Easy, egg-free, vegan banana bread with high altitude adjustments that taste’s incredibly moist and soft! This killer Banana Bread is bursting with sweet flavor. You wouldn’t believe this bread uses two bowls and simple ingredients!
It seems like everyone is inside baking banana bread, and I don’t blame them! Banana bread is my go-to recipe for making the house smell absolutely amazing, just like a bakery! (And if we’re all stuck in the house right now, we might as well make it smell delicious!)
Banana bread is a classic treat and an excellent way to use up brown bananas. It’s as if every time a banana browns, it’s a sign that a warm loaf of banana bread is in order!
I wanted to share a vegan banana bread recipe, one that doesn’t require any eggs, but is still 100% soft and moist. Nothing is worse than taking a bite into a dry slice of banana bread!
Making High Altitude Adjustments
I’ve mentioned this before, but when we first moved to Colorado, banana bread was the very first thing I made. It was October, the weather was getting crisp, and the setting just seemed like it called for a warm loaf of soft banana bread! But getting used to baking in a high elevation was a bit of a learning curve.
I know how frustrating it can be to keep tweaking recipes until you get it to come out exactly how you envisioned it, so that’s why I wanted to share my favorite high altitude approved banana bread recipe! Now you don’t have to play the elevation guessing game.
Walnuts VS Chocolate Chips VS Plain
I have a question for you… do you add walnuts to your banana bread? My family says a definite yes, but I prefer a completely soft loaf with nothing but the flavors of banana and cinnamon that shine through. (I also like to sneak some chocolate chips in my ‘nana bread from time to time too 😉 ).
But regardless of your preference, this bread is sure to be a hit. You can even jazz it up with a little sprinkle of brown sugar on top before baking and voila! A perfectly made banana bread!
How to Make Banana Bread with High Altitude Adjustments:
This recipe is so easy. In fact, the hardest part is waiting to cut into the loaf when it’s warm and straight from the oven! You only need two bowls to make insanely delicious banana bread, so grab your overripe bananas and let’s get to work!
Step 1: Make the Batter
- Whisk together the flour, baking soda, baking powder, brown sugar, cinnamon, and salt.
- In a separate large bowl, mash the bananas. Add in vanilla extract, melted coconut oil, and apple cider vinegar.
- Pour in the wet ingredients to the dry. Add in the water and mix until everything is just incorporated. Do NOT overmix the batter!
Note: For high altitude folks: adjustments found in the recipe section below.
Step 2: Bake
- Place the loaf pan into a 350 degrees F (375 for high altitude) oven and bake for 40-50 minutes. Start checking the bread at 40 minutes by testing the center with a toothpick.
Step 3: Cool and Enjoy!
This may be the hardest part of the whole recipe: letting the bread cool! (Who could resist warm banana bread??) 🙂
How to Prevent Collapsed Banana Bread
Is your bread’s center collapsing or sinking upon removal from the oven? I had trouble with this for a while until I found my two secret weapons: an oven thermometer and a digital food thermometer. An oven thermometer like this one sits on your ovens rack and double-checks your oven’s temperature is accurate. I was shocked when I found my oven was almost 25 degrees cooler than the amount I preheated it to.
The second tool I use is this digital food thermometer. It measures the internal temperature of the bread so you know the center is completely done. Properly baked banana bread should be between 200-205 degrees F.
Looking to make more quick-breads? Try out my Peanut Butter Bread (high altitude approved!).
Banana Bread (High Altitude Option)
- 1 1/4 Cup Flour (High Altitude: add 2 Tbsp flour)
- 1 Cup Brown Sugar (High Altitude: decrease by 1 Tbsp)
- 1 tsp Baking Soda (High Altitude: use 3/4 tsp)
- 1/2 tsp Baking Powder (High Altitude: use 1/4 tsp)
- 1/2 Tbsp Cinnamon
- 1/2 tsp Salt
- 2 Mashed Bananas
- 1/3 Cup Coconut Oil (Measure solid, then melt) (High Altitude: decrease by 1 Tbsp)
- 1 tsp Vanilla Extract
- 1 tsp Apple Cider Vinegar
- 3/8 Cup Water
- Preheat the oven to 350 degrees F (375F for high altitude) and grease a loaf pan.
- In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, cinnamon, and salt. Set aside.
- In a separate bowl, mash the bananas. Pour in the melted coconut oil, vanilla extract, and apple cider vinegar.
- Pour the wet ingredients into the dry. Add the water and mix until *just* incorporated. Batter will be lumpy, which is fine. Do not overmix!
- Transfer to a loaf pan and bake for 40-50 minutes (start checking on the bread at 40 minutes) or until a toothpick inserted into the center comes out clean. Allow to cool for at least 15 minutes before slicing.
- To avoid a collapsed center, use a digital food thermometer to ensure the bread is properly baked (between 200-205 degrees F) before removing from the oven.
- To freeze, wrap the bread in foil and transfer to a freezer-safe bag. Thaw out the loaf on the counter or slice off a piece and microwave for 20 seconds when ready to eat.
- This recipe is tested at 5,300 feet above sea level. If not making in high altitudes (3,000 feet or higher above sea level), follow the directions without making the noted modifications.
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