The perfect {vegan} banana bread

There’s always a sense of comfort that comes along with enjoying thick a slice of banana bread and a tall glass of {non-dairy} milk.


  • 3 medium ripe bananas
  • ¼ cup vegetable oil
  • ¼ cup almond milk
  • ½ cup light brown sugar
  • 2 tsp pure vanilla extract
  • 2 cup unbleached all-purpose flour
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • ½ tsp salt
  • sliced bananas, for topping


  • Preheat the oven to 350F. Spray a 9×5 loaf pan with nonstick spray, then flour.
  • In a large mixing bowl, roughly mash the bananas. You don’t want total mush, so leave some little chunks!
  • Add the brown sugar, oil, vanilla, and almond milk, and whisk to incorporate.
  • Sift in the flour, baking soda, salt, and cinnamon, and use a wooden spoon to mix.
  • Transfer the batter to your prepared pan, and top with the extra banana slices.
  • Bake for about 45 minutes, then cover with foil and bake for 10-15 minutes longer, until a toothpick inserted in the center comes out with just a couple crumbs.

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