The Tastiest Vegan Banana Bread Recipe

The Tastiest Vegan Banana Bread Recipe for Every Occasion!

Baking banana bread fills my home with a sweet, cosy smell that always lifts my mood. This vegan banana bread is my go-to, whether I’m looking to use up ripe bananas or just want a slice of something comforting with my morning coffee. It’s moist, tender, easy to throw together, and friendly for anyone skipping eggs or dairy. If you’re new to plant-based baking, this recipe is a great place to start. You don’t need any fancy gadgets or hard-to-find ingredients; just simple staples from your kitchen and a bit of mixing is all it takes.

I love how flexible this vegan banana bread is. You can keep it basic for an old school taste or jazz it up with extras like nuts or chocolate chips. Either way, it comes out soft and flavourful, with a sweet banana base and a hint of warm cinnamon. If you’re sharing with family or friends, it gets a thumbs-up from vegans and nonvegans alike.

Why This Vegan Banana Bread Is a Winner

No dairy or eggs needed. You’ll use plant based basics you probably already have on hand.
Super moist and flavourful. Ripe bananas take care of texture and sweetness, so no hard-to-find ingredients are necessary.
Beginner friendly. The steps are straightforward so even new bakers can nail it.
Easy to customize. Toss in nuts, seeds, dried fruit, or vegan chocolate for your personal touch.

Ingredients

Here’s what you need to whip up a loaf of vegan banana bread:

3 very ripe bananas, mashed (about 1 1/4 cups)
1/3 cup melted coconut oil or neutral vegetable oil
1/2 cup brown sugar or coconut sugar
1/4 cup non-dairy milk (oat, almond, soy, you choose)
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup chopped walnuts or pecans (optional)
1/2 cup vegan chocolate chips or dried fruit (optional)

How to Make Vegan Banana Bread

1. Prep Your Pan and Oven

Heat your oven to 350°F (175°C). Lightly grease a 9x5inch loaf pan or line it with parchment paper. This makes it easy to get the bread out after baking.

2. Mix Wet Ingredients

In a big mixing bowl, mash the bananas until they’re mostly smooth. Stir in the melted oil, sugar, non-dairy milk, and vanilla. Whisk until everything is well blended. Lumps from the banana are totally fine and even add some nice texture.

3. Mix Dry Ingredients

In a separate bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon. Mixing these first helps the bread turn out soft and prevents lumps.

4. Combine and Fold

Pour the dry mixture into the bowl of wet ingredients. Use a spatula or wooden spoon to gently fold it together until just combined. Try not to overmix—stop as soon as no dry flour shows. If you’re adding nuts, chocolate chips, or dried fruit, gently fold those in now.

5. Bake

Spoon the batter into your prepared loaf pan and smooth the top. Bake for 50-60 minutes, checking after about 50. The banana bread is done when a toothpick poked in the centre comes out mostly clean, with only a few moist crumbs sticking.

6. Cool and Slice

Let the banana bread chill out in the pan for 10 minutes before turning it onto a wire rack. It should cool for at least another 20 minutes before you slice it. This makes for cleaner slices and helps the bread keep its shape.

Tasty Tips and Variations

The more ripe your bananas, the better the flavour and sweetness. Bananas with lots of brown spots are perfect for this recipe.
Swap half the all-purpose flour with whole wheat flour if you want a bit of extra fibre. It still turns out soft and moist.
If you’re trying to tone down the sugar, mashed dates or using half the listed sugar will keep the bread sweet enough, especially if the bananas are really ripe.
Add-ins like shredded coconut or pumpkin seeds bring a fun twist. I like mixing things up by alternating between chopped walnuts for crunch or vegan chocolate chips when I’m craving a dessert vibe.
This bread freezes great. Slice and wrap individual pieces for a handy grab and go snack, whether it’s breakfast or an afternoon treat.

Frequently Asked Questions

Q: Can I use frozen bananas?
Absolutely! Just thaw and drain off any extra liquid before measuring. They mash up even softer and don’t change the texture of the bread at all.

Q: How should I keep vegan banana bread fresh?
Once it’s completely cool, wrap the loaf tightly or pop it in an airtight container at room temperature, and it’ll stay fresh for up to three days. If you refrigerate it, the bread might get a little drier, but it stays good for up to a week.

Q: Can I make this banana bread gluten free?
Just swap the all-purpose flour for a good 1:1 gluten free blend. I’ve had success with mixes based on rice flour, a bit of xanthan gum, and potato starch.

Share Your Banana Bread Creations!

Give this vegan banana bread a try and let your kitchen fill up with the irresistible smell of bananas and cinnamon. I’m always curious to see what twists or personal touches others bring—share your favourite mix ins or any banana bread stories below. Happy baking and don’t forget to treat yourself to a second slice!