Vegan Banana Bread Recipe
Introduction
Enjoy a moist and flavorful vegan banana bread that’s naturally sweetened and packed with warm spices. This recipe uses wholesome ingredients like cashews, dates, and bananas for a delicious treat perfect for any time of day.
Ingredients
- 1 cup Cashew Nuts
- 1/2 cup Almond Milk
- 1/4 cup Granulated Sugar
- 1 Lemon
- 1 1/2 teaspoon Vanilla Extract
- 1/2 teaspoon Salt
- 1 cup Medjool Dates
- 1/4 cup Almond Butter
- 1/4 cup Vegetable Oil
- 1/4 cup Brown Sugar
- 3 Banana
- 1 1/2 cup All-Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 2 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Ground Nutmeg
Instructions
- Step 1: Soak the cashew nuts in water overnight to soften them.
- Step 2: Drain the cashews and blend with 1/4 cup almond milk, 1/4 cup granulated sugar, juice from one lemon, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt until smooth. Set this mixture aside.
- Step 3: Blend the medjool dates with the remaining 1/4 cup almond milk until smooth to create a sweet paste.
- Step 4: In a large bowl, mash the bananas with a potato masher, then combine with the date mixture, almond butter, vegetable oil, brown sugar, and 1 teaspoon vanilla extract. Mix well.
- Step 5: In another bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and remaining salt.
- Step 6: Gently fold the dry ingredients into the wet ingredients just until combined. Avoid overmixing.
- Step 7: Preheat your oven to 350 degrees F (180 degrees C).
- Step 8: Line a loaf pan with parchment paper. Pour half of the batter into the pan, then spoon in the cashew “cream cheese” filling from Step 2. Cover with the remaining batter.
- Step 9: Bake for 45 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. Allow to cool before slicing.
Tips & Variations
- Try adding chopped nuts or vegan chocolate chips for extra texture and flavor.
- If you prefer, substitute almond milk with any other plant-based milk like oat or soy milk.
- For a nuttier taste, toast the cashews lightly before soaking.
- Use ripe bananas with brown spots for the best natural sweetness.
Storage
Store the banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To refresh, warm slices in a toaster oven or microwave for a few seconds before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this banana bread gluten-free?
Yes, you can replace the all-purpose flour with a gluten-free flour blend that is suitable for baking. Keep an eye on the batter consistency as gluten-free flours can absorb liquids differently.
How ripe should the bananas be for this recipe?
Use bananas that are very ripe, preferably with several brown spots. They’re sweeter and softer, which helps create a moist and flavorful bread.
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Vegan Banana Bread Recipe
- Total Time: Overnight soaking plus 1 hour 5 minutes
- Yield: 1 loaf (about 8 servings) 1x
- Diet: Vegan
Description
This Vegan Banana Bread is a deliciously moist and flavorful treat, made without any animal products. Featuring soaked cashew nuts blended into a creamy base and naturally sweetened with dates, bananas, and a touch of brown sugar, this bread offers a perfect balance of spices like cinnamon, ginger, and nutmeg. It’s a wholesome, dairy-free, and egg-free bread that’s perfect for breakfast or a nutritious snack.
Ingredients
Cashew Cream Base
- 1 cup Cashew Nuts
- 1/2 cup Almond Milk (divided as 1/4 cup for blending with cashews, 1/4 cup for dates)
- 1/4 cup Granulated Sugar
- 1 Lemon (juice only)
- 1 1/2 teaspoon Vanilla Extract (divided as 1/2 tsp and 1 tsp)
- 1/2 teaspoon Salt (divided as 1/4 tsp and 1/4 tsp)
Date Mixture
- 1 cup Medjool Dates
- 1/4 cup Almond Milk
Wet Ingredients
- 1/4 cup Almond Butter
- 1/4 cup Vegetable Oil
- 1/4 cup Brown Sugar
- 3 Bananas
Dry Ingredients
- 1 1/2 cup All-Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 2 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Ground Nutmeg
Instructions
- Soak Cashew Nuts: Place 1 cup of cashew nuts in a bowl and cover with water. Let them soak overnight to soften, which will help achieve a creamy texture when blended.
- Prepare Cashew Cream: Drain the soaked cashews and blend them with 1/4 cup almond milk, 1/4 cup granulated sugar, juice of one lemon, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt until smooth and creamy. Set this mixture aside for later use in filling.
- Make Date Mixture: In a blender or food processor, blend 1 cup pitted Medjool dates with 1/4 cup almond milk until a smooth paste forms. This adds natural sweetness and moisture to the bread.
- Combine Wet Ingredients: In a large bowl, mash the bananas using a potato masher. Add the date mixture, 1/4 cup almond butter, 1/4 cup vegetable oil, 1/4 cup brown sugar, and 1 teaspoon vanilla extract. Mix thoroughly to ensure all wet ingredients are combined evenly.
- Mix Dry Ingredients: In a separate large bowl, stir together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt until evenly distributed.
- Combine Wet and Dry Mixtures: Fold the dry ingredient mixture into the wet ingredients gently, mixing just until combined to avoid overworking the batter and ensuring the bread remains tender.
- Preheat Oven: Heat your oven to 350 degrees Fahrenheit (180 degrees Celsius) to prepare for baking the banana bread.
- Prepare Loaf Pan: Line a loaf pan with parchment paper to prevent sticking. Pour half of the batter into the pan, then spoon the cashew cream filling evenly over the batter. Cover with the remaining batter, smoothing the top.
- Bake the Bread: Place the loaf pan in the oven and bake for 45 minutes to 1 hour. Check doneness by inserting a toothpick into the center; it should come out clean when the bread is fully baked. Remove from oven and let cool before slicing and serving.
Notes
- Soaking the cashews overnight helps create a rich and smooth vegan cream filling.
- Make sure bananas are ripe for better sweetness and moisture in the bread.
- You can substitute almond milk with any plant-based milk of your choice.
- Store the banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freezing slices is a great way to preserve the bread for longer periods.
- Adjust sweetness by varying the amount of brown sugar and dates according to your preference.
- Prep Time: 15 minutes (plus overnight soaking time)
- Cook Time: 50 minutes
- Category: Baking
- Method: Baking
- Cuisine: Vegan, Western
Keywords: vegan banana bread, dairy-free banana bread, egg-free banana bread, vegan baking, healthy banana bread, plant-based dessert
