In deze Veganistisch bananenbrood 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!
We have so many vegan banana bread recipes: Bananenbrood van kikkererwtenmeel, Veganistisch glutenvrij bananenbrood, 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!
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Veganistisch bananenbrood
Ingrediënten
- 1 ½ cups Geprakte banaan - gelijk aan 4 grote rijpe bananen, met zwarte vlekken op de schil
- ¼ cup Kokos suiker - of een andere kristalsuiker naar keuze
- ⅓ cup Olijfolie met milde smaak - of koolzaadolie
- 1 theelepel Vanille-extract
- ½ theelepel Zout
- 1 ½ cups Meel voor alle doeleinden - (notitie 1)
- 2 theelepels Bakpoeder
- ½ theelepel Bakpoeder
- 2 theelepels Kaneel
optioneel
- ½ cup Gehakte walnoten - of Pecan
Instructies
- Verwarm de oven voor op 180 °C. Bekleed een broodvorm van 23 x 13 cm met bakpapier. Vet het bakpapier en de vorm licht in met bakspray of kokosolie. Zet opzij.
- Prak de rijpe bananen in een grote mengkom met een aardappelstamper, een vork of de platte menghaak van je keukenmixer. Prak tot er bijna geen klontjes meer zijn; het moet heel vloeibaar zijn voor een extra vochtige textuur. Meet 1 kopje + 1/2 kopje geprakte bananen af – als er wat over is, vries het dan in voor later.
- Stir the olive oil, vanilla extract, coconut sugar, and salt with the mashed bananas until well combined.
- Meng in een andere kom de bloem, het bakpoeder, de baksoda en de kaneel door elkaar.
- Voeg de droge ingrediënten toe aan de natte ingrediënten en roer met een houten lepel of siliconen spatel tot het beslag een consistente consistentie heeft.
- Voeg eventueel gehakte noten toe.
- Giet het beslag in de voorbereide broodvorm en bak het in het midden van de oven tot een tandenstoker die in het midden van het brood wordt gestoken er schoon uitkomt – ongeveer 50-55 minuten. Je kunt na 30 minuten een stuk aluminiumfolie op de vorm leggen om te voorkomen dat het bananenbrood te snel bruin wordt.
- Laat het 2 uur afkoelen op een rooster voordat je het in plakjes snijdt.
Opslag
- Bewaar het product maximaal 3 dagen op kamertemperatuur of maximaal 5 dagen in de koelkast in een luchtdichte verpakking. Het kan worden ingevroren en de dag ervoor op kamertemperatuur worden ontdooid.
Notes
Apparatuur
Voedingsbegeleiding
Ingrediënten en vervangingen
To make this one-bowl banana bread recipe, you need the following:
- Rijpe bananen – 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.
- Meel voor alle doeleinden 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 Omrekeningsgids voor glutenvrije producten. Try my vegan oat banana bread if you want to use other flour.
- Kokos suiker – 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.
- Lichte olijfolie – 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.
- Bakpoeder en Bakpoeder – To give them the perfect fluffy texture.
- Gemalen kaneel – voor de smaak.
- Vanille-extract – voor de smaak.
- Gehakte noten – 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.
- Glutenvrij – You should have great results using a gluten-free flour blend containing added gum
- Sugar-Free – Skip the sweetener!
- Olievrij – 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 kikkererwtenmeel 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.
- First, mash the bananas very well until smooth and runny – removing the lumps creates a super moist banana bread crumb!
- Then, use measuring cups to measure exactly the amount you need in the recipe.
- In a large mixing bowl, combine the flour, baking powder, baking soda, and ground cinnamon. Set it aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- Remove the loaf pan from the oven, and using the hanging piece of parchment paper, pull out the banana bread from the pan.
- Cool down on a cooling rack for about 2 hours or until the banana bread reaches room temperature.
Opslag instructies
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.
Presenteren
This egg-free, dairy-free banana bread is absolutely delicious on its own as a healthy veganistisch ontbijt or afternoon snack with hot chocolate or coffee. But you can also top up your slice with delicious plant-based protein like:
- Pindakaas
- Amandelboter
- Cashewboter
- Zonnebloemzaadboter
- Hemp butter
- Pinch of hemp seeds
- Baby jam
Meer veganistische bananenbroodrecepten
Ik heb een passie voor 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.
I’ve been stalking this page for weeks. lol. I finally took the plunge and made the banana bread. It was delicious! I will be making more of your recipes at least once a week. Thank you for this page.
Thats so amazing thank YOU !
love making this for my daughter with egg allergy. It tastes great!
I’m eager to try this but have no loaf pan. Can I make it as muffins instead and just adjust the cooking time?
Yes usually bread recipe can be baked as muffins for less longer – I would say test the baking process after 25 minutes inserting a pick in the center of the muffins. If it’s stick to the pick keep baking and check every 5-10 minutes until cooked through. Enjoy!
Recipe looks amazing! Any suggestions if I want to avoid any type of sweetners added with the exception of added purees (like applesauce or pumpkin)? Thanks!
Simply skip the sweetener, the bread comes out well without! The taste won’t be as sweet but it won’t impact the texture too much. Or replace the coconut sugar by 1/4 cup of apple puree! Enjoy!
Thank you I was thinking of adding my home made apple sauce.
HEY MISS C…I can hardly wait to try this Banana Bread recipe…but I would like to know what kind of sauce you have poured on the slice of Banana Bread in the photo…I couldn’t find anything about the sauce…Kindest Regards…Jim
I added natural peanut butter and a drizzle of maple syrup!