Banana bread is one of those cozy, familiar bakes that never goes out of style. This vegan version keeps everything you love soft texture, warm flavor, and a golden crust without eggs or dairy. It’s easy to make with pantry staples and comes together in one bowl.
Whether you’re baking for a weekend treat, a quick breakfast, or a gift for a friend, this loaf delivers. And yes, it’s just as good (if not better) the next day.
Why This Recipe Works
This banana bread uses very ripe bananas for natural sweetness and moisture, which means less added sugar. A mix of oil and plant milk keeps it tender without butter.
A little acid from apple cider vinegar reacts with baking soda for a beautiful lift, so you get a soft crumb without eggs. The batter stays simple and forgiving, so it’s hard to mess up, even if you’re new to baking.
Ingredients
- 3 large very ripe bananas (about 1 1/3 cups mashed)
- 1/2 cup granulated sugar (or coconut sugar for a deeper flavor)
- 1/4 cup brown sugar (light or dark)
- 1/3 cup neutral oil (such as canola, avocado, or light olive oil)
- 1/3 cup unsweetened plant milk (almond, oat, or soy)
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar (or lemon juice)
- 1 3/4 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon (optional but recommended)
- 1/2 teaspoon fine sea salt
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup dairy-free chocolate chips (optional)
Instructions
- Preheat and prep: Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment sling for easy removal.
- Mash the bananas: In a large bowl, mash the bananas with a fork until mostly smooth.A few small lumps are fine.
- Whisk in wet ingredients: Add the granulated sugar, brown sugar, oil, plant milk, vanilla, and apple cider vinegar. Whisk until the mixture looks cohesive and slightly glossy.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt to evenly distribute the leavening.
- Mix the batter: Add the dry ingredients to the wet. Use a spatula to fold until just combined. Do not overmix; a few streaks of flour are okay.
- Add mix-ins: Fold in nuts and/or chocolate chips if using.Smooth the batter into the prepared pan.
- Bake: Place on the center rack and bake for 50–60 minutes, or until a toothpick comes out with a few moist crumbs. If the top is browning too fast, tent with foil for the last 10 minutes.
- Cool: Let the loaf cool in the pan for 10–15 minutes, then lift it out and cool completely on a wire rack before slicing. This helps set the crumb.
Keeping It Fresh
Let the bread cool completely before storing.
If it’s warm, steam will make the crust soggy. Store at room temperature in an airtight container or wrapped tightly for up to 3 days. For longer storage, wrap slices individually and freeze for up to 2 months.
Thaw at room temperature or warm in a toaster or low oven.
If you live in a humid climate, keep it in the fridge after day two to prevent mold. To revive a chilled slice, heat it for a minute or two to bring back the softness.
Why This is Good for You
Bananas bring natural sweetness, potassium, and fiber. Using oil instead of butter keeps the loaf dairy-free and provides a tender crumb with less saturated fat.
You can adjust the sugars to your taste, and add nuts for healthy fats and a bit of protein. Compared to many desserts, this one leans lighter while still tasting like a real treat.
What Not to Do
- Don’t use underripe bananas: Green or just-yellow bananas won’t mash well or taste sweet enough. Spotty, very ripe bananas are key.
- Don’t overmix the batter: Overmixing develops gluten, which leads to a tough loaf.Fold gently until combined.
- Don’t skip the acid: The apple cider vinegar helps the baking soda do its job. It won’t make the bread taste vinegary.
- Don’t cut too soon: Slicing while hot can make the loaf gummy. Let it cool for a cleaner slice and better texture.
- Don’t overcrowd with mix-ins: Too many add-ins can weigh down the loaf.Stick to about 1 cup total.
Recipe Variations
- Whole-Wheat Boost: Swap 1/2 to 3/4 cup of the all-purpose flour for white whole-wheat flour. The loaf will be slightly heartier.
- Maple Banana Bread: Replace the granulated sugar with 1/3 cup pure maple syrup. Reduce plant milk by 2 tablespoons to balance the moisture.
- Gluten-Free: Use a 1:1 gluten-free baking flour blend with xanthan gum.Check doneness toward the earlier side to avoid dryness.
- Nut-Free: Skip nuts and add seeds like pumpkin or sunflower for crunch.
- Blueberry Banana: Fold in 3/4 cup fresh or frozen blueberries. Toss them with a teaspoon of flour first to prevent sinking.
- Spiced Up: Add 1/2 teaspoon ground ginger and a pinch of nutmeg for a warm, bakery-style flavor.
- Streusel Topping: Mix 2 tablespoons brown sugar, 2 tablespoons flour, 1 tablespoon cold vegan butter, and a pinch of cinnamon. Sprinkle over the batter before baking for a crisp top.
FAQ
Can I use frozen bananas?
Yes.
Thaw them completely and drain any excess liquid before mashing. Frozen bananas often turn extra sweet and soft, which works great here.
What if I only have two bananas?
You can make up the volume with 1/4 cup applesauce or pumpkin puree. The bread will still be moist, though slightly less banana-forward.
Do I need both sugars?
No, but using a mix adds depth.
If you prefer, use 3/4 cup total of one sugar. Brown sugar brings a hint of caramel that’s hard to beat.
Which plant milk works best?
Oat, soy, and almond milk all work well. Choose unsweetened to control the overall sweetness.
How do I know it’s done?
Look for a deep golden top and a toothpick that comes out with a few moist crumbs, not wet batter.
The loaf should spring back lightly when touched in the center.
Can I make muffins instead?
Yes. Divide the batter into a lined 12-cup muffin tin and bake at 350°F (175°C) for 18–22 minutes. Start checking at 18 minutes.
Why did my banana bread sink in the middle?
Common causes are underbaking, too much liquid, or expired baking soda.
Measure carefully, use fresh leavening, and let it bake until fully set.
Is this recipe refined sugar-free?
Not as written, but you can use coconut sugar or maple syrup. If using liquid sweetener, reduce plant milk slightly to keep the texture balanced.
Can I reduce the oil?
You can replace half the oil with applesauce. The bread will be a touch denser but still moist.
How should I slice it cleanly?
Let it cool completely and use a serrated knife.
Wipe the blade between cuts for neat slices.
Final Thoughts
This vegan banana bread is simple, reliable, and full of cozy flavor. It’s a great base recipe you can tweak to match your cravings—nuts, chocolate, berries, spices, you name it. Keep a few ripe bananas on hand, and you’re never far from a warm, homemade loaf.
Slice it thick, toast it if you like, and enjoy with coffee or tea. Sometimes, the simplest bakes really are the best.
Ingredients
Instructions
- Preheat and prep: Set your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment sling for easy removal.
- Mash the bananas: In a large bowl, mash the bananas with a fork until mostly smooth. A few small lumps are fine.
- Whisk in wet ingredients: Add the granulated sugar, brown sugar, oil, plant milk, vanilla, and apple cider vinegar. Whisk until the mixture looks cohesive and slightly glossy.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt to evenly distribute the leavening.
- Mix the batter: Add the dry ingredients to the wet. Use a spatula to fold until just combined. Do not overmix; a few streaks of flour are okay.
- Add mix-ins: Fold in nuts and/or chocolate chips if using. Smooth the batter into the prepared pan.
- Bake: Place on the center rack and bake for 50–60 minutes, or until a toothpick comes out with a few moist crumbs. If the top is browning too fast, tent with foil for the last 10 minutes.
- Cool: Let the loaf cool in the pan for 10–15 minutes, then lift it out and cool completely on a wire rack before slicing. This helps set the crumb.
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