Vegan Banana Bread with Brown Sugar
Super easy to make, sweetened with brown sugar, and perfect for either breakfast or as a snack, this vegan banana bread is also dirt cheap to make – $2.43 for the entire loaf.
Servings 8 slices
Calories 246kcal
Cost $2.43 per loaf
Equipment
- 9x5 loaf pan
Ingredients
- 1 3/4 cups all-purpose flour 245 grams
- 1/4 cup brown sugar 48 grams
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 3 bananas 3 large *or* 4 medium bananas, mashed
- 1/3 cup coconut oil 70 grams
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350ºF.
- Grease a 9x5 loaf pan with coconut oil.
- If solid, set aside 1/3 cup of coconut oil to soften at room temperature. (I will set this on the stove as the oven is warming up to soften it.)
- Mix the dry ingredients (flour, brown sugar, baking powder, baking soda, salt, cinnamon) together in a large bowl. Use your fingers to flatten any brown sugar lumps in the mix.
- In a separate bowl, peel and mash the overripe bananas with a fork until mostly liquid. Leave as many chunks as you want.
- Add the other wet ingredients (coconut oil, vanilla) to the bananas.
- Pour the wet ingredients into the dry. Use a spatula or wooden spoon to combine until mixed. Don't over-mix.
- Pour the batter into the greased loaf pan. Optional: use a spatula or spoon to even out the top for a more even rise.
- Optional: sprinkle some brown sugar on top of the batter before placing in oven.
- Bake for 50 minutes at 350ºF, or longer if a more browned top is desired.
- Allow loaf to cool for at least 10-15 minutes before slicing.
- Sliced bread can be stored in the freezer for up to a few months. To thaw, transfer to fridge the night before consuming.
Notes
- Nutrition data is provided as a courtesy, calculated automatically, and may differ depending on your specific ingredients and amounts.
- Nutrition data here is based on an 8-slice loaf.
- The number of servings can vary depending on how thin you slice your bread.
- Don't stress about the exact weight of your bananas. If you're curious, the average weight of my recipe test bananas was 428 grams, but I used a range of weights. Using 3 large or 4 medium overripe bananas will work.