If you’ve ever walked into a kitchen filled with the warm, sweet scent of freshly baked banana bread, you know how comforting that moment feels. The air seems to wrap around you, pulling you toward the oven with an irresistible promise. Now imagine that same cozy aroma, but made entirely plant-based — no eggs, no dairy, just pure, wholesome goodness. That’s exactly what you get with this vegan banana bread.
Why We Love This Vegan Banana Bread Recipe
You’re going to love this recipe for so many reasons. First, it’s a brilliant way to rescue bananas that are past their prime. Those speckled, overly soft bananas that might look unappealing for eating raw are actually perfect for baking. Their sweetness intensifies as they ripen, and their soft texture blends effortlessly into the batter, creating a moist and flavorful loaf.
Second, it’s foolproof. You don’t need fancy mixers or special tools — just a mixing bowl, a whisk or spoon, and a loaf pan. Even if baking isn’t something you do often, you can confidently follow these steps and get amazing results every time.
Third, it’s versatile. You can keep it classic, or you can play with different add-ins like nuts, seeds, or chocolate chips to make it your own. It works just as well as a morning coffee companion as it does as a sweet end to dinner.
Finally, it’s the kind of baked good that brings people together. Slice it up for guests, pack it into lunchboxes, or wrap a loaf as a thoughtful gift. No matter how you share it, this banana bread will earn smiles all around.
Ingredients About Vegan Banana Bread
When it comes to baking, simple ingredients often lead to the best results. This vegan banana bread is no exception. Every ingredient plays its role in creating the perfect balance of flavor, texture, and aroma. You probably already have most of them in your pantry, making this recipe easy to whip up without a special trip to the store.
- 2 cups (250g) all-purpose flour
- 1/2 cup (100g) white granulated sugar
- 1/2 cup (100g) light brown sugar
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 cups (about 337g peeled weight) mashed ripe banana
- 1/2 cup (120ml) soy milk or other non-dairy milk
- 1/4 cup (55g) coconut oil or vegan butter
- 1 cup (100g) chopped walnuts, plus extra for topping
How to Make Vegan Banana Bread Directions
Making this vegan banana bread is straightforward, but every step plays an important role in creating the right texture and flavor. Take your time, enjoy the process, and you’ll be rewarded with a loaf that tastes like it came from a bakery.
Preheat Your Oven
Heat your oven to 350°F (180°C). Prepare a 9×5-inch loaf pan by lightly greasing it with oil or lining it with parchment paper. This prevents sticking and makes removing the bread a breeze.
Mix the Dry Ingredients
In a large mixing bowl, sift in the flour to remove lumps and aerate it. Add the white sugar, brown sugar, baking powder, salt, and cinnamon. Stir everything together so the leavening agents and spices are evenly distributed.
Blend the Wet Ingredients
In a blender or food processor, add the ripe bananas, soy milk, and coconut oil (or melted vegan butter). Blend until you have a smooth, creamy mixture. This step ensures that the bananas are fully incorporated and the bread bakes evenly.
Combine Wet and Dry
Pour the banana mixture into the bowl with the dry ingredients. Stir gently with a spatula or spoon until just combined. Avoid overmixing, as this can lead to a dense loaf instead of a soft, tender crumb.
Add the Nuts
Fold in the chopped walnuts, making sure they’re evenly spread throughout the batter. Nuts add a wonderful crunch and depth of flavor to each bite.
Pour and Smooth
Transfer the batter to your prepared loaf pan. Use the back of a spoon or spatula to smooth the surface. Sprinkle extra walnuts on top for a bakery-style finish.
Bake to Perfection
Place the loaf in the oven and bake for about 60 minutes. Check for doneness by inserting a toothpick into the center — it should come out clean or with just a few moist crumbs.
Cool Before Serving
Let the bread cool in the pan for 10 minutes, then carefully remove it and place it on a wire rack. Allow it to cool completely before slicing to prevent it from falling apart.
