Easy Vegan Banana Bread Recipe

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This Vegan Banana Bread recipe is easy to make, requires simple ingredients, and it’s so darn delicious! The flavor and texture will blow you away – it’s soft, moist, and brimming with sweet banana flavor. 

Have some overripe bananas hanging out in your kitchen? If so, don’t let them go to waste – it’s the perfect time to make the best Vegan Banana Bread you’ve ever had!

It’s fool-proof and a great recipe to make with the kiddos. They’ll love mashing the bananas!

You can serve it for dessert along with cashew milk or go all out and have a slice for breakfast with a latte.

INGREDIENTS FOR VEGAN BANANA BREAD RECIPE

(FULL AMOUNTS IN RECIPE CARD BELOW)

The star ingredient is, of course, Bananas! The riper, the better! For the remaining wet ingredients, you’ll need Granulated Sugar, Brown Sugar, Neutral-Flavored Oil, Ground Flaxseed, Water, and Vanilla Extract.

For the dry ingredients, you’ll need All-Purpose Flour, Salt, Baking Powder, Baking Soda, and Cinnamon.

AND now for the delicious mix-ins! You’ll need Vegan Chocolate Chips or walnuts. You can also do a blend of both.

HOW TO MAKE VEGAN BANANA BREAD

• 1 – Combine the water and ground flaxseed in a small bowl and set aside for 10 minutes.
• 2 – Add the flour, baking soda, baking powder, cinnamon, and salt to a medium bowl and whisk to combine well.
• 3 – Mash up the bananas in a large mixing bowl using a fork or potato masher.
• 4 – Add the oil, brown sugar, granulated sugar, vanilla, and flax eggs to the mashed bananas. Whisk to combine well.
• 5 – Add the dry ingredients into the wet and fold with a spatula until just combined.
• 6 – Fold in the chocolate chips or nuts.

• 7 – Pour mixture into a Standard Loaf Pan and sprinkle with chocolate chips or nuts if desired. Place on the center rack in your oven and bake for 45-60 minutes at 350 ° F (177 ° C) or until a toothpick comes out clean. Remove from the oven and let the loaf cool for 10 minutes before transferring it to a cooling rack.

SUCCESS TIPS

1 – For accurate results, don’t scoop the flour with a measuring cup directly from the flour container. Instead, Aerate the flour first, then scoop the flour out of your container with a spoon and then into a measuring cup. Don’t pack or tap the cup. After filling, lightly sweep a butter knife across the top to remove the excess flour.

2 – If you only have whole flaxseed, you can grind the seeds in a coffee grinder. You can also use chia seeds to create a vegan egg.

3 – Start checking your loaf around the 45-minute mark. You don’t want to over bake or it will get dry. The loaf will also continue to cook when it comes out of the oven.

4 – It is very important that you use overripe, spotty bananas or the loaf will not be very flavorful or sweet. If you don’t have any overripe bananas on hand, you can quickly ripen them in your oven in under an hour. I haven’t tried it, but it looks promising. Here’s a quick guide on how to do it.

5 – If you have overripe bananas, but you are not ready to bake, just peel them and freeze them in a Ziploc. You’ll need to thaw them first before use. I place them in a colander over this sink for 20-30 minutes until they are softened and the excess water has drained out.

6 – This recipe yields a soft, moist, and slightly dense loaf with lots of banana flavor. I prefer it this way, but if you want a cakier texture, add 1/4 cup more all-purpose flour to the recipe. If you want to make the loaf even softer, moister, and fluffier, you can swap out 1/4 cup of bananas for 1/4 cup of non-dairy yogurt or applesauce. It works beautifully!

CAN I USE ANY KIND OF SWEETENER?

Yes, but the texture and sweetness will vary, so this all depends on your personal preference at this point. Here are some variations:

• Using all brown sugar will make the loaf softer and moister, but it’ll taste a little less sweet. The loaf will have a darker color too.
• If you use all granulated sugar, it will taste sweeter, and the loaf will be slightly drier. Still moist and delicious though!
• You can substitute the brown sugar and granulated for 1/2 cup maple syrup or agave. The liquid sweetener adds more moisture, so this will yield a moister consistency. I think it’s perfectly sweet with a 1/2 cup, but if you want it sweeter, don’t add more liquid, just add 1/4 cup dry sweetener of choice.
• Coconut or date sugar will work too, but it won’t taste as sweet.

HOW LONG WILL BANANA BREAD LAST?

