Vegan Banana Bread

Vegan Banana Bread (Healthy & Easy)

Enjoy a classic vegan banana bread that turns out moist, healthy, and perfectly sweet. This recipe is entirely egg- and dairy-free (with a simple oil-free option) and has become a family favorite. It uses ripe bananas and wholesome ingredients you probably already have on hand. The result is a soft, delicious loaf that’s great for breakfast or an anytime snack. Plus, it’s kid-friendly and loved by everyone who tries it!

This plant-based banana bread is incredibly straightforward. You can customize it with add-ins like nuts or chocolate chips, but the base recipe alone is wonderfully simple and satisfying. Read on for the full recipe, step-by-step instructions, helpful tips, and answers to all your common questions about vegan banana bread.

Ingredients for Vegan Banana Bread

• 1 3/4 cups (210 g) spelt flour – or use whole wheat, unbleached all-purpose, or a 1:1 gluten-free flour blend for a gluten-free version.

• 1/3 cup (75 g) sugar – organic cane sugar is great, or use coconut sugar. (For a natural sweetener alternative, you can also use about 1/2 cup finely chopped dates.)

• 1 teaspoon baking powder and 1 teaspoon baking soda, plus a pinch of salt.

• 1/3 cup (75 ml) oil – choose a neutral-flavored oil like vegetable oil, canola oil, or melted coconut oil. (For a lower-fat version, substitute 1/3 cup unsweetened applesauce for the oil; the bread will still be moist.)
• 1 teaspoon vanilla extract.

• 3 to 4 very ripe bananas – peeled and mashed (about 1 1/2  cups mashed). The bananas should be very ripe (with brown speckles) for maximum sweetness and moisture.

• 1/4 cup (60 ml) almond milk (or any plant-based milk) – this is optional and only needed if the batter is too thick. (Use as needed to adjust consistency.)

• Optional add-ins: 1/2 cup chopped walnuts (or pecans), 1/4 cup chocolate chips (dairy-free), and/or 1 teaspoon ground cinnamon. These add extra flavor and texture.

Each ingredient helps make this vegan banana bread a success. Make sure your bananas are very ripe, and measure your flour correctly (the spoon-and-level method works best) to avoid a dry loaf.

Instructions: How to Make Vegan Banana Bread

1.Preheat and prepare: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with a bit of oil or line it with parchment paper for easy removal.

2.Mash the bananas: In a large mixing bowl, mash the ripe bananas with a fork or potato masher until relatively smooth. There can be some small lumps – that’s okay.

3.Mix wet ingredients: Add the oil (or applesauce, if using) and vanilla extract to the mashed bananas. Stir until well combined.

4.Combine dry ingredients: Add the flour, sugar, baking powder, baking soda, and salt to the bowl. Gently stir the mixture with a spatula until the dry ingredients are just incorporated. Mix lightly – don’t overmix. The batter will be thick and a few flour streaks or small lumps are fine.

5.Adjust batter (if needed): If the batter seems too dense or dry, gradually add the almond (or plant) milk, a little at a time, until the batter has a thick but pourable consistency.

6.Fold in add-ins: If using nuts, chocolate chips, or cinnamon, fold them into the batter now. Stir just until evenly distributed.

7.Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay, but it shouldn’t be wet batter). Ovens can vary, so start checking around 50 minutes.

8.Cool: Remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then transfer the loaf to a wire rack to cool completely before slicing. (This helps the bread finish cooking and makes it easier to slice.)

Tips for the Best Vegan Banana Bread

• Use very ripe bananas: The riper (with lots of brown spots) the bananas are, the sweeter and moister the bread. Ripe bananas also replace the need for excess sugar. We use only 1/3 cup of sugar here because the bananas add natural sweetness, but you can adjust this to taste or use mashed dates for additional sweetness.

