This Vegan Banana Bread is moist, tender, and packed with rich banana flavor—without eggs, butter, or dairy. It bakes up soft in the center with lightly golden edges and that classic, cozy banana bread taste everyone loves. Made with simple pantry ingredients, this easy vegan banana bread is perfect for breakfast, snacking, or a comforting plant-based dessert.
Ingredients
- Main Ingredients
- 3 very ripe bananas mashed
- 1¾ cups all-purpose flour spooned and leveled
- ¾ cup brown sugar packed
- ⅓ cup neutral oil vegetable, canola, or avocado
- ¼ cup plant-based milk almond, soy, or oat
- Flavor Base & Leavening
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp salt
- Pantry Staples
- 1 tbsp apple cider vinegar or lemon juice
- Optional Add-Ins
- ½ cup chopped walnuts or pecans
- ½ cup dairy-free chocolate chips
Instructions
- Pre-Cooking Prep
- Preheat oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line with parchment paper.
- Mash bananas until mostly smooth.
- Make the Batter
- In a large bowl, whisk mashed bananas, brown sugar, oil, plant-based milk, vinegar, and vanilla until smooth.
- In a separate bowl, whisk flour, baking soda, cinnamon, and salt.
- Add dry ingredients to wet ingredients and mix just until combined.
- Fold in nuts or chocolate chips if using.
- Bake
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Doneness & Texture Check
- Top lightly golden and set
- Center firm, not wet or gummy
- Toothpick shows crumbs, not raw batter
Notes
- The riper the bananas, the sweeter and more flavorful the bread.
- Do not overmix—this keeps the loaf tender.
- Let the bread cool fully before slicing for best texture.