Use up those ripe bananas by making a perfect loaf of vegan banana bread! It's moist, fluffy, and comes together in just one bowl.
If you’re looking for a delicious and easy vegan treat, look no further than vegan banana bread! This recipe is perfect way to use up overripe bananas. It requires no fancy ingredients and yields a fluffy and moist loaf that’s perfect for breakfast, snack time, or dessert.
After testing so many variations of this recipe, I finally cracked the code. This vegan banana bread is moist, fluffy, and holds its structure perfectly (without being dense). If you’ve struggled to make the perfect plant-based banana bread, look no further!
Table of Contents
Ingredients for Vegan Banana Bread
- Bananas: Use super ripe and spotty bananas — they’ll contribute the most natural sweetness and moisture to the bread. They also help bind the ingredients together.
- Granulated sugar & brown sugar. I like a blend of sugars. White sugar keeps the texture light, while brown sugar adds depth of flavor and extra moisture.
- Neutral vegetable oil or vegan butter: For moisture and richness. In this recipe, you can use neutral vegetable oil (I like sunflower oil), or vegan butter that has been melted and cooled.
- Soy milk: Any plant milk should work, but soy is my favorite because its protein content is similar to that of dairy milk so it adds a nice texture to baked goods.
- Vanilla extract.
- All-purpose flour. Use a gluten-free all-purpose flour blend if needed.
- Salt.
- Baking soda & baking powder. A combination of these two leavening agents gives me the best fluffy texture.
- Cinnamon. Optional, but a dash of cinnamon really complements the banana flavor.
- Chocolate chips and/or walnuts. Optional but always recommended!
How to Make the Best Vegan Banana Bread
- Mash the bananas.
- Mix in the wet ingredients.
- Add in the dry ingredients.
- Fold in chocolate chips and/or walnuts.
- Transfer to a loaf pan.
- Bake.
Tips for Perfect Banana Bread
- Choose ripe and spotty bananas. These will be the sweetest and also the softest and easiest to mash. If your bananas aren’t perfectly ripe, you can pop them in a 350°F oven on a baking tray to lightly caramelize them for about 20-30 minutes.
- Make sure not to over-mix. Fold in the dry ingredients until just combined. Over-mixing will lead to a dense and gummy texture.
Storage & Reheating
You can store your leftover banana bread in an airtight container at room temperature for up to four days, or in the fridge for up to a week. If you want to freeze it for later, wrap it tightly in plastic wrap or foil and store it in the freezer for up to three months.
Once your banana bread has officially become leftovers, it’s a good idea to pop a slice in the microwave for 10-15 seconds before eating. This just rehydrates the bread a little so it’s not as dry.
Vegan Banana Bread
Use up those ripe bananas by making a perfect loaf of vegan banana bread! It's moist, fluffy, and comes together in just one bowl.
Print
Pin
Rate
Servings: 12
Video
Equipment
- 8×4" loaf tin
Ingredients
- 3 medium spotty bananas or 2 large (about 1 to 1.5 cups mashed)
- 1/2 cup granulated sugar (100g)
- 1/2 cup packed brown sugar (100g)
- 1/4 cup unsweetened plant milk I like soy milk
- 1/3 cup neutral oil such as sunflower oil, or melted and cooled vegan butter
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (260g) spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt (or 1/2 teaspoon kosher salt)
- 1/2 teaspoon cinnamon optional
- 1/2 cup semisweet chocolate chips optional
- 1/2 cup chopped walnuts optional
Instructions
- Prep: Preheat oven to 350°F and grease a 8×4" loaf tin. For easier removal, line with parchment, leaving enough overhang on each side to lift the loaf out of the tin once cooled. (Use an 8×4" for a nice tall loaf. You can use a 9×5" for a less tall loaf, but I recommend testing for doneness about 10 minutes earlier, as it will bake faster.)
- Wet mixture: In a large bowl, mash ripe bananas. Add in white sugar, brown sugar, plant milk, neutral oil, and vanilla extract. Stir to combine.
- Add dry ingredients: Add in the all-purpose flour, baking soda, baking powder, salt, and cinnamon (optional). Stir until about 80% combined.
- Add mix-ins: Add in the chocolate chips and chopped nuts (optional). Gently fold them in to finish mixing the batter. Avoid over-mixing. It's okay if there are some small lumps as long as there are no visible streaks of dry flour.
- Transfer to tin: Pour batter into prepared loaf tin and smooth out the top with your spatula.
- Bake: Bake in preheated oven for 55-60 minutes. This can vary quite a bit depending on your oven. (If using a 9×5" tin, start checking earlier.) When done, a toothpick inserted into the center of the loaf should come out clean or with just a few crumbs on it — no wet batter.
- Cool: Allow the loaf to cool in the tin for at least 10 minutes before carefully transferring to a wire rack. I recommend cooling for another ~10 minutes or longer, as the loaf can be a little gummy in the center if it's still piping hot.
Notes
- Sweetness: For a less sweet banana bread, feel free to reduce the white sugar to 1/4 cup.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.
Awesome fool proof recipe that does not skimp on the ingredients that actually make banana bread the yummy treat I remember from my childhood.
Had 2 smallish bananas to use up and I don’t even think I had finished reading this recipe on Reddit before I was in the kitchen preheating the oven. While it might not be a tall loaf like one made with egg, it’s definitely not heavy. The outer crust has a little chew to it (which I love) and the inside is very tender.
My new #1 favorite nanner bread.
Thank you for posting it!
I have made the recipe three times. It is an easy and delicious recipe.
I made this with zucchini and it turned out awesome! Very moist. This is a keeper 🙂
AMAZING RECIPE!!! i’ve tried so many banana bread recipes and this one is by far the best one! thank you 🩷
Great recipe. I followed the less sugar suggestion and the bread was plenty sweet. Fluffy inside and a little chew with the crust. Really good. Thanks
Finally found an amazing but simple banana bread recipe. Still beautifully moist days after baking, and perfect with a cup of tea!
I made it exactly as the recipe (With walnuts, without chocolate chips). It was perfect! Im definitely making it again. I cooked it for about 65-70 minutes and it had lovely crunchy edges and was perfectly moist inside.. Thanks for sharing this recipe – it’s a keeper 😋
I LOVE THIS RECIPE it is moist yet chewy on the outside side my family favorite bread
can the all-purpose flour be substituted with a gluten free version? Or maybe almond flour? Also, can the refine sugar?
I made this tonight. It’s amazing. Excited to try it with chocolate chips next time!
Great recipe. I tried it with full sugar and it’s not too sweet, but i’ll try it with less sugar next time to see how it tastes.
I never leave comments, like ever, but this was so good I had to. My fave banana bread recipe is this one. Tis perfection. ✨