The Best Vegan Banana Bread You’ll Ever Eat
User Reviews
4.8
The Best Vegan Banana Bread You’ll Ever Eat
Description
The recipe combines mashed ripe bananas with melted coconut oil, brown sugar, vanilla extract, and a small amount of dairy-free milk to form the wet base. Dry ingredients include all-purpose flour, baking soda, cinnamon, and salt. Mixing the dry into wet just until combined helps retain moisture and a slightly lumpy batter, which improves texture. Optional add-ins like chocolate chips and walnuts provide variation. The batter is baked in a parchment-lined loaf pan at 350°F until a toothpick inserted comes out clean or with few crumbs.
The finished bread features gentle warmth from cinnamon and sweetness from bananas and sugar. Its crumb is moist yet firm, balancing softness with structure. Banana bread pairs well with a spread or alone for a casual breakfast or an afternoon treat.
Frozen bananas should be thawed and drained of excess liquid before use. Substituting whole wheat flour may require extra plant milk to maintain moisture. For gluten-free versions, chickpea or all-purpose gluten-free flour can be used, while almond or coconut flour is not recommended for this recipe. The pan size affects loaf thickness and baking time.
Ingredients
- For the wet ingredients:
- 3 banana medium to large extra ripe, mashed, about 1 ⅓ cup mashed banana
- ⅓ cup coconut oil melted and cooled, 75g
- ½ cup brown sugar packed, 107g or coconut sugar
- ½ tablespoon vanilla extract
- 3 tablespoons dairy-free milk of choice
- For the dry ingredients:
- 1 ¾ cup all-purpose flour 210g
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- Optional add-ins:
- ½ cup chocolate chips 90g
- ½ cup walnut chopped, 56g, or pecans
Instructions
- Preheat your oven to 350 degrees F. Line a 8 1/2 x 4 1/2 inch pan with parchment paper and grease the inside of the pan to prevent sticking. If you use a larger loaf pan, such as a 9x5, please know your bread will be much thinner and will take less time to cook.
- In a large bowl mix together the mashed banana, brown sugar, coconut oil, vanilla extract and milk to a bowl until well combined.
- In a large bowl, whisk together the dry ingredients: flour, baking soda, cinnamon and salt. Add dry ingredients to wet ingredients and mix until just combined. Do not overmix; it’s totally fine if there are some lumps of banana, etc. Feel free to fold in ½ cup chopped walnuts or ½ cup chocolate chips (or both!) if you’d like.
- Add banana bread batter into the prepared pan. Bake for 40-50 minutes or until a tester inserted into the middle comes out clean or with just a few crumbs attached. Allow bread to cool in the pan for 5-10 minutes, then remove and transfer to a wire rack to finish cooling.
- Once bread is cool, cut into 10 slices. Serve with nut butter spread on top for a healthy snack or breakfast on the go.
Notes
- Thaw and drain frozen bananas before using to avoid excess moisture.
- Whole wheat pastry or white whole wheat flour may need an extra two tablespoons of milk for moisture.
- Gluten-free adaptations can use chickpea or all-purpose gluten-free flour, but avoid almond or coconut flour.
- Larger loaf pans produce thinner breads that bake more quickly; adjust baking time accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Serving | 1slice (with chocolate chips & walnuts) | |
| Calories | 207cal | 10% |
| Carbohydrates | 38.4g | 13% |
| Protein | 2.5g | 5% |
| Fat | 7.3g | 11% |
| Saturated Fat | 6.3g | 32% |
| Fiber | 1.7g | 7% |
| Sugar | 15.1g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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