Delicious one-bowl vegan banana bread is moist, perfectly sweet, and super easy to make.
How to Make Vegan Banana Bread
Tips for the Best Vegan Banana Bread
Commonly Asked Questions
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Vegan Banana Bread
Easy one-bowl recipe for vegan banana bread.
Ingredients
- 3 large ripe bananas, mashed (1 1/2 cups or 350g)
- 1/2 cup organic cane sugar
- 1/3 cup coconut oil, melted (substitute vegetable oil)
- 1/4 cup (56 ml) almond milk (substitute oat or other plant-based milk)
- 1 teaspoon vanilla extract
- 1 3/4 cups unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
Optional Add-ins
- 1/2 cup chopped walnuts or pecans, toasted
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F. Prepare a 9- by 5-inch loaf pan with non-stick spray and line with parchment paper.
- Peel the bananas and place them in a large mixing bowl. Mash them with a fork or potato masher.
- Add sugar, oil, almond milk, and vanilla to the bowl. Stir until well-mixed.
- Add the flour. Sprinkle the baking powder, baking soda, salt and spices on top of the flour. Stir gently until just combined. Don't over mix.
- Fold in nuts or chocolate chips (if using) with a spatula. Scrape the batter into the prepared pan, and spread into an even layer.
- Bake until well risen and golden brown, 45-50 minutes.
Notes
For Banana Bread Muffins: Divide batter evenly among 12 greased nonstick muffin cups. Bake until domed and just beginning to brown around the edges, 20-25 minutes.
For Gluten-Free Banana Bread: Substitute a gluten-free flour mix. Adjust the consistency with additional almond milk, if necessary.
For Oil-Free Banana Bread: Substitute applesauce for the oil. The oil-free loaf will be a little denser, but will still taste delicious.
To Store: Store covered or wrapped in foil. Banana bread will keep up to 3 days at room temperature or 1 week in the fridge.
