The Best Vegan Banana Bread You’ll Ever Make
There’s something magical about the smell of banana bread wafting through your kitchen on a lazy Sunday morning. That sweet, caramelized aroma mixed with hints of cinnamon and vanilla—it’s pure comfort in loaf form. And here’s the beautiful secret: you don’t need eggs or dairy to create that nostalgic, melt-in-your-mouth texture we all crave.
This vegan banana bread is everything you remember from childhood, but better. The crumb is tender and moist (never dry or dense), the banana flavor shines through beautifully, and the top develops that gorgeous golden crust that crackles just slightly when you slice into it. I’ve spent months perfecting this recipe, and I can confidently say it rivals any traditional banana bread out there.
What makes this recipe special? It relies on the natural binding power of ripe bananas—no flax eggs, no aquafaba, no complicated egg replacers. Just overripe bananas doing what they do best: creating structure, moisture, and sweetness all at once. It’s foolproof enough for beginners yet sophisticated enough to impress anyone who takes a bite.
Recipe Times
Prep Time: 15 minutes
Cook Time: 55-60 minutes
Total Time: 1 hour 10 minutes (plus cooling)
Servings: 10-12 slices
Cuisine: American
Ingredients
Wet Ingredients
- 3 large overripe bananas (about 1½ cups mashed) – Look for bananas covered in brown spots
- ⅓ cup melted coconut oil (or neutral vegetable oil, or melted vegan butter)
- ¾ cup organic cane sugar (or coconut sugar for a deeper flavor)
- ¼ cup plant-based milk (I prefer oat or soy milk)
- 2 teaspoons vanilla extract
- 1 tablespoon apple cider vinegar (creates a vegan “buttermilk” effect)
Dry Ingredients
- 1¾ cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Optional Add-Ins
- ½ cup chopped walnuts or pecans
- ⅓ cup dairy-free chocolate chips
- Pinch of nutmeg for extra warmth
Instructions
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan generously with oil or line it with parchment paper, leaving some overhang on the sides for easy removal. This little trick will save you so much frustration later.
2. Mash Those Bananas
In a large mixing bowl, mash your overripe bananas with a fork until they’re mostly smooth. A few small lumps are perfectly fine—they’ll add character to your bread. You should have about 1½ cups of mashed banana. Don’t eyeball this measurement; too much or too little will affect the texture.
3. Mix the Wet Ingredients
To the mashed bananas, add your melted coconut oil, sugar, plant milk, vanilla extract, and apple cider vinegar. Stir everything together until well combined. The mixture might look a bit curdled from the vinegar—that’s exactly what you want. It’s creating that tender crumb we’re after.
4. Combine the Dry Ingredients
In the same bowl (yes, this is a one-bowl wonder!), add your flour, baking soda, baking powder, cinnamon, and salt right on top of the wet ingredients. Here’s the key: don’t dump them all in one spot. Sprinkle them evenly across the surface.
5. Gently Fold Everything Together
Using a rubber spatula or wooden spoon, gently fold the dry ingredients into the wet until just combined. You should still see a few flour streaks—that’s perfect. Overmixing is the enemy of tender banana bread. The gluten in the flour will develop too much, giving you a tough, chewy texture instead of that soft, cakey crumb we’re aiming for.
6. Add Your Mix-Ins (Optional)
If you’re using nuts or chocolate chips, gently fold them in now. I love the contrast of crunchy walnuts against the soft bread, but this is totally your call.
7. Bake to Perfection
Pour the batter into your prepared loaf pan and smooth the top with your spatula. For an extra-pretty top, you can sprinkle a little extra sugar or a few walnut halves on top before baking.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). The top should be deeply golden brown. If your bread is browning too quickly, tent it loosely with foil for the last 15-20 minutes.
8. Cool Properly
This is where patience pays off. Let the bread cool in the pan for about 15 minutes, then use the parchment overhang to lift it out onto a cooling rack. Let it cool completely—at least an hour—before slicing. I know it’s torture, but cutting into warm banana bread will leave you with gummy slices. Trust me on this.
Tips & Variations
The Banana Secret
The riper your bananas, the better your bread. I’m talking bananas with more brown than yellow—the kind you’d never dream of eating plain. Those black spots mean the starches have converted to sugars, giving you natural sweetness and deeper banana flavor. If your bananas aren’t quite ripe enough, you can speed things up by placing them in a paper bag overnight.
Oil-Free Option
Replace the coconut oil with unsweetened applesauce for a lighter loaf. The texture won’t be quite as rich, but it’ll still be delicious and considerably lower in fat.
Gluten-Free Version
Swap the all-purpose flour for a 1-to-1 gluten-free baking blend. I’ve had great results with Bob’s Red Mill and King Arthur brands. The bread will be slightly denser but still wonderfully moist.
Make It a Loaf Cake
Add ½ cup of vegan cream cheese to the batter for an incredibly decadent twist. Or swirl in some peanut butter before baking for a PB-banana dream.
Chocolate Lover’s Edition
Replace ¼ cup of flour with cocoa powder and add ½ cup of chocolate chips. You’ll get a double-chocolate banana bread that’s absolutely irresistible.
Storage Tips
Room temperature: Wrap tightly in plastic wrap or store in an airtight container for 2-3 days.
Refrigerator: Keeps for up to one week when properly wrapped.
Freezer: Slice the cooled loaf, wrap individual slices in plastic wrap, then place in a freezer bag. Freezes beautifully for up to 3 months. Toast straight from frozen for an easy breakfast.
Nutrition Facts (Per Slice)
Approximate values:
- Calories: 245 kcal
- Carbohydrates: 39g
- Protein: 3g
- Fat: 9g
- Saturated Fat: 6g
- Fiber: 2g
- Sugar: 19g
- Sodium: 180mg
- Potassium: 165mg
Note: These values are estimates and will vary based on your specific ingredients and portion sizes.
Conclusion
After years of experimenting in my kitchen, I can say with absolute certainty that this vegan banana bread holds its own against any traditional recipe. The beauty of plant-based baking is that it challenges you to understand ingredients on a deeper level—what each one brings to the table, how they interact, and why they matter.
This recipe isn’t just about swapping out eggs and dairy. It’s about creating something genuinely delicious that happens to be vegan. Whether you’re fully plant-based, reducing animal products, or simply trying to use up those blackened bananas on your counter, this bread delivers every single time.
The best part? You probably have everything you need in your pantry right now. No trip to the specialty store, no expensive ingredients, just simple, wholesome baking that fills your home with the most wonderful aroma and gives you slice after slice of pure comfort.
So grab those overripe bananas and give this recipe a try. Toast a slice, slather it with vegan butter or peanut butter, and maybe drizzle a little maple syrup on top. That’s my personal favorite way to enjoy it—and I think it’ll become yours too.
Frequently Asked Questions
Can I make vegan banana bread without oil?
Absolutely! Replace the oil with unsweetened applesauce in equal amounts, or try plain vegan yogurt. The texture will be slightly less rich and more cake-like, but still moist and delicious. Some bakers even use mashed avocado, though that can give a subtle green tint.
Why is my banana bread dense or gummy?
The most common culprits are overmixing the batter (which overdevelops the gluten) or using bananas that aren’t ripe enough. Make sure you’re folding the ingredients gently until just combined, and use bananas covered in brown spots. Also check that your baking soda is fresh—expired leavening agents won’t give you proper rise.
Can I turn this into banana muffins instead?
Yes! Fill muffin liners about ⅔ full and bake at 375°F for 20-25 minutes, or until a toothpick comes out clean. This recipe makes about 12 standard muffins. They’re perfect for meal prep or grab-and-go breakfasts.
How do I know when the banana bread is done?
Insert a toothpick into the center of the loaf. It should come out with a few moist crumbs clinging to it—not wet batter. The top should be deeply golden brown and spring back lightly when touched. If you have an instant-read thermometer, the internal temperature should reach about 200-205°F.
My bread sank in the middle. What happened?
This usually means the bread wasn’t fully baked, even if the outside looked done. Next time, tent the loaf with foil if it’s browning too quickly and continue baking until that toothpick test comes out right. Opening the oven door too frequently can also cause collapse, so resist the urge to peek until at least 45 minutes in!
