Satisfy your sweet tooth with the Best Vegan Banana Bread recipe that's easy to make and irresistibly moist. Perfect for breakfast, brunch, or a snack, it only requires 10 simple ingredients!
This tasty treat, full of ripe banana sweetness, requires less added sugar and is dairy-free, and egg-free. Plus, it's a fantastic way to use up those overripe bananas sitting on your kitchen counter!
If you're on the hunt for more delightful Vegan Brunch Recipes, you should try my light and fluffy Vegan Waffles, tender Vegan Banana Muffins, and irresistible Vegan Banana Pancakes.
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🌟 Why you'll love this recipe
- Healthier treat. The natural sweetness from ripe bananas reduces the need for added sugar.
- Dietary-friendly. This recipe is completely dairy-free and egg-free.
- Simple ingredients. With accessible pantry ingredients, this bread is a breeze for baking enthusiasts. And only requires one bowl!
- Reducing waste. Turn overripe bananas into a tasty baked treat, satisfying cravings while minimizing waste.
- Versatile. Add mix-ins like nuts, chocolate chips, or dried fruits to enhance the taste and create a personalized touch to this recipe.
🧾 Ingredient notes
Neutral Oil - Oil produces a lighter and more moist crumb than vegan butter in quick breads, and canola oil is my favorite choice. Although melted vegan butter or coconut oil can also be used.
Granulated Sugar - While I used granulated sugar in this recipe, brown, cane, or coconut sugar can also be used as a substitute.
Unsweetened Non-dairy Milk - Any type of unsweetened non-dairy milk works in this recipe like Almond Milk or Oat Milk, but I prefer unsweetened Soy Milk for its neutral flavor and high protein content.
I also like soy milk because soy helps lower bad cholesterol.
Apple Cider Vinegar - If you don't have apple cider vinegar on hand, feel free to use white vinegar or even lemon juice instead.
Bananas - The riper the bananas, the better for this recipe. If you want to make this recipe but don't have ripe bananas, don't worry.
Preheat your oven to 300ºF or 150ºC, place the bananas on a baking tray lined with aluminum foil, and bake them for about 15-20 minutes or until they turn black (like the ones in the photo above).
All-Purpose Flour - For a gluten-free version, use a gluten-free flour blend. For a more wholesome option, use half all-purpose and half whole wheat or whole wheat pastry flour.
Baking Powder - I use baking powder instead of baking soda as it provides a better rise and taste, and it also includes a small amount of baking soda.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
Spice up your banana bread game with these tasty variations:
- Walnut Banana Bread: Mix in 1 cup of chopped walnuts (120 grams) for a crunchy texture and nutty flavor that pairs perfectly with the sweetness of the bananas.
- Peanut Butter Banana Bread: Swirl in ½ cup (120 grams) of creamy peanut butter into the batter for a delightful combination of flavors.
- Blueberry Banana Bread: Fold 1 cup of fresh or frozen blueberries (150 grams) for a fruity and colorful addition to your banana bread.
- Cinnamon Swirl Banana Bread: Mix 1 tablespoon of cinnamon and ½ cup (100 grams) of brown sugar and create a cinnamon swirl by layering the batter and cinnamon mixture in the pan.
- Lemon Poppy Seed Banana Bread: Add the zest of 2 lemons and 2 tablespoons of poppy seeds for a fresh and zesty twist on traditional banana bread.
🔪 Instructions
Step 1: Preheat the oven to 350ºF or 180ºC and prepare an 8x4-inch (20x10 cm) loaf pan by lining it with parchment paper or greasing it with vegan butter or coconut oil.
Step 2: In a small bowl, combine the milk and vinegar. Let the mixture sit at room temperature for at least 5 minutes until it thickens and curdles.
Step 3: In a large mixing bowl, mash the bananas until smooth with a fork or potato masher.
Step 4: Add the wet ingredients (thickened milk mixture, oil, sugar, and vanilla extract) and mix well.
Step 5: Then add the dry ingredients (flour, baking powder, and salt) and stir until the batter is smooth.
Step 6: If using chocolate chips, add them to the batter and mix well. Pour the batter into the prepared loaf pan and top with additional chocolate chips, if desired.
Step 7: Bake the banana bread for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Let the bread cool in the pan for 15 minutes before transferring it to a wire rack. Allow it to cool completely, or for at least 30 minutes before slicing and serving.
💭 Expert tips
- Use ripe bananas. The riper the better! Look for bananas with brown spots on the skin for optimal flavor.
- Don't overmix. Overmixing the batter can result in dense and tough bread. Mix until just combined.
- Measure accurately. Use a kitchen scale to accurately measure your ingredients for the perfect consistency and flavor.
- Let it cool. Let your banana bread cool completely before slicing to ensure it holds its shape and doesn't crumble.
- Use parchment paper. It makes removing the banana bread easier and reduces the risk of sticking.
❓Recipe FAQs
If stored at room temperature in an airtight container, it can last for up to 2-3 days. If stored in the fridge, it can last for up to a week.
Yes, you can. Just slice it before freezing it. Wrap each slice tightly in plastic wrap or aluminum foil and store them in an airtight container in the freezer for up to 3 months.
