Vegan Blender Banana Bread Recipes

PERFECT VEGAN BANANA BREAD (SUPER MOIST)

Steps:

• Preheat the oven to 350°F (180°C) and grease the bottom and the sides of a 9×5-inch (23×13 cm) loaf pan with vegetable oil. Set aside.
• In a large bowl, mix the mashed bananas with sugar, vegetable oil, almond milk and almond flour. Set aside.
• In a smaller bowl, combine all-purpose flour, baking powder, baking soda, salt and cinnamon.
• Add the dry ingredients to the wet ingredients, mix until just combined (do not overmix), and stir in the walnuts.
• Pour in the batter into the prepared loaf tin and bake for about 50 minutes to 1 hour, or until a toothpick inserted in its center comes out clean. Let cool for about 10 minutes, then transfer to a cooling rack to cool completely.

THE BEST VEGAN BANANA BREAD YOU'LL EVER EAT

Steps:

• Preheat your oven to 350 degrees F. Line a 8 1/2 x 4 1/2 inch pan with parchment paper and grease the inside of the pan to prevent sticking. If you use a larger loaf pan, such as a 9x5, please know your bread will be much thinner and will take less time to cook.
• In a large bowl mix together the mashed banana, brown sugar, coconut oil, vanilla extract and milk to a bowl until well combined.
• In a large bowl, whisk together the dry ingredients: flour, baking soda, cinnamon and salt. Add dry ingredients to wet ingredients and mix until just combined. Do not overmix; it's totally fine if there are some lumps of banana, etc. Feel free to fold in ½ cup chopped walnuts or ½ cup chocolate chips (or both!) if you'd like.
• Add banana bread batter into the prepared pan. Bake for 40-50 minutes or until a tester inserted into the middle comes out clean or with just a few crumbs attached. Allow bread to cool in the pan for 5-10 minutes, then remove and transfer to a wire rack to finish cooling.
• Once bread is cool, cut into 10 slices. Serve with nut butter spread on top for a healthy snack or breakfast on the go.

VEGAN BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Line the bottom and two long sides of a 9-by-5-by-3-inch loaf pan with parchment, leaving a 2-inch overhang on each long side, and lightly coat with cooking spray.
• Whisk the flour, baking soda and salt together in a medium bowl. Whisk the bananas, sugar, yogurt, oil and vanilla together in another medium bowl. Gently fold the wet ingredients into the dry ingredients with a rubber spatula until the batter just comes together (it's OK if there are lumps). Transfer the batter to the prepared loaf pan and bake until a tester inserted in the center comes out clean, 55 to 60 minutes; tent the loaf with foil if it is browning too quickly. Cool the loaf in the pan on a wire rack for 30 minutes, then lift it from the pan by the parchment overhangs and cool completely on the rack. Store the loaf in an airtight container at room temperature for up to 5 days.

VEGAN BLENDER BANANA BREAD

Steps:

• Preheat your oven to 350°F.
• Peel your bananas and add them to your blender with all of the ingredients listed above. Blend on high until smooth.
• Transfer batter to a lined or greased loaf pan. Slice an extra banana in half long ways, and place on top. Sprinkle a little bit of extra sugar on top of the raw banana (optional)
• Bake for one hour until firm and fragrant.

VEGAN BANANA BREAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Mash 3 large black peeled bananas with a fork, then mix well with 75g vegetable or sunflower oil and 100g brown sugar.
• Add 225g plain flour, 3 heaped tsp baking powder and 3 tsp cinnamon or mixed spice, and combine well. Add 50g dried fruit or nuts, if using.
• Bake in an oiled, lined 2lb loaf tin for 20 minutes. Check and cover with foil if the cake is browning.
• Bake for another 20 minutes, or until a skewer comes out clean.
• Allow to cool a little before slicing. It's delicious freshly baked, but develops a lovely gooey quality the day after.

VEGAN BANANA BREAD

Steps:

• Heat oven to 350° F. Grease bottom only of 9 x 5 x 3-inch loaf pan.
• In large bowl, beat sugar, bananas, coconut oil and vanilla until smooth. Stir in almond milk and vinegar. Add flour, baking soda and salt; stir just until moistened. Stir in walnuts. Pour into pan.
• Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean and crack in top of loaf appears dry. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan, and place on cooling rack. Cool completely, about 1 hour, before slicing. Wrap cooled bread in plastic wrap, and store in refrigerator.

VEGAN BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line two 9x5-inch loaf pans with parchment paper.
• Process pecan halves in a food processor until a flour forms; transfer to a bowl. Process oats in the food processor until a flour forms; add to pecan flour. Mix bananas and sugar together in a bowl; add to pecan flour mixture. Stir white whole wheat flour, baking powder, coconut oil, and salt into pecan flour mixture until batter is thick and well mixed. Spoon batter into prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the center of a loaf comes out clean, about 45 minutes.