Vegan Banana Bread

Vegan Banana Bread – Moist & Easy Recipe

ByBella Skye

Vegan Banana Bread

Vegan banana bread is one of those recipes that proves plant-based baking can be just as satisfying as traditional desserts. Made without eggs or dairy, this bread still delivers a moist crumb, a natural sweetness, and an irresistible aroma while baking. Ripe bananas provide not only flavor but also structure and moisture, making them the perfect foundation for egg-free baking.

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This loaf is special because it balances indulgence and wholesomeness. It has a tender interior, slightly crisp edges, and a rich banana flavor that feels nostalgic yet modern. People love vegan banana bread because it is versatile, easy to make, and fits into almost any diet. From quick vegan banana bread for weekday snacking to a more indulgent version served at brunch, this dish is as flexible as it is delicious.

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Why You’ll Love This Recipe

As a chef, I’ve baked countless banana breads over the years, but vegan banana bread stands out for several reasons:

  • It showcases how plant-based ingredients can create textures and flavors just as good, if not better, than classic versions.
  • The recipe requires simple pantry staples, making it easy to whip up without special shopping.
  • Overripe bananas, which might otherwise go to waste, become the star of the dish.
  • It can be adjusted to suit different dietary needs, from vegan oil free banana bread to low calorie vegan banana bread.
  • The loaf holds its shape beautifully, slices cleanly, and stays moist for days.

Preparation and Cooking Time, also Serving

  • Prep Time: 10 minutes
  • Cook Time: 50–55 minutes
  • Total Time: 1 hour – 1 hour 5 minutes
  • Serving Size: 10 slices

Ingredients

  • 3 large ripe bananas, mashed (about 1 ½ cups)
  • ½ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • ½ cup melted coconut oil or neutral vegetable oil
  • ½ cup unsweetened almond milk (or other plant milk)
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup dairy-free chocolate chips (optional)

Substitution Notes:

  • Coconut sugar can replace brown sugar for a less refined option.
  • Oat milk or soy milk works in place of almond milk.
  • Whole wheat flour can replace half of the all-purpose flour for added fiber.
  • Applesauce or vegan yogurt can replace oil if you prefer vegan oil free banana bread.
  • Silken tofu blended with plant milk can be used in place of some bananas for vegan tofu banana bread.
Vegan Banana Bread

Step-by-Step Instructions

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Step 1: Prepare the Bananas

Peel the bananas and place them in a large mixing bowl. Mash thoroughly with a fork until mostly smooth with small chunks remaining. The ripeness of the bananas is key here, as they act as both sweetener and binder.

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Step 2: Add Wet Ingredients

To the mashed bananas, whisk in brown sugar, granulated sugar, melted coconut oil, almond milk, and vanilla extract. Mix until smooth and slightly glossy. This base forms the flavor foundation of the best vegan banana bread recipe.

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Step 3: Combine Dry Ingredients

In a separate bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon. Whisk lightly to distribute leavening evenly. Proper mixing here prevents uneven rising during baking.

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Step 4: Mix Wet and Dry Together

Gently fold the dry ingredients into the banana mixture using a spatula. Mix just until no streaks of flour remain. Overmixing will make the bread dense, so stop once everything is combined.

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Step 5: Add Mix-Ins

Fold in chopped nuts or chocolate chips if using. This step transforms a simple vegan banana bread recipe into something richer and more indulgent.

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Step 6: Bake

Pour the batter into a greased or parchment-lined loaf pan. Smooth the top with a spatula. Bake in a preheated oven at 350°F (175°C) for 50–55 minutes. The bread is done when a toothpick inserted in the center comes out with just a few moist crumbs.

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Step 7: Cool and Slice

Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack. Let it cool completely before slicing for clean, even pieces.

How to Serve

Vegan banana bread can be served warm with a pat of dairy-free butter, sliced and toasted for breakfast, or topped with almond butter for extra protein. For dessert, pair it with coconut whipped cream or a drizzle of vegan chocolate sauce. On a brunch table, serve thin slices alongside fruit salad and vegan baking recipes like muffins or scones for a complete spread.

Vegan Banana Bread

Additional Tips

  • Use bananas with brown speckles and soft texture for the richest flavor.
  • If your bananas are underripe, roast them in the oven at 300°F for 15 minutes until skins blacken, then cool before using.
  • Always measure flour correctly by spooning it into the cup and leveling. Too much flour makes the loaf heavy.
  • Line the pan with parchment for easy removal and clean edges.
  • For a shiny top, sprinkle sugar over the batter before baking.

