Vegan Banana Bread Recipe

Banana bread is a classic comfort food. The smell alone brings back memories of lazy weekends. When I went vegan, I didn’t want to give it up. Instead, I found a way to make it even better without eggs or dairy. My first try used ripe bananas and flaxseeds, and it was just as fluffy and tasty as the original. Now, it’s my go-to recipe for using up spotty bananas.

I love this recipe because it’s simple and suits different diets without losing that great taste. The bananas make it moist and sweet, so you don’t need much sugar. Plant-based ingredients also keep it light. It’s a forgiving recipe, so it’s perfect for both new and experienced bakers.

I’ve added cinnamon and nuts for a better crunch. It’s perfect for breakfast, a snack, or as a gift. It is a simple recipe that everyone will love.

Why People Love This Vegan Banana Bread Recipe

This recipe is a favorite because it’s super moist and full of natural banana flavor, all without using any animal products.

It’s perfect for using up those overripe bananas, turning them into something tasty instead of tossing them out. A touch of spice gives it a cozy feel, whether you enjoy it warm or chilled.

It’s also really flexible—use gluten-free flour or toss in chocolate chips to make it your own. It’s affordable, made with simple ingredients you probably already have, and it always turns out great. Plus, since it’s vegan, more people can enjoy it, making it a great way to bring everyone together over good food.

Ingredients You’ll Need

This makes one 9×5-inch loaf, serving about 10 slices:

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/3 cup coconut oil, melted (or any neutral oil)
• 1/2 cup brown sugar (or coconut sugar for refined-sugar-free)
• 1 teaspoon vanilla extract
• 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup chopped walnuts or pecans (optional)
• 1/4 cup dairy-free chocolate chips (optional)

These keep the bread naturally sweet and textured.

Tools Needed for Preparation

You’ll need these everyday items:

• Large mixing bowl
• Fork or potato masher for bananas
• Whisk or wooden spoon
• 9×5-inch loaf pan
• Parchment paper or oil for greasing
• Measuring cups and spoons
• Oven mitts
• Cooling rack

No fancy equipment required, just basics.

Step-by-Step Instructions to Make the Bread

Prepare the Wet Ingredients

Mash the ripe bananas in a large bowl until mostly smooth, leaving a few small chunks for texture. Stir in the melted coconut oil, brown sugar, vanilla extract, and the flax egg mixture until well combined. This base provides the moisture and sweetness that makes the bread so tender.

Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly distributed. This ensures the leavening agents are spread out for an even rise. If using nuts or chocolate chips, fold them in here for easy incorporation later.

Combine Wet and Dry

Gradually add the dry mixture to the wet ingredients, stirring gently with a wooden spoon until just combined—avoid overmixing to keep the bread light. The batter will be thick but pourable, ready for the pan.

Prepare the Pan and Bake

Preheat the oven to 350°F and line the loaf pan with parchment paper or lightly grease it. Pour the batter in, smoothing the top with a spatula, and bake for 50-60 minutes until a toothpick inserted in the center comes out clean or with a few crumbs. Cover with foil if the top browns too quickly.

Cool and Slice

Remove from the oven and let the bread cool in the pan for 10 minutes before transferring to a rack to cool completely. This prevents sogginess and allows flavors to set. Slice once cooled for neat pieces that hold together well.

Nutritional Information

Per slice (based on 10 servings), approximate values using basic ingredients without optional add-ins. These can vary with substitutions.

This bread is low in cholesterol and offers potassium from bananas.

Tips for Perfecting Your Vegan Banana Bread

• Use very ripe bananas—the spottier, the sweeter and moister the bread.
• Let the flax egg sit for 5 minutes to thicken before adding.
• For gluten-free, use a 1:1 gluten-free flour blend.
• Add a pinch of nutmeg for extra warmth.
• Store in an airtight container at room temp for up to 3 days.
• Freeze slices individually for quick snacks.
• Experiment with mix-ins like dried cranberries for variety.

These help make the recipe your own.

