How To Make The Best Vegan Banana Bread For The Holidays

It’s getting closer to the holidays, and you know what that means...lots of baked goods. I love the holiday season, but sometimes I don’t get to enjoy all the holiday desserts at parties because they’re not vegan. But, I always make my own vegan treats that actually taste better than the original recipes and are a bit healthier too.  

What I love about this vegan chocolate-chip banana bread is that you wouldn’t be able to tell the difference between it and a conventional banana bread recipe. It’s super moist, and I always end up eating more than I planned. But, that’s not so much of a problem because it is a little more nutritious than conventional banana bread recipes. 

Love this vegan banana bread

It also pairs great with oat milk for a sweet breakfast, and it’s the perfect thing to bring to any holiday party, especially if anyone attending is plant-based. I don’t know if it’s the vegan chocolate chips throughout that contrast with the light sweetness of the banana, or the moist texture. But, once I bake a loaf, it’s gone within two days. You can also substitute part of this recipe for pumpkin filling and make a loaf of plant-based pumpkin bread that’s perfect for Thanksgiving! 

Ingredients:  

• 8 tbs of tahini 

• 2 “eggs” worth of egg replacer 

  • I like using Bob’s Red Mill egg replacer (the measurements are included on the package) 

• 1 tsp of vanilla extract 

• 3 medium-sized ripe bananas, equating to about a cup of mashed bananas 

  • Substitute for a cup of pumpkin filling for pumpkin bread 

• 1 cup of light brown sugar 

• 2 cups of all-purpose flour 

• ½ tsp of salt 

• 1 tsp of baking powder (aluminum-free) 

• 1 tsp of baking soda 

• ¾ cup of vegan chocolate chips (optional) 

• ¾ cup of walnuts or any other chopped nuts (optional)  

• Parchment paper

Garnish:

• Coconut Flakes

Directions: 

Like other banana bread recipes, this one is super easy to make. First, mash up your bananas if you haven’t already and set them aside. And then, in a medium mixing bowl, add all of your dry ingredients. Mix these ingredients until thoroughly distributed. 

Now, mix your wet ingredients together in a separate bowl, i.e. your mashed bananas, tahini, and vanilla extract. Next, add your wet ingredients into your dry ingredient mix and fold the mixture until consistent throughout. 

Be careful not to overmix the batter. Ideally, your batter should be thick, and a few lumps are fine. Next, add in your chocolate chips and walnuts if you want. Fold until distributed throughout. 

Now, preheat your oven to 350 degrees F and line a 9in x 5in bread ban with parchment paper. You can use coconut oil to coat the pan, but I prefer parchment paper because the bread bakes more evenly and it saves you some calories. 

Next, pour your batter into your lined pan, and stick it in the oven for 45-50 minutes. I usually like my bread a little gooier on the top, so I take it out early. But if you like the top fully cooked, then you may want to wait a little longer. 

And, there you have it: delicious, vegan banana bread that is sure to be a hit at any holiday gathering! 

Best vegan treat for the holidays