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sliced vegan banana bread

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.
5 from 13 votes
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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 12
Author: Sarah Sullivan

Video

Equipment

  • 8x4" 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 8x4" 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 8x4" for a nice tall loaf. You can use a 9x5" 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 9x5" 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.

Nutrition

Calories: 303kcal | Carbohydrates: 45g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 0.5mg | Sodium: 181mg | Potassium: 211mg | Fiber: 2g | Sugar: 24g | Vitamin A: 34IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 2mg

The nutrition information provided on Sarah’s Vegan Kitchen is an estimate and is offered for general informational purposes only. Values will vary depending on the specific brands and amounts used.