This soft and fluffy maple banana bread is made with just 8 key ingredients including real maple syrup (no maple extract needed here)! It has a similar taste and texture to my vegan banana bread, but with a deep maple flavor.
Prep time: PT15M
Cook time: PT60M
Total time: PT75M
5 stars (4 reviews)
vegan banana bread
- Add the bananas to a large bowl or stand mixer and mash until it forms a thick lumpy paste. Add the remaining wet ingredients (maple syrup, milk, oil, optional vinegar and vanilla) and mix until well combined. Add all of the dry ingredients and mix until just combined. Some lumps are fine, as long as they aren't lumps of flour.
- Optional: Add any nuts or mix-ins and gently fold them in.
- Pour the batter into your prepared loaf pan and smooth the top. If desired, top with an additional banana, or sprinkle with chocolate chips or walnuts.
- Bake the banana bread for around 60-70 minutes. During baking, if your banana bread is browning too quickly on top but isn't fully baked in the middle, carefully tent the pan with aluminum foil. The banana bread is ready when you can insert a toothpick in the middle and it comes out mostly clean (a few moist crumbs are fine).
- Allow the banana bread to cool in the pan for 15 minutes then place it on a wire rack.
- Use a sharp serrated knife to cut the banana bread into slices and enjoy it warm or at room temperature. For neater slices, allow the bread to cool completely.
- Store leftovers in an airtight container or plastic wrap. It can be stored at room temperature for up to 3 days, in the fridge for up to 5 days or in the freezer for up to 1 month. Allow it to come to room temperature or warm up a slice before serving.