It’s that time of year when there isn’t much fruit in season, and you’re gearing up for the fresh produce of spring. Although you love apples and pears, you’re craving something new.

You’re in luck: nothing says delicious (and easy) like homemade banana bread.

Banana bread is super easy to make, one of those “mix-it-together-bef0re-the-oven-is-even-preheated” type of recipes. Everyone has their classic favourite, and these three versions will satisfy everyone. The best part? They’re all vegan, so those who abstain from dairy and eggs can enjoy them, too.

Simple, No Frills Banana Bread

Easy, simple, the basics.

1/2 cup brown sugar, plus more for sprinkling
1/2 cup white sugar
1/2 cup non-dairy margarine, such as Earth Balance
3 ripe bananas, mashed
2 cups flour
1/2 teaspoon baking soda
1/4 cup nondairy milk mixed with 1 teaspoon apple cider vinegar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt

Preheat the oven to 350F. Lightly grease an 8×4-inch loaf pan.

Put the margarine in the bowl of the mixer. Beat until creamy. Add the sugars. Beat well. Add the bananas, milk mixture, and vanilla extract. Mix well.

Put the remaining ingredients in a large bowl. Whisk well. Add the wet ingredients to the dry. Mix well. Scrape the mixture in to the pan. Sprinkle with additional brown sugar. Bake for 60-70 minutes, until a toothpick inserted in the loaf comes out clean.

Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Tropical Banana Bread

The inclusion of pineapple and two types of coconut make this a banana bread with a hint of tropical taste.

2 very ripe bananas, mashed
1/4 cup crushed pineapple, drained
1/4 cup coconut milk
1/2 cup sugar
2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/2 cup sweetened shredded coconut

Preheat the oven to 350 F. Lightly grease an 9 x 5-inch loaf pan.

Mix together the bananas, sugar, pineapple, and oil. In a separate bowl, mix together the dry ingredients. Add the dry to the wet mixture. Mix until just combined. Stir in the coconut.

Scrape the mixture in to the pan. Bake for 50-60 minutes, until a toothpick inserted in the loaf comes out clean.

Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Double Chocolate Banana Bread

Mmm, chocolate. Enough said.

1 3/4 cups flour
1/4 cup unsweetened cocoa powder
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 very ripe bananas, mashed
1/2 cup nondairy margarine, melted
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1/2 cup vegan chocolate chips
1/2 cup chopped pecans, toasted

Preheat the oven to 350F. Lightly grease a 9×5 loaf pan and set aside.

In a large bowl, whisk together the dry ingredients.

In a medium bowl, mix the bananas, applesauce, nondairy margarine, vanilla extract.  Mix the wet into the dry, stirring until just mixed. Stir in the nuts and chocolate.

Scrape the mixture in to the pan. Bake for 50-60 minutes, until a toothpick inserted in the loaf comes out clean.

Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

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