By There’s something special about the aroma of freshly baked banana bread filling your kitchen. This easy vegan banana bread recipe is soft, moist, naturally sweet, and made without eggs or dairy. It’s the perfect way to use overripe bananas and create a delicious breakfast, snack, or dessert that the whole family will enjoy.
The best part? You only need a handful of simple pantry ingredients and one mixing bowl!
Why You’ll Love This Vegan Banana Bread
- 100% vegan and dairy-free
- No eggs required
- Soft and moist texture
- Great way to use ripe bananas
- Easy one-bowl recipe
- Perfect for breakfast or snacking
Ingredients
- 3 large ripe bananas, mashed
- 1/3 cup coconut oil or vegetable oil
- 1/2 cup brown sugar
- 1/4 cup plant-based milk (almond, soy, or oat)
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Optional Add-Ins
- 1/2 cup chopped walnuts
- 1/2 cup vegan chocolate chips
- 2 tablespoons raisins
Instructions
Step 1: Prepare the Oven
Preheat your oven to 180°C (350°F). Lightly grease a loaf pan or line it with parchment paper.
Step 2: Mix Wet Ingredients
In a large bowl, mash the bananas until smooth. Add the oil, brown sugar, plant milk, and vanilla extract. Stir until combined.
Step 3: Add Dry Ingredients
Add flour, baking soda, cinnamon, and salt to the bowl. Mix gently until just combined. Avoid overmixing.
Step 4: Add Extras
Fold in walnuts or vegan chocolate chips if using.
Step 5: Bake
Pour the batter into the prepared loaf pan. Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
Step 6: Cool and Serve
Allow the banana bread to cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy.
Tips for Perfect Banana Bread
- Use very ripe bananas with brown spots for maximum sweetness.
- Do not overmix the batter.
- Allow the loaf to cool completely before slicing.
- Store leftovers in an airtight container.
Storage Instructions
Room Temperature
Store for up to 3 days in an airtight container.
Refrigerator
Keeps fresh for up to 1 week.
Freezer
Freeze individual slices for up to 3 months.
Frequently Asked Questions
Can I make this gluten-free?
Yes. Replace the all-purpose flour with a good-quality gluten-free flour blend.
Can I reduce the sugar?
Absolutely. Since ripe bananas are naturally sweet, you can reduce the sugar by 25–30%.
Can I add nuts?
Yes. Walnuts, almonds, or pecans work beautifully in this recipe.
Final Thoughts
This easy vegan banana bread is one of those simple recipes you’ll make again and again. It’s moist, flavorful, and perfect for using up overripe bananas that might otherwise go to waste. Whether you enjoy it with your morning tea or as an afternoon snack, this dairy-free banana bread is guaranteed to become a favorite.
Happy Baking!
Nutrition (Approximate Per Slice)
- Calories: 220
- Carbohydrates: 32g
- Protein: 3g
- Fat: 9g
- Fiber: 2g