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One Bowl Vegan Banana Bread (Oil Free) Recipe

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4.1 from 14 reviews

This One Bowl Classic Vegan Banana Bread is a moist and flavorful oil-free treat perfect for breakfast or a snack. Made with ripe bananas, cashew butter, and a blend of all-purpose and whole wheat flours, it is naturally sweetened with pure maple syrup and enhanced with warm cinnamon and vanilla flavors. The recipe is easy to follow, requires just one bowl, and produces a tender, wholesome banana bread that’s perfect for vegans and those avoiding oil.

Ingredients

Wet Ingredients

  • 3 ripe bananas (about 1 to 1 ¼ cup mashed, 340 g)
  • ½ cup cashew butter (120 g)
  • ½ cup pure maple syrup (160 g)
  • 1 teaspoon vanilla extract (5 g)

Dry Ingredients

  • 1½ cups all-purpose flour (190 g)
  • ½ cup whole wheat flour (60 g)
  • 1 teaspoon cinnamon (3 g)
  • 1 teaspoon baking powder (4 g)
  • ½ teaspoon baking soda (3 g)
  • ¼ teaspoon salt (1 g)

Optional Add-Ins

  • ¼ cup mini vegan chocolate chips
  • or ½ cup chopped pecans or walnuts

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (177°C) and line a bread loaf pan with parchment paper, letting the edges hang over the sides for easy removal later.
  2. Mash Bananas: In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps remaining for texture.
  3. Combine Wet Ingredients: Add the cashew butter, pure maple syrup, and vanilla extract to the mashed bananas. Stir thoroughly until the mixture is creamy and well combined.
  4. Add Dry Ingredients: Sprinkle in the all-purpose flour, whole wheat flour, cinnamon, baking powder, baking soda, and salt. Gently mix everything just until combined, avoiding overmixing to keep the bread tender.
  5. Prepare the Pan: Ensure the loaf pan is lined with parchment paper as described to facilitate easy removal of the bread after baking.
  6. Transfer Batter: Pour the batter into the prepared loaf pan, smoothing the top gently with a spatula to create an even surface.
  7. Bake: Bake at 350°F (175°C) for about 45 minutes, or until a toothpick inserted in the center comes out clean, indicating the bread is fully cooked.
  8. Cool and Serve: Allow the banana bread to cool in the pan for 10-15 minutes, then use the parchment overhang to lift it out onto a wire rack to cool completely before slicing.
  9. Optional Variations: To make muffins instead of a loaf, refer to the Notes section for adjustments.

Notes

  • For a nut-free option, substitute cashew butter with sunflower seed butter or another nut-free alternative.
  • To make muffins, divide the batter evenly into a muffin tin lined with paper liners and bake at 350°F (177°C) for 20-25 minutes or until a toothpick comes out clean.
  • Add ¼ cup mini vegan chocolate chips or ½ cup chopped pecans or walnuts to the batter for extra flavor and texture if desired.
  • Store the banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • This banana bread freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Find it online: https://bitezly.com/one-bowl-vegan-banana-bread-oil-free-recipe/