Vegan banana bread, fluffy, easy, and delicious! It’s a super simple recipe that only requires 10 ingredients. It has the perfect amount of sweetness!
This vegan banana bread is absolutely out of this world! I LOVE how flavorful and comforting it is and I really enjoy having it as a healthy snack or breakfast during the wintertime.
It has the perfect amount of sweetness and the banana and cinnamon combination gives it a super cozy holiday flavor. And 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. And, of course, it’s way healthier than the ones you can buy at the grocery store, as well as more affordable.
Vegan banana bread, easy, delicious, perfect to enjoy during the holidays, and ready with only 10 ingredients. Feel free to have it with your favorite toppings!
Vegan banana bread recipe – Short video
How to make vegan banana bread – Step by step
- Preheat the oven to 350ºF or 180ºC.
- In a large bowl, add the vegan butter, sugar, and vanilla extract (photo 1) and mix until creamy (photo 2).
- Add the mashed bananas, milk, and flax eggs, and mix again.
- Combine the dry ingredients in a medium mixing bowl (photo 3).
- Mix the dry ingredients with the wet mixture (photo 4), and stir until well combined (photo 5).
- Line a 9×5-inch (23×13 cm) loaf pan with parchment paper (photo 6) or grease it with some oil.
- Add the batter to the pan (photo 7) 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 cooling rack and then let it cool completely (photo 8).
- Serve immediately.
Pro tips
- Using very ripe bananas is the key to get delicious and sweet banana bread.
- I’ve only made this recipe using vegan butter, but it will probably work if you use oil instead (coconut oil is my favorite choice).
- Feel free to use any type of sugar you want.
- You can add any other kind of flour, but you may need to add more or less of it.
- You can customize the batter with your favorite ingredients: chopped walnuts, chopped pecans, vegan chocolate chips, raisins… Go ahead and get creative!
How long will this vegan banana bread keep?
Keep your vegan banana bread in an airtight container at room temperature or in the fridge for up to 1 week.
Can I make gluten-free vegan banana bread?
Of course! If you want gluten-free vegan banana bread, I’d use oat flour and buckwheat or rice flour (half and half). Add more or less of it if needed.
How to serve this vegan banana bread
Although I usually eat it at room temperature, I sometimes eat it warm. It gets SO comforting when I slice it and spread some coconut butter on top!
On the other hand, I also love to serve it with some plant milk, such as rice milk, oat milk, soy milk, or even almond milk. It really is out of this world!
Looking for more vegan snack recipes?
Did you make this vegan banana bread recipe?
Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST. I’d love to see what you cook!
Print
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
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!