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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. 
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 10 people
Calories 245kcal



  • 2 tablespoons ground flaxseed + 5 tablespoons water
  • 1 ½ cups overripe mashed bananas (about 4 medium bananas)
  • ½ cup brown sugar (*see note)
  • ¼ cups granulated sugar
  • cup avocado oil or any neutral-flavored oil (grapeseed, sunflower etc.)
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour (*see note)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¾ teaspoon salt
  • ½ cup vegan chocolate chips or chopped walnuts + more for topping (*optional)


  • 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!


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 ½ 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 ¼ 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 ¼ 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. 


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