Make the most of your ripe bananas with this perfect vegan banana bread recipe. It’s moist, fluffy, and comes together effortlessly in just one bowl, making it a fantastic choice for a quick and delicious treat.
Why We Love This Vegan Banana Bread Recipe
You’ll love how simple this banana bread is to prepare, requiring only basic pantry staples and a single mixing bowl. It’s wonderfully moist and tender with a gentle sweetness from the bananas and sugars, and the optional chocolate chips and walnuts add delightful bursts of flavor and texture. Because it’s vegan, it’s perfect for those following plant-based diets or anyone looking for a wholesome snack that’s free from dairy and eggs. This loaf also freezes well, so you can bake once and enjoy it over time.
Ingredients for Vegan Banana Bread
To make this delicious loaf, gather the following ingredients:
- 3 medium ripe bananas (or 2 large), mashed (about 1 to 1.5 cups)
- 1/2 cup granulated sugar (100g)
- 1/2 cup packed brown sugar (100g)
- 1/4 cup unsweetened plant milk (soy milk works well)
- 1/3 cup neutral oil like sunflower oil, or melted and cooled vegan butter
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (260g), spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt (or 1/2 teaspoon kosher salt)
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup semisweet chocolate chips (optional)
- 1/2 cup chopped walnuts (optional)
How to Make Vegan Banana Bread
First, preheat your oven to 350°F (175°C). Grease an 8×4-inch loaf tin well, or line it with parchment paper, leaving an overhang for easy loaf removal. This size creates a nice tall loaf; if you use a 9×5-inch pan, your bread will be slightly shorter and may bake faster, so check it earlier.
In a large bowl, mash your ripe bananas until smooth. Add the granulated sugar, brown sugar, plant milk, oil, and vanilla extract to the bowl and stir everything together until combined.
Next, add the dry ingredients—flour, baking soda, baking powder, salt, and cinnamon if you’re using it. Stir until the mixture is about 80% combined. Don’t worry if a few lumps remain; this helps keep the bread tender.
If you’re adding chocolate chips or walnuts, gently fold them into the batter now. Avoid over-mixing to prevent the bread from becoming tough.
Pour the batter into your prepared loaf tin and smooth the top with a spatula.
Bake the loaf in your preheated oven for 55 to 60 minutes. Since ovens vary, start checking at 50 minutes if you’re using a different size pan. A toothpick inserted in the center should come out clean or with a few dry crumbs, but not wet batter.
Once baked, let the loaf cool in the tin for at least 10 minutes. Then carefully lift it out using the parchment paper and transfer it to a wire rack to cool for another 10 minutes or more. This step helps the bread set and keeps the center from being gummy.
How to Serve Vegan Banana Bread
This banana bread is delicious served warm or at room temperature. You can slice it thick or thin depending on your preference. For a simple breakfast or snack, enjoy a slice as is, or add a spread of vegan butter or nut butter for extra richness. It pairs wonderfully with a cup of coffee or tea.
If you want to turn it into a dessert, serve it alongside fresh berries or a dollop of coconut whipped cream. You can also toast slices lightly for a crispy edge while keeping the inside soft.
For on-the-go snacks, wrap slices individually to keep them fresh throughout the day.
Expert Tips for Perfect Vegan Banana Bread
Use very ripe bananas with plenty of brown spots—they are sweeter and mash easily, adding natural moisture and flavor. If your bananas aren’t quite ripe, you can speed up ripening by placing them in a paper bag for a day or two.
Be careful not to over-mix the batter once you add the dry ingredients. Overworking the flour develops gluten, which can make your bread dense instead of tender and fluffy.
If you want a sweeter bread, feel free to adjust the sugar amounts, but be mindful that the banana sweetness will also influence the final taste.
To add variety, swap sunflower oil for melted coconut oil or vegan butter. Each will subtly change the flavor and texture.
Make sure to cool your loaf thoroughly before slicing; warm banana bread tends to be a bit gummy in the center.
How to Store Vegan Banana Bread
Store your banana bread at room temperature wrapped tightly in plastic wrap or in an airtight container to keep it moist. It will stay fresh for about 3 to 4 days.
For longer storage, freeze the loaf whole or slice it first. Wrap it well in plastic wrap and aluminum foil or place slices in a freezer-safe bag. Frozen banana bread can last up to 3 months. When ready to eat, thaw at room temperature or warm gently in the oven or microwave.
Avoid refrigerating banana bread as this can dry it out.
Variations of Vegan Banana Bread
Feel free to customize this banana bread to your taste. For a nut-free version, skip the walnuts and substitute chocolate chips with dried fruit like raisins or chopped dates.
Add a handful of shredded coconut or flaxseeds for added texture and nutrition.
Try swapping cinnamon for spices like nutmeg or ginger to create a different flavor profile.
For a richer loaf, swirl in some vegan cream cheese or add a simple glaze made of powdered sugar and plant milk on top after baking.
You can also experiment with different flours like whole wheat or oat flour, but this might change the texture slightly.
Frequently Asked Questions About Vegan Banana Bread
Can I use a different type of flour?
Yes, you can substitute all-purpose flour with whole wheat or gluten-free flour blends, but keep in mind the texture and baking time may change.
How do I know when the banana bread is done?
Insert a toothpick in the center. If it comes out clean or with a few crumbs, your bread is ready. If it has wet batter, bake a little longer and test again.
Can I make this banana bread nut-free?
Absolutely! Simply omit the walnuts or replace them with seeds or dried fruit.
What can I use instead of oil?
You can use melted vegan butter or applesauce, though applesauce may make the bread denser.
How ripe should my bananas be?
Use bananas that are heavily spotted or almost brown for the best flavor and sweetness.
Vegan Banana Bread
Ingredients
- 3 medium ripe bananas (or 2 large, mashed, about 1 to 1.5 cups)
- 1/2 cup granulated sugar (100g)
- 1/2 cup packed brown sugar (100g)
- 1/4 cup unsweetened plant milk (soy milk works well)
- 1/3 cup neutral oil (like sunflower oil, or melted vegan butter)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (260g, spooned and leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt (or 1/2 teaspoon kosher salt)
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup semisweet chocolate chips (optional)
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×4-inch loaf tin or line it with parchment paper.
- In a large bowl, mash the ripe bananas until smooth. Add the granulated sugar, brown sugar, plant milk, oil, and vanilla extract, and stir until combined.
- Add the dry ingredients: flour, baking soda, baking powder, salt, and cinnamon (if using). Stir until about 80% combined, leaving a few lumps.
- Gently fold in the chocolate chips and walnuts, being careful not to over-mix.
- Pour the batter into the prepared loaf tin and smooth the top with a spatula.
- Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few dry crumbs.
- Let the loaf cool in the tin for at least 10 minutes, then transfer to a wire rack to cool completely.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!