Once you’ve followed these steps, you’ll have a loaf that’s golden on the outside, soft and moist on the inside, and brimming with banana goodness.
How to Serve Vegan Banana Bread
You can enjoy your vegan banana bread in countless ways. Here are some ideas to make each slice even more satisfying:
- Simple and Warm: Heat a slice for a few seconds in the microwave and enjoy it as is. The warmth brings out the banana aroma even more.
- With Spreads: Spread almond butter, peanut butter, or vegan cream cheese on top for extra richness.
- Breakfast Style: Pair a slice with fresh fruit and a cup of coffee or tea for a quick, energizing start to your day.
- Dessert Treat: Serve with a scoop of dairy-free ice cream and a drizzle of maple syrup for an indulgent dessert.
- Party Platter: Cut into smaller pieces and arrange on a tray for gatherings. It’s a crowd-pleaser that disappears fast.
Expert Tips: Vegan Banana Bread
- Use overripe bananas with lots of brown spots — they’re sweeter and mash more easily.
- Mix only until ingredients are combined; too much mixing can make the bread heavy.
- For a deeper flavor, toast your nuts lightly before adding them to the batter.
- Check your loaf around the 50-minute mark to prevent overbaking.
- Let the bread cool fully before slicing for the best texture.
How to Store Vegan Banana Bread
- Room Temperature: Wrap tightly in plastic wrap or place in an airtight container for up to 3 days.
- Refrigerator: Store for up to a week. Keep it well-wrapped to prevent it from drying out.
Variations of Vegan Banana Bread
- Chocolate Chip Banana Bread: Add a cup of vegan chocolate chips for a dessert-like twist.
- Coconut Banana Bread: Mix in shredded coconut for a tropical note.
- Berry Banana Bread: Fold in fresh or frozen blueberries or raspberries for bursts of flavor.
- Nut-Free Banana Bread: Skip the nuts entirely or use seeds like pumpkin or sunflower seeds for crunch.
- Spiced Banana Bread: Add nutmeg, cardamom, or ginger for a cozy, spiced flavor.
FAQ
Can I make vegan banana bread without oil?
Yes, you can replace the oil with applesauce for a lower-fat option.
Can I freeze vegan banana bread?
Absolutely. Wrap it well and freeze for up to 3 months.
What’s the best type of non-dairy milk for banana bread?
Soy, almond, or oat milk all work well. Choose what you have on hand.
Can I make it gluten-free?
Yes, substitute a gluten-free all-purpose flour blend for regular flour.
Why is my banana bread dense?
Overmixing or using under-ripe bananas can make it dense. Mix gently and choose very ripe bananas for the best texture.
Vegan Banana Bread
Equipment
- 9×5-inch loaf pan
- Mixing Bowls
- Blender or Food Processor
Ingredients
- 2 cups all-purpose flour (250g)
- 1/2 cup white granulated sugar (100g)
- 1/2 cup light brown sugar (100g)
- 3 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. ground cinnamon
- 1 1/2 cups mashed ripe banana (about 337g peeled weight)
- 1/2 cup soy milk or other non-dairy milk (120ml)
- 1/4 cup coconut oil or vegan butter (55g)
- 1 cup chopped walnuts plus extra for topping (100g)
Instructions
- Preheat your oven to 350°F (180°C) and prepare a 9×5-inch loaf pan by greasing it or lining it with parchment paper.
- In a large mixing bowl, sift in the flour and add white sugar, brown sugar, baking powder, salt, and cinnamon. Stir to combine.
- In a blender, combine the ripe bananas, soy milk, and coconut oil. Blend until smooth and creamy.
- Pour the banana mixture into the bowl with the dry ingredients. Stir gently until just combined, avoiding overmixing.
- Fold in the chopped walnuts, ensuring they’re evenly distributed in the batter.
- Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle extra walnuts on top if desired.
- Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for 10 minutes, then remove it and place it on a wire rack to cool completely before slicing.
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