• Choose your fat: This recipe calls for oil, but any neutral oil or vegan butter works. For an oil-free version, replace the oil with equal amount of unsweetened applesauce (the loaf will be slightly denser but still delicious). You can even use half oil and half plant milk for a lighter loaf.

• Add mix-ins: Boost flavor and texture by stirring in extras before baking. Chocolate chips, chopped walnuts or pecans, shredded coconut, or a dash of cinnamon are all great options. You can also sprinkle some on top of the batter in the pan for a decorative, toasty topping.

• Measure flour properly: Too much flour can make bread dry. Use the spoon-and-level method: spoon the flour into the measuring cup and level it off without packing it down.

• Don’t overmix: Overworking the batter can make the bread tough. Stir just until the flour is mixed in and no dry streaks remain. A few small lumps are fine. Overmixing develops gluten, which you want to avoid in quick breads.

• Room temperature ingredients: For best results, use room-temperature ingredients (the bananas, milk, etc.). This helps everything blend more evenly.

Following these tips will help ensure your vegan banana bread turns out moist, flavorful, and perfectly tender.

Serving and Storage

• Serving suggestion: Serve your banana bread plain or spread a little vegan butter, nut butter, or jam on top. It also goes great with a smear of cashew cream or a drizzle of maple syrup for extra indulgence.

• Room temperature: Store the banana bread covered at room temperature for up to 3–4 days. Keeping it wrapped or in an airtight container will retain moisture.

• Refrigeration: For longer storage, refrigerate the bread (wrapped) for up to 1 week. Chill it before serving or warm slices slightly in a toaster oven.

• Freezing: You can freeze slices of banana bread (or the whole loaf, wrapped well) for up to 2 months. Thaw in the refrigerator overnight. Reheat slices in the toaster or microwave to enjoy warm.

Frequently Asked Questions

How should I store vegan banana bread, and how long will it last?

Keep the banana bread tightly covered to retain moisture. At room temperature, it will stay fresh for about 3 to 4 days. In the refrigerator, it can last up to 1 week when wrapped or in an airtight container. For longer storage, wrap slices or the whole loaf well and freeze for up to 2 months. To enjoy, thaw frozen bread in the fridge overnight or reheat slices directly in a toaster oven or microwave.

What ingredient substitutions can I use in this recipe?

• Gluten-free: You can substitute the flour with a gluten-free all-purpose blend or buckwheat flour in a 1:1 ratio. The bread will be just as delicious gluten-free.
• Oil-free: Replace the oil with equal parts unsweetened applesauce for a lower-fat loaf. You can also use mashed avocado or nut butter in place of oil, though these will add their own flavors.

• Sugar alternatives: Try swapping cane sugar for coconut sugar or maple syrup. If using maple syrup, you may need to reduce the plant milk slightly to keep the batter from getting too thin. Finely chopped dates (about 1/2 cup) can replace sugar for natural sweetness.

• Plant milk: Any non-dairy milk works (almond, soy, oat, etc.). Use just enough to thin the batter if it’s too stiff; too much liquid will make a soggy loaf.

• Extra eggs-substitute: This recipe has no eggs, but if you ever encounter an egg-included recipe, in banana bread you can use extra mashed banana or a flax egg (1 tablespoon ground flax + 3 tablespoons water).

These substitutions will let you customize the vegan banana bread to your needs without sacrificing taste.

How can I make this banana bread extra moist and flavorful?

The key to moist vegan banana bread is ripe bananas and gentle handling. Use bananas that are very ripe with brown spots – they add moisture and natural sweetness. Don’t overmix the batter; stir just until combined. Consider adding a tablespoon of plain yogurt or non-dairy yogurt for extra tenderness (omit the milk accordingly). Including a bit of healthy fat (like a spoonful of nut butter or a teaspoon of melted coconut oil on top before baking) can also enhance moistness. Lastly, proper baking time is important: remove the bread as soon as a toothpick comes out clean to avoid drying it out.

Can I make muffins or mini loaves with this recipe?