Vegan Banana Bread Recipe
A super moist, tender, and satisfyingly sweet banana bread that's completely plant-based. Perfect with coffee, as a snack, or for an indulgent breakfast.
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Why I Keep Coming Back to This Vegan Banana Bread
There’s something nostalgic about banana bread. Just the smell of it gets me out of bed in the morning. People often ask me how many banana bread recipes I try out. A lot, actually. In my attempt to get the perfect one, I have tried a lot of versions. But, this vegan recipe has become my go-to, because it gives me that perfect combination of sweetness, moistness, and banana flavor.
What sets this recipe apart for me is its reliability. The ingredients are basic, but the result is never bland. It makes me happy when a recipe has an easy egg substitute. Any old thing I can find around the house is good. Ripe bananas and soy milk work well.
Some pro moves I live by:
- Choose bananas that are extra ripe – almost black-skinned – for natural sweetness and moisture.
- Sprinkle in a handful of chocolate chips or walnuts when I’m craving extra texture.
- Don’t overmix the batter. Gentle folding is key for that light, cake-like crumb.
This loaf stands on its own but also loves company – try a thick smear of peanut butter or a drizzle of maple syrup if you want even more decadence.
If you’re looking to enjoy classic comfort food with a plant-based twist, you really can’t go wrong with this banana bread. It’s guaranteed to please vegans and non-vegans alike.
Moist and Delicious Vegan Banana Bread
A tender, moist vegan banana bread made with ripe bananas, plant-based milk, and simple ingredients. Perfect for breakfast or a snack.
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- 2
In a large bowl, combine the mashed bananas, melted coconut oil, brown sugar, plant-based milk, and vanilla extract. Mix until well combined.
- 3
In another bowl, whisk together the baking soda, salt, and flour.
- 4
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix. If desired, fold in the walnuts or chocolate chips.
- 5
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- 6
Allow the banana bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For gluten-free bread, use a 1:1 gluten-free baking flour blend.
You can use either coconut oil or vegetable oil according to your preference.
Add-ins like nuts or chocolate chips are optional, but add extra texture and flavor.
Store slices individually wrapped if freezing for grab-and-go snacks.
Nutrition Facts
Serves: 10 slices
Calories Per Serving: 180
Frequently Asked Questions About This Recipe
Yes, simply substitute the all-purpose flour with your favorite gluten-free 1:1 baking blend.
Let it cool completely, then wrap tightly or store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Absolutely! Slice the loaf and freeze individual slices separated by parchment paper, or freeze the whole loaf tightly wrapped for up to 3 months.
Yes, coconut sugar works perfectly and adds a slightly caramel-like flavor to the bread.
Both melted coconut oil and vegetable oil work well. Use whichever you prefer or have on hand.
