Vegan Banana Bread
Updated March 19, 2024
- Total Time
- 1¼ hours, plus cooling
- Prep Time
- 15 minutes
- Cook Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- Canola or vegetable oil, for greasing the pan
- 1½cups/194 grams all-purpose flour
- 1teaspoon baking powder
- ½teaspoon baking soda
- ½teaspoon fine salt
- 1½cups/276 grams mashed very ripe bananas (from 3 to 4)
- ½cup/100 grams sugar
- ½cup/100 grams canola or vegetable oil
- 1teaspoon vanilla extract
- 1cup chopped pecans or roasted salted peanuts (optional)
Nutritional analysis per serving (10 servings)
319 calories; 19 grams fat; 2 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 34 grams carbohydrates; 2 grams dietary fiber; 14 grams sugars; 6 grams protein; 195 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Rub oil inside a 9- or 10-inch ovenproof skillet.
- Step 2
Whisk the flour, baking powder, baking soda and salt in a medium bowl.
- Step 3
Whisk the bananas and sugar in a large bowl until the bananas have completely broken down. Whisk in the oil and vanilla until smooth. Add the flour mixture and switch to a flexible spatula to stir until smooth.
- Step 4
Scrape and spread the batter into the skillet. Sprinkle the top with nuts, if you’d like.
- Step 5
Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool completely in the skillet on a rack. The banana bread will keep, wrapped well, for up to 3 days at room temperature and up to 3 months in the freezer.
Private Notes
Comments
What is the reason for using a skillet rather than using a round cake pan or pie plate? The skillet isn't heated over a burner, so what is the point? Is it only to make this accessible to people who don't have any baking equipment?
Post-2024 election stress baker here. 50 minutes in a loaf pan was perfect. I started with 30 minutes, then tested at 40 & 50 minutes.
Made this with canned pumpkin. Beautiful delicate crumb, not too sweet. Added cloves and cinnamon. So easy.
Fantastic, shockingly easy recipe. I added vegan chocolate chips and toasted walnuts which was a wonderful combination. I see no point in using the skillet except for the convenience factor. This is a great recipe for a novice chef who might not have anything besides a frying pan.
Adaptable and delicious! For the oil I used 1/4 c tahini and 1/4 c olive oil. In keeping with the tahini and not having peanuts or pecans, I topped the batter with sesame seeds and a little kosher salt. Also in keeping with the tahini, I oiled the pan with sesame oil. I reduced the sugar a bit, using brown instead of white. I added 1/2 tsp each of cinnamon and cardamom to the dry ingredients. Baking time with 4 bananas was 50 min and still plenty moist. Will make again as written or adapted.
This was very easy to make as written. Baked in a brownie pan and added walnuts and chocolate chips. it has a very soft, cake like texture. But I used vegetable oil and can kind of taste it. Next time I would use grapeseed or walnut oil. I’d also consider substituting brown sugar for the regular sugar or maybe adding a spoon of molasses so that the flavor would be a bit more complex..