Mom’s Banana Bread

Nut-free option, Soy-free option

Let’s be honest, there’s nothing better than a recipe that reminds you of home, and for us, this is just that. Our mom has been making her banana bread for years, and when we all went vegan, she made a few swaps to her original recipe, cutting out the eggs and dairy. This banana bread is simple, moist and absolute perfection. We love to serve it sliced and topped with plant-based butter or coconut oil.

Few treats evoke feelings of comfort and nostalgia quite like a slice of Mom’s Banana Bread. This classic recipe takes us back to warm kitchens and the aroma of freshly baked goods filling the air. With its simple ingredients and heartwarming flavors, this banana bread captures the essence of homemade goodness.

The secret behind Mom’s Banana Bread lies not only in its ingredients but also in the memories and care that go into making it. The overripe bananas that might have otherwise been discarded find new life in this recipe, transforming into a sweet, tender, and flavorful base. The addition of a flax egg, along with vegan sour cream or yogurt, keeps the bread moist and adds a delightful richness without the need for dairy or eggs.

As the bread bakes in the oven, the kitchen becomes a haven of anticipation. The aroma of bananas and vanilla fills the space, carrying with it a sense of comfort and familiarity. Once the bread is done, the first slice reveals its tender crumb and inviting texture. The taste is a perfect balance of sweetness and banana essence, a harmonious blend that’s been loved by generations.

Whether enjoyed as a breakfast treat, a cozy afternoon snack, or a dessert with a dollop of vegan whipped cream, Mom’s Banana Bread is a testament to the timeless appeal of homemade baking. It’s a recipe that brings families together, creating cherished moments and memories that last a lifetime.

PREP TIME: 20 minutes

COOK TIME: 48 to 52 minutes

YIELD: 8 to 10 slices

INGREDIENTS:

• Nonstick spray, for pan
• 2 tbsp (12 g) flaxseed meal
• ¼ cup (60 ml) water
• 1¾ cups (219 g) all-purpose flour (spooned and leveled or weighed)
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 2 large or 3 small overripe bananas, mashed (1 heaping cup [250 g])
• ⅔ cup (133 g) granulated sugar
• ⅓ cup (80 ml) canola oil
• ¼ cup (60 g) vegan sour cream, plain nondairy yogurt or Cashew Cream (nut-free and/or soy-free if needed)
• 1 tsp pure vanilla extract

INSTRUCTIONS:

1. Preheat the Oven and Prepare the Pan: Preheat the oven to 350°F (180°C). Spray a 9 x 5–inch (23 x 13–cm) loaf pan with nonstick spray.
2. Make Flax Egg: In a small bowl, stir together the flaxseed meal and water. Set aside for 10 to 15 minutes, until gelled.
3. Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, salt, baking soda, and baking powder.
4. Mash Bananas: In a large bowl, mash the bananas with a fork or electric mixer. You can leave some chunks of banana or mash them completely.
5. Mix Wet Ingredients: Mix in the granulated sugar, canola oil, vegan sour cream (or nondairy yogurt or Cashew Cream), vanilla extract, and flax egg until well incorporated.
6. Combine Wet and Dry Mixtures: Add the flour mixture to the banana mixture. Mix until just combined.
7. Pour into Loaf Pan: Pour the batter into the prepared loaf pan.
8. Bake: Bake for 48 to 52 minutes, until a toothpick inserted into the center comes out clean or with just crumbs, no raw batter.
9. Cool and Release the Loaf: Remove from the oven and let the bread cool for 10 minutes in the pan. Flip the pan upside down onto a cutting board, then lift up the pan to release the loaf. Carefully turn the loaf upright again.
10. Cool Further and Slice: Let the loaf cool for at least 10 more minutes. Slice and serve.