Vegan Banana Bread
This Vegan Banana Bread is moist, flavorful, and incredibly easy to make. Perfect for breakfast, snacks, or dessert, this recipe uses simple plant-based ingredients to create a deliciously sweet and satisfying loaf. Customize it with your favorite add-ins like nuts or chocolate chips for extra texture and flavor.
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Potato masher or fork
- 1 loaf pan (9x5 inches)
- Parchment paper or non-stick spray
- 1 Spatula
- Oven
Ingredients
- 3 large ripe bananas mashed
- ⅓ cup coconut oil melted (or unsweetened applesauce)
- ¾ cup plant-based milk almond, soy, or oat
- ½ cup brown sugar or coconut sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour or gluten-free flour blend
- 1 tsp baking soda
- ½ tsp cinnamon optional
- ¼ tsp salt
- ½ cup chopped walnuts or vegan chocolate chips optional
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
Mash the Bananas
- In a large bowl, mash the bananas until smooth.
Mix Wet Ingredients
- Add the melted coconut oil, plant-based milk, brown sugar, and vanilla extract to the bananas. Stir until well combined.
Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Mix Wet and Dry Ingredients
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Do not overmix.
Add Optional Mix-Ins
- Fold in walnuts or chocolate chips if desired.
Pour and Bake
- Pour the batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Allow it to cool completely before slicing.
Notes
- Overripe bananas are essential for the best flavor and texture. Look for bananas with plenty of brown spots.
- Store banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze individual slices for quick snacks—just reheat in the microwave or toaster before serving.
- Feel free to experiment with gluten-free flours or alternative sweeteners like maple syrup or agave nectar.
