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.
MY LATEST VIDEOSThere’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.
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!
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.
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.
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.
I used soy milk in this recipe but I reckon any non-dairy milk would work fine here.
I hope 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.
What do you think of this vegan banana bread? Let us know in the comments and please rate the recipe too! Thank you!
For more delicious banana goodies, check out these recipes:
- Vegan Banana Cake with Lemon Frosting
- Vegan Banana Cupcakes with Peanut Butter Frosting
- Vegan Banana Bread Muffins
- Vegan Chocolate Chip Banana Bread
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Vegan Banana Bread
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Prep Time: 10 mins - Cook Time: 70 mins
- Total Time: 1 hour 20 mins
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Yield: 10 -
Category: Breakfast, Dessert -
Cuisine: Vegan
Print Recipe
Pin RecipeDescription
Easy Vegan Banana Bread that 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 Cinnamon
- 3 Medium Ripe Bananas (10.5 oz / 300g)*
- 1/2 cup (120ml) Soy Milk (or other non-dairy milk)
- 3 Tbsp (45g) Coconut Oil
- 1 Flax Egg
Instructions
- 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 and line the bottom with parchment paper, pour in the batter and place into the oven to bake for 60 minutes.
- It’s ready when you put a toothpick into the center of the loaf and it 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.
Nutrition
- Serving Size: 1 slice (of 10)
- Calories: 239
- Sugar: 24g
- Sodium: 156mg
- Fat: 5g
- Saturated Fat: 4g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 3g
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!
I made this today. It’s very good. My husband likes it very much. I kept 50gm less sugar, mixed some walnuts and used homemade almond milk.
★★★★★
Wonderful! Thanks for sharing! 🙂
LOVE this recipe. I made it with King Arthur gluten free flour and it was by far the best GF banana bread I’ve ever made. What baking time would you suggest if I were making this into banana muffins?
★★★★★
Oh that’s fantastic to hear! So glad it worked well with GF! Thanks so much for sharing. 🙂
This was my first attempt at making banana bread, and this recipe was so quick and simple yet it turned out AWESOMELY! I found it to be at the cake-end of sweetness; I’ll be using less sugar next time (I used 180g this time), but there definitely will be a next time – I’ve added it to my favourite recipes already! Such a lovely texture and taste, and a really easy and delicious way to use up those overripe bananas instead of letting them go to waste. Thank you for posting.
★★★★★
Hi Ellen! Thanks so much for your awesome comment and rating, so glad this recipe is now in your favorites. It’s definitely the best way to use overripe bananas that exists! 🙂
Hi,
Is there any replacements I can use for the milk and eggs?
Also, do you think I could sub applesauce for a part of the sugar?
You can use another non-dairy milk as stated in the recipe. You could use a little applesauce instead of the flax egg, but to reduce the sugar you don’t need to replace it with anything, if you read the other comments you’ll see others have reduced the sugar successfully.