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Vegan Banana Bread

Maria G. Brooks
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.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Vegan
Servings 10 slices
Calories 190 kcal

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.
Keyword Vegan Banana Bread