The Best Vegan Banana Bread
The BEST vegan banana bread! It’s fluffy, moist, lightly sweet, and delicious every time. This healthy banana bread recipe is made with one bowl and requires 5 ingredients. Put your overripe bananas to good use and enjoy a slice for breakfast, as an afternoon snack, or for a healthy dessert. You can add walnuts and chocolate chips, too!
What’s your idea of the best vegan banana bread? Mine is a loaf that’s perfectly moist, light, fluffy, and sweet. Throughout my many years following a vegan diet, I have baked banana bread countless times. And, I’m happy to report that I have successfully narrowed things down to a foolproof recipe that works every time. It’s sweet but not too sugary, moist but not too dense, and fluffy but not too dry.
You’ll never let a bundle of bananas go to waste once you try this banana bread! Truth be told, I think I subconsciously let my bananas become overripe just so I have to make this recipe. I mean, if I always have an overripe bundle of bananas sitting on my counter, I have no choice but to make this banana bread… ya feel me?!
This best vegan banana bread recipe is:
- Vegan, vegetarian, egg-free, and dairy-free
- Super moist and fluffy
- Made with one bowl and simple ingredients
- Freezer-friendly / An easy meal prep snack
- Kid-approved & great for school lunches
- Versatile / Add your favorite mix-ins and toppings
What ingredients are in vegan banana bread?
- Bananas: The star of the show! Bananas are packed with potassium, vitamin B6, manganese, and magnesium. Plus, they help create a moist texture.
- Flour: All-purpose flour, also known as plain flour, is best for this recipe. You can replace it with 1:1 gluten-free baking flour, though.
- Brown sugar: Light brown sugar provides a sweet flavor that pairs perfectly with overripe bananas.
- Coconut oil: Instead of butter, we’ll use coconut oil. You can choose refined or unrefined coconut oil. Unrefined coconut oil has a coconutty flavor while refined coconut oil has no flavor.
- Almond milk: I prefer almond milk, but any plant-based milk can be used in this recipe. Cashew milk, soy milk, oat milk, and coconut milk are other options.
- Vanilla: Don’t skip out on the vanilla! Use vanilla extract or vanilla bean paste.
- Cinnamon: Cinnamon enhances the flavor and will make your kitchen smell ah-mazing.
- Baking soda and powder: A combination of baking soda and baking powder help the banana bread rise, ensuring a light and fluffy texture.
- Salt: Just a dash is needed to balance the sweetness of other ingredients.
How to make the best vegan banana bread
For the full recipe, scroll down to view the recipe card below.
This easy vegan banana bread recipe requires just one bowl + a loaf pan! First, add the wet ingredients to a large bowl and whisk them together.
Then, add the dry ingredients to the bowl. Gently fold the dry ingredients into the wet ingredients, being careful not to over-mix the batter.
Next, pour the batter into a loaf pan. Sprinkle on any toppings (such as crushed walnuts or chocolate chips) and bake for up to one hour. After, allow it to cool before slicing and devouring.
Tips for perfecting this recipe
Do not over-mix the batter
If you want to create a light and fluffy loaf of vegan banana bread, it’s important to not over-mix the batter. Once you add the dry ingredients to the wet ingredients, gently fold them together until they just begin to combine.
The longer you mix the batter, the more the gluten (a protein in the flour) will develop. The result? A dense, rubbery loaf of bread. So, do not over-mix the batter!
Measure flour the correct way
Do you scoop flour straight out of the bag? If so, you are probably using way too much flour. Too much flour creates dry banana bread. On the contrary, too little flour will creates unbaked banana bread with a sunken center.
To properly measure flour, gently spoon it into the measuring cup. Then, level off any excess with a flat object (such as the back of a knife). Do not scoop or pack flour into the measuring cup.
Check to make sure the center is cooked
Generally, whenever making a baked good, you should always check to make sure the center is cooked through. To do this, stick a toothpick directly into the center of the banana bread. If it comes out nearly clean, the center is fully cooked. If it comes out wet, continue baking and try again in a few minutes.
Allow it to cool before slicing
I know, I know; waiting for a baked good to cool is the hardest part. The kitchen smells amazing and you’re starting to get hungry. Be patient, though! It’s important to allow the banana bread to cool before slicing it. Once cooled, you can freely slice and devour the bread. If you slice it too soon, though, you’ll risk it crumbling and falling apart.
Frequently asked questions
Can I use unripe bananas for banana bread?
So, you’re craving banana bread but you only have unripe/greenish bananas on hand? If possible, try to wait for the bananas to ripen and take on a spotty peel. Overripe bananas will always be the ideal choice for banana bread. They have the best texture, flavor, and sweetness.
If you’re feeling really impatient, here are a few options to speed up the ripening process:
- To ripen within a few days: Place the bundle of bananas in a warm spot or directly in front of a window.
- To ripen within 24-48 hours: Store the bananas in a paper bag with an apple. Place in a warm spot or in front of a window.
- To ripen immediately: Preheat the oven to 300 degrees F. Place the bananas (with the peel still intact) on a baking sheet. Bake for 15-20 minutes or until the peel turns black. After, remove bananas from the oven and allow them to cool. Tip retrieved from Food 52. Note: They will take on the texture of overripe bananas, but they won’t be as sweet. Keep this in mind if you plan to use this tip!
Can bananas be too ripe for banana bread?
Unfortunately, bananas can indeed be too ripe. If the peel is almost entirely black and the banana is quite mushy inside, it’s probably too ripe. When making banana bread, the ideal banana has a yellow peel with large brown spots all over it. Generally, the peel should be as much brown as it is yellow.
What to put on top of banana bread
When it comes to banana bread, I like to keep things simple with either crushed walnuts or chocolate chips on top. However, some delicious options include crushed pecans, coconut flakes, shredded coconut, cacao nibs, pumpkin seeds, dried cranberries, and brown sugar. These toppings should be sprinkled on just before baking the bread.
When serving banana bread, enjoy it as is or spread peanut butter, almond butter, or classic vegan butter on top. If you love chocolate, try a hazelnut butter spread – it will taste like an indulgent treat!
Can I make this recipe gluten-free?
More vegan banana bread recipes
- Vegan Peanut Butter Banana Bread
- Vegan Gluten-Free Banana Bread
- Banana Bread Granola
- Vegan Gluten-Free Chocolate Banana Bread
- Banana Bread Pancakes (Vegan, Gluten-Free)
The BEST vegan banana bread! It’s fluffy, moist, lightly sweet, and delicious every time. This recipe is made with one bowl and healthy ingredients. Enjoy a slice for breakfast, as an afternoon snack, or a nutritious dessert.
- 1.5 cups mashed overripe banana (~3 large bananas)
- 3/4 cup brown sugar, packed
- 1/3 cup melted coconut oil*
- 1/4 cup almond milk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- Crushed walnuts
- Vegan chocolate chips
- Preheat oven to 350 degrees F. Line a loaf pan with parchment paper or lightly grease it with oil.
- Add wet ingredients to a large bowl. Whisk together to combine.
- Add dry ingredients to the bowl. Gently fold the dry ingredients into the wet ingredients. Do not over-mix the batter; stop as soon as the ingredients are combined.
- Pour batter into the loaf pan. If desired, sprinkle on any toppings.
- Bake banana bread for 50-60 minutes. After, allow the bread to cool for at least 15 minutes before slicing.
- *If your coconut oil is solid at room temperature, add several spoonfuls to a bowl. Microwave it for 30 seconds until melted. Then, measure 1/3 cup.
- Do not over-mix the batter. If you over-mix the batter, the bread will become dense rather than fluffy. The dry ingredients should be gently folded into the wet ingredients. Stop as soon as they combine.
- To test whether or not the banana bread is cooked through, stick a toothpick into the center of the loaf. If it comes out nearly clean, the banana bread is done baking. If not, continue baking for a few minutes longer.
- Serving Size: 1 slice
- Calories: 293
- Sugar: 23g
- Fat: 9g
- Saturated Fat: 7g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
Keywords: the best vegan banana bread, vegan banana bread
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