Vegan Banana Bread Recipe

This Vegan Banana Bread is soft, moist, and loaded with natural banana flavor. Made without eggs or dairy, it’s the perfect guilt-free treat for breakfast, snacks, or even dessert. With simple pantry ingredients and no fancy substitutes, this plant-based loaf is easy to make and irresistibly delicious. Whether you’re a seasoned vegan or just trying something new, this recipe delivers on taste and texture without compromising your dietary choices. It’s kid-friendly, freezer-friendly, and ideal for using up overripe bananas. Let’s bake a loaf that’s comforting, wholesome, and totally satisfying — no butter or eggs required.

Ingredients Of Vegan Banana Bread Recipe

Why You Will Love This Vegan Banana Bread Recipe

This banana bread is tender, moist, and rich with banana flavor, without any animal products. It’s incredibly easy to make in one bowl, requires no special equipment, and uses ingredients you likely already have in your kitchen. It’s also highly adaptable—add nuts, chocolate chips, or spices to make it your own. Perfect for breakfast, afternoon tea, or a healthy snack.

Preparation Process Of Vegan Banana Bread Recipe

Start by mashing ripe bananas in a mixing bowl. Whisk in wet ingredients including oil, non-dairy milk, vanilla, and apple cider vinegar. In a separate bowl, combine the dry ingredients: flour, baking soda, salt, and cinnamon. Mix the dry ingredients into the wet mixture until just combined. Fold in any optional add-ins like walnuts or chocolate chips. Pour the batter into a prepared loaf pan and bake until golden and a toothpick comes out clean.

Step By Step Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper and set aside.

Mash the Bananas: In a large mixing bowl, mash 3 large overripe bananas until smooth with only a few small lumps remaining.

Add Wet Ingredients: Stir in 1/2 cup of brown sugar, 1/3 cup of vegetable oil (or melted coconut oil), 1/4 cup of plant-based milk, 1 teaspoon of vanilla extract, and 1 teaspoon of apple cider vinegar. Mix well to combine.

Mix the Dry Ingredients: In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 teaspoon of ground cinnamon.

Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this can lead to a dense texture.

Add Optional Mix-Ins: Gently fold in 1/2 cup of chopped walnuts or vegan chocolate chips, if using.

Transfer to Pan: Pour the batter into the prepared loaf pan and spread it out evenly.

Bake the Bread: Place the loaf in the oven and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve: Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack. Cool completely before slicing.

How to Serve?

• Slice and enjoy warm with a cup of coffee or tea
• Spread with vegan butter or almond butter
• Toast slices and top with fresh fruit
• Drizzle with maple syrup for a sweet breakfast
• Serve as a healthy dessert after dinner

Tips & Variations

Nutrition

1. Calories: 190
2. Protein: 2g
3. Fat: 7g
4. Carbohydrates: 30g
5. Sugar: 13g
6. Fiber: 2g
7. Sodium: 160mg

Recipe Card

Vegan Banana Bread Recipe

Recipe by Rachael rayCourse: Banana Bread Recipe

Servings

10

servings

Prep time

10

minutes

Cooking time

55

minutes

Calories

190

kcal

This Vegan Banana Bread is moist, fluffy, and packed with delicious banana flavor—all without eggs or dairy. It’s perfect for anyone looking for a plant-based treat that doesn’t sacrifice taste or texture. Made with wholesome ingredients and totally customizable, it comes together in just over an hour and makes your kitchen smell amazing. Enjoy it warm, toasted, or topped with your favorite spread. Whether you’re a vegan or simply out of eggs, this banana bread will quickly become your go-to recipe for a comforting and satisfying snack or breakfast. Easy to make, easier to love.

Ingredients

• Overripe bananas

• All-purpose flour

• Baking soda

• Salt

• Ground cinnamon

• Brown sugar

• Plant-based milk (almond, soy, or oat)

• Vegetable oil or melted coconut oil

• Vanilla extract

• Apple cider vinegar

• Optional: chopped walnuts or vegan chocolate chips

Directions

• Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper and set aside.
• Mash the Bananas: In a large mixing bowl, mash 3 large overripe bananas until smooth with only a few small lumps remaining.
• Add Wet Ingredients: Stir in 1/2 cup of brown sugar, 1/3 cup of vegetable oil (or melted coconut oil), 1/4 cup of plant-based milk, 1 teaspoon of vanilla extract, and 1 teaspoon of apple cider vinegar. Mix well to combine.
• Mix the Dry Ingredients: In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 teaspoon of ground cinnamon.
• Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this can lead to a dense texture.
• Add Optional Mix-Ins: Gently fold in 1/2 cup of chopped walnuts or vegan chocolate chips, if using.
• Transfer to Pan: Pour the batter into the prepared loaf pan and spread it out evenly.
• Bake the Bread: Place the loaf in the oven and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
• Cool and Serve: Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack. Cool completely before slicing.

Recipe Video

Notes

• Use overripe bananas for the best sweetness and moisture.
• Do not overmix the batter to avoid a dense loaf.
• Store leftovers in an airtight container at room temperature for up to 3 days.
• Freeze slices individually for quick breakfasts or snacks.
• This recipe is naturally egg-free and dairy-free

FAQs

Conclusion