The Best Vegan Banana Bread Recipe!

I just nailed the Best Vegan Banana Bread Recipe and it bakes up impossibly moist and so good you’ll actually fight me for the last slice.

I am obsessed with this Best Vegan Banana Bread Recipe because it actually tastes like banana and not sadness. I love that it’s Vegan Banana Bread Easy enough to justify making on a Tuesday when my kitchen is a mess.

The crumb stays moist thanks to very ripe bananas, mashed and a little ground flaxseed for that sneaky egg replacement. But the real pull is the sweet, slightly caramelized edges and the soft middle that begs for a slice.

I don’t need fancy words. Just give me another loaf.

I will eat the whole end piece, no shame.

Ingredients

• 3 very ripe bananas, mashed: Basically sweet, moist base that makes it tender and naturally sugary.
• Flax “egg”: It binds the batter; plant-powered and adds a little nuttiness.
• Melted coconut or neutral oil: Keeps it soft and gives a gentle richness.
• Packed brown sugar: Adds caramel notes and keeps the crumb moist and cozy.
• Unsweetened plant milk: Thins batter a touch and keeps it dairy-free.
• Vanilla extract: Simple warmth and that home-baked smell you want.
• All purpose flour: The structure; it holds everything together without fuss.
• Baking soda: Gives lift and helps it rise without tasting chemical.
• Baking powder: A backup lift for a lighter crumb.
• Fine salt: Balances sweetness and brings out the banana flavor.
• Ground cinnamon: Basically cozy spice, makes it feel like fall.
• Chopped walnuts: Adds crunch and a toasty bite if you like texture.
• Chocolate chips: Melty pockets of joy, because, why not?

Ingredient Quantities

• 3 very ripe bananas, mashed (about 1 1/2 cups)
• 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax “egg”)
• 1/3 cup melted coconut oil or neutral oil (vegetable or canola)
• 3/4 cup packed brown sugar
• 1/4 cup unsweetened plant milk (almond, soy, oat, etc)
• 1 teaspoon vanilla extract
• 1 3/4 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon (optional but recommended)
• 1/2 cup chopped walnuts or chocolate chips, optional

How to Make this

1. Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line it with parchment paper, set aside.

2. In a small bowl mix 1 tablespoon ground flaxseed with 3 tablespoons water, stir and let sit for 5 minutes until it thickens into a flax “egg”.

3. Mash 3 very ripe bananas in a large bowl until fairly smooth, about 1 1/2 cups mashed.

4. Add the flax “egg”, 1/3 cup melted coconut or neutral oil, 3/4 cup packed brown sugar, 1/4 cup unsweetened plant milk and 1 teaspoon vanilla to the bananas; whisk or stir until combined. It might look a little lumpy, that’s fine.

5. In another bowl whisk together 1 3/4 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine salt and 1 teaspoon ground cinnamon.

6. Pour the dry ingredients into the wet ingredients and stir gently until just combined. Do not overmix or you’ll get dense bread.

7. Fold in 1/2 cup chopped walnuts or chocolate chips if using, reserving a few to sprinkle on top if you want it pretty.

8. Pour batter into the prepared loaf pan and smooth the top. Sprinkle the reserved nuts or chips on top if you saved some.

9. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. If the top browns too fast, loosely tent with foil after 30-40 minutes.

10. Let the bread cool in the pan for about 10-15 minutes, then transfer to a wire rack to cool completely before slicing. Store wrapped at room temperature for 2-3 days or refrigerate for longer.

Equipment Needed

1. Oven (preheats to 350°F / 175°C)
2. 9×5 inch loaf pan (or parchment paper to line it)
3. Large mixing bowl and small mixing bowl
4. Measuring cups and spoons
5. Fork or potato masher (for mashing bananas)
6. Whisk and/or spoon for mixing
7. Rubber spatula for folding and scraping batter
8. Wire cooling rack and a toothpick for doneness check
9. Aluminum foil (to tent the loaf if the top browns too fast)

FAQ

The Best Vegan Banana Bread Recipe! Substitutions and Variations

• Bananas: if you dont have super ripe ones, use 1 1/2 cups unsweetened applesauce or 1 cup pumpkin puree plus 1/4 cup applesauce, they keep moisture and sweetness, though texture is a tad denser.
• Flax “egg”: swap with 1 tablespoon chia seeds + 3 tablespoons water (same ratio), or use 1/4 cup mashed silken tofu for a neutral binder, both work well in vegan bakes.
• Melted coconut oil: use equal amount melted vegan butter or neutral oil like canola, or for lower fat try 1/3 cup applesauce but loaf will be more cake-like and less rich.
• Brown sugar: replace with 3/4 cup coconut sugar or 2/3 cup granulated sugar + 1 tablespoon molasses for that brown-sugar taste, or use 2/3 cup maple syrup but reduce plant milk by 2 tablespoons since it adds liquid.

Pro Tips

– Use the ripest bananas you can find, like ones with lots of brown spots. If they’re not ripe enough, microwave whole bananas for 20-30 seconds to soften them and boost sweetness, but dont overdo it or they’ll get gummy.

– Make sure your flax “egg” is thick and gelled before adding it. If it’s still watery your bread will be denser. If batter feels too dry after mixing, add a tablespoon of plant milk at a time until it looks loose enough to pour.

– Do not overmix once the dry stuff hits the wet. Stir until you can no longer see big streaks of flour, that’s it. Overworking the batter makes the loaf tough, and you’ll regret it.

– If the top is browning too fast, tent foil loosely around the 30 to 40 minute mark. Also, check at 55 minutes with a toothpick; a few moist crumbs is perfect, don’t expect it to come out completely clean.

– Let the loaf cool most of the way in the pan before you try to remove it. If you try to slice it while it’s hot it’ll crumble and fall apart. Patience here makes prettier slices, true story.