When you're ready to eat them, simply thaw them at room temperature or reheat them in the oven or microwave.
To check if your banana bread is fully cooked, insert a toothpick or a cake tester into the center of the bread.
If it comes out clean with no batter or crumbs sticking to it, the bread is ready. If there are still some crumbs sticking to the toothpick, continue baking the bread for a few more minutes and check again.
There could be several reasons why your banana bread didn't rise. One possible reason is that your baking powder may have expired.
Another reason could be that you overmixed the batter, which can cause the gluten in the flour to develop and make the bread dense.
Finally, make sure your oven is properly calibrated and reaches the correct temperature, as baking at a lower temperature can prevent the bread from rising properly.
To make muffins instead of a loaf, spoon the batter into a lined muffin tin, filling each cup about ⅔ full to allow room for the muffins to rise as they bake.
Bake at 350°F (180°C) for 18-20 minutes, or until a toothpick comes out clean.
🍞 More vegan breakfast recipes
Did you like this recipe? Please leave a rating and comment below!
Best Vegan Banana Bread (Easy and Moist)
Ingredients
- ¼ cup unsweetened non-dairy, I used soy milk
- 1 teaspoon apple cider vinegar
- 3 medium ripe bananas, about 1 and ⅓ cups or 300 grams mashed
- ⅓ cup neutral flavored oil, I used canola oil
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup vegan chocolate chips, optional
Instructions
- Preheat the oven to 350ºF or 180ºC and prepare an 8x4-inch (20x10 cm) loaf pan by lining it with parchment paper or greasing it with vegan butter or coconut oil.
- In a small bowl, combine the milk and vinegar. Let the mixture sit at room temperature for at least 5 minutes until it thickens and curdles.
- In a large mixing bowl, mash the bananas until smooth with a fork or potato masher.
- Add the wet ingredients (thickened milk mixture, oil, sugar, and vanilla extract) and mix well.
- Then add the dry ingredients (flour, baking powder, and salt) and stir until the batter is smooth.
- If using chocolate chips, add them to the batter and mix well. Pour the batter into the prepared loaf pan and top with additional chocolate chips, if desired.
- Bake the banana bread for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 15 minutes before transferring it to a wire rack. Allow it to cool completely, or for at least 30 minutes before slicing and serving.
Notes
- Use ripe bananas. The riper the better! Look for bananas with brown spots on the skin for optimal flavor.
- Don't overmix. Overmixing the batter can result in dense and tough bread. Mix until just combined.
- Measure accurately. Use a kitchen scale to accurately measure your ingredients for the perfect consistency and flavor.
- Let it cool. Let your banana bread cool completely before slicing to ensure it holds its shape and doesn't crumble.
- Use parchment paper. It makes removing the banana bread easier and reduces the risk of sticking.
Angela R. says
My husband and father-in-law ate the whole tray in one evening!
Iosune Robles says
Thank you so much, Angela. That’s the best kind of feedback. I’m so glad they enjoyed it that much!
Jamala says
I made this recipe earlier today I added chocolate chips and walnuts. , It's the best banana bread I ever made, so moist and cake like. Definitely saving this recipe! Thank you
Iosune Robles says
Thank you so much, Jamala! I’m so happy to hear you loved it. Chocolate chips and walnuts sound like a delicious addition. Enjoy, and happy baking!
Cherie Bringe says
This was a hit! Very moist and everyone had 2nds... This is a keeper! Thank you.
Iosune says
Hi Cherie! Thank you so much! I'm so happy to hear it was a hit and that everyone went back for seconds! Love that it’s a keeper for you. Enjoy baking it again!
Holly says
I made this yesterday and it came out great! I used vegan butter to butter the pan versus parchment paper, and it came out of the pan easily and actually the pan was almost clean, so easy to clean. I used lemon juice instead of vinegar and I added walnuts to my bread. The bread came out moist, fluffy and delicious! Thank you for the recipe!
Iosune says
Hi Holly! Thank YOU for your comment 🙂 So glad you liked it!
Leah says
Great recipe! Came out fluffy and moist. Thank you for sharing
Iosune says
Hi Leah! So glad you liked it 🙂
Arlene says
Regarding the reply I just left about the banana cake, it also didn't seem like it rose very much. There wasn't much height to it. Thank you.
Arlene says
Hi, I made this banana bread and followed the recipe without making any editions. After 60 minutes I check the doneness by sticking a tooth pick in the middle and it came out clean. After cooling I sliced it and it didn't look done and looked nothing like the picture. I don't know what I did wrong. Your reply would be greatly appreciated. Thank you.
Iosune Robles says
Hi Arlene! Did you use some different ingredients? And did you follow the recipe to the letter?
Bertha Ojeda says
Hi what can I substitute for flax eggs?
Iosune Robles says
Hi Bertha! Maybe you can substitute flax eggs with chia eggs or peanut butter 🙂
Rachel says
hi, i just wondering how much coconut oil to substitute vegan butter for this recipe?
thankyou
Iosune Robles says
Hi Rachel! I'm not sure about the amount of coconut oil you have to use, sorry!