My love for banana bread started at a very young age. My mom is a big fan of chocolate chip banana bread whereas my dad likes his with walnuts. I like both, separate and together. But I’ve always disliked making banana bread. The smell of overripe banana is foul to me. And the texture; don’t even get me started. But I seem to always over-buy bananas so this bread is made at least once a month in my house. And it never lasts more than 2 days. Seriously, I made a whole cake pan and ate half myself in the first day.
This recipe calls for exactly 1 bowl. That’s it. It’s super simple, super interchangeable, and only requires you have a few staple ingredients. You can use any type of plant milk you have, any egg replacement you prefer (or none at all) and any add in any extras you like.
If you don’t like chunks of banana in your bread, feel free to fully mash in another bowl before adding them in. I never mind because they bake down but do whatever you please.
- 8 tbsp unsalted butter
- 1 cup granulated sugar
- 2 eggs worth of replacement
- 1/4 cup plant milk
- 1 tsp vanilla extract
- 3 medium very ripe bananas
- 2 cups AP flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chips or chopped nuts optional
- Preheat oven to 350°F. Arrange rack in bottom half of oven. Line bottom of pan with parchment paper and spray the inside with cooking spray.
- Melt the butter in the microwave or over low heat on the stove.
- In a large bowl, combine butter and sugar. Whisk together until light yellow.
- Add your egg replacement and whisk until smooth.
- Add plant milk and vanilla and whisk until smooth.
- Peel banans and add to bowl. Using the end of the whisk or a fork, mash the bananas into the batter. If you prefer entirely smooth bananas, mash bananas in seperate bowl and add to batter.
- Add flour, baking soda and salt. Mix together with a cake spatula until just combined and no dry flour is visable. Fold in any chocolate chips or nuts if using and pour batter into prepped pan.
- Bake for 1 hour. Toothpick test the middle and if not fully cooked, bake in 5 minute increments until toothpick comes out clean. Baking time is varient on banana mouisture so it will differ each bake.
- Allow bread to cool in the pan for at least 15 minutes. Remove from the pan and allow to cool on wire rack for at least an additional 15 minutes before slicing.