This vegan banana bread recipe is moist, healthy, and so easy to make. It’s egg & dairy free and is the best banana bread ever! Trust me! I love banana bread and I tried so many recipes! But this one always win! This is a marbled chocolate version but you can omit the cacao powder and go for the classic one!
2 ripe bananas
100ml sunflower oil or coconut oil (melted)
150ml plant based milk
60g coconut or brown sugar
pinch of salt
1 tsp baking powder
1 tsp baking soda
1 tbsp cocoa powder (for the marbled chocolate version)
OPTIONAL: chocolate chunks, dried fruits or nuts
Preheat the oven to 180 degrees. Lightly oil a loaf pan with coconut oil and set aside.
In a large bowl, mash the bananas until smooth.
Stir the wet ingredients (milk and melted oil) into the banana until combined.
Stir the dry ingredients (sugar, flour, salt, baking soda and baking powder) into the wet mixture, one by one. Mix until we’ll combined. Add dried fruits, chocolate chunks or nuts (if using).
Spoon the dough into the loaf pan and spread out evenly.
Bake for about 45 min – 1 hour at 180 degrees. Ovens vary, mine usually takes 50 minutes. You can also do the toothpick test in the center of the loaf, if it comes out clean it should be ready. Remove from oven and let cool for 10 min before slicing.
For the marbled chocolate version you need to transfer half the mixture to another bowls and stir through the cocoa powder. Mix well.
Spoon into loaf pan: Spoon the white batter first in the greased pan, then the chocolate batter, and swirl batters together with a knife. Or first spoon a layer of white batter, then a layer of chocolate batter, then white batter, then chocolate and if there's any white batter add it on top. Then swirl with a knife. Don’t over-swirl or the colors will get muddled. Bake.