Easy Classic Banana Bread (vegan, small-batch)

This Easy Classic Banana Bread is a small-batch loaf that does not disappoint! It’s perfectly sweetened, moist and fluffy. You can also customise it to your taste with different add-ins.

People generally believe that banana bread is one of the simplest things to bake, but I’ve made a LOT of gummy and wet banana breads. After tinkering with this recipe multiple times, I’ve finally come up with the perfect ratio of ingredients to produce a perfectly sweetened, moist and fluffy vegan banana bread!

What you’ll need to make this easy classic banana bread

• ripe bananas
• non-dairy milk of your choice (I’ve tested both low-fat coconut milk and unsweetened soy milk).
• vinegar which reacts with the baking soda
• coconut oil, to keep things moist and tender. I use Medella Coconut Cooking Oil.
• coconut sugar, which gives a beautiful dark colour and keeps this loaf refined sugar-free. I use Medella Organic Coconut Sugar.
• all-purpose flour
• baking soda reacts with the acidic vinegar to give our bread a lift
• baking powder helps to produce a fluffy banana bread
• salt, a great addition to all sweet baked goods

You’ll notice that we’re not using any egg replacer here! That’s because the bananas work well enough to bind everything together.

Tips to make perfect banana bread:

• Measure each ingredient with a digital scale. Other measuring tools can produce inconsistent amounts, which can potentially mess up the ratios in the recipe.
• Use very ripe bananas, and I’m talking about those with soft flesh and brown spots on their skin. At this stage, they’re a little too mushy for eating but great for baking! Ripe bananas have a lot of natural sweetness, which means we can reduce the amount of added sugar in the bread.
• Fold in the dry ingredients until just fully incorporated. Some say that it’s alright to still have small pockets of flour throughout the batter but in my experience, that results in bits of powdery flour in the baked bread. Hence, I recommend folding in the dry ingredients until it is fully incorporated.
• Do not overmix the batter! You might risk over working the gluten in the flour, resulting in tough and dense banana bread. Once everything is well combined, stop mixing.

• 

• 

Can I scale this recipe to make a large loaf?

Yes, you can! Scaling baking recipes can be tricky but I’ve tested this method myself and the banana bread came out amazing.

To make a large loaf in a 8½ x 4½ inch tin, times the recipe by three and bake at 170°C for 1 hour, or until a toothpick inserted in the middle comes out clean.

This easy classic banana bread is also a great base for add-ins like nuts, seeds or chocolate chips! Overall, this banana bread is perfect as a sweet breakfast, afternoon snack or evening dessert. You can spread nut butter over it, or eat it as is because it’s that delicious!

If you liked this recipe, here are a few others I know you’ll love:

• Chocolate Orange Snack Cake (vegan)
• Vegan Pumpkin Cinnamon Rolls (oil-free)
• Vegan Brown Butter Almond Chocolate Chip Cookies
• Vegan Pumpkin French Toast

If you made this recipe, do leave a comment and rating below because I love hearing your feedback. Make sure to tag me on Instagram @eatwkriss so that I can see your recreations!

---