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
Use ripe spotty bananas. 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 is the way forward. 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 but it does result in a very smooth batter and even distribution of that banana flavor.
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? With some small adjustments this works great for gluten-free, check out our vegan gluten free banana bread recipe.
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 vegan 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 vegan 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?
- Vegan Banana Cake
- Vegan Banana Pancakes
- Vegan Chocolate Banana Bread
- Vegan Banana Oatmeal Cookies
- Vegan Banoffee Pie
- 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
- Prep Time: 10 mins
- Cook Time: 70 mins
- Total Time: 1 hour 20 mins
- Yield: 10
Print Recipe
Pin RecipeDescription
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.
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)
Instructions
- 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.
- Sift the flour into a mixing bowl and 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 become gloopy.
- 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 into a thick batter.
- 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
- 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
BEST VEGAN BANANA BREAD! Thank you so much for this amazing recipe.
Hands down, this is the best banana bread I have ever made.
I only had frozen bananas on hand, reduced sweetener to 1/2 cup of coconut sugar, used chia because I ran out of flax and added in some dark chocolate pieces. Even with all these tweaks, the banana bread turned out perfect! Needless to say, I will follow this recipe over and over again. 🙂
★★★★★
So happy to hear that Mila! Thank you so much for the wonderful review. 🙂
Gonna try this!! Can i sub the coconut oil for something else?
Sure, you can use a different oil if you prefer.
Best banana bread ever. I have only found a couple i ever liked and lost those with family members of unknown location 🐱
Thank you!
Yay! So happy you loved it Crystal! 🙂
Amazing! So easy to make and the loaf didn’t last the day, it was gone in a flash.
★★★★★
Awesome! Thanks for the awesome review Anna. 🙂
Wow just wow! I’ve made many banana breads in my life, even before going vegan. So yummy, I have to stop myself from eating it. Hubby (non-vegan) loves it as well. You never disappoint 🙂
★★★★★
Thanks so much Christina! So glad you enjoyed it. 🙂
Very nice and simple recipe used it twice and both times it came out great!
★★★★★
Awesome! Thanks so much Brooke! 🙂
My first attempt at making banana bread since I’m newly vegan, and it was Fantastic. Thank you. Awesome website
Awesome! Thanks Sandra! 🙂
I used only the brown sugar, no white one, so only 100g of sugar in total. Next time I would use even less.
Also, I didn’t have baking powder so I used apple cider vinegar instead. I added some dark chocolate.
This banana bread was really easy to make and tasted awesome! So happy with it! ?
★★★★★
So glad you enjoyed it Kim, thanks for sharing and the fab review! xo
Started putting the batter together, then realised I was short of time. Made them into cupcakes instead, with pieces of walnuts and dried cranberries – PERFECT! Thank you, Alison.
Variations: Wholewheat flour, half the sugar, baking time: 25 minutes.
★★★★★
Sounds delicious! Thanks so much for sharing! 🙂
This one is a keeper!
I already made this banana bread three times and it was always delicious. I tried different sugar amounts depending on banana ripeness and it worked great.
I love it with peanut butter and when cut thinly it makes satisfying peanut butter sandwiches to eat on the go.
★★★★★
So glad you like it Silvia! Thanks so much for posting and the wonderful review! 🙂
First time making banana bread, fantastic recipe! Instead of sugar, I put 100g of raisin.
Awesome! So glad to hear it worked out well. Thanks for sharing! 🙂
Very tasty recipe! After reading Rich’s comment I reduced the sugars by 50%. I added 1/2 cup (60g) raisins, and used muffin tins greased with baking spray rather than a loaf pan. The muffins came out perfect at 25 min bake time. Thanks for a great recipe!
★★★★★
Awesome! So happy to hear they came out great! Thanks for the awesome rating and review. 🙂
This banana bread recipe was simple to follow and easy to make. I tried it first with the original sugar measurements and found it too sweet. I halved it and it came out wonderful. This works fine with a chia egg too!
I would really go by the 60-to-70-minute baking time and not by the toothpick coming out clean method alone. I tried poking it the first time at around 40 minutes and the toothpick came out clean. I did a test cut and found it to still be a bit doughy in the middle (still perfectly edible though!).
I really, really love the simplicity of the recipe. Looking forward to trying out your chocolate cake recipe too!
★★★★
Hi Rich, thanks so much for sharing your tips, and so happy you enjoyed the recipe and found it simple to follow. Thanks so much for posting and I’m sure you’ll love the chocolate cake too! 🙂