Vegan Banana Bread

4.96 from 104 votes

This easy vegan banana bread is the best ever! It's moist, packed with flavor and comes out perfectly every time. Made with simple, easy to find ingredients, this is truly the only banana bread recipe you'll ever need.

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 320kcal

Author: Alison Andrews

Ingredients

2 cups All-Purpose Flour (250g)
½ cup White Granulated Sugar (100g)
½ cup Light Brown Sugar (100g)
3 teaspoons Baking Powder
¼ teaspoon Salt
1 teaspoon Ground Cinnamon
1 ½ cups Mashed Ripe Banana (or 337g peeled weight)*
½ cup Soy Milk (120ml) or other non-dairy milk
¼ cup Coconut Oil (55g) or Vegan Butter*
1 cup Walnuts (100g) Chopped, plus more to place on top before baking)*

Instructions

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 add white and brown sugar, baking powder, salt and cinnamon. Mix together.
Measure the correct amount of banana and add it to your blender jug along with the soy milk and coconut oil (or vegan butter) and blend until smooth.
Pour the blended mix over your dry ingredients in the mixing bowl and mix it into a smooth batter.
Add chopped walnuts (optional) and fold in.
Transfer the batter to your prepared 9x5 loaf pan and smooth down. Add a few more chopped walnuts on top and place into the oven to bake.
Bake for 60 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Let it cool in the pan for 10 minutes before removing it from the pan and placing it onto a wire cooling rack to cool completely.

Notes

Spoon and level the flour. The correct way to measure flour is to use the spoon and level method, which is to spoon the flour into your measuring cup and then level off the top with a knife. Don't scoop it and don't pack it into the cup. Alternatively, weigh it on a food scale.
Measure the banana correctly. If you have a food scale, then you can just weigh the peeled banana to get the correct amount. If you don't have a scale then the best way to measure would be to mash the banana and measure it out in cups. This recipe uses 1 and ½ cups mashed banana or 337g.
Mash or blend. We love blending up the banana, coconut oil and non-dairy milk in this recipe as it results in a very smooth batter and even distribution of that banana flavor. However, if you prefer not to get your blender involved, you can simply melt the coconut oil, mash it in with your banana and add to the mixing bowl along with the non-dairy milk.
Don't overmix the batter. Once you add the wet ingredients in with the dry you just want to mix it until just mixed. Don't over-mix the batter or the texture and/or rise of your loaf may be impacted.
Make it oil-free: If you'd like this banana bread to be oil-free then you can replace the coconut oil with applesauce in the same quantity (¼ cup).
Make it gluten-free: For a gluten-free version of this recipe, please see our recipe for gluten-free banana bread.
Storing and Freezing: Store it covered at room temperature where 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. It's freezer friendly for up to 2 months. When you're ready for it, let it thaw overnight in the fridge.
This recipe was first published in September 2015. It has been updated with new photos and lots more tips. The recipe itself has also been very slightly updated. The original recipe used a flax egg, we have updated the recipe to use more banana so a flax egg is not required.

Nutrition