Vegan Banana Bread: Plant-Based, High-Margin, Trailer-Friendly

Why this wins on wheels

It’s vegan, dairy-free, travels well, and slices cleanly—perfect for markets, offices, and coffee service. Bake early, cool, and sell all day without fuss.

Ideal trailer setup

• Gear: Convection oven, loaf pans (9×5 in / 23×13 cm), cooling racks, slicer/serrated knife, cling wrap or paper sleeves.
• Flow: Mix → pan → bake → cool → slice to order; hold whole loaves for wholesale.

Trailer-friendly recipe (egg-free, dairy-free)

Yields: Home (2 loaves) • Trailer batch (24 loaves)

Dry (home)

• 480 g all-purpose flour
• 10 g baking powder
• 6 g baking soda
• 6 g fine salt
• 4 g cinnamon (optional)

Wet (home)

• 600 g very ripe banana (peeled, mashed)
• 200 g brown sugar
• 120 g neutral oil
• 120 g plant milk (oat/almond/soy)
• 16 g ground flax + 80 g water (5 min = “flax egg”)
• 6 g vanilla extract

Method (home)

1. Heat oven to 175 °C / 350 °F. Line or grease two 9×5 pans.
2. Whisk dry; whisk wet; fold together just to combine (streaky is OK).
3. Divide, level, and bake 55–70 min (skewer mostly clean).
4. Cool 15 min, de-pan, and cool fully before slicing.

Trailer batch

Multiply all ingredients ×12. Use a 20–30 qt mixer on low; avoid over-mixing. Bake in rotating racks if available; stagger loads for even colour.

Hold/serve

Whole loaves wrapped keep 2–3 days ambient; slices keep best in paper sleeves. For premium upsell, add vanilla glaze (icing sugar + plant milk).

Cost & pricing snapshot

• Food cost: ≈ CA $1.60–$2.20/loaf (ingredients only)
• Menu ideas: $4–$5 per slice (≈10 slices/loaf) or $14–$18 per mini loaf
• COGS target: 28–35% (run your numbers with our calculator)

Pro trailer tips

• Moisture management: Let loaves cool to ≤30 °C / 86 °F before wrapping to avoid soggy crusts.
• Speed: Pre-scale dry and wet kits the night before; mix on site.
• Allergens: Contains gluten; vegan as written. Offer nut-free by skipping add-ins.