I’ve been focusing my baking efforts on comfort foods lately, and a banana bread recipe was high on the list. I’ve needed a little extra comfort lately to help me manage the state of the world and my chronic illnesses. Dealing with both chronic headaches and migraines and hypothyroidism means that on any given day when I wake up, there’s a chance I’m in pain or feeling exhausted to the point that it’s difficult to get out of bed.
Being able to look forward to the therapeutic process of creating a recipe – measuring out ingredients, writing them down, whisking, folding batter – and within an hour having a finished product that I created in front of me helps me to manage the feelings that come with my chronic illnesses. Some days, even just sitting in front of the oven and watching bread rise can be therapeutic. And, of course, the smell of fresh baked goods always helps, too. Lastly, getting to share what I’ve made with others and see them enjoy it (even if that’s just my partner right now) motivates me and brings me a lot of joy.
What I really love about this recipe is that it’s so easy to make – mix wet and dry ingredients in separate bowls, combine, and stick in the oven for 45-50 minutes. It’s great for days when life seems especially hard (or for days when you just need banana bread and fast!).
This bread also comes out incredibly fluffy and soft, and you can make it your own by adding your favorite toppings like nuts or chocolate chips. Adding nuts gives the bread a really delightful crunch. And who doesn’t love a bit of chocolate? Or, to keep it super easy and simple, bake it with no add-ins at all! Banana bread makes a great snack, breakfast, or dessert (really, I will eat this at any time of the day).
I would love the hear how this recipe turns out for you and how you made it your own. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!
Easy Vegan Banana Bread
Ingredients
Wet Ingredients
- 2 very ripe bananas
- ½ cup olive oil
- 4 tbsp maple syrup
- 4 tsp vanilla extract
- ¼ cup unsweetened vegan milk
Dry Ingredients
- ¼ cup brown sugar
- ¾ cup rolled oats
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1¾ cups flour
- ½-1 tsp cinnamon optional
- ¼ cup chopped walnuts, hazelnuts, or peanuts optional
- ¼-½ cup chocolate chips optional
Toppings
- chopped walnuts, hazelnuts or peanuts optional
- chocolate chips optional
Instructions
- Preheat the oven to 350°F. Lightly grease a bread pan with oil on the bottom and all sides.
- Mash the bananas in a medium bowl until smooth and creamy.
- Add the rest of the wet ingredients to the bananas and whisk until well combined.
- Combine all of the dry ingredients in a larger bowl and whisk together.
- Once the oven is preheated, combine the wet and dry ingredients together and mix together until just combined (no dry ingredients noticeable).
- Pour the mixture into the bread pan and spread evenly. If using any optional toppings, gently press them into the top of the mixture.
- Place the pan in the oven on the middle rack and bake for 45-50 minutes, until a toothpick in the middle comes out clean.
- Let cool in the pan for 10-15 minutes. Then remove and let cool completely on a wire rack (or eat immediately, as I often do!).
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