Description
This Vegan Banana Tea Bread is a soft, moist, and delicious plant-based loaf made with ripe bananas, vanilla, and simple pantry ingredients. Perfect for breakfast, afternoon tea, or a comforting homemade snack without eggs or dairy.
Ingredients
1 3/4 cups all-purpose flour or spelt flour
1/3 cup organic cane sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 pinch salt
1/3 cup neutral-flavored oil or unsweetened applesauce
1 teaspoon vanilla extract
3 large very ripe bananas, mashed
1/4 cup unsweetened almond milk, if needed
1/2 cup chopped walnuts (optional)
1/3 cup vegan chocolate chips (optional)
1 teaspoon ground cinnamon (optional)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9 x 5-inch loaf pan or line it with parchment paper for easy removal.
- Place the ripe bananas in a large mixing bowl and mash thoroughly with a fork until mostly smooth, leaving a few small pieces if desired.
- Add the neutral-flavored oil or unsweetened applesauce and vanilla extract to the mashed bananas. Stir until smooth and evenly combined.
- Add the flour, organic cane sugar, baking powder, baking soda, and salt. Gently fold everything together with a spatula until no visible dry flour remains. Avoid overmixing to keep the bread soft and tender.
- If the batter seems excessively thick, gradually stir in a little unsweetened almond milk until it becomes thick but easily spoonable. Use only as much milk as necessary.
- If desired, gently fold in the chopped walnuts, vegan chocolate chips, or ground cinnamon until evenly distributed.
- Spoon the batter into the prepared loaf pan and spread it evenly with a spatula. Smooth the surface to encourage even baking.
- Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with aluminum foil during the final part of baking.
- Remove the loaf from the oven and let it cool in the pan for approximately 10 minutes. Transfer to a wire rack and allow it to cool further before slicing. Serve with tea, coffee, or a little vegan butter.
Notes
Use very ripe bananas with plenty of brown spots for the sweetest flavor and moistest texture.
For an oil-free version, replace the 1/3 cup neutral-flavored oil with an equal amount of unsweetened applesauce.
For chocolate chip banana bread, fold 1/3 cup vegan chocolate chips into the batter before baking.
For a crunchy variation, add 1/2 cup chopped walnuts or sprinkle a few extra pieces over the top.
Add 1 teaspoon ground cinnamon for a warm, aromatic flavor.
Substitute spelt flour for all-purpose flour to create a slightly nutty flavor and delicate texture.
Combine walnuts, cinnamon, and vegan chocolate chips for a richer banana bread variation.
Avoid overmixing the batter because excessive stirring can produce a dense loaf.
Frozen bananas can be used after thawing completely. Drain excessive released liquid if necessary.
Store completely cooled banana bread in an airtight container at room temperature for up to 2 days.
Refrigerate tightly wrapped banana bread for up to 5–7 days.
Freeze individually wrapped slices in a freezer-safe container or bag for up to 3 months.
Reheat individual slices in the microwave for 10–15 seconds, in an oven at 300°F (150°C) for 5–10 minutes, or lightly toast until warm.
Serve with vegan butter, nut butter, tea, or coffee.
Nutrition values are approximate per slice, based on 10 servings made with all-purpose flour and neutral-flavored oil, without optional add-ins.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 12 g
- Sodium: 190 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
