Vegan Banana Bread

This easy vegan banana bread is the best ever! It’s moist on the inside, crispy on the outside, and simply fabulous served warm from the oven and spread with vegan butter.

What’s that AMAZING aroma wafting through the house?

Cinnamon and banana and caramelized sugar all mixed in with the smell of baking bread. Mmmmm! That’ll be banana bread.

There’s nothing quite like a slice of banana bread served hot from the oven with melting vegan butter spread generously on top. And then there’s nothing quite like it served cold and slathered with vegan butter either.

For me the vegan butter spread on top is a non-negotiable, though Jaye loves it plain.

The best way to use up ripe bananas!

Next time you have some ripe bananas on hand hopefully this will be the first thing to come to mind because it is so easy to throw together.

It’s sweet enough to be eaten as a dessert but savory enough to have for breakfast! It’s a win/win situation. Just go ahead and eat it anytime, anywhere, anyhow!

How to make vegan banana bread

Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is just a summary of the process. 

• Preheat the oven to 350°F (180°C). Prepare a 9 x 5 inch loaf pan by spraying it with non-stick spray and lining the bottom with parchment paper. Set aside. 
• Sift all purpose flour into a mixing bowl and then add white and brown sugar, baking powder, salt and cinnamon. 
• Prepare a flax egg by mixing 1 Tbsp of ground flaxseed with 3 Tbsp of hot water from the kettle and leaving it to sit for a minute to get gloopy. 
• Add some peeled bananas, soy milk and coconut oil to the blender jug and blend. Then pour the blended mix over your dry ingredients. Add in the flax egg and mix into a thick batter. Transfer the batter to a prepared loaf pan and smooth down with the back of a spoon. 
• Place into the oven and bake for 60-70 minutes or until a toothpick inserted into the center of the banana bread comes out clean. 

Recipe Tips

Ripe spotty bananas: It’s very important to use ripe and spotty bananas because these are the sweetest bananas with the highest sugar content vs starch content and you want your banana bread to have all that lovely sweet banana flavor.

Green bananas are more starch than sugar, so they won’t do the job nearly so well. Ripe and spotty is the way forward. If your bananas aren’t ready, then wait a day or two, it will be worth the wait.

This recipe is super moist yet uses very little oil and this is due to the bananas, which provide so much moisture to the recipe.

Coconut Oil: We used coconut oil in this recipe but you can switch for a different oil if you prefer. I imagine vegan butter would work as well, though I haven’t tried it yet.

Soy Milk: We used soy milk in this recipe but any non-dairy milk would work fine here.

Mash or Blend?

Most banana bread recipes mash up the banana, but I thought why not blend it up with the soy milk and coconut oil? So I did! And it worked fabulously well.

If you prefer not to get your blender involved, you can mash your banana and then mash in the coconut oil and add it to the batter along with the soy milk. Blending isn’t a crucial step here, it’s optional but it does result in a very smooth batter and even distribution of that banana flavor so I’m a big fan of blending in this recipe. 

Optional Add-In’s

This recipe is really your blank canvas, it’s totally delicious as it is, but you can absolutely add in some extras to bring the deliciousness up a level! 

Walnuts: If you want to add some nuts, walnuts are a great flavor blend! Add a cup of chopped walnuts to the batter right before baking. Pecans also work wonderfully for this. 

Vegan chocolate chips: This is another great addition, also check out our vegan chocolate chip banana bread!

Raisins or dried cranberries also work great. 

Recipe Q&A

Can I make this gluten-free? With some small adjustments this works great for gluten-free, check out our vegan gluten free banana bread recipe. 

Can I make this into muffins? Yes! We’re mad about the muffins! Check out our recipes for vegan banana muffins and vegan chocolate chip banana muffins!

How long does it keep? If you keep it covered at room temperature it will stay good for a few (3-4) days. If you want it to last longer, then keep it covered in the fridge where it will last for up to a week. 

Can I freeze it? Yes you can. When you’re ready for it, let it thaw overnight in the fridge.

More vegan banana recipes

1. Vegan Banana Cake
2. Vegan Banana Pancakes
3. Vegan Banana Ice Cream
4. Vegan Banana Oatmeal Cookies
5. Vegan Banana Cookies
6. Vegan Banana Cream Pie

Vegan Banana Bread

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★★★★★

4.9 from 29 reviews

• Author: Alison Andrews
• Prep Time: 10 mins
• Cook Time: 70 mins
• Total Time: 1 hour 20 mins
• Yield: 10

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Description

This easy vegan banana bread is the best ever! It’s moist on the inside, crispy on the outside, and simply fabulous served warm from the oven and spread with vegan butter.

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Ingredients

• 2 cups (250g) All-Purpose Flour*
• 1/2 cup (100g) White Granulated Sugar
• 1/2 cup (100g) Light Brown Sugar
• 3 tsp Baking Powder
• 1/4 tsp Salt
• 1 tsp Ground Cinnamon
• 3 Medium Ripe Bananas (1 and 1/3 cups mashed / 10.5oz/300g peeled weight)*
• 1/2 cup (120ml) Soy Milk*
• 3 Tbsp (45g) Coconut Oil*
• 1 Flax Egg (1 Tbsp Ground Flaxseed Meal + 3 Tbsp Hot Water)*

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Instructions

1. Preheat the oven to 350°F (180°C). Spray a 9×5 inch loaf pan with non-stick spray and line the bottom with parchment paper. Set aside.
2. Sift your flour into a mixing bowl and add the white and brown sugar, baking powder, salt and cinnaon and mix together.
3. Prepare your flax egg by mixing 1 Tbsp Flaxseed Meal with 3 Tbsp Hot Water and allowing to sit for a minute to become gloopy.
4. Measure the correct amount of banana and add it to your blender along with the soy milk and coconut oil and blend until smooth.
5. Pour the blended mix over your dry ingredients in the mixing bowl and mix it into a smooth batter. Add the flax egg and mix it in.
6. Transfer the batter to your prepared loaf pan and place into the oven to bake for 60-70 minutes or until a toothpick inserted into the center of the banana bread comes out clean.
7. Let it cool for 10 minutes before removing from the pan.

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Notes

*Weigh your flour on a food scale for the most accurate measurement or make sure you use the spoon and level method for measuring flour which is the most accurate way to measure flour if using only cups.

*Either weigh your peeled bananas or mash them and measure using the cup method. It should be 1 and 1/3 cups of mashed banana.

*You can also use almond milk or another non-dairy option instead of soy milk if you prefer.

*You can use a different oil other than coconut oil if you prefer. Vegan butter may also work but we haven’t tested it.

*I really like the addition of a flax egg to this recipe and it works really well, but if you need a substitution for it, you can use extra mashed banana (3 Tbsp extra mashed banana) to replace the flax egg.

*Nutrition information is an estimate based on 1 slice of 10 without any added vegan butter.

*This recipe was first published in September 2015 and has now been updated with improved photos and text.

• Category: Breakfast, Dessert
• Method: Bake
• Cuisine: Vegan

Nutrition

• Serving Size: 1 slice (of 10)
• Calories: 239
• Sugar: 24g
• Sodium: 156mg
• Fat: 5g
• Saturated Fat: 4g
• Carbohydrates: 47g
• Fiber: 2g
• Protein: 3g

Keywords: vegan banana bread