sweeten the bread.
- 0.5 cup chopped walnuts or chocolate chips Optional mix-ins for added flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a loaf pan by lining it with parchment paper or lightly greasing it with a bit of water or plant-based spray.
- In a large mixing bowl, combine the mashed bananas, unsweetened applesauce, and vanilla extract. Blend them until smooth.
- Sprinkle in the baking soda, baking powder, and cinnamon, followed by the gluten-free flour blend. Stir gently until just combined—don’t overmix!
- If you prefer a sweeter bread, add the maple syrup and mix until incorporated. If you’re adding walnuts or chocolate chips, fold them into the batter now.
- Pour the batter into the prepared loaf pan and smooth out the top.
Baking
- Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Serving
- Once done, allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy your delicious creation!
Notes
For best results, use very ripe bananas and a quality gluten-free flour blend. Avoid overmixing the batter to ensure a light texture. Leftovers can be stored in an airtight container for up to 3 days, or refrigerated for up to a week. Freeze slices for up to three months, reheating as needed.