Easy Vegan Banana Bread

This easy vegan banana bread is 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

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 your 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 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 the 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. 

Tips for making delicious vegan banana bread

Ripe spotty bananas are important for this. The reason is that ripe and spotty bananas are the sweetest bananas, 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 are essential. If your bananas aren’t ready, then wait a day or two, it will be worth the wait!

I definitely recommend you weigh the banana for this because banana sizes are so variable. What I consider a medium banana you might think is a large banana or vice versa! And baking is so precise with measures!

So definitely get out the food scale. Actually, this is always a good idea. Don’t get me started on how tricky flour measures are!

Weighing out your flour is another very smart move.

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 with your coconut oil and then add it to the batter along with the soy milk. Blending isn’t a crucial step here, it’s optional. 

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. I used coconut oil, but I imagine vegan butter would work well here too, though I haven’t tried it yet.

I used soy milk in this recipe but I reckon any non-dairy milk would work fine here.

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! 

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 are another great addition, check out our vegan chocolate chip banana bread!

Raisins or dried cranberries also work great. 

Vegan Banana Bread Q&A

Can I make this banana bread gluten-free? If you wanted to make this vegan banana bread gluten-free then I recommend you try a gluten-free all purpose flour blend to replace the all purpose flour.

Gluten-free flours tend to absorb more moisture as well so you might want to increase the coconut oil slightly as well. Since this is a very moist banana bread you probably wouldn’t need to increase it by very much, a couple of extra tablespoons of coconut oil is likely sufficient.

I haven’t tested this recipe as gluten-free so this is just my best guess based on my other gluten-free baking experiments. A gluten-free all purpose flour baking blend is definitely the flour to use though rather than any single type of flour like almond or rice flour.

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

How long does this banana bread 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 this banana bread? Yes you can. When you’re ready for it, let it thaw overnight in the fridge. 

You will love this vegan banana bread! It is:

• Super moist
• Simple
• Flavorful
• Perfectly sweet
• Satisfying

Keep covered at room temperature and consume within a few days.

More vegan banana recipes?

1. Vegan Banana Cake
2. Vegan Banana Pancakes
3. Vegan Chocolate Banana Bread
4. Vegan Banana Oatmeal Cookies
5. Vegan Banoffee Pie
6. Vegan Banana Cream Pie

So what do you think of this vegan banana bread? Let us know in the comments and please rate the recipe too! Thank you!

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Vegan Banana Bread

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★★★★★

4.9 from 18 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 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 Sugar
• 1/2 cup (100g) Brown Sugar
• 3 tsp Baking Powder
• 1/4 tsp Salt
• 1 tsp Ground Cinnamon
• 3 Medium Ripe Bananas (10.5 oz / 300g Peeled Weight)*
• 1/2 cup (120ml) Soy Milk (or other non-dairy 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 the flour into a mixing bowl and add the white and brown sugar, baking powder, salt and cinnamon.
3. Prepare the flax egg by mixing 1 Tbsp Flaxseed Meal with 3 Tbsp Hot Water and allowing to sit for a minute to become gloopy.
4. Peel the bananas and add to your blender along with the soy milk and coconut oil and blend.
5. Pour the blended mix into the mixing bowl and mix it into a smooth batter. Add the flax egg and mix into a thick batter.
6. Transfer the batter into 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.

Notes

*Weigh your bananas and your flour for the most accurate results in this recipe.

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

• Category: Breakfast, Dessert, Baking
• 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