Vegan banana bread, fluffy, easy, and delicious! A super simple recipe that only requires 10 ingredients. It is so perfectly sweet!
This vegan banana bread is absolutely out of this world! I LOVE its banana flavor and how absolutely comforting it is. I really enjoy having it as a snack or breakfast during the wintertime.
It is perfectly sweet and the banana and cinnamon combination is simply mind-blowing. Oh, just know that the kitchen smells so delicious when you bake it!
Besides, it is a super simple recipe and to make it you just need regular pantry ingredients. Of course, it’s way healthier than the ones you can buy at the grocery store, as well as more affordable.
Vegan banana bread recipe, easy, delicious, perfect to enjoy during the holidays or any other occasion, and ready with only 10 ingredients. Feel free to have it with your favorite toppings!
Ingredient notes
- Vegan butter: I strongly suggest you make your own vegan butter at home, but store-bought will also work.
- Granulated sugar: feel free to use other types of sugar, like brown sugar, coconut sugar, or cane sugar. Make sure the sugar you’re using is vegan.
- Vanilla extract: I always use homemade vanilla extract as it’s more affordable and extremely easy to make, but store-bought is also a good choice.
- Bananas: make sure you’re using ripe bananas.
- Unsweetened plant milk: any type of unsweetened plant milk is okay, but soy milk is my favorite one for baking.
- Flax egg: it’s an egg replacer made with ground flaxseed and water. It’s so easy to make and ready in 5 minutes.
- All-purpose flour: I’ve only made this recipe using all-purpose flour, but you could probably use a different type of flour, such as whole wheat flour. However, keep in mind that you may need to adjust the amount of it.
Dietary variations
- Make it gluten-free: if you’d like to enjoy gluten-free banana bread, I’d suggest using our gluten-free flour blend for a gluten-free version of this recipe.
- Make soy-free: use soy-free vegan butter and plant milk.
- Make it nut-free: use nut-free plant milk.
Pro tips
- Using very ripe bananas is the key to getting delicious and sweet banana bread.
- I’ve only made this recipe using vegan butter, but it will probably work if you use another kind of vegetable oil instead (coconut oil is my favorite substitute).
- Feel free to customize the batter with your favorite ingredients, such as chopped walnuts, pecans, almonds, vegan chocolate chips, raisins… Go ahead and get creative!
How to make vegan banana bread
- Preheat the oven to 350ºF or 180ºC.
- In a large mixing bowl, add the vegan butter, sugar, and vanilla extract and mix until you get a creamy texture. You can conveniently use a hand mixer, electric mixer, or a wooden spoon.
- Mash the bananas with a fork and incorporate them into the bowl along with the plant milk and the flax eggs, and mix again.
- Combine the dry ingredients in a medium mixing bowl.
- Mix the dry ingredients with the wet mixture, and stir until well combined.
- Line a 9×5-inch (23×13 cm) loaf pan with parchment paper or grease it with some oil.
- Add the batter to the pan and bake for 50 to 60 minutes. Stick a toothpick into the center of the loaf and if it comes out clean, the loaf is done. Cover the top with foil if the banana bread gets browned but the middle isn’t done yet.
- Let it cool for 15 minutes before transferring it to a wire rack and then let it cool completely.
- Serve your vegan banana bread immediately.
How to store
- Fridge: store in an airtight container at room temperature or in the fridge for up to 1 week.
- Freezer: I recommend you freeze the individual slices instead of the whole loaf in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight.
- Reheat: you can warm the banana bread slices in the microwave if you want.
Is banana bread vegan?
Classic banana bread is not suitable for vegans because it contains ingredients like eggs or butter.
Looking for more vegan snacks?
Did you make this vegan banana bread recipe?
Please leave a comment and rate it below. We’d love to hear from you!
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Vegan Banana Bread
- Prep: 10 mins
- Cook: 1 hour
- Total: 1 hour 10 mins
- 10 1x
- Snack, Breakfast
- American
- Vegan
Servings 10 1x
Vegan banana bread, fluffy, easy, and delicious! A super simple recipe that only requires 10 ingredients. It is so perfectly sweet!
Ingredients
- ⅓ cup vegan butter (75 g), softened
- ¾ cup granulated sugar (150 g)
- 1 tsp vanilla extract
- 3 medium ripe bananas (1 and ⅓ cups or 300 g mashed)
- ¼ cup unsweetened plant milk (65 ml), I used soy milk
- 2 flax eggs
- 2 cups all-purpose flour or gluten-free flour blend (250 g)
- 2 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
Instructions
- Preheat the oven to 350ºF or 180ºC.
- In a large bowl, add the vegan butter, sugar, and vanilla extract and mix until creamy. You can conveniently use a hand mixer, electric mixer, or just a wooden spoon.
- Add the mashed bananas, plant milk, and flax eggs, and mix again.
- Combine the dry ingredients in a medium mixing bowl (flour, baking powder, cinnamon, and salt).
- Mix the dry ingredients with the wet mixture, and stir until well combined.
- Line a 9×5-inch (23×13 cm) loaf pan with parchment paper or grease it with some oil (I always use coconut oil).
- Add the batter to the pan and bake for 50 to 60 minutes (my banana bread was ready in 60 minutes). Stick a toothpick into the center of the loaf and if it comes out clean, the loaf is done. Cover the top with foil if the banana bread gets browned but the middle isn’t done yet.
- Let it cool for 15 minutes before transferring it to a wire rack and then let it cool completely. If you don’t have a cooling rack, just use a dish or what you have on hand. You can also enjoy your vegan banana bread warm if you want, though.
- Spread some coconut butter on top and serve it with a cup of matcha latte, turmeric latte, or golden milk.
- Store the leftovers in an airtight container at room temperature or in the fridge for up to 1 week, or in the freezer for up to 3 months. Thaw overnight in the fridge.
Notes
- Using very ripe bananas is the key to get a delicious and sweet banana bread.
- I’ve only made this recipe using vegan butter, but will probably work if you use oil instead (coconut oil is my favorite choice).
- Feel free to use any type of sugar you want, just make sure that it is vegan.
- You can add any other kind of flour, but you may need to add more or less of it.
- Feel fre to customize the batter with your favorite ingredients: chopped walnuts, chopped pecans, vegan chocolate chips, raisins… Go ahead and get creative!
Nutrition
- Serving Size: 1/10 of the recipe
- Calories: 241
- Sugar: 19.1 g
- Sodium: 128 mg
- Fat: 6.8 g
- Saturated Fat: 2 g
- Carbohydrates: 42.3 g
- Fiber: 2 g
- Protein: 3.4 g
Update Notes: This post was originally published in December of 2020, but was republished with new photos, step-by-step instructions, and tips in September of 2022.
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.
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.
Hi Arlene! Did you use some different ingredients? And did you follow the recipe to the letter?
Hi what can I substitute for flax eggs?
Hi Bertha! Maybe you can substitute flax eggs with chia eggs or peanut butter 🙂
hi, i just wondering how much coconut oil to substitute vegan butter for this recipe?
thankyou
Hi Rachel! I’m not sure about the amount of coconut oil you have to use, sorry!