Easy Vegan Banana Bread

Bake perfect vegan banana bread using this simple recipe. Moist, sweet and flavorful, this plant-based version is sure to please kids and grown-ups alike!

A freshly-baked slice of homemade vegan banana bread – is there anything better? The naturally sweet flavor of this fruit, with hints of cinnamon, nutmeg and vanilla combine to give a truly delicious treat. Gooey and moist, this moreish bake is a personal favourite.

It’s fantastic way to use up overripe bananas and is the ideal accompaniment to a hot mug of coffee. Perfect for special occasions and entertaining guests.

Pair with a fruit jam for an enticing alternative at breakfast, or top with vegan butter and a drizzle of maple syrup for a delectable dessert.

Ingredient Notes

• Overripe bananas – Banana will act as a binder, replacing the need for eggs. Ripened bananas have a high volume of natural sugars, reducing the need for additional sugar.
• Soy milk and Vinegar – The addition of vinegar to soy milk creates vegan buttermilk which helps with rising.
• Oil – any neutral flavored vegetable oil will work.

Step-by-Step Instructions

1. Prepare a loaf pan by greasing and lining with parchment paper, whilst preheating the oven.
2. Sift the dry ingredients into a large bowl and mix.
3. In another bowl, mash the bananas until smooth with minimal lumps. Add the remaining wet ingredients and then mix to combine.

4. Add all the wet ingredients to the dry mix gradually, mixing until the flour is moistened. Take care not to overmix.
5. Add the batter to the loaf pan and bake. Allow it to cool before serving.

Key tips to follow

• The use of overripe bananas is a key aspect of the dish. As bananas ripen the volume of natural sugar within them increases. If your bananas are a little less ripe than needed, you can add some more sugar to compensate.

• Bananas come in different sizes, I have listed both the weight and suggested quantity of bananas for the recipe, but advise that you weigh them to ensure the correct amount is used. The banana also acts as a binder in this dessert so it is essential that you use enough.

• Do not overmix the batter. Overmixing will affect the resultant texture and rise of the bake. Once the flour is all moistened and the mixture is streak-free, stop mixing.

• When slicing freshly baked banana bread, your knife may have a gooey residue. This does not necessarily mean it is underbaked, and it should slice cleanly when fully cooled. Don’t be tempted to return to the oven and overbake.

Variations and Substitutions

• For a nut-free version, simply omit the walnuts or pecans. It is delicious without them, but you could use chocolate chips in place of the nuts if desired.
• For an oil-free variation, use unsweetened applesauce which works very well.
• Coconut oil and vegan butter can be used if preferred. Any plant-based, dairy-free milk can be used instead of soy milk.
• Dates are another fantastic addition to banana bread, providing a natural toffee-like taste – a perfect pairing with banana. You could take it a step further and drizzle with a vegan caramel sauce.
• Blueberries are another lovely addition to banana bread.

Storage Suggestions

Keep covered in an airtight container or cake tin in a cool, dry place. This will keep the banana bread moist and it will last for 3 – 4 days.

You can refrigerate, but wrap to keep moist and to keep it from absorbing refrigerator smells. It is also suitable for freezing, where it will keep for up to two months.

Whilst this is delicious when served freshly baked, you may prefer it the day after baking, as it starts to develop a wonderfully gooey texture.

Common FAQs

Can I use self-raising flour instead of all-purpose flour?

Yes, if you only have self-raising flour, this is no issue. Use the same amount of flour, alongside a tsp of baking powder and omit the baking soda.

Can I use unripened bananas for banana bread?

If your bananas are not yet overripe, you can peel them and place them in the oven for 15 minutes. Allow them to cool before using them to bake. This will bring out some of the natural sugars and make them more ‘ripe’.

Easy Vegan Banana Bread

4.88 from 8 votes

Prep: 25 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr 10 minutes mins

Servings: 8

Calories: 334kcal

Print Pin Rate

Bake perfect banana bread using this simple vegan recipe. Moist, sweet and flavorful, this plant-based version is sure to please kids and grown-ups alike!

Author: Jhanelle Golding

Equipment

• 1-pound Loaf Pan
• Mixing bowls

Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.

Ingredients

1x2x3x

Dry:

• ▢ 2 cups (260 g) all-purpose flour
• ▢ 2 teaspoons (10 g) baking powder
• ▢ 1 teaspoon (5 g) baking soda
• ▢ 2 teaspoons (10 g) ground cinnamon
• ▢ ½ teaspoon (2 g) ground nutmeg
• ▢ ¼ teaspoon (1 g) salt
• ▢ ¾ cup (165 g) brown sugar
• ▢ ⅓ cup (40 g) walnuts or pecans, chopped – optional

Wet:

• ▢ 4 (4) overripe bananas, about 13oz/380g without peels
• ▢ ¼ cup (60 ml) soy milk
• ▢ 2 tablespoons (30 ml) vinegar
• ▢ 1 tablespoon (15 ml) vanilla
• ▢ 3 tablespoons (45 ml) oil

Instructions

• Grease and line a loaf pan with parchment paper. Preheat the oven to 350°F/180°C.
• In a large bowl, sift the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Mix in the sugar.
  2 cups (260 g) all-purpose flour ,2 teaspoons (10 g) baking powder ,1 teaspoon (5 g) baking soda ,2 teaspoons (10 g) ground cinnamon ,½ teaspoon (2 g) ground nutmeg ,¼ teaspoon (1 g) salt ,¾ cup (165 g) brown sugar
• In a separate bowl, mash the peeled bananas until smooth and thick with minimal lumps. Add the soy milk, vinegar, vanilla and oil and whisk until completely combined.
  ¼ cup (60 ml) soy milk ,2 tablespoons (30 ml) vinegar ,1 tablespoon (15 ml) vanilla ,3 tablespoons (45 ml) oil ,4 overripe bananas
• Add the banana mixture to the dry ingredients in 3 intervals, mixing in between each addition until almost all the flour is moistened. Fold in the chopped nuts but try not to over mix.
  ⅓ cup (40 g) walnuts or pecans
• Add the batter to the pan and gently even out the top with the spoon or spatula. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
• Cool for 15-20 minutes before removing from the pan.

Notes

1. To store, keep covered in an airtight container or cake tin in a cool, dry place.
2. If your bananas are not overripe, you can peel them and place them in the oven at 350°F for 15 minutes.
3. If you only have self-raising flour, use the same amount of flour, alongside a teaspoon of baking powder, and omit the baking soda.

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Nutrition

Calories: 334kcal | Carbohydrates: 59g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 327mg | Potassium: 309mg | Fiber: 3g | Sugar: 28g | Vitamin A: 69IU | Vitamin C: 6mg | Calcium: 104mg | Iron: 2mg

Nutrition Disclaimer

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian