Vegan Banana Nut Mini Loaves
moist vegan mini banana loaves made with overripe bananas, warm vanilla, and crunchy pecans. Perfect for breakfast, snacking, or freezing for later.
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Servings: 12 mini loaves
Equipment
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup almond milk
- 4 tbsp unsweetened applesauce
- 6 tbsp dairy-free butter melted
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1/2 tsp vanilla extract
- 1/4 cup chopped pecans
- 1/2 cup mashed overripe banana
Instructions
- Preheat oven to 350°F and line mini loaf pans with parchment paper or lightly grease.
- In a large bowl, whisk together flour, salt, baking powder, and baking soda until evenly combined.
- In a separate bowl, whisk almond milk, applesauce, melted butter, sugars, vanilla, and mashed banana until smooth.
- Pour wet ingredients into dry ingredients and gently mix until just combined. Do not overmix.
- Fold in chopped pecans until evenly distributed.
- Divide batter evenly between pans and smooth the tops. Tap lightly to remove air bubbles.
- Bake for 25–30 minutes, or until lightly golden and a toothpick inserted in the center comes out clean.
- Cool in pans for 10–15 minutes, then transfer to a wire rack to cool completely.