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Vegan Banana Bread
This easy vegan banana bread recipe incorporates miso for depth and richness, plus chopped bittersweet chocolate and a quick caramel glaze.
👥 8 Servings⏱️ Prep & Cook: 1h🔥 Cook: 25 min👤 Chrissy Tracey📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●oven
- ●spatula
- ●saucepan
📝 Preparation Steps
1
Bread
2
Place a rack in middle of oven; preheat to 350°. Line a 9x5" loaf pan with parchment paper, leaving 3" overhang on long sides. Mash 3 large very ripe bananas in a medium bowl with a fork or potato masher until mostly smooth (you should have about 1½ cups). Add ¾ cup (packed; 150 g) light brown sugar, ⅓ cup extra-virgin olive oil, ¼ cup unsweetened applesauce, 3 Tbsp. white miso, and 1 tsp. vanilla extract and whisk until combined and smooth.
large very ripe bananas3½ cups (188 g) all-purpose flour, sifted1½ cup (packed; 100 g) light brown sugar. white miso3 Tbsp. vanilla extract1 tsp
3
Whisk 1½ cups (188 g) all-purpose flour, sifted, ½ tsp. baking soda, sifted, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a large bowl to combine. Scrape banana mixture into dry ingredients and mix with a rubber spatula just until incorporated. Fold in ½ cup coarsely chopped bittersweet chocolate (70% cacao), scraping down sides of bowl as needed. Scrape batter into prepared pan and smooth surface.
½ cups (188 g) all-purpose flour, sifted1½ cup (packed; 100 g) light brown sugar
4
Bake bread until top is golden brown and a tester inserted into the center comes out clean, 55–⏱️ 65 minutes (start checking at ⏱️ 50 minutes). Transfer pan to a wire rack and let bread cool in pan. Do ahead: Bread can be baked 2 days ahead. Store tightly wrapped at room temperature. Reheat in a 350° oven ⏱️ 5 minutes before glazing and serving if desired.
5
Glaze and assembly
6
While the bread is cooling, combine ½ cup (packed; 100 g) light brown sugar, ¼ cup oat, almond, or coconut milk, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a cold small saucepan, spreading evenly across bottom. Place pan over medium heat and cook, undisturbed, until mixture begins to darken and turn caramel in color and large bubbles form across the surface, about ⏱️ 3 minutes. Mix with a spoon to incorporate and reduce heat to medium-low (you should see smaller bubbles). Add 1 Tbsp. unsalted butter or plant butter (if using) and cook, stirring occasionally with a heatproof rubber spatula, until caramel is thickened (or an instant-read thermometer registers 235° if you are not using butter), 5–⏱️ 7 minutes. Remove glaze from heat.
. unsalted butter or plant butter (optional)1 Tbsp
7
Turn banana bread out onto rack, then transfer to a platter. Pour glaze over bread and spread evenly across top. Let cool ⏱️ 5 minutes before slicing. Editor's Note: Head this way for more of our best banana recipes →
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