3medium spotty bananas or 2 largeabout 1 to 1.5 cups mashed
1/2cupgranulated sugar100g
1/2cuppacked brown sugar100g
1/4cupunsweetened plant milk
1/3cupneutral oil or melted and cooled vegan butter
2teaspoonsvanilla extract
2cupsall-purpose flour260g spooned and leveled
1teaspoonbaking soda
1teaspoonbaking powder
1/4teaspoonfine salt
1/2teaspooncinnamon
1/2cupsemisweet chocolate chips
1/2cupchopped walnuts
Instructions
Prep: Preheat oven to 350°F and grease a 8×4" loaf tin. For easier removal, line with parchment, leaving enough overhang on each side to lift the loaf out of the tin once cooled. (Use an 8×4" for a nice tall loaf. You can use a 9×5" for a less tall loaf, but I recommend testing for doneness about 10 minutes earlier, as it will bake faster.)
Prep Bowl 1: Add dry ingredients to a bowl. 1/2 cup white sugar, 1/2 cup brown sugar, 1/4 cup plant milk, 1/3 cup neutral oil, and 2 tsps vanilla extract.
In a large bowl, mash 3 ripe bananas. Add in the ingredients from bowl 1. Stir to combine.
Add the ingredients from bowl 2. Stir until about 80% combined.
Add in the chocolate chips and chopped nuts (optional). Gently fold them in to finish mixing the batter. Avoid over-mixing. It's okay if there are some small lumps as long as there are no visible streaks of dry flour.
Pour batter into prepared loaf tin and smooth out the top with your spatula.
Bake in preheated oven for 55-60 minutes. This can vary quite a bit depending on your oven. (If using a 9×5" tin, start checking earlier.) When done, a toothpick inserted into the center of the loaf should come out clean or with just a few crumbs on it — no wet batter.
Allow the loaf to cool in the tin for at least 10 minutes before carefully transferring to a wire rack. I recommend cooling for another ~10 minutes or longer, as the loaf can be a little gummy in the center if it's still piping hot.
Notes
Notes
Sweetness: For a less sweet banana bread, feel free to reduce the white sugar to 1/4 cup.