I love to bake and banana bread is a major favorite of mine. I love baking it whenever we have company coming to stay with us and there’s something so wonderful about how lovely your kitchen smells when you have banana bread baking in the oven.
This recipe is incredibly easy and while it is vegan, you won’t even know that you’re not having the “regular” kind of banana bread. The outside of the muffins are a little firm and as soon as your teeth sink in, you’re in heaven.
For this recipe, you’ll need:
- 1/2 cup vegan butter
- 1 cup of sugar
- 4 bananas, mashed + 1 for decoration on top
- 1 1/2 cups organic whole wheat flour
- 1 teaspoon of baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
Preheat oven to 350º.
Cream together butter and sugar. Add mashed bananas. Combine well.
Sift together flour, baking soda, salt and cinnamon. Add to creamed mixture. Add vanilla and mix just until combined.
Pour into greased loaf pan or scoop into muffin tin. I used an ice cream scoop as it makes dispensing really easy. Slice up your remaining banana and place one slice in the center of each muffin.
Bake at 350º for about 1 hour if using loaf pan or around 45 – 48 minutes if using muffin tin, checking half-way through. When finished, the bread should have a nice golden brown color and a firm texture. The inside will be soft (stick a toothpick in a few of the muffins to check consistency. If the bread is fully cooked, you should have zero residue on the toothpick).
Enjoy! As always, if you make this recipe, please let me know what you think!