Imagine sinking your teeth into a moist, perfectly sweet slice of banana bread that's not only incredibly delicious but also completely vegan! This Greek-inspired banana bread is about to revolutionize your baking game, transforming those overripe bananas into a mouthwatering treat that will have everyone begging for your recipe. Whether you're a seasoned vegan baker or just looking to try something new, this foolproof recipe promises to deliver maximum flavor with minimal effort.
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hrs
Cuisine: Greek
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 1/3 cup vegetable oil
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C). This ensures that the oven is at the right temperature for baking the banana bread evenly.
- In a large mixing bowl, mash the 3 ripe bananas using a fork or a potato masher until smooth. The bananas should be well-mashed with only small lumps remaining for added texture.
- Add 1/3 cup of vegetable oil to the mashed bananas. Mix well until the oil is fully incorporated into the banana mixture.
- Stir in 1/2 cup of brown sugar, ensuring that it is evenly distributed throughout the mixture. The brown sugar will add moisture and a rich flavor to the bread.
- Add 1 teaspoon of vanilla extract to the mixture and stir until combined. This will enhance the overall flavor of the banana bread.
- In a separate bowl, combine 1 teaspoon of baking soda and 1/4 teaspoon of salt. Mix these dry ingredients together before adding them to the wet mixture to ensure even distribution.
- Gradually add the dry mixture to the banana mixture, stirring gently until just combined. Be careful not to overmix; a few small lumps are okay.
- Slowly fold in 1 1/2 cups of all-purpose flour into the batter. Use a spatula or wooden spoon to incorporate the flour until no dry streaks remain, but avoid overmixing.
- Prepare a loaf pan by lightly greasing it with vegetable oil or lining it with parchment paper to prevent sticking. Pour the banana bread batter into the prepared loaf pan, spreading it evenly.
- Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the bread; if it starts to brown too much on top, you can cover it loosely with aluminum foil.
- Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Slice the cooled banana bread and enjoy! This vegan banana bread can be stored in an airtight container at room temperature for several days or frozen for longer storage.
Tips
- Choose the Right Bananas: The secret to incredible banana bread is using VERY ripe bananas. Look for bananas with deep brown or black spots - the more overripe, the sweeter and more flavorful your bread will be!
- Don't Overmix: When combining wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to a tough, dense bread instead of a light, tender loaf.
- Check for Doneness: Use the toothpick test - insert a toothpick into the center of the bread. If it comes out clean or with just a few moist crumbs, your bread is perfectly baked.
- Cooling is Crucial: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack. This prevents the bottom from becoming soggy and helps the bread set properly.
- Storage Hack: Wrap the completely cooled bread in plastic wrap or store in an airtight container. It'll stay fresh at room temperature for 3-4 days, or freeze for up to 3 months for a quick treat anytime!
Nutrition Facts
Calories: 197kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
