Vegan Banana Bread Recipe

Name: Vegan Banana Bread Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 loaf
Ingredients: 3 ripe bananas, mashed; 1/3 cup melted coconut oil; 1 teaspoon vanilla extract; 2 tablespoons ground flaxseed mixed with 6 tablespoons water; 1 cup all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon cinnamon; 1/2 cup brown sugar; 1/2 cup walnuts, chopped (optional)

Highlighted under: Creative Baking Collection

I've always loved the smell of baking banana bread wafting through the house, and this vegan version has quickly become a family favorite. The combination of ripe bananas and warm spices creates a comforting aroma that makes my kitchen feel so inviting. I'm excited to share this recipe because it's not only delicious but also incredibly easy to make. With just a handful of simple ingredients, you can whip up a moist and tender loaf that pairs perfectly with your morning coffee or a cozy afternoon tea.

Created by

Elspeth Murray

Last updated on 2026-01-06T12:02:36.547Z

On a rainy afternoon, I decided to experiment with a vegan banana bread recipe that wouldn't compromise on taste. I used almond milk and flaxseed as an egg substitute, and I was pleasantly surprised at how well they worked together. The result was a moist, flavorful loaf that disappeared in no time during our family gathering.

One key tip I learned is to use overripe bananas, as their natural sweetness enhances the flavor of the bread significantly. The texture was perfect, and I topped it with crunchy walnuts to add a delightful bite. Trust me, you won't miss the eggs in this recipe!

Why You'll Love This Recipe
Moist and fluffy texture that's hard to resist
Natural sweetness from ripe bananas
Easy to make with minimal ingredients

Understanding Ingredient Roles

In this vegan banana bread recipe, the most crucial ingredient is the ripe bananas. Their natural sugars not only sweeten the loaf but also contribute to its moistness. The riper the bananas, the sweeter and more flavorful your bread will be, so don't hesitate to use overripe bananas that have brown spots. If you're short on ripe bananas, you can experiment with using applesauce as a substitute; about 1/2 cup of applesauce can replace one banana, although it may slightly alter the texture.

Coconut oil serves not just as a fat source but adds a subtle tropical flavor to the banana bread. If you prefer or need to substitute it, vegetable oil or melted margarine can work, though they may impart a different taste. Remember that using different types of oil can change the bread's texture slightly; for a richer flavor, opt for a high-quality oil.

Mastering the Baking Process

When mixing the wet and dry ingredients, it's crucial to combine them until just incorporated. Overmixing can lead to a dense loaf due to gluten development, which is something you want to avoid for this tender, fluffy banana bread. Stir gently until you see no dry flour; it's perfectly fine if the batter is slightly lumpy. The final batter should not be overly smooth; this ensures a lighter texture and delightful rise during baking.

During baking, keep an eye on the bread, especially as you approach the 50-minute mark. Every oven is different; to ensure a perfectly baked loaf, check doneness with a toothpick inserted into the center. It should come out clean or with just a few crumbs clinging to it. If the edges start to darken too much, you can tent the loaf loosely with aluminum foil for the last 10-15 minutes of baking to prevent crusting.

Ingredients

For the Banana Bread

3 ripe bananas, mashed
1/3 cup melted coconut oil
1 teaspoon vanilla extract
2 tablespoons ground flaxseed mixed with 6 tablespoons water
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup brown sugar
1/2 cup walnuts, chopped (optional)

Mix ingredients well and enjoy!

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and lightly grease a loaf pan.

Combine Wet Ingredients

In a mixing bowl, combine the mashed bananas, melted coconut oil, vanilla extract, and flaxseed mixture. Mix until well-blended.

Mix Dry Ingredients

In another bowl, whisk together the flour, baking soda, salt, cinnamon, and brown sugar.

Combine Wet and Dry

Pour the dry mixture into the wet ingredients and stir until just combined. Do not over mix.

Add Walnuts

Fold in chopped walnuts if using.

Bake the Bread

Pour the batter into the prepared loaf pan and smooth the top. Bake for about 50 minutes or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Store leftovers in an airtight container for up to three days.

Pro Tips

For extra flavor, try adding chocolate chips or cinnamon to the batter. You can also substitute the walnuts with pecans or leave them out entirely for a nut-free version.

Storage and Make-Ahead Tips

This vegan banana bread can be stored for up to five days at room temperature in an airtight container. For longer storage, consider wrapping it tightly in plastic wrap and freezing it. It freezes well and can last up to three months. To thaw, simply leave it at room temperature for a few hours or microwave individual slices for about 15 seconds. This makes it a perfect make-ahead option for busy mornings!

If you plan to make this recipe ahead of time, consider prepping the wet ingredients and even the mashed bananas the night before. Store them separately in the fridge, and when you're ready to bake, just combine everything quickly for a fresh and warm treat to enjoy.

Delicious Variations

This banana bread recipe is incredibly versatile. You can easily add various mix-ins like chocolate chips, dried fruit, or spices such as nutmeg for extra warmth. If you're incorporating chocolate chips, about 1/2 cup is a great addition. Just ensure they are dairy-free if you're sticking to the vegan theme.

For a healthy twist, try replacing half of the all-purpose flour with whole wheat flour. This adds a nutty flavor and extra nutrients without compromising the tender crumb. You might need to slightly increase the liquid, so pay close attention as you mix and adjust if the batter seems too thick.

Questions About Recipes

→ Can I use frozen bananas for this recipe?

Yes, frozen bananas work great! Just make sure to thaw and drain any excess liquid before mashing.

→ What can I substitute for coconut oil?

You can use vegetable oil, canola oil, or any neutral-flavored oil as an alternative.

→ How do I store leftover banana bread?

Store leftover slices in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.

→ Can I make this banana bread gluten-free?

Yes! You can substitute all-purpose flour with a gluten-free flour blend to make it gluten-free.