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4.5 from 30 votes

Vegan Banana Bread

This Vegan Banana Bread is moist and delicious and easy to make all in one bowl. 

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings: 12 slices
Calories: 220 kcal
Course: Bread
Cuisine: American

Ingredients

  • 4 ripe bananas
  • ¼ cup (60 ml) soy milk or any type of milk
  • ¼ cup (60ml) vegetable oil or melted vegan butter / coconut oil
  • 1 tbsp vinegar wine or cider vinegar
  • 2 tsp vanilla extract
  • ¾ cup (140g) light brown sugar
  • 2 cups (260g) flour (all purpose / plain flour)
  • 1 ½ tsp baking soda (soda bicarbonate)
  • 2 tsp ground cinnamon
  • ½ tsp salt
Optional toppings
  • 1 small ripe banana cut lengthwise to top banana bread
  • 2 tbsp demerara sugar

Instructions

    Cup of Yum
  1. Preheat the oven to 350F (180C). Line a 9x5 in loaf pan with parchment paper.
  2. Peel four bananas and add to a medium mixing bowl.
  3. Add the oil, milk, vinegar, vanilla extract and sugar. Use a fork or a potato masher to roughly mash the bananas until no big lumps remain.
  4. Add the flour, baking soda, cinnamon and salt and mix together using a wooden spoon or balloon whisk. Don’t overwork the batter.
  5. Transfer the batter to prepared loaf pan and level.OPTIONAL: Slice a small banana lengthwise and use it to decorate the top of your banana loaf if you like. Sprinkle with the Demerara sugar. Note you might need to bake the banana bread for slightly longer if you have added this topping.
  6. Bake for 50 minutes, checking after 40 minutes to see if you need to tent the bread with foil to avoid it browning too quickly. The cake should be risen and firm and a toothpick inserted in the center should come out crumb-free. If the cake needs to bake for longer continue baking (especially if you have added the banana on top) for another 20 minutes (1 hour 10 minutes total).
  7. Cool the cake in the tin for at least ten minutes then lift out using the paper. Allow the cake to cool before slicing.

Notes

  • LUCY'S TIPS
  • Banana bread keeps beautifully in an airtight tin for up to four days – it never lasts past two in our house!
  • If you have a food processor then simply add the bananas, oil, milk, vinegar, vanilla extract and sugar and process until smooth then fold in the flour, baking soda, cinnamon and salt.
  • If you use self raising flour then reduce the baking soda to half a teaspoon.
  • Banana bread keeps beautifully in an airtight tin for up to four days – it never lasts past two in our house!
  • You can also freeze a whole loaf or slices for up to three months. To freeze a banana loaf wait until it is completely cool then wrap well in aluminium foil and then put in a freezer bag. Wrap individual slices in foil and then place in a ziplock bag.

Nutrition Information

Calories 220kcal (11%) Carbohydrates 41g (14%) Protein 3g (6%) Fat 5g (8%) Saturated Fat 4g (20%) Sodium 242mg (10%) Potassium 191mg (5%) Fiber 2g (8%) Sugar 21g (42%) Vitamin A 25IU (1%) Vitamin C 3mg (3%) Calcium 21mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 12slices

Amount Per Serving

Calories 220

% Daily Value*

Calories 220kcal 11%
Carbohydrates 41g 14%
Protein 3g 6%
Fat 5g 8%
Saturated Fat 4g 20%
Sodium 242mg 10%
Potassium 191mg 4%
Fiber 2g 8%
Sugar 21g 42%
Vitamin A 25IU 1%
Vitamin C 3mg 3%
Calcium 21mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.