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.
Yeah, for me the vegan butters a non-negotiable, though Jaye loves it plain.
I’m reckoning you’re going to love this vegan banana bread recipe because it’s so easy to throw together.
Next time you have some ripe bananas on hand then hopefully this will be the first thing to come to mind.
This loaf has got it going ON.
It’s sweet enough to be eaten as a dessert but savory enough to eat it for breakfast!
It’s a win/win situation.
Just go ahead and eat it anytime, anywhere, anyhow!
And once you’ve made this recipe – please rate it and leave a comment!
And take a pic while you’re at it, load it onto Instagram and tag it #lovingitvegan too.
Because we LOVE seeing the vegan food porn. 
- 2 cups (250g) All-Purpose Flour
- ½ cup (100g) White Sugar
- ½ cup (100g) Brown Sugar
- 3 tsp (15g) Baking Powder
- ¼ tsp Salt
- 1 tsp (3g) Cinnamon
- 3 Ripe Bananas (10.5 oz / 300g)
- ½ cup (120ml) Soy Milk (or other non-dairy milk)
- 3 Tbsp (45g) Coconut Oil
- 1 Flax Egg
- Preheat the oven to 350 degrees fahrenheit (180 degrees celsius).
- Sift the flour and add to a mixing bowl.
- Add the white and brown sugar, baking powder, salt and cinnamon.
- Prepare the flax egg by mixing 1 Tbsp Flaxseed Meal with 3 Tbsp Hot Water and allowing to sit for a minute to thicken.
- Peel the bananas and add to your blender along with the soy milk and coconut oil and blend.
- Pour the blended mix into the mixing bowl and mix it into a smooth batter. Add the flax egg and mix in.
- Grease a loaf pan with coconut oil, pour in the batter and place into the oven to bake for around 60 to 70 minutes.
- It's ready when you put a toothpick into the center of the loaf and it comes out clean.
*Nutrition information is an estimate based on 1 slice of 10 without any added vegan butter.
Divine! Simply divine.
🙂
I made this for my family today, and it was freakin’ amazing!!! (I was expecting it to be amazing, though. :P) I’m the only one “vegan” in my household, but my parents aren’t and neither are my brothers or sisters. But I made this with the idea that it would be shared by everyone, so I adjusted the ingredients, since three of our members are allergic to flax seed. (Replaced flax seed with one peeled apple and blended it before I blended the banana.) I also only used water, since I don’t prefer using soymilk and I didn’t have anything else in the house to use. ;P
But it turned out perfect! Regardless of what ingredients I adjusted!
Nobody knew I had made it without milk or without eggs. They wouldn’t have even thought to think that.
For one of my brothers, he said, “I want another one!” But with a family of seven, a single loaf doesn’t stick around long.
My dad, who eats random junk food quite often that’s just pure nasty, he said it was “filling” and that maybe I should add nuts. I might do that next time, but for this first time I just wanted to see how my ingredients would turn out.
One other thing I might do next time is lower the sugar content. I used super ripe bananas, so I honestly don’t think me only using 1/2 cup of sugar would make much of a difference. A 1:2 ratio for sugar to flour is a little higher than what I usually do anyway. I usually only use 1:3, but today I did 1:2 just to have something to compare.
Anyway, thank you, Alison. This is by far the best vegan recipe website I’ve been to so far. Things are organized and not cluttered everywhere. Emails are also good. Your email about the new bread recipe is what alerted me to your new update in the first place. 🙂 Ten thumbs up!!
Fantastic! So good to hear how well it came out and the recipe adjustments you used. Thanks so much for sharing! And also thanks so much for the lovely comments about the website. Much appreciated! 🙂
PS: Also, I forgot to use the coconut oil in the recipe. I ended up only using it to oil the loaf pan, even though I had coconut oil set aside for the recipe. I’m not sure if it would’ve affected the moist-quality or anything, but it seemed pretty epic to me anyhow. Just figured I should mention it, since I just now remembered.
Excellent. You don’t say what to do with the flax egg, though. I added it when mixing the wet and dry ingredients together. I also cut the sugar by about 15%, but my bananas were very ripe. I let it cool in the tin on a rack for about 15 mins before turning it out. Really lovely flavour and texture. Thanks.
Should have said I also used half plain, half wholemeal flour.
Oh! Thanks for pointing that out – fixed now! You added it in the exact right place anyway. 🙂 So glad it came out well!