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Whip up the best vegan banana bread ever! This moist and delicious recipe is made with ripe bananas, a touch of vanilla, and optional add-ins like chocolate chips or nuts. Perfect for breakfast, dessert, or a quick snack!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Bakery, Breakfast, Dessert
Cuisine American
Servings 8 slices
Calories 220 kcal

Ingredients
  

  • 3 medium ripe bananas mashed
  • 1/4 cup 60ml plant-based milk (e.g., almond, soy, or oat)
  • 1/4 cup 60ml vegetable oil or melted coconut oil
  • 1 tsp vanilla extract
  • 3/4 cup 150g sugar (can use brown sugar or coconut sugar)
  • 1 1/2 cups 190g all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt

Optional add-ins:

  • 1/2 cup chocolate chips
  • 1/2 cup chopped nuts

Instructions
 

  • Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan or line it with parchment paper.
  • Mash Bananas: In a large mixing bowl, mash the ripe bananas until smooth.
  • Mix Wet Ingredients: Add the plant-based milk, oil, vanilla extract, and sugar to the mashed bananas. Whisk until well combined.
  • Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  • Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix.
  • Add Optional Ingredients: If using, fold in chocolate chips or nuts for extra flavor and texture.
  • Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool and Serve: Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!

Notes

  • Ripe Bananas: The riper the bananas, the sweeter and more flavorful your banana bread will be. Look for bananas with lots of brown spots.
  • Storage: Store at room temperature in an airtight container for up to 3 days or in the fridge for up to a week.
  • Freezing: Banana bread freezes well! Slice and wrap individual portions for a quick grab-and-go snack.
  • Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Enjoy this vegan banana bread warm, toasted, or simply as it is. It’s a treat everyone will love!
Keyword dairy-free baking, easy banana bread, healthy banana bread, plant-based dessert, vegan banana bread