Make your friends and family taste this moist vegan banana bread and show them the delight of vegan cuisine

Beginner vegan bakers often find it difficult to make soft, fluffy desserts. But with correct alternatives in precise quantities, making moist banana bread should be a cake walk. As we celebrate Vegan Day, it's the perfect time to explore the delicious world of plant-based baking! Check out these plant based snack ideas, vegan pie filling ideas and vegan low-cal pancakes for your dessert counter as you celebrate vegan day with your close ones.

Vegan Banana Bread

A banana bread is delicious on its own but also serves as a base for creative variations. Try adding toasted walnuts, chocolate chips, or a hint of cinnamon for extra flavor. Be creative and serve it warm with butter, mascarpone, or cream cheese, or turn it into a dessert by adding a caramel sauce or frosting.

If you don’t have overripe bananas ready to make this bread, we are going to tell you a few ways to speed up the ripening process:

• For two to three days: Place ripe bananas in a paper bag with an apple. The ethylene gas from the apple will speed up the ripening process.
• For three hours: Freeze ripe bananas for a few hours until the peel darkens, then thaw before using.
• For five to seven minutes: Roast bananas with the peel on at 180°C until they turn soft and dark, or microwave pierced bananas for one minute. Check if soft enough, microwaving in 30-second intervals if needed.

Ingredients:

• Coconut oil, for greasing
• 155 gm all-purpose flour, plus extra for dusting
• 5 gm baking soda
• Pinch of salt
• 2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax egg)
• 120 ml coconut or vegetable oil
• 200 gm sugar or coconut sugar
• 2 large, very ripe bananas, mashed
• Confectioners’ sugar, for dusting

Preheat the oven to 180°C. Grease and flour a 9-by-5-inch metal loaf pan with coconut oil. In a medium bowl, whisk together flour, baking soda, and salt. In another bowl, mix the flax egg, oil, sugar, and mashed bananas until combined. Stir the banana mixture into the dry ingredients.

Scrape the batter into the prepared pan and bake in the center of the oven for about 50 minutes, until the bread is golden and a toothpick inserted into the center comes out clean. Transfer the pan to a rack and let cool for 15 minutes, then turn the bread out onto the rack to cool completely. Dust the top with confectioners' sugar, cut into slices, and serve.

Vegan Nutty Banana Bread

This nutty banana bread is a delightful combination of flavors with a hint of spice and crunch. It’s ideal on its own or warmed up and paired with a spread of your choice. The recipe is straightforward and comes together quickly for a satisfying homemade treat.

Ingredients:

• 85 gm walnuts, coarsely chopped
• 155 gm unbleached all-purpose flour
• 5 gm baking soda
• 2 gm cinnamon
• 2 gm kosher salt
• 200 gm sugar or coconut sugar
• 2 tbsp ground flaxseed mixed with 6 tablespoons water (flax egg)
• 120 ml coconut or vegetable oil
• 3 medium overripe bananas, mashed (about 310 ml)
• 5 ml pure vanilla extract

Preheat the oven to 180°C. Coat a 9-by-5-inch loaf pan with cooking spray. Spread the walnuts in a pie pan and toast them in the oven for 5 to 8 minutes, or until fragrant; let cool.

In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. In a large bowl, combine the sugar, flax egg, and oil; beat on high speed until light-colored and creamy. Add the mashed bananas and vanilla and beat until smooth. Stir in the dry ingredients until thoroughly blended, then fold in the toasted nuts.

Pour the batter into the prepared pan and bake in the center of the oven for 50 to 60 minutes, or until the top is springy and a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 10 minutes before turning it out onto a rack to cool completely.