This yummy vegan banana bread recipe is light, moist, and so easy to make. It’s the perfect way to turn those overripe bananas on your countertop into a celebration.
There is nothing quite like the smell of a freshly baked cake coming out of the oven. It's one of life's simple pleasures. I have fond childhood memories of my Mum's home-baked treats - fresh apple pies, carrot cakes, and Irish soda bread were some of the regular baked treats at our dinner table.
The ritual of sharing a slice of cake with friends and family is a joyous occasion, a chance to rejoice, connect and share some sweet indulgence.
Now, we all know that if we eat cake every day, we will have some excess weight issues to address. But, what if there was a healthier version of homemade cakes - without the excess of refined white sugar, margarine, and processed oils?
Imagine baking your own cakes that are both indulgent and healthier than store-bought? Along with the satisfaction of knowing you baked the cake yourself and less guilt in consuming something you know is not healthy. Enjoying a healthier homemade cake takes food pleasure to another level.
This recipe was inspired by my Mum's home baking. I'm forever grateful for the love of good food that she instilled in me from a young age.
Ingredients for Vegan Banana Bread
You need 10 staple ingredients for this recipe.
- All purpose flour
- Baking powder
- Baking soda
- Pink salt
- Ripe bananas
- Plant milk
- Coconut sugar or brown sugar
- Coconut oil
- Cider vinegar
Check out the recipe card below for quantities.
There is no fancy equipment needed for this recipe.
- Weighing scales. As a trained chef I have the metric system embedded in me. I like to use a digital weighing scales to weigh all my recipes.
- Mixing bowl
- Fork to mash the banana
- Strainer to sieve the flour
- Spatula to fold the mix
- Bread tin
- Greaseproof paper to line the bread tin
- Cooling rack
- Oven pre-heated to 180c / 350f
Tips For The Best Vegan Banana Bread
Ripe bananas: Banana bread is easy to veganize by adding extra banana, which acts as a binder, replacing the need for eggs. And as an added benefit, it also helps to lessen the amount of sugar needed. The trick is to use very ripe bananas. The riper and sweeter the bananas are the less sugar that's needed in the recipe.
Fats: In place of using butter or shortening, I opt for coconut oil. If you want to skip the fats altogether, try using unsweetened applesauce for ultra-healthy vegan banana bread.
Add-ins and toppings: Add different spices, fold chocolate chips or nuts into the batter. Or once the batter is in the loaf pan, press in a whole peeled banana and add a sprinkle of nuts, seeds, or oats over the top before baking, they will add a nice texture and look amazing.
Don’t overmix the batter: Carefully incorporate the wet and dry mix. Over mixing the ingredients will cause the gluten proteins to create an elastic batter that may not rise well. You just want to mix until you don’t see any flour.
OK, let's get baking some banana bread…
How To Make Vegan Banana Bread
Making vegan banana bread is quick and easy.
Vegan Banana Bread Wet Mix:
Add the bananas to the bottom of a medium mixing bowl.
Mash well with a fork.
Add in the plant milk.
Add the coconut sugar and cider vinegar.
Mix until well combined.
Add the coconut oil and whisk to combine.
Vegan Banana Bread Dry Mix
Measure the flour, baking soda, baking powder, and pink salt into a sieve over a bowl.
Sift into a bowl.
Add the dry ingredients into the wet ingredients and gently mix with a spatula until incorporated.
Do not overmix.
The batter will be slightly thick and lumpy from the bananas - this is OK.
Pour the batter into a greased 9 x 5 loaf pans
Slice two bananas in half lengthways, and gently press into the mix. At this stage, you can sprinkle with any other toppings. (See recipes variations below for some ideas)
Bake for 50 – 55 minutes. Ovens are different, so use your best judgment. You can test for doneness using the tip of a knife, if it comes out clean, it’s ready.
Let the banana bread cool, slice, and enjoy. If you find you can’t wait to slice your bread before it’s cooled, you may notice a little gumminess on the knife, this is normal, but once completely cooled it will slice cleanly.
And that’s it, your golden, moist, and flavorful vegan banana bread made healthier!
This recipe uses all-purpose flour. You can try my Spiced Banana and Oat Bread recipe, which uses spelt flour. You can also try using a gluten-free flour blend for this recipe. I think it will work out ok. Please leave a comment below if you try this substitution.
Variations and add ins
This is a fantastic base recipe that you can add in lots of different ingredients for variations. Here are some of my suggestions:
- Chopped nuts: Walnuts / Pecans / Macadamias
- Swirl in some nut or seed butter
- Cacao powder
- Turmeric powder
- Matcha powder
- A shot of (cooled) espresso
- Use and type of nut or seed milks
Using frozen banana
You can use frozen banana for this recipe...
