Vegan Banana Bread - with cups & ounces
Our vegan banana bread recipe written for US kitchens - cup and ounce measurements, °F oven temperatures, and American ingredient names you'll find at Whole Foods, Trader Joe's, Sprouts or your local farmers' market.
Cooking in the UK instead?
View the UK metric version of this recipe.
Ingredients - Serves 10 slices
Prep 10 minutes · Cook 55 minutes
| 3 | very ripe bananas |
| 4.1 fl oz (120 ml) | canola oil |
| 4.2 oz (120 g) | soft light brown sugar |
| 4.1 fl oz (120 ml) | oat milk |
| 1 tsp | apple cider vinegar |
| 1 tsp | vanilla extract |
| 8.5 oz (240 g) | all-purpose flour |
| 1 tsp | baking powder |
| 1 tsp | baking soda |
| 1 tsp | ground cinnamon |
| 1/2 tsp | fine sea salt |
| 2.1 oz (60 g) | dark chocolate chips, optional |
Method
- Heat the oven to 170°C fan / 190°C / 375°F. Line a 900 g loaf tin.
- Mash the bananas in a large bowl. Whisk in oil, sugar, oat milk, vinegar and vanilla.
- Sift over flour, baking powder, bicarb, cinnamon and salt. Fold gently - don't overmix.
- Stir through chocolate chips if using. Pour into the tin.
- Bake for 50 - 55 minutes until a skewer comes out with moist crumbs.
- Cool in the tin for 15 minutes, then turn out.
Chef's notes
- The blacker the bananas, the better the bread.
- Keeps for 4 days wrapped, or freeze sliced for toast.
American cooking note
US ovens run hotter than UK ovens of the same nominal setting - start checking 5 minutes early. Brand-wise, Califia Farms or Oatly Barista are the closest US matches for the cream-style milks used in the original recipe.
Want to cook like this every week?
This recipe is from our free vegan recipe library. For step-by-step videos that teach you the technique behind dishes like this - knife skills, building flavour, sauces, doughs - explore our Cook Like A Pro course.
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