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Square photo of some slices of vegan banana bread

Vegan Banana Bread

  • Author: Iosune
  • Prep: 10 mins
  • Cook: 1 hour
  • Total: 1 hour 10 mins
  • 10 1x
  • Snack, Breakfast
  • American
  • Vegan

Servings 10 1x

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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!


  • ⅓ cup vegan butter (75 g), softened
  • ¾ cup white 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 (250 g)
  • 2 tsp baking powder
  • ½ tsp ground cinnamon
  • ¼ tsp salt


  1. Preheat the oven to 350ºF or 180ºC.
  2. In a large bowl, add the vegan butter, sugar, and vanilla extract and mix until creamy. You can use a hand mixer, stand mixer, or just a wooden spoon.
  3. Add the mashed bananas, milk, and eggs, and mix again.
  4. Combine the dry ingredients in a medium mixing bowl (flour, baking powder, cinnamon, and salt).
  5. Mix the dry ingredients with the wet mixture, and stir until well combined
  6. Line a 9×5-inch (23×13 cm) loaf pan with parchment paper or grease it with some oil (I always use coconut oil).
  7. 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.
  8. Let it cool for 15 minutes 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.
  9. Spread some coconut butter on top and serve with some plant milk, such as rice milk, oat milk, soy milk, or even almond milk
  10. Keep it in an airtight container at room temperature or in the fridge for up to 1 week.


  • 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.
  • You can add any other kind of flour, but you may need to add more or less of it.
  • If you want a 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.
  • You can customize the batter with your favorite ingredients: chopped walnuts, chopped pecans, vegan chocolate chips, raisins… Go ahead and get creative!


  • 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