- Step 1: thaw frozen bananas at room temperature in a bowl until they are completely defrosted.
- Step 2: Drain the excess liquid that’s produced from thawing them. If you don’t do this, the bread will end up to wet.
- Step 3: proceed with the recipe as directed.
This will keep fresh at room temperature for up to 3 days, in the fridge for 1 week, or in the freezer for up to 2 months. Remember to keep it covered so it will not lose moisture or get damaged.
When storing in the fridge, it's best to reheat in the oven or toasted before serving.
If you are freezing this banana bread, I suggest slicing it first. Then you can defrost one slice at a time by popping a slice in the toaster. Try topping with my Blueberry Chia Seed Jam Recipe for a beautiful late afternoon tea accompaniment!
Chef's top tip
This really is a great recipe to make, everyone will love it! To save time, I like to measure out all the ingredients the day before and leave them laid out on the kitchen worktop. Then, when I'm ready, it takes 10 minutes to mix and pop in the oven.
Make sure the oven is pre-heated and don't open the oven throughout the baking or the bread may not rise.
Sprinkle with a little pinch of cinnamon or mixed spice just before baking.
We hope you enjoy this delicious recipe. We're happy to share it with you. If you make this recipe please let us know in the comments below what you think. We love seeing your recreations. Happy cooking friends!
Vegan Banana Bread (Your Go-To Recipe)
- Weighing scales
- Mixing bowl
- Parchment paper
- Baking tin - 8 x 4 inch
- Cooling rack
- 250 g White flour self raising
- 1 teaspoon Baking soda
- 2 teaspoon Baking powder
- 1 teaspoon Cinnamon powder
- 1 teaspoon Pink salt
- 300 g Banana ripe
- 200 ml Plant milk
- 10 ml Cider vinegar
- 110 g Coconut sugar
- 120 ml Coconut oil
- 100 g Banana
- 50 g Walnuts optional
- 2 pinch Cinnamon powder
Assemble & weigh all the ingredients.
- Pre-heat oven to350 °F
- Line baking tin with parchment paper or just brush with oil
- Sift the flour, baking soda, baking powder and cinnamon together into a large mixing bowl.250 g White flour, 1 teaspoon Baking soda, 2 teaspoon Baking powder, 1 teaspoon Cinnamon powder
- Add the peeled bananas to a mixing bowl, mash with a fork.300 g Banana
- Add the plant milk, coconut sugar, apple cider vinegar mashed banana and mix until smooth with a whisk or fork.200 ml Plant milk, 10 ml Cider vinegar, 110 g Coconut sugar
- Next add the melted (cool) coconut oil - stir in until it's all incorporated.120 ml Coconut oil
- Gently fold the wet mix into the dry mix until nice and smooth and all ingredients are well incorporated. Be gentle here - do not knock the air out.
- Pour mix into baking tin. Add more peeled banana and press down until covered with the mix.100 g Banana
- Bake the banana bread, uncovered, for 45 - 55 minutes, until lightly golden and firm on top. The top of the loaf should slowly spring back when touched.
- To test if banana bread is fully cook, insert the tip of a clean knife into the center. Pull out slowly and if the knife comes out clean - the banana bread is cooked.
- Place the loaf pan on a cooling rack for 10 minutes. Then, turn the loaf out and gently remove it from the pan, placing it directly onto the cooling rack until completely cooled.
- Slice and serve!
Banana Nutrition Content
I rarely leave home without a banana! Whether I'm out and about for the day or training, I always take a banana or 2 with me. It's a great snack to keep you going in between meals and gives a good boost of energy. For me, it's the ideal functional snack.
You may visit my blog post on Bananas, they really are an incredible fruit. I have so much love and gratitude for bananas!
Yes indeed, you can make banana bread gluten-free by using any gluten-free flour blend or buckwheat flour, replacing 1 – 1 the amount of flour called for.
Generally, old baking soda is the culprit. Test yours by sprinkling it in some vinegar. It should fizz. If not, replace it.
Yes, I have made banana bread oil-free by replacing the oil with applesauce, and it was just as good and even healthier. The loaf turns out slightly denser, but the flavor is still great.
Absolutely, you can safely store banana bread in the freezer, it will stay fresh for up to 2 months if stored in a freezer-safe container or bag. Simply let thaw in the refrigerator before eating. Banana bread can also be stored and covered on the counter for up to 3 days. Or store in the refrigerator for up to 1 week.
Yes indeed, and they are so good. Spoon this batter into muffin cases and off you go!