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.
I used plantains and coconut oil and they were delish! Surprisingly nice texture!
I am enjoying the delicious results of this simple straightforward recipe. I did add 1t cinnamon, 1/4t cardamom and baked in a steel 11 x 7 brownie pan but otherwise I follow the recipe. The bread was very moist with just the right amount of sweetness for my taste. I was looking for a vegan bread recipe to use for some family members, and I found it!
I used 4 med bananas, 1/2 c coconut oil, 1/3 c granulated sugar. Added 3.5 ounces chopped 80% dark chocolate to the batter. Used 9” cake pan. Sprinkled 1 c chopped walnuts on top. 45 min bake time was perfect. Great recipe.