It’ll stay fresh for 2-3 days in an airtight container at room temperature. You can store it in the fridge for 4-6 days, but it tends to get a little dry this way.

CAN I FREEZE IT?

Absolutely! It freezes beautifully! Just wrap it well in plastic wrap or aluminum foil and store it in your freezer for 4-5 months. You can also freeze it in slices so you can have a piece whenever a craving hits.

When you’re ready to thaw, place it in the fridge overnight or on the counter for an hour or until it’s soft. If you’d like the banana bread warm, you can cover it in a napkin and microwave for 30 seconds.

MORE VEGAN SWEETS TO ENJOY:

• Vegan Vanilla Cupcakes
• Vegan Powdered Donuts
• Vegan Strawberry Ice Cream

I LOVE TO HEAR FROM YOU

If you make this vegan banana bread recipe, I’d love to hear what you think in the comment section below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

Step By Step Photos Above

Easy Vegan Banana Bread

This Vegan Banana Bread recipe requires simple ingredients and it's so easy to make! The flavor and texture will blow you away – it's soft, moist, and brimming with sweet banana flavor. 

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: 10 people

Calories: 245kcal

Author: Melissa Huggins

Ingredients

• 2 tablespoons ground flaxseed + 5 tablespoons water
• 1 1/2 cups overripe mashed bananas (about 4 medium bananas)
• 1/2 cup brown sugar (*see note)
• 1/4 cups granulated sugar
• 1/3 cup avocado oil or any neutral-flavored oil (grapeseed, sunflower etc.)
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour (*see note)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 3/4 teaspoon salt
• 1/2 cup vegan chocolate chips or chopped walnuts + more for topping (*optional)

US Customary - Metric

Instructions

• Preheat oven to 350 ° F (177 ° C). Line a Standard Loaf Pan (8. 5 x 4. 5) with parchment paper or lightly grease. (9X5 will work too).
• Combine the ground flax and water in a small bowl. Set aside for 10 minutes. It will thicken and gel up (this creates a flax egg).
• In a medium mixing bowl, add the flour, baking soda, baking powder, cinnamon, and salt. Whisk to combine.
• In a large mixing bowl, mash up the bananas using a fork or potato masher. Now add the oil, brown sugar, granulated sugar, vanilla, and flax eggs. Whisk well to combine.
• Add the dry ingredients into the wet and fold with a spatula until just combined. Don't overwork the batter. The batter should be very thick. Gently fold in the chocolate chips or nuts.
• Pour mixture into loaf pan and sprinkle with chocolate chips or nuts if desired. Place on the center rack in your oven. Bake for 45-60 minutes or until a toothpick comes out clean (check in 3 places). Small crumbs are ok, just not wet batter.
• Remove from oven and let the loaf cool for 10 minutes before transferring it to a cooling rack. Let the loaf completely cool before cutting. Enjoy!

Useful Tools To make This Recipe

• Loaf Pan

Notes

MEASURING FLOUR: For accurate results, don’t scoop the flour with a measuring cup directly from the flour container. Instead, Aerate the flour first, then scoop the flour out of your container with a spoon and then into a measuring cup. Don’t pack or tap the cup. After filling, lightly sweep a butter knife across the top to remove the excess flour. 

FLAXSEED:  If you only have whole flaxseed, you can grind the seeds in a coffee grinder. You can also use chia seeds instead. 

SWEETENER: you can substitute the brown sugar and granulated for 1/2 cup maple syrup or agave. Note: liquid sweetener adds more moisture, so this will yield a moister consistency. If you want it sweeter, don't add more liquid sweetener, just add 1/4 cup dry sweetener of choice. 

• You can use all brown sugar or all granulated sugar instead of a blend of the two. Coconut or date sugar will work too, but it won't taste as sweet. 

BAKING TIME: start checking your loaf around the 45-minute mark. You don't want to over bake or it will get dry. The loaf will also continue to cook when it comes out of the oven. 

TEXTURE: this recipe yields a soft, moist and slightly dense loaf with lots of banana flavor. I prefer it this way, but if you want a cakier texture, add 1/4 cup more all-purpose flour to the recipe. Add a splash of water if the batter is too dry. 

STORING: you can store it at room temperature for 2-3 days in an airtight container. It freezes really well for 4-5 months. 

Nutrition

Serving: 1slice | Calories: 245kcal | Carbohydrates: 41g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 264mg | Potassium: 211mg | Fiber: 2g | Sugar: 20g | Vitamin A: 22IU | Vitamin C: 3mg | Iron: 1mg

Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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