This Vegan Banana Bread is so easy to make and only requires one bowl and no mixer. It’s moist and soft but not gooey at all. You’ll want to have it on hand all the time!
I don’t know if I’ve ever met a person who doesn’t like banana bread. It’s such a delicious, classic recipe that can be enjoyed for breakfast, snacks and even dessert. You can also add so many different flavors to it if you want to mix it up a little bit. I think you are going to love my Vegan Banana Bread Recipe!
Vegan Banana Bread
Really, the only difference between this vegan banana bread and regular banana bread is that I use a vegan egg substitute instead of real eggs. In the past I’ve been intimidated by baking with vegan egg substitutes, but vegan banana bread is pretty easy to nail.
Vegan Banana Bread Recipe Ingredients
- Bananas – You want to use the most ripe bananas you can find! The riper the bananas are, the sweeter they are, which is great because you don’t have to use as much added sweetener to the recipe. Some people like to freeze their bananas and then thaw them out to really ripen them up, but as long as the banana is soft with a few brown spots, you should be good.
- Coconut Oil – Really any flavorless oil would work, or even melted vegan butter. I like to use coconut oil because it’s heart-healthy and I always have it on hand for baking. You will want to use refined coconut oil if you don’t want it to have a coconut flavor to it.
- Sweeteners – I don’t use a ton of sweeteners in this recipe because the bananas give it so much sweetness already. I use a combination of coconut sugar and pure maple syrup. You can always add more or less if you prefer. I also add vanilla extract and cinnamon for extra flavor.
- Flour – I used organic white flour for this loaf of vegan banana bread but I have also made it using 100-percent whole wheat, as well as a mix of white and whole wheat. If making gluten-free, I would recommend a good 1:1 GF baking flour.
- Egg Substitute – I have tried many egg substitutes, but recently I have been mainly using Bob’s Red Mill Vegan Egg Replacer. So far, it has worked really well and I love that it is mild in flavor and color. It’s made of potato starch, tapioca flour, psyllium husk fiber, and baking soda.
- Almond Milk – Any plain, unsweetened plant-based milk would work also.
- Salt, Baking Soda, Baking Powder
How To Make One-Bowl Banana Bread
Another great thing about this banana bread recipe is that it’s made in just one bowl, which means you don’t have to dirty an extra bowl just to mix together the dry ingredients. You can also mix it up using a wooden spoon instead of a mixer.
- Start by adding the bananas to a large bowl and mashing them really well. You want the bananas to be liquidy enough to flavor the entire bread; you don’t want big chunks. You then mix the banana with coconut sugar, maple syrup, coconut oil, almond milk, egg substitute, and vanilla.
- You then add the flour to the wet mixture, along with the cinnamon, baking soda, baking powder, and salt. Make sure to mix everything really well, and then your batter is finished!
- Pour the batter into a greased loaf pan and bake for about an hour. It’s very important to let your banana bread cool completely. If you cut into it right away, it will be a bit gooey, but if you let it cool completely, it will have the perfect texture. I prefer to let mine sit overnight before eating it.
Flavor Add-In Ideas For Your Banana Bread
I really love a classic, plain banana bread recipe, but here are a few ideas for taking it to the next level!
- Chocolate chips or cocoa powder
- Nuts: walnuts are classic but you could use any kind of nut you like
- Nutella can be mixed in or swirled on top (you can make or buy a vegan version)
- Shredded zucchini, apple or carrot
- Peanut butter added in or swirled on top
What are your favorite things to add to your banana bread?
Frequently Asked Questions
- Can I make it gluten-free? Gluten-free, vegan baking can be a little hard, but I believe it would work well if you used a good quality 1:1 GF baking flour.
- Can I make this into muffins? Absolutely! I recommend cutting the baking time in half.
- Can this banana bread be frozen? Yes! Make sure to wrap it well in plastic wrap and then secure it in a freezer-friendly bag. Banana bread can be frozen for up to 6 months.
- Can I use applesauce as an egg replacer? I recommend using something like what I listed above or a flax/chia egg. Applesauce may work, but I haven’t tried it myself.
Let me know if you have any other questions in the comments below! Enjoy!
CHECK OUT EXACTLY HOW I MAKE THIS VEGAN BANANA BREAD BELOW!
Print
Vegan Banana Bread
- Total Time: 1 hour 20 minutes
- Yield: 8 1x
- Diet: Vegan
Description
This Vegan Banana Bread is so easy to make and has the perfect flavor and texture!
Ingredients
- 4 medium sized bananas, the riper the better
- 1/2 cup melted coconut oil cooled, use refined if you don’t want it to taste like coconut
- 2 servings of vegan egg replacer, see notes below*
- 1 teaspoon vanilla extract
- 1/2 cup coconut sugar
- 1/2 cup unsweetened almond milk
- 1/4 cup pure maple syrup
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Pre-heat oven to 325 degrees F. Grease a loaf pan and set aside.
- Add the bananas to a large bowl and mash. Next, add the coconut oil, egg replacer, coconut sugar, vanilla, almond milk and maple syrup to a large bowl and mix until combined.
- Next, add the remaining dry ingredients and mix again until everything is combined. Pour batter into the loaf pan and bake banana bread until a toothpick inserted in the middle comes out clean, 55-60 mins.
- Let banana bread cool in the pan for 10 minutes and then transfer to a wire cooling rack to cool the rest of the way. If you cut into it before it’s cooled it may seem a little gooey but it won’t be like that if you let it cool longer. It’s good to wait until it’s completely cooled to enjoy.
Notes
*Reccomended options for an egg replacer:
- Chia seeds – Two tablespoons ground chia seeds mixed with 6 tablespoons water, let sit for about 1 minute.
- Flax seeds – Two tablespoons ground flax seeds mixed with 6 tablesoons water, let sit for 1-2 minutes.
- Bob’s Red Mill Egg Replacer (my favorite option) – 2 tablespoons egg replacer mixed with 4 tablespoons water, let sit for 1-2 minutes.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Breakfast, Dessert, Vegan
- Method: Oven
- Cuisine: American
What can I use instead of coconut sugar?
brown sugar