This Vegan Banana Bread is everything you love about the classic version—soft, moist, full of banana flavor—but completely egg-free and dairy-free. It’s the perfect plant-based loaf that’s simple to make and even easier to enjoy.
Made with basic pantry ingredients, this banana bread is ideal for breakfast, snacking, or a light dessert. It’s naturally sweetened with ripe bananas and can easily be customized with nuts, chocolate chips, or dried fruit. Whether you’re vegan or just out of eggs, this recipe will become your go-to.
Ingredients:
- 3 ripe bananas (about 1¼ cups mashed)
- ½ cup brown sugar or coconut sugar
- ¼ cup neutral oil (like avocado, canola, or melted coconut oil)
- ¼ cup plant-based milk (almond, soy, oat, etc.)
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon cinnamon (optional)
- ¼ teaspoon salt
- Optional: ½ cup chopped walnuts, pecans, or vegan chocolate chips
Preparation:
Step 1: Preheat the Oven
- Preheat oven to 350°F (175°C). Lightly grease or line a standard 9×5-inch loaf pan with parchment paper.
Step 2: Mash the Bananas
- In a large bowl, mash the ripe bananas with a fork or potato masher until mostly smooth.
Step 3: Mix Wet Ingredients
- To the bananas, add brown sugar, oil, plant-based milk, and vanilla extract. Whisk until well combined.
Step 4: Add Dry Ingredients
- Add the flour, baking soda, baking powder, cinnamon, and salt. Stir just until no streaks of flour remain—don’t overmix.
Step 5: Fold in Extras
- Gently fold in nuts, chocolate chips, or any other mix-ins you like.
Step 6: Pour and Bake
- Pour the batter into your prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 7: Cool and Serve
- Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Variation:
- Whole wheat version: Use whole wheat flour for more fiber and a nuttier taste.
- Gluten-free: Substitute with a 1:1 gluten-free flour blend.
- Oil-free: Replace oil with unsweetened applesauce for a lighter loaf.
- Sugar-free: Use mashed dates or maple syrup in place of sugar.
- Add-ins: Try shredded coconut, raisins, or pumpkin seeds for extra texture.
COOKING Note:
The ripeness of your bananas matters! Use overripe bananas with lots of brown spots for the sweetest, most flavorful bread. If your bananas aren’t ripe enough, roast them at 300°F for 10–15 minutes in their peels to soften and sweeten them.
Serving Suggestions:
- For breakfast: Toast a slice and top with nut butter and sliced fruit.
- Snack-time favorite: Serve with tea, coffee, or almond milk.
- Dessert idea: Warm a slice and top with vegan ice cream or chocolate drizzle.
- For kids: Add mini vegan chocolate chips for a fun, sweet version.
Tips:
- Don’t overmix the batter—this keeps the bread tender.
- Check for doneness around 50 minutes, especially if your oven runs hot.
- Let the bread cool completely before slicing to avoid a crumbly texture.
- Store leftovers tightly wrapped at room temperature for up to 3 days, or in the fridge for 5–6 days.
⏱️ Time Overview:
- Prep Time: 10 minutes
- Bake Time: 55 minutes
- Total Time: ~1 hour 5 minutes
🍽️ Nutritional Information (per slice, ~10 slices):
- Calories: ~210
- Protein: ~3g
- Carbohydrates: ~32g
- Fat: ~7g
- Sugar: ~12g
- Fiber: ~2g
- Sodium: ~180mg
Nutritional values vary depending on ingredients used.
❓FAQs
Is this banana bread really vegan?
- Yes! It contains no eggs, dairy, or animal products—just plant-based goodness.
Can I make this banana bread gluten-free?
- Yes! Use a good-quality 1:1 gluten-free flour mix to substitute for all-purpose flour.
What can I use instead of oil?
- You can replace oil with the same amount of unsweetened applesauce for a lower-fat option.
How do I store it?
- Wrap tightly and store at room temperature for up to 3 days, or refrigerate for up to a week.
Can I freeze vegan banana bread?
- Absolutely! Wrap individual slices or the whole loaf tightly and freeze for up to 2 months. Thaw at room temperature or warm in the oven.
Conclusion:
This Vegan Banana Bread is the kind of recipe that proves you don’t need eggs or dairy to make something soft, moist, and absolutely delicious. It’s a staple for plant-based eaters, but anyone—vegan or not—will love how comforting and satisfying it is.
Simple, forgiving, and endlessly customizable, this banana bread is perfect for sharing, snacking, or simply enjoying a slice of cozy, homemade goodness