Well, who is in the mood for a super juicy, sweet and vegan banana bread? Whether as a snack in between, as dessert or as breakfast: a delicious banana bread always fits. Sometimes I also like to cover it with (vegan) margarine or (vegan) cream cheese. You have to try the combination of savory and sweet!
Quick & Easy Preparation
The vegan banana bread is made super fast. The preparation takes maybe 5 minutes and is quite simple. You don’t need many utensils and ingredients. In just a few steps you will have a delicious and juicy banana bread in no time!
Bananas are naturally very sweet (the riper, the better!), so you don’t need that much extra sweetness. I have added some agave syrup.
You can of course use other sweeteners like maple syrup or coconut blossom sugar. As an alternative you can leave out the sweetness completely and add a banana for example.
Taste the dough before baking so you know if it is sweet enough for you.
Why are Bananas Actually Healthy?
Bananas are rich in vitamins, minerals and fiber. Among other things, they are rich in magnesium and potassium as well as folic acid and iron. Bananas are also good for digestion because of their resistant starch and pectins. These can also help to regulate the blood sugar level and prevent ravenous appetite attacks.
The vegan banana bread is:
If you like it chocolaty, then have a look at my chocolate banana bread. Fluffy, chocolaty and only needs six ingredients!
How Do I Prepare the Vegan Banana Bread?
Preheat the oven to ~ 350 °F (180 ° C).
Remove the bananas from their skins, place them on a deep plate and mash them with a fork to create a mushy consistency.
Heat the coconut oil in the microwave briefly so that it becomes liquid. Now put all ingredients into a bowl and stir until creamy with a hand mixer.
Line a box form with baking paper. Pour the dough into a loaf pan and bake in the oven for about 50 minutes.
In my opinion, the banana bread is best enjoyed still warm and fresh. But of course it still tastes delicious a few days later.
A little “professional tip” on the side: if the banana bread is already a few days old, you can also toast it, so it tastes fresh and slightly crispy again. Together with vegan margarine, which then melts easily on the warm banana bread, it’s a dream!
By the way, the banana bread can also be frozen. Just put it in an airtight container or freezer bag and store it in the freezer.
If you like the recipe, please let me know in the comments below. I appreciate your feedback.
Have fun baking!
If you like this recipe, I would be happy if you share it on Pinterest!
Vegan Banana Bread
- 1 2/3 cups spelt flour 200 g
- ~ 1/4 cup agave syrup 70 g
- ~ 1 cup oats 100 g
- 2 tsp. baking powder
- 1 tsp. bicarbonate of soda
- pinch of salt
- 1.4 oz. coconut oil 40 g
- 3 bananas
- 4.4 fl. oz. oat drink 130 ml
- Preheat the oven to ~ 350 °F (180 ° C).
- Remove the bananas from their skins, place them on a deep plate and mash them with a fork to give them a mushy consistency.
- Heat the coconut oil briefly in the microwave so that it becomes liquid. Now put all ingredients into a bowl and stir until creamy with a hand mixer.
- Line a box form with baking paper. Pour the dough into a loaf pan and bake in the oven for about 50 minutes.
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