This olive oil skillet bread is so easy to make from scratch for an amazing side dish! It's buttery, soft, and fluffy, despite being entirely vegan and dairy-free. Perfect for sharing and serving with any dinner of your choice.
I have to say that I'm in a bit of a bread-baking phase. I mean, who can blame me?! Baking bread from scratch is just one of those activities that never gets old. I love the nostalgia that comes with baking fluffy, savory bread, and how it makes your kitchen smell amazing.
And as far as breads to, this garlic skillet bread is one of my favorites right now. This easy vegan skillet bread recipe is one of my go-tos. It’s so simple and perfect for beginners. Even as an inexperienced baker, you just can’t go wrong with this simple recipe! Plus, it requires a handful of ingredients you probably have at home already.
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This dairy-free skillet bread with herbs, garlic and olive oil is incredibly versatile. You can serve it either as dinner rolls with meals like soup. And it’s also great for sharing! Regardless of how simple it is, it’s guaranteed to impress friends and family. Just make sure to make extra, because chances are, they will be demanding more! And no one will be able to guess that it's plant based.
Start by mixing together warm plant based milk, olive oil, yeast, salt, sugar, garlic powder, dried thyme and dried oregano. Set aside for 10 minutes to allow the yeast to activate.
Now gradually add the flour and mix until a dough forms. Knead for a couple of minutes, then cover with a kitchen towel and set aside at room temperature for 50 minutes. During this time, the dough should double in size.
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Transfer the dough to a lightly-floured surface, and divide it into 8-9 equal segments. Roll each segment into a smooth bread roll shape.
Grease a cast iron skillet with vegan butter, place one of the bread rolls in the centre, then place the other ones around the edge. Cover with a kitchen towel, and set aside for an hour more at room temperature.
When almost done rising, preheat the oven to 180 degrees C/350 F. Brush the bread rolls with more olive oil, and bake in the preheated oven for 15-18 minutes.
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You can store skillet bread at room temperature, covered, for 2-3 days. Beyond that, you can keep it in the fridge for up to a week.
To freeze, divide the bread into bread rolls and transfer to ziplock bags. Freeze for up to 3 months, allowing to thaw fully in the fridge overnight. You can also pop in the oven for 20 minutes at 350 degrees to reheat from frozen.
If you give this olive oil skillet bread a go, be sure to tag me on Instagram (@) so I can see your creations, and leave your feedback in the comments below together with a star rating!
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This olive oil skillet bread is so easy to make from scratch for an amazing side dish! It's buttery, soft, and fluffy, despite being entirely vegan and dairy-free. Perfect for sharing and serving with any dinner of your choice.
Calories: 202 kcal Carbohydrates: 29 g Protein: 4 g Fat: 8 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 5 g Sodium: 188 mg Potassium: 54 mg Fiber: 1 g Sugar: 2 g Vitamin A: 5 IU Vitamin C: 1 mg Calcium: 47 mg Iron: 2 mgThis ‘tried and true’, classic vegan banana bread recipe is moist, healthy, and so easy to make. It’s egg & dairy free, has an oil-free option, and is the best banana bread ever!
I love my vegan banana breads, and have quite a few variations in the recipe collection, like this Blueberry Banana Oat Bread, Buckwheat Banana Bread, and Carrot Banana Bread.
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All have been adapted from this very recipe which is straightforward and incredibly simple, using ingredients you probably already have on hand. I’ve made it again and again, and it has not disappointed me yet!
I’m happy to share with you this wonderfully easy, healthy vegan banana bread that I have loved for many years, and look forward to loving for many more to come!
It’s all about the bananas! Banana bread is easy to veganize by adding extra banana, which acts as a binder, replacing the need for eggs or other egg replacers. And as an added benefit, it also helps to lessen the amount of sugar needed. The trick is to use very ripe, freckled bananas, because the riper your bananas are, the less sugar you’ll need! This recipe only calls for 1/3 cup of sugar, but of course you can adjust, up or down, to suit your tastes.
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Fats or no fats: In place of using butter or vegetable shortening, I call for oil. But you’ll find this banana bread recipe to have the option of using vegan butter or shortening if you prefer. I’ve also played around with using half oil and half unsweetened almond milk (equaling 1/3 cup) with excellent results. And if you want to skip the fats all together, for an ultra-healthy vegan banana bread, try using unsweetened applesauce – it’s terrific!
Spruce up your banana bread with additional add-ins and toppings! Add up to 1 teaspoon of cinnamon, fold in chocolate chips, walnuts or pecans to the batter. Or once the batter is in the loaf pan, add a sprinkle of walnuts, pecans, sesame seeds, rolled oats, or sunflower seeds over top before baking, they will add texture add protein.
Spoon & level the flour! When measuring your flour, it’s helpful to use the ‘spoon & level’ method, this will ensure you don’t add too much flour. Never scoop the flour with a measuring cup. Instead, using a spoon, scoop the flour into the measuring cup, without packing it, and level with the back of a knife.
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Don’t overmix the batter! It’s best baking practice when making any type of quick bread to not overmix, overmixing the ingredients will cause the gluten proteins to create an elastic batter that may not rise well. You only want to mix until you don’t see any flour streaks.
Methods: Since first posting this recipe, I have since adapted it to be mixed in one bowl making for an easy banana bread! But you’ll also find the original method as well.
Can I make banana bread gluten-free?Absolutely, you can make banana bread gluten-free by using any gluten-free flour blend or buckwheat flour, replacing 1 – 1 the amount of flour called for.
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Can I make this recipe oil-free?Yes! I have made banana bread oil-free by replacing the oil with applesauce, and it was just as good and even healthier. The loaf was a little denser, but the flavor was still great.
Can I make banana bread without baking soda?Yes, oftentimes I will make banana bread using 2 heaping teaspoons baking powder with great results, but I have left the baking soda in the recipe because I know some may prefer to add it as it does also help brown the top of the loaf. Just know that if you don’t have it on hand, you’ll be fine just using baking powder only.
Can I freeze banana bread?Sure thing, you can safely store banana bread in the freezer, it will stay fresh for up to 2 months if stored in a freezer safe container or bag. Simply let thaw in the refrigerator before eating. Banana bread can also be stored, covered, on the counter for up to 3 – 4 days. Or store in the refrigerator for up to a week.
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Can I make muffins instead? Yep, and they are so good! You can use this Banana Chocolate Chip Muffins recipe as your guide. If you don’t care for the chocolate chips, omit them altogether or replace them with walnuts.
If you still have a couple of extra bananas leftover from the bunch, try using them in any of these other easy and delicious banana recipes that require just 1 or 2 bananas!
Because you can never have too many baked good recipes on hand. Take a look at these other fantastic vegan bread recipes, you just may find a new favorite!
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If you try this banana bread recipe or have a question, please let us know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
A tried and true, classic vegan banana bread! Perfectly moist and delicious, this healthy vegan banana bread recipe makes a terrific snack or great way to start the day.
One bowl method: In a medium sized mixing bowl, mash 3 – 4 bananas (about 1 1/2 cups to 1 3/4 cups works well), add oil/applesauce and vanilla extract, mix again. Add the flour, sugar, baking soda, baking powder and salt, and mix well, but don’t overmix, just enough until the flour is combined. Batter will be slightly thick and a few lumps is ok. If mixture seems too thick, add milk, especially if using heavier flours such as whole wheat or whole spelt (you’re more inclined to need it).
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