Pan de plátano vegano

Esta Pan de plátano vegano is an easy 1-bowl recipe with an ultra-moist texture, delicious cinnamon flavor, and crunchy walnuts. It’s also a healthy, low-sugar banana bread with only 4.7 grams of sugar per slice and made with healthy unrefined sugar!

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We have so many vegan banana bread recipes: Pan de plátano con harina de garbanzos, Vegan Gluten-Free Banana Bread, and so many others but never the classic vegan banana bread! Keep reading to learn how to make an ultra-moist low-sugar vegan banana bread recipe.

Classic Banana Bread loaves from the shop or the bakery are not vegan since they contain eggs, milk, and sometimes butter. So if you want a simple and plant-based version, the best way is to make my recipe below!

Plus, did you know that regular banana bread contains 19 grams of sugar per slice? And most of the sugar comes from added sugar, not from the bananas. So here’s a low-sugar banana bread recipe for you to enjoy and start the year healthy!

Pan de plátano vegano

Este pan de plátano vegano es una receta fácil que se prepara en un solo bol, con una textura súper húmeda, un delicioso sabor a canela y nueces crujientes. Además, es un pan de plátano saludable y bajo en azúcar, ¡hecho con muy poca azúcar sin refinar!

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Tiempo de preparación: 10 minutos minutos

Tiempo de cocción: 50 minutos minutos

Tiempo Total: 1 horas. hr

Curso: Desayuno, Snack

Tipo de cocina: American

Porciones: 12 rebanadas

Calorías: 171.5 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

1x2x3x

Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 1 ½ tazas de Plátano machacado - equivalent 4 large riped bananas, black spots on the skin
• ▢ ¼ taza de Azúcar de coco - or any granulated sugar you like
• ▢ ⅓ taza de Aceite de oliva de sabor suave - or canola oil
• ▢ 1 cucharadita de Extracto de vainilla
• ▢ ½ cucharadita de Salt
• ▢ 1 ½ tazas de Harina para todo uso - (nota 1)
• ▢ 2 cucharaditas de Levadura en polvo
• ▢ ½ cucharadita de Bicarbonato de sodio
• ▢ 2 cucharaditas de Canela

Opcional

• ▢ ½ taza de Nueces picadas - or Pecan

Instrucciones para la impresión en alta definición

• Preheat oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil the paper and pan with oil spray or coconut oil. Set aside.
• In a large mixing bowl, mash the ripe bananas with a potato masher or a fork or the paddle attachment of your stand mixer. Mash until almost no lumps show, it must be very runny for an ultra-moist texture. Measure 1 cup + 1/2 cup of mashed bananas – if extra, freeze for later.
• Stir the olive oil, vanilla extract, coconut sugar, and salt with the mashed bananas until well combined.
• In another bowl, stir flour, baking powder, baking soda, and cinnamon.
• Fold in the dry ingredients into the wet ingredients and stir with a wooden spoon or silicone spatula until the batter is consistent.
• Fold in chopped nuts if desired.
• Transfer the batter into the prepared loaf pan and bake in the center rack of the oven until a pick inserted in the center of the loaf comes out clean – about 50 – 55 minutes. You can add a piece of foil on top of the pan after 30 minutes to prevent the banana bread from browning too fast.
• Cool down on a wire rack for 2 hours before slicing.

Almacenaje

• Store at room temperature for up to 3 days or up to 5 days in the fridge in a sealed container. It can be frozen and thaw the day before at room temperature.

Notas

notas 1: You can also use whole wheat flour. For a gluten-free version, use my Guía de conversión a una dieta sin gluten.

Modo horno: Yo uso el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

Equipos

Molde para pan de 9 cm x 5 cm

Mezclador de pie opcional

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Nutrición

Servicio: 1rebanada | Calorías: 171.5kcal | Carbohidratos: 20.3g | Proteína: 2.6g | Grasa: 9.4g | Grasa saturada: 1.2g | Grasa poli-insaturada: 3g | Grasa monosaturada: 4.8g | Sodio: 220.5mg | Potasio: 107.5mg | Fibra: 1.4g | Azúcar: 4.7g | Vitamina A: 14IU | Vitamina C: 1.7mg | Calcio: 50.7mg | Hierro: 1.1mg | Magnesio: 16.6mg | Fósforo 52.7mg | Zinc: 0.3mg

Ingredientes y sustituciones

To make this one-bowl banana bread recipe, you need the following:

