Vegan Banana Bread
Updated March 19, 2024
- Total Time
- 1¼ hours, plus cooling
- Prep Time
- 15 minutes
- Cook Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- Canola or vegetable oil, for greasing the pan
- 1½cups/194 grams all-purpose flour
- 1teaspoon baking powder
- ½teaspoon baking soda
- ½teaspoon fine salt
- 1½cups/276 grams mashed very ripe bananas (from 3 to 4)
- ½cup/100 grams sugar
- ½cup/100 grams canola or vegetable oil
- 1teaspoon vanilla extract
- 1cup chopped pecans or roasted salted peanuts (optional)
Nutritional analysis per serving (10 servings)
319 calories; 19 grams fat; 2 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 34 grams carbohydrates; 2 grams dietary fiber; 14 grams sugars; 6 grams protein; 195 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Rub oil inside a 9- or 10-inch ovenproof skillet.
- Step 2
Whisk the flour, baking powder, baking soda and salt in a medium bowl.
- Step 3
Whisk the bananas and sugar in a large bowl until the bananas have completely broken down. Whisk in the oil and vanilla until smooth. Add the flour mixture and switch to a flexible spatula to stir until smooth.
- Step 4
Scrape and spread the batter into the skillet. Sprinkle the top with nuts, if you’d like.
- Step 5
Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool completely in the skillet on a rack. The banana bread will keep, wrapped well, for up to 3 days at room temperature and up to 3 months in the freezer.
Private Notes
Comments
What is the reason for using a skillet rather than using a round cake pan or pie plate? The skillet isn't heated over a burner, so what is the point? Is it only to make this accessible to people who don't have any baking equipment?
Made this with canned pumpkin. Beautiful delicate crumb, not too sweet. Added cloves and cinnamon. So easy.
Post-2024 election stress baker here. 50 minutes in a loaf pan was perfect. I started with 30 minutes, then tested at 40 & 50 minutes.
This was very easy to make as written. Baked in a brownie pan and added walnuts and chocolate chips. it has a very soft, cake like texture. But I used vegetable oil and can kind of taste it. Next time I would use grapeseed or walnut oil. I’d also consider substituting brown sugar for the regular sugar or maybe adding a spoon of molasses so that the flavor would be a bit more complex..
I have cake tins but decided to follow the directions just as they are; wow. This banana bread is delicious and so easy!
I made as directed with exception of using live oil instead of grapeseed. I came out very dry.