The best way to use your overripe bananas - make this easy homemade Vegan Banana Bread. Moist, flavorful and delicious. Egg and dairy-free, could be made oil-free, with low-carb sweetener.

Vegan  Banana Bread




– 1 3/4 cups all-purpose flour — or whole wheat flour – 1/3 cup cane sugar or erythritol – 1 tsp baking soda – 1 tsp baking powder – 1/2 tsp salt – 1 tsp vanilla extract – 4 medium overripe bananas — mashed – 1/4 cup nut milk — you may not need it all – 1/4 cup coconut oil — this is optional and I don’t use it every time, the bread is perfect without it – 1/2 cup chopped walnuts or pecans — optional – 1/2 cup chocolate chips — optional

9 servings

1 hr

Step 1

Preheat oven to 350 F (180 C). Line a loaf pan with parchment paper. Mash bananas in a large bowl.

Step 2

Add vanilla extract. If using oil, add it and mix. Sift in the baking powder, baking soda, salt and flour. Add the sugar.

Step 3

Mix to combine. Add milk, a little bit at a time. If using oil, you may not need to use all the milk. When using all-purpose flour, less milk will be needed, but you may need it all for spelt or whole wheat flour.

Step 4

Mix until just combined. The batter is thick. Add the chocolate chips and walnuts. Stir to incorporate. Pour into the pan.

Step 5

Bake for 50-55 minutes, then remove from the oven. Let it cool inside the pan for 15 minutes, then transfer to a cooling rack. Cut when the bread has cooled to room temperature.

Step 6

Store covered at room temperature for 3 days. Refrigerate for up to 5 days or freeze for up to 2 months. If freezing, wrap in aluminum foil then in plastic wrap, before placing in the fridge.