• Plátanos maduros – Find bananas with black spots on their skin. The ripest, the sweetness the banana bread will be without adding tons of sugar. That’s the trick to making a low-sugar banana bread recipe.
• Harina para todo uso or white whole wheat pastry flour or spelt flour – this recipe doesn’t work with oat flour or almond flour. For a gluten-free version, use my Guía de conversión a una dieta sin gluten. Try my vegan oat banana bread if you want to use other flour.
• Azúcar de coco – This recipe uses coconut sugar as a sweetener. It’s a low-GI unrefined sugar with nutritious properties, but it also adds a lovely nutty caramel flavor to the banana bread. Plus, this recipe uses 3 times less added sugar than a regular banana bread recipe to keep the recipe healthy and good for you.
• Aceite de oliva ligero – Any vegetable oil works in this recipe, like melted coconut oil or melted vegan butter too, but olive oil is low in saturated fat and better for you, so it’s my favorite choice to make banana bread.
• Levadura en polvo y Bicarbonato de sodio – To give them the perfect fluffy texture.
• Canela molida – por el sabor.
• Extracto de vainilla – por el sabor.
• Nueces picadas – You can use walnuts, pecans, or a combination of both. I recommend finely chopping the nuts before adding them to the bread. You can also roast the nuts for extra flavors.

Below are some ingredients substitutions ideas for you if needed.

• Sin gluten – You should have great results using a gluten-free flour blend containing added gum
• Sin azúcar – Skip the sweetener!
• Libre de aceite – I don’t recommend skipping oil because the texture comes out very dense and gummy. However, if you really need to try unsweetened apple sauce or more mashed banana.

How To Make Vegan Banana Bread

There are plenty of ways to make egg-free banana bread that is vegan-friendly. This recipe is the easiest vegan banana bread recipe, with no need for flax eggs or fancy ingredients.

You can make it with oat flour, like in my vegan, gluten-free banana bread recipe, use harina de garbanzos or simply use the most basic pantry ingredients below. The success of any banana bread recipe is the amount of banana added! If you measure the mashed bananas roughly, you are sure to have too moist or too dry banana bread.

1. First, mash the bananas very well until smooth and runny – removing the lumps creates a super moist banana bread crumb!
2. Then, use measuring cups to measure exactly the amount you need in the recipe.
3. In a large mixing bowl, combine the flour, baking powder, baking soda, and ground cinnamon. Set it aside.
4. Now, stir in oil, vanilla extract, coconut sugar, and salt with the mashed bananas. When well combined, stir in the dry ingredients until you get a smooth, consistent thick banana bread batter.
5. Fold the 1/2 cup of chopped nuts at the end or some extra chocolate chips, if desired. This is totally optional and up to your taste.
6. Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper and lightly oil the paper with coconut oil. Set aside.
7. Bake the banana bread in the center rack of the oven for about 50-55 minutes or until a toothpick inserted in the center comes out clean.
8. To prevent the top of the banana bread from darkening too fast, tent the pan with a piece of foil after 30-40 minutes of baking.
9. Remove the loaf pan from the oven, and using the hanging piece of parchment paper, pull out the banana bread from the pan.
10. Cool down on a cooling rack for about 2 hours or until the banana bread reaches room temperature.

Instrucciones de almacenamiento

Slice the banana bread just before serving. This keeps the remaining banana bread ultra-moist. You can store banana bread in the fridge for up to 5 days. I recommend storing the bread in a sealed box or on a plate covered with a towel to keep it fresh and moist. You can pop the banana bread whole or sliced, in the freezer, using plastic wrap to seal it from air. Then, thaw it at room temperature the day before.

Sirviendo

This egg-free, dairy-free banana bread is absolutely delicious on its own as a healthy desayuno vegano or afternoon snack with hot chocolate or coffee. But you can also top up your slice with delicious plant-based protein like:

• Mantequilla de maní
• Mantequilla de almendras
• Mantequilla de anacardo
• Mantequilla de semillas de girasol
• Hemp butter
• Pinch of hemp seeds
• Jamón de bebé

More Vegan Banana Bread Recipes

Tengo una pasión por vegan recipes using ripe bananas, but especially for banana bread. Below are my most popular plant-based banana bread recipes for you to try. All are low-sugar and healthy.

Pan de plátano vegano con chispas de chocolate

Vegan Gluten-Free Banana Bread

No Sugar Added Banana Bread

Pan de plátano sin huevo