Vegan Banana Bread Recipe

Name: Vegan Banana Bread Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 1 loaf
Ingredients: 3 overripe bananas, mashed; 1/4 cup almond milk (or any plant-based milk); 1/4 cup vegetable oil; 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1/2 cup brown sugar; 1 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup walnuts, chopped; 1/2 cup dark chocolate chips

I absolutely love making this Vegan Banana Bread whenever I find overripe bananas sitting on my counter. It's fantastic how simple ingredients come together to create a moist and delicious loaf. The best part is that it’s completely plant-based, yet still incredibly satisfying. Every slice is packed with banana flavor, and it pairs perfectly with a cup of coffee or tea. I love how easy it is to customize with nuts, chocolate chips, or even a swirl of peanut butter!

Created by

Elin Matthews

Last updated on 2026-01-05T23:29:34.535Z

When I first tried making a vegan version of banana bread, I was amazed by how well it turned out. One key tip I’ve learned is to let the overripe bananas get as brown as possible. It truly enhances the flavor, making the bread naturally sweet and delicious. I find that using a combination of baking soda and baking powder gives the perfect rise without using eggs. Each time I make this, my friends and family are always impressed!

After experimenting a few times, I discovered adding a teaspoon of vanilla extract really elevates the taste. I love to blend in walnuts or dark chocolate chips for a delightful crunch. This recipe is not only versatile, but it also fills the kitchen with such a comforting aroma as it bakes. It’s a wonderful reminder that plant-based baking can be both easy and incredibly satisfying.

Why You Will Love This Recipe
Deep banana flavor that is irresistible
Moist texture and light crumb without dairy
Customizable with nuts or chocolate for added texture

Mastering the Banana Mash

The key to achieving a deeply flavored banana bread lies in the bananas themselves. Choose bananas that are very ripe, with a significant amount of brown spots on the peel, as this indicates maximum sweetness and flavor. The mashing process should yield a smooth consistency, which helps incorporate air into the batter, contributing to a lighter loaf. If you're short on time, you can also microwave the bananas for about 30 seconds to soften them quickly, making them easier to mash.

In addition to the flavor, the moisture content of the mashed bananas is crucial. They act as a natural binder, replacing eggs in this vegan recipe. Be sure to measure your mashed bananas carefully; approximately three medium bananas should yield around a cup when mashed. If you prefer a denser texture, opting for fewer bananas or using them partially frozen can lead to a richer banana flavor.

If you want to experiment, consider adding spices like cinnamon or nutmeg to the banana mixture. These not only enhance the flavor but also add a warming element that pairs beautifully with the sweetness of the bananas. Just a pinch can elevate your banana bread to new heights.

Perfecting the Bake

Achieving the right baking time and temperature is crucial for a successful loaf. Preheat your oven to 350°F (175°C) to ensure even cooking. The batter needs about 50 minutes to bake, but keep a close eye on the bread toward the end of the baking time. Look for golden edges, and use a toothpick inserted into the center of the loaf; it should come out clean or with just a few crumbs clinging to it. If it’s too wet, bake in five-minute increments until it passes the toothpick test.

When removing the banana bread from the oven, allow it to cool in the pan for approximately 10 minutes before transferring it to a wire rack. This cooling period helps prevent the loaf from breaking apart when you extract it. A tip I find helpful is to run a butter knife along the edges before flipping it out to make the process smoother. Cooling completely before slicing is recommended, as this allows the flavors to set and the bread to firm up, leading to cleaner slices.

If you find your banana bread is browning too quickly on top, you can cover it loosely with aluminum foil during the last 15 minutes of baking. This tactic allows the center to continue cooking without over-browning the crust. It’s important to monitor your loaf's progress carefully, as all ovens can vary slightly in temperature and heat distribution.

Ingredients

Gather these ingredients to prepare your vegan banana bread:

Wet Ingredients

3 overripe bananas, mashed
1/4 cup almond milk (or any plant-based milk)
1/4 cup vegetable oil
1 tsp vanilla extract

Dry Ingredients

1 1/2 cups all-purpose flour
1/2 cup brown sugar
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Optional Add-ins

1/2 cup walnuts, chopped
1/2 cup dark chocolate chips

Make sure to prepare your ingredients beforehand for convenience!

Instructions

Steps

Follow these simple steps to make the banana bread:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

Mix Wet Ingredients

In a large bowl, combine the mashed bananas, almond milk, vegetable oil, and vanilla extract. Mix until smooth.

Combine Dry Ingredients

In another bowl, whisk together the flour, brown sugar, baking soda, baking powder, and salt.

Combine and Mix

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, fold in walnuts or chocolate chips.

Bake

Pour the batter into the prepared loaf pan and bake for 50 minutes or until a toothpick comes out clean.

Cool and Serve

Let the banana bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

Enjoy your delicious vegan banana bread fresh or toasted!

Pro Tips

For an extra touch, sprinkle some cinnamon or nutmeg into the batter for a warm spiced flavor.

Customization and Swaps

This vegan banana bread is highly versatile, allowing you to tailor it to your tastes or pantry inventory. For those who enjoy added crunch, folding in 1/2 cup of chopped nuts or seeds, like pecans or pumpkin seeds, can bring a delightful texture contrast. You can also substitute the almond milk with oat or soy milk, ensuring you maintain the recipe's plant-based integrity without sacrificing flavor or texture.

If chocolate is your weakness, feel free to swap out half of the sugar for 1/2 cup of dark chocolate chips. The bittersweet notes from the chocolate pair beautifully with the sweetness of the bananas. For a health-conscious twist, consider using whole wheat flour or a gluten-free blend. Just be aware that the moisture levels may change slightly, and you might need to adjust the liquid ingredients accordingly.

Storage and Longevity

To keep your vegan banana bread fresh, wrap it tightly in plastic wrap or foil once it’s completely cooled. It can be stored at room temperature for up to three days or in the refrigerator for about a week. If you want it to last longer, consider freezing it. Slice the loaf, wrap individual slices in plastic wrap, and then place them in a freezer-safe bag, which can be stored for up to three months. This makes for a quick grab-and-go breakfast or snack option.

When you're ready to enjoy your frozen banana bread, you can thaw it overnight in the refrigerator or reheat individual slices in the microwave for about 20-30 seconds. This quick method will restore its soft, moist texture. Alternatively, you can toast the slices for a delicious crunch, perfect for topping with vegan butter or nut butter for extra flavor.

Questions About Recipes

→ Can I use frozen bananas?

Yes, just thaw them beforehand and mash them. The bread will still turn out delicious!

→ How do I store leftovers?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I substitute the oil?

Absolutely! You can use applesauce or nut butter as a substitute for oil for a healthier option.

→ Can I add other fruits?

Definitely! Diced apples or berries can be delicious additions to this banana bread.