Vegan Banana Bread – Moist, Easy, and Comforting
Banana bread is that cozy, familiar bake you can count on—warm, soft, and full of sweet banana aroma. This vegan version keeps everything you love about the classic, without eggs or dairy. It’s simple to make, uses pantry staples, and turns out moist every time.
Whether you’re a seasoned baker or brand new to vegan baking, this loaf is friendly, forgiving, and delicious. Make it for breakfast, snacks, or as an easy dessert with a cup of tea.
Vegan Banana Bread - Moist, Easy, and Comforting
Ingredients
Method
- Preheat and prep the pan: Heat your oven to 350°F (175°C).Line a 9x5-inch loaf pan with parchment paper, letting some hang over the sides for easy lifting. Lightly grease the exposed sides.
- Mash the bananas: In a large bowl, mash the bananas until mostly smooth with a few small lumps for texture. You should have about 1 1/3 cups.
- Mix the wet ingredients: Add brown sugar, maple syrup, oil, non-dairy milk, and vanilla to the bananas.Whisk until well combined and glossy.
- Combine the dry ingredients: In a separate bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon. This distributes the leavening evenly.
- Bring it together: Add the dry ingredients to the wet bowl. Using a spatula, fold gently until just combined. Do not overmix; a few streaks of flour are okay.
- Add the extras: Fold in any add-ins like nuts or chocolate chips.Spread the batter into the pan and smooth the top. For a pretty finish, you can sprinkle a little sugar or lay a sliced banana on top.
- Bake: Bake for 50–60 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. If the top is browning too quickly, tent with foil for the last 10 minutes.
- Cool properly: Let the loaf cool in the pan for 10–15 minutes, then use the parchment to lift it onto a wire rack. Cool completely before slicing for the cleanest cuts and best texture.
- Slice and serve: Cut into thick slices.Enjoy plain, spread with vegan butter, or drizzle with a little maple syrup.
What Makes This Special
This vegan banana bread focuses on texture and flavor, not just swapping ingredients. Ripe bananas act as the binder and sweetener, so you can keep sugar low and still get a tender crumb.
A touch of cinnamon and vanilla add warmth, while oil keeps it soft for days. The method is straightforward, with only two bowls and no special equipment. It’s versatile too—add chocolate chips, walnuts, or berries without breaking the recipe.
What You’ll Need
- 3 large very ripe bananas (about 1 1/3 cups mashed)
- 1/3 cup light brown sugar (or coconut sugar; adjust to taste)
- 1/4 cup maple syrup (or agave syrup)
- 1/3 cup neutral oil (such as sunflower, canola, or light olive oil)
- 1/4 cup unsweetened non-dairy milk (almond, oat, soy, etc.)
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour (or a 1:1 gluten-free blend)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon (optional but recommended)
- 1/2 cup add-ins (optional: chopped walnuts, pecans, dairy-free chocolate chips, or blueberries)
Step-by-Step Instructions
- Preheat and prep the pan: Heat your oven to 350°F (175°C).Line a 9×5-inch loaf pan with parchment paper, letting some hang over the sides for easy lifting. Lightly grease the exposed sides.
- Mash the bananas: In a large bowl, mash the bananas until mostly smooth with a few small lumps for texture. You should have about 1 1/3 cups.
- Mix the wet ingredients: Add brown sugar, maple syrup, oil, non-dairy milk, and vanilla to the bananas.Whisk until well combined and glossy.
- Combine the dry ingredients: In a separate bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon. This distributes the leavening evenly.
- Bring it together: Add the dry ingredients to the wet bowl. Using a spatula, fold gently until just combined. Do not overmix; a few streaks of flour are okay.
- Add the extras: Fold in any add-ins like nuts or chocolate chips.Spread the batter into the pan and smooth the top. For a pretty finish, you can sprinkle a little sugar or lay a sliced banana on top.
- Bake: Bake for 50–60 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. If the top is browning too quickly, tent with foil for the last 10 minutes.
- Cool properly: Let the loaf cool in the pan for 10–15 minutes, then use the parchment to lift it onto a wire rack. Cool completely before slicing for the cleanest cuts and best texture.
- Slice and serve: Cut into thick slices.Enjoy plain, spread with vegan butter, or drizzle with a little maple syrup.
Storage Instructions
- Room temperature: Wrap the cooled loaf in parchment and store in an airtight container for up to 3 days.
- Refrigerator: Store for up to 1 week. Warm slices in the toaster or microwave to bring back softness.
- Freezer: Slice and freeze individually wrapped pieces for up to 3 months. Thaw at room temperature or toast from frozen.
Benefits of This Recipe
- Plant-based and simple: No eggs or dairy, yet the loaf is tender, moist, and comforting.
- Less waste: Uses up overripe bananas that might otherwise be tossed.
- Flexible sweetness: Adjust sugar and syrup to taste without affecting the structure too much.
- Customizable: Add nuts for crunch, chocolate for indulgence, or berries for brightness.
- Beginner-friendly: One of the easiest bakes to master, with a forgiving batter.
Common Mistakes to Avoid
- Using underripe bananas: Green or just-yellow bananas lack sweetness and mash poorly.Choose bananas with lots of brown spots.
- Overmixing the batter: This develops gluten and makes the loaf tough. Fold gently until just combined.
- Wrong pan size: A smaller pan can cause overflow and underbaking in the center. Stick to a 9×5-inch loaf pan.
- Cutting too soon: Slicing while hot squashes the crumb.Let it cool so it sets properly.
- Skipping salt: A small amount of salt sharpens flavor and balances sweetness. Don’t leave it out.
Alternatives
- Gluten-free: Use a certified 1:1 gluten-free all-purpose flour. Let the batter rest 10 minutes before baking for a better crumb.
- Oil-free: Replace oil with 1/3 cup smooth almond butter or unsweetened applesauce.Texture will be a bit denser but still moist.
- Whole wheat: Swap half the all-purpose flour with white whole wheat flour for a heartier loaf. Add 1–2 tablespoons extra milk if the batter looks too thick.
- Low sugar: Reduce brown sugar to 2 tablespoons and keep the maple syrup. Add a handful of raisins for natural sweetness.
- Spiced version: Add 1/2 teaspoon nutmeg or cardamom, or 1 teaspoon pumpkin pie spice for a cozy twist.
- Banana muffins: Scoop the batter into a 12-cup muffin tin and bake at 350°F (175°C) for 20–24 minutes.
FAQ
Can I substitute the sugar with only maple syrup?
Yes.
Use 1/2 cup maple syrup and reduce the non-dairy milk by 2 tablespoons to balance the added liquid. Expect a slightly more moist, darker loaf.
Why did my banana bread sink in the middle?
It’s often from underbaking or too much moisture. Check that your baking soda is fresh, measure bananas accurately, and bake until the center springs back and a toothpick comes out with only a few crumbs.
Can I use frozen bananas?
Absolutely.
Thaw them completely, drain excess liquid, and mash. They’re often sweeter and work great in this recipe.
What’s the best oil to use?
A neutral oil like sunflower, canola, or light olive oil works best. Coconut oil also works; melt it first and make sure other ingredients are at room temperature to prevent it from solidifying.
How do I make it nut-free?
Skip nuts and choose a nut-free plant milk like oat or soy.
If using chocolate chips, pick a nut-free brand.
Can I reduce the fat?
Yes. Replace half or all of the oil with unsweetened applesauce. The loaf will be a bit more cake-like and may dry out faster, so store it well.
How do I know when it’s done?
The top will be deep golden and slightly cracked.
A toothpick inserted into the center should come out mostly clean, and the loaf should feel set and spring back lightly when pressed.
Is this suitable for kids?
Definitely. Keep add-ins simple or skip nuts for younger kids. It’s a great lunchbox snack or after-school treat.
Final Thoughts
Vegan banana bread proves you don’t need eggs or dairy for a tender, satisfying loaf.
With ripe bananas, a few pantry staples, and an easy method, you’ll get consistent results and a flavor that feels like home. Tweak it to your taste with spices, nuts, or chocolate, and make it your own. Bake a loaf on Sunday, and you’ll have comfort ready by the slice all week.