Recipe Variations

  • 5 Ingredient Vegan Banana Bread: Simplify by using bananas, flour, sugar, plant milk, and baking soda. This is quick vegan banana bread at its easiest.
  • Vegan Tofu Banana Bread: Blend ½ cup silken tofu with the wet ingredients for a denser, protein-rich loaf.
  • Low Calorie Vegan Banana Bread: Reduce sugar to ¼ cup, skip oil, and replace with applesauce. This lowers calories while keeping the bread moist.

Freezing and Storage

  • Room Temperature: Store wrapped in parchment and foil for up to 3 days.
  • Refrigerator: Keep in an airtight container for up to 6 days. Bring to room temperature before serving.
  • Freezer: Slice the bread, wrap individual portions in plastic wrap, and freeze for up to 2 months. Reheat slices in a toaster or microwave.

Nutritional Information (per slice, based on 10 servings)

  • Calories: ~230
  • Protein: 3g
  • Fat: 9g
  • Carbohydrates: 34g
  • Fiber: 2g
  • Sugar: 15g

Final Words

Baking vegan banana bread is more than just a way to use ripe bananas. It shows how plant-based ingredients can create baked goods that are moist, flavorful, and satisfying without eggs or dairy. Once you try this recipe, you’ll see why it belongs among the best vegan baking recipes. Whether you want a quick vegan banana bread for snacking, a low calorie version for healthy eating, or a decadent loaf with nuts and chocolate, this recipe is worth keeping in your kitchen rotation.

FAQ’s

Yes, you can make vegan oil free banana bread by replacing oil with applesauce or vegan yogurt. The texture will be slightly denser but still moist.

They should be very ripe with brown spots and a soft texture. The riper they are, the sweeter and more flavorful the bread.

Yes, use a 1:1 gluten-free flour blend. Ensure it contains xanthan gum for structure.

Absolutely. It is one of the easiest vegan baking recipes to master, with simple steps and forgiving ingredients.

Yes, for a low calorie vegan banana bread, reduce the sugar by half or use coconut sugar for a less refined sweetness.

Vegan Banana Bread - Moist & Easy Recipe
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Vegan Banana Bread – Moist & Easy Recipe

Recipe by Bella SkyeCourse: Bread Recipes
Servings

10

servings
Prep time

10

minutes
Cooking time

50

minutes
Calories

230

kcal

Ingredients

  • 3 large ripe bananas, mashed (about 1 ½ cups)

  • ½ cup light brown sugar, packed

  • ¼ cup granulated sugar

  • ½ cup melted coconut oil or neutral vegetable oil

  • ½ cup unsweetened almond milk (or other plant milk)

  • 1 teaspoon vanilla extract

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • 1 teaspoon ground cinnamon

  • ½ cup chopped walnuts or pecans (optional)

  • ½ cup dairy-free chocolate chips (optional)

Directions

  • Peel the bananas and place them in a large mixing bowl. Mash thoroughly with a fork until mostly smooth with small chunks remaining. The ripeness of the bananas is key here, as they act as both sweetener and binder.
  • To the mashed bananas, whisk in brown sugar, granulated sugar, melted coconut oil, almond milk, and vanilla extract. Mix until smooth and slightly glossy. This base forms the flavor foundation of the best vegan banana bread recipe.
  • In a separate bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon. Whisk lightly to distribute leavening evenly. Proper mixing here prevents uneven rising during baking.
  • Gently fold the dry ingredients into the banana mixture using a spatula. Mix just until no streaks of flour remain. Overmixing will make the bread dense, so stop once everything is combined.
  • Fold in chopped nuts or chocolate chips if using. This step transforms a simple vegan banana bread recipe into something richer and more indulgent.
  • Pour the batter into a greased or parchment-lined loaf pan. Smooth the top with a spatula. Bake in a preheated oven at 350°F (175°C) for 50–55 minutes. The bread is done when a toothpick inserted in the center comes out with just a few moist crumbs.
  • Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack. Let it cool completely before slicing for clean, even pieces.

Notes

  • Use bananas with brown speckles and soft texture for the richest flavor.
  • If your bananas are underripe, roast them in the oven at 300°F for 15 minutes until skins blacken, then cool before using.
  • Always measure flour correctly by spooning it into the cup and leveling. Too much flour makes the loaf heavy.
  • Line the pan with parchment for easy removal and clean edges.
  • For a shiny top, sprinkle sugar over the batter before baking.

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