Serving Suggestions

• Spread with almond butter for a protein boost.
• Top with fresh berries and a drizzle of maple syrup.
• Pair with coffee or tea for breakfast.
• Use in French toast for a weekend treat.
• Crumble over yogurt for a parfait.
• Gift wrapped loaves to friends.
• Enjoy warm with a scoop of vegan ice cream.

These ideas keep it exciting.

Conclusion

The Vegan Banana Bread Recipe is a reliable, flavorful bake that’s easy to love for its simplicity and taste. With natural sweetness and customizable options, it’s ideal for any day. Bake a loaf soon and enjoy the comfort it brings.

FAQ

How ripe should the bananas be?

Very ripe with lots of brown spots works best for sweetness and moisture. If they’re not ripe enough, the bread may turn out less flavorful and drier.

Can I make it oil-free?

Yes, substitute oil with applesauce or more mashed banana. It keeps the bread moist but may be slightly denser.

What if I don’t have flaxseed?

Use chia seeds in the same ratio for the egg substitute. Or, a store-bought vegan egg replacer works too.

Is this recipe nut-free?

Without the optional walnuts, yes. Skip nuts or use seeds like pumpkin for crunch.

How do I store it longer?

Wrap tightly and refrigerate for up to a week. For months, freeze the whole loaf or slices in a freezer bag.

Vegan Banana Bread Recipe

The Vegan Banana Bread Recipe offers a moist, flavorful loaf made with ripe bananas, flax egg, and simple pantry staples for a dairy-free and egg-free twist on the classic. Naturally sweetened by the fruit, it's spiced with cinnamon and optional nuts for added texture. This easy bake serves about 10 and is perfect for using up overripe bananas. Versatile for breakfast or snacks, it's forgiving for beginners and customizable with add-ins like chocolate chips. Enjoy the comforting aroma and wholesome taste without any animal products.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Breakfast

Cuisine American

Servings 10

Calories 180 kcal

Equipment

• Large mixing bowl
• Fork or potato masher (for bananas)
• Whisk or wooden spoon
• 9×5-inch loaf pan
• Parchment paper or oil for greasing
• Measuring cups and spoons
• Oven Mitts
• Cooling rack

Ingredients

  

• 3 ripe bananas mashed (about 1 1/2 cups)
• 1/3 cup coconut oil melted (or any neutral oil)
• 1/2 cup brown sugar or coconut sugar for refined-sugar-free
• 1 teaspoon vanilla extract
• 1 tablespoon ground flaxseed mixed with 3 tablespoons water flax egg
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup chopped walnuts or pecans optional
• 1/4 cup dairy-free chocolate chips optional

Instructions

 

Prepare the Wet Ingredients

• Mash the ripe bananas in a large bowl until mostly smooth, leaving a few small chunks for texture. Stir in the melted coconut oil, brown sugar, vanilla extract, and the flax egg mixture until well combined. This base provides the moisture and sweetness that makes the bread so tender.

Mix the Dry Ingredients

• In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly distributed. This ensures the leavening agents are spread out for an even rise. If using nuts or chocolate chips, fold them in here for easy incorporation later.

Combine Wet and Dry

• Gradually add the dry mixture to the wet ingredients, stirring gently with a wooden spoon until just combined—avoid overmixing to keep the bread light. The batter will be thick but pourable, ready for the pan.

Prepare the Pan and Bake

• Preheat the oven to 350°F and line the loaf pan with parchment paper or lightly grease it. Pour the batter in, smoothing the top with a spatula, and bake for 50-60 minutes until a toothpick inserted in the center comes out clean or with a few crumbs. Cover with foil if the top browns too quickly.

Cool and Slice

• Remove from the oven and let the bread cool in the pan for 10 minutes before transferring to a rack to cool completely. This prevents sogginess and allows flavors to set. Slice once cooled for neat pieces that hold together well.

Notes

When making this Vegan Banana Bread Recipe, use overripe bananas for the best sweetness and moisture, and let the flax egg thicken for better binding. Avoid overmixing the batter to keep the texture light and fluffy. If adding nuts or chips, fold them in gently at the end. Store at room temperature in an airtight container to maintain freshness for a few days.

 

Keyword Vegan Banana Bread, Vegan Banana Bread Recipe