Vegan Banana Bread

This is the best vegan banana bread ever! Sweet, moist in the inside, crispy on the outside, and full of flavor. Perfect for breakfast or dessert.

This vegan banana bread is a new version of my vegan gluten-free banana bread, but this one is made with whole wheat flour, which is easier to get and also more affordable.

Besides, the previous recipe was oil-free and made with coconut milk, but this one is made with coconut oil, which is my favorite oil for baking because of its taste and texture.

Banana bread is a delicious way to start your day, but you can also enjoy it as a dessert or even as a snack. In addition, this recipe is healthier than the classic one as it’s plant-based, cholesterol-free and made with simple and natural ingredients.

I used cane sugar, but if you prefer an even healthier alternative, you could use dates instead. I’ve never tried it myself, but I would blend all the ingredients (except the sugar) and some dates in a powerful blender, try the batter and add more dates, milk or flour if needed. Just take a look at the picture below because you should get a batter similar than mine.

I prefer to eat my vegan banana bread at room temperature with a glass of oat milk, but it’s also delicious warm from the oven and spread with some vegan butter.

This recipe is pretty simple, but please feel free to add other ingredients or toppings like cocoa powder, spices (ground ginger, ground nutmeg, pumpkin pie spice), lemon juice, lemon zest, blueberries, chopped walnuts or even chocolate chips.

vegan banana bread ingredients

These are the ingredients you’ll need to make this vegan banana bread recipe:

• Bananas – Using very ripe bananas is the key to get a delicious and sweet banana bread.
• Whole wheat flour – If you want to make it gluten-free, I would substitute the whole wheat flour with a combination of buckwheat or brown rice (50%) and gluten-free oat flour (50%). Almond flour is a good choice if you can’t eat oats either.
• Sugar – I used cane sugar, but any type of sugar will do. If you want to use another sweetener, you’ll probably need to add more or less sweetener/flour.
• Ground cinnamon.
• Baking soda – I guess you can also use some baking powder instead, but I think you’ll probably need less.
• Salt – It’s optional, but it enhances the flavor.
  
• Flax egg – Feel free to use any egg replacer.
• Unsweetened plant milk – Any type of unsweetened plant-based milk is okay. Soy milk is my favorite one for this recipe, though.
  
• Coconut oil – Coconut oil is my favorite oil for baking, but any oil is okay.
• Vanilla extract – This ingredient is optional, but if you have some vanilla extract on hand, please use it because your banana bread will taste even better. 

how to make vegan banana bread

1. Preheat your oven to 350°F or 180ºC with an oven rack in the bottom third of the oven.
2. Mash the bananas with a fork. Set aside.
3. Add all the dry ingredients to a large mixing bowl (whole wheat flour, sugar, ground cinnamon, baking soda and salt). Mix until well combined.
4. Add all the remaining ingredients (mashed bananas, flax egg, oil and vanilla extract) and stir until well mixed.
5. Line a 9×5-inch (23×13 cm) loaf pan with parchment paper or grease it with some coconut oil. Then add the batter to the pan and bake for about 60-70 minutes (my banana bread was ready in 70 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.
6. Let it cool for about 15 minutes on the loaf pan before transferring it to a cooling rack and then let it cool completely. You can also enjoy it warm if you want, though.
7. Keep it in an airtight container at room temperature or in the fridge for about 4-7 days.

looking for more breakfast recipes?

• Açai Bowl
• Overnight Oats
• Chia Pudding
• Vegan Pancakes
• Vegan French Toast

did you make this vegan banana bread recipe?

Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!

Vegan Banana Bread

★★★★★ 5 from 2 reviews

• Author: Simple Vegan Blog
• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Total Time: 1 hour 25 minutes
• Yield: 12 slices 1x
• Category: Breakfast
• Cuisine: American, Vegan

This is the best vegan banana bread ever! Sweet, moist in the inside, crispy on the outside, and full of flavor. Perfect for breakfast or dessert.

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Ingredients

• 1 and 1/2 cups mashed very ripe bananas (about 3 large bananas)
• 2 cups whole wheat flour (240 g)
• 3/4 cup brown, cane or coconut sugar (135 g)
• 1 tsp ground cinnamon
• 1 tsp baking soda
• 1/4 tsp salt
• 1 flax egg
• 1/2 cup unsweetened plant milk of your choice (125 ml), I used soy milk
• 1/3 cup coconut oil (85 ml), melted
• 1 tsp vanilla extract, optional

Instructions

1. Preheat the oven to 350°F or 180ºC with an oven rack in the bottom third of the oven.
2. Mash the bananas with a fork and set aside.
3. Add the dry ingredients to a large mixing bowl (flour, sugar, ground cinnamon, baking soda and salt) and mix until well combined.
4. Add all the remaining ingredients (mashed bananas, flax egg, oil and vanilla extract). Stir until well mixed.
5. Line a 9×5-inch (23×13 cm) loaf pan with parchment paper or grease it with some coconut oil. Add the batter to the pan and bake for 60 to 70 minutes (my banana bread was ready in 70 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.
6. Let it cool for 15 minutes on the loaf pan before transferring it to a cooling 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 it warm if you want, though.
7. Keep the banana bread in an airtight container at room temperature or in the fridge for about 4-7 days.

Nutrition

• Serving Size: 1 slice (of 12)
• Calories: 204
• Sugar: 13.2 g
• Sodium: 159 mg
• Fat: 8 g
• Saturated Fat: 7 g
• Carbohydrates: 31.7 g
• Fiber: 3.7 g
• Protein: 3.7 g