Easy Vegan Banana Bread

Looking for a banana bread recipe that happens to be vegan? I’ve been baking this one for years, and honestly, no one can tell the difference. Even my kids, who usually turn their nose up at anything labeled “vegan,” ask for seconds of this warm, perfectly moist bread.

I started making this version when my neighbor brought some over during a busy moving day. I couldn’t believe it was made without eggs or dairy. Since then, it’s become my go-to recipe for using up those overripe bananas sitting on my counter. The best part? It’s just as easy to make as traditional banana bread – maybe even easier since you don’t have to wait for eggs to reach room temperature.

If you’ve got brown bananas and basic pantry ingredients, you’re already halfway there. Trust me, this is the kind of recipe that proves baking without animal products doesn’t mean sacrificing taste or texture.

What Kind of Bananas Should I Use?

For banana bread, you’ll want to use very ripe bananas – we’re talking dark spots all over the peel or even mostly black. These overripe bananas are much sweeter and more flavorful than their yellow counterparts, which makes them perfect for baking. If your bananas aren’t quite ripe enough, you can speed up the process by placing them in a paper bag with an apple for a day or two, or pop them in a 300°F oven for about 15-20 minutes until the skins turn black. Don’t worry about using bananas that look too dark – as long as they’re not moldy, the darker and spottier they are, the better your bread will taste.

Options for Substitutions

This vegan banana bread is super adaptable! Here are some handy swaps you can try:

• Flax eggs: If you’re out of ground flaxseed, you can use chia seeds instead – use the same amount and preparation method. You could also try 6 tablespoons of applesauce or mashed potato as your egg replacer.
• Plant-based butter: Any neutral oil works great here – try canola, melted coconut oil, or vegetable oil. Each will give slightly different results, with coconut oil creating a slightly denser texture.
• Sugar: Feel free to use coconut sugar instead of white or brown sugar. You can also reduce the amount to 1/2 cup if you prefer less sweetness, especially if your bananas are very ripe.
• Regular flour: For a different texture, try whole wheat flour (use 1 3/4 cups instead of 2). For gluten-free, use a 1:1 gluten-free flour blend – just make sure it contains xanthan gum.
• Non-dairy milk: Any plant milk works here – oat, soy, almond, or even coconut milk. Just avoid flavored varieties that might change the taste of your bread.
• Mix-ins: Instead of walnuts or chocolate chips, try pecans, dried fruit, or pumpkin seeds. You can even add shredded coconut or a swirl of peanut butter.

Watch Out for These Mistakes While Baking

The success of vegan banana bread heavily depends on using perfectly ripe bananas – they should be very spotty and soft, as underripe bananas won’t provide enough natural sweetness and moisture to the bread. A common mistake is not properly making the flax egg (ground flaxseed and water mixture) – it needs at least 5-10 minutes to gel up and become egg-like in consistency before adding it to your batter. Another crucial error is overmixing the batter once the wet and dry ingredients are combined; just like traditional banana bread, overmixing can lead to a dense, tough loaf instead of a tender one. To ensure your bread bakes evenly, avoid using a glass pan which can cause the outside to brown too quickly while leaving the inside undercooked – a metal loaf pan works best. For the perfect texture, remember to test for doneness with a toothpick inserted in the center – it should come out with just a few moist crumbs, not wet batter.

What to Serve With Banana Bread?

This cozy vegan banana bread is perfect for breakfast, snack time, or dessert – and there are so many tasty ways to enjoy it! For breakfast, try spreading a warm slice with almond or peanut butter and serving it alongside your morning coffee or tea. If you’re having it as an afternoon treat, pair it with a cold glass of non-dairy milk (oat milk is especially nice here) or make it extra special with a scoop of vegan vanilla ice cream on top. When serving for dessert, you can dress it up by lightly toasting the slice and adding a drizzle of maple syrup or a dollop of coconut whipped cream.

Storage Instructions

Counter Storage: This vegan banana bread stays fresh at room temperature for up to 3 days. Just wrap it well in plastic wrap or keep it in an airtight container. I like to place a paper towel in the container to absorb any excess moisture and keep the bread from getting too dense.

Refrigerate: Want it to last longer? Pop your banana bread in the fridge in an airtight container, and it’ll stay good for up to a week. The texture might get a bit firmer when cold, but it’s still really good!

Freeze: This bread freezes like a dream! Slice it up, wrap individual pieces in plastic wrap, and store them in a freezer bag for up to 3 months. It’s super convenient to grab a slice whenever you want – just thaw it on the counter for about an hour before enjoying.

Refresh: If your banana bread feels a bit firm after being stored, just pop it in the microwave for 10-15 seconds or toast it lightly. It’ll taste almost like it’s fresh from the oven!

Preparation Time	15-20 minutes
Cooking Time	50-60 minutes
Total Time	65-80 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1300
• Protein: 15-20 g
• Fat: 40-50 g
• Carbohydrates: 180-200 g

Ingredients

• 2 tablespoons flaxseed, ground
• 5 tablespoons water
• 2 large ripe bananas, roughly 1 cup when mashed
• 1/3 cup melted plant-based butter or neutral oil
• 2/3 cup white sugar or lightly packed brown sugar
• 1/4 cup non-dairy milk (like oat, almond, or soy)
• 2 cups regular flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg (optional, but tasty)
• 3/4 cup chopped walnuts or dairy-free chocolate chips (optional)

Step 1: Prepare the Oven and Loaf Pan

Preheat your oven to 350 degrees F (175 degrees C).

Grease a standard loaf pan, either 8 1/2 x 4 1/2 inches or 9 x 5 inches, to ensure your banana bread doesn’t stick.

Step 2: Make the Flax Egg

In a small bowl, combine ground flaxseed with water.

Set this mixture aside to thicken, creating your flax egg which will act as a binder in the recipe.

Step 3: Mash Bananas and Mix Wet Ingredients

In a large bowl, use a fork to mash the bananas until smooth.

Measure to ensure you have about 1 cup of mashed banana and return it to the bowl.

Stir in the melted vegan butter until well mixed.

Next, add sugar, almond milk, and the prepared flax egg mixture.

Stir all these wet ingredients with a large spoon until they are well combined.

Step 4: Combine Dry Ingredients

Add the flour to the bowl containing the wet ingredients.

Sprinkle baking soda, salt, and nutmeg (optional) on top of the flour.

Stir gently, ensuring everything is just combined without overmixing, which can affect the bread’s texture.

Step 5: Add Mix-ins and Bake

Gently fold in walnuts or chocolate chips, if you’re using them.

Pour the mixture into your prepared loaf pan.

Place the pan on the center rack of your preheated oven and bake for 50-60 minutes.

Check doneness by inserting a toothpick into the center of the loaf; it should come out clean when the bread is ready.

Step 6: Cool and Serve

Allow the banana bread to cool in the pan for a few minutes.

Then, transfer it to a cooling rack and let it cool for at least 30 minutes.

This cooling time helps the bread firm up, making it easier to slice.

Once cooled, slice, serve, and enjoy your delicious banana bread!