One Bowl Vegan Banana Bread
The is the best (and simplest) vegan banana bread recipe I’ve been making for YEARS! This recipe requires no special fancy flours, sugars, or flax eggs and all the ingredients can be found at your local grocery store. No need for lots of dishes – you just need one bowl for this incredibly easy recipe. As a banana bread enthusiast, I’ll give you tips on the best loaf pan for banana bread and how to use frozen bananas effectively. After years of taste testing, I found the best banana bread is made with brown sugar which makes it soft, moist, and irresistible. But don’t worry- this bread is not overly sweet and let’s the banana flavor shine through!
This bread is my go-to when I have spotty bananas sitting on the counter! This recipe has been a favorite in my household for years and never gets old. I love so switch it up with nuts, chocolate chips, fruit, and more!
This vegan banana bread recipe shines above the rest because it…
Vegan Banana Bread Ingredients
*See below for more information.
See recipe card for full ingredient list and quantities.
The perfect bananas for banana bread
The perfect bananas for banana bread are overripe—brown and spotty but not extremely mushy. Ideally, they should have:
A strong, sweet banana aroma
Deep brown or even black spots scattered all over the peel
A soft texture (a little give when you press your thumb into them)
Can I use frozen bananas?
Yes! This is an easy use for leftover frozen bananas (just make sure they were ripe when you froze them). Simply thaw them out at room temperature and drain well.
What type of loaf pan should I use?
- First, the most common size loaf pan in the USA is “8-1/2 x 4-1/2 x 2-1/2 inches”, also called the “standard loaf pan“. Another common loaf pan is slightly larger at “9 x 5 x 2-1/2 inches“, but this is technically not the standard.
- I recommend using a standard loaf pan size, if possible, because the larger size will yield a flatter-topped banana bread.
There are two common types of loaf pans: aluminum & glass. They conduct heat differently and require slight cooking adjustments depending which you use.
Aluminum pans conduct heat quicker and therefore cook faster.
In contrast, glass pans conduct heat slower and require longer cooking times.
So which one should I use for this banana bread recipe?
Both are great options and will produce a delicious vegan banana bread. I personally loved how the bread turned out in the aluminum pan that was the standard size. As you can see in the photo above, the bread rose more than the other and had the perfect golden exterior.
How to Make Vegan Banana Bread
1. Mash bananas to get rid of chunks
In my photo I left a few chunks because I like that in my banana bread – so feel free to leave a few if you like!
*Preheat your oven at this time to 350 F.
2. Add melted butter, milk, & vanilla
Mix until well combined.
3. Add dry ingredients
4. Mix, but only until combined!
5. Pour into greased loaf pan
Or you can use parchment paper too. I prefer the grease method using a paper towel coated in some butter. Spread the butter into all the nooks and crannies- it works every time!
6. Bake for 50-60 minutes
Baking time depends on your oven, baking pan, and the freshness of your leavening agents. Aluminum pans and smaller pans tend to cook faster.
7. Let it cool before slicing
How to Store Leftover Vegan Banana Bread
This vegan banana bread can stay fresh on counter for 2-3 days or in the fridge for up to one week. Make sure it is in airtight container or wrapped with a few layers of aluminum foil.
Vegan Banana Bread Variations
Tips for 5-Star Vegan Banana Bread
Common Questions
Yes, you can swap with 1:1 gluten-free flour. I like the King Arthur Gluten-Free Flour.
Yes! Make sure to let it cool completely. Then wrap in multiple layers of aluminum foil. It can store for up to 2-3 months if wrapped well. Let defrost on the counter before enjoying.
Yes! Swap the vegan butter for unsweetened applesauce.
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Vegan Banana Bread
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Equipment
- one large bowl
- Fork for mashing bananas
- Mixing spoon
- standard loaf pan 8.5 x 4.5 inches
Ingredients
- 3 large very ripe bananas or 4 medium (see notes below)
- 1/3 cup melted unsalted vegan butter stick such as Country Crock butter sticks*
- 1/4 cup non-dairy milk such as soy or almond
- 1 tsp vanilla extract
- 2 cups all-purpose flour measured in grams is best, if possible*
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup packed brown sugar light or dark
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
Optional add-ins
- 1/2-1 cup chopped walnuts
- 1/2-1 cup chocolate chips
Instructions
- Preheat oven to 350 F (177 C). Grease a standard loaf pan (or line with parchment paper).
- In a large bowl, add your bananas and mash with a fork to get rid of most of the chunks. Alternatively, if you like chunkier banana bread, feel free to leave some (in my photo below I left a few chunks).3 large very ripe bananas
- Stir in your melted vegan butter, non-dairy milk, and vanilla extract. Mix until well-combined.1/3 cup melted unsalted vegan butter stick, 1/4 cup non-dairy milk, 1 tsp vanilla extract
- Add in your flour, baking soda, baking powder, brown sugar, cinnamon, and salt. Stir until smooth but do not overmix (just until flour is combined).*Add mix-ins like chocolate chips at this point if you desire*2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 cup packed brown sugar, 1/2 tsp ground cinnamon, 1/2 tsp salt
- Pour batter into a greased standard loaf pan. Bake for 50 minutes – 1 hour until a toothpick in the center comes out clean.
- Let it rest until cool before slicing (I know it's hard to wait, but this makes a big difference!)Enjoy with some butter, jam, peanut butter, or just by itself!
- Storage: This vegan banana bread can stay fresh on counter for 2-3 days or in the fridge for up to one week. Make sure it is in airtight container or wrapped with a few layers of aluminum foil.
Notes
- Bananas: 3 large bananas or 4 medium bananas mashed = 1.5 cups approximately
- Vegan butter: Don’t use margarine (from the tub). I use vegan butter sticks (like those from Country Crock Plant Butter). If possible, use unsalted. If you only have salted, decrease the salt addition by 1/4 tsp.
- Measuring flour: If you own a scale, use it to measure your flour for accuracy. This makes a HUGE difference because too much flour can lead to dry banana bread. If you don’t have a scale, try the spoon and level method where you use a spoon to fill up your measuring cup (rather than dipping into the flour), and level off with a butter knife.
- Fresh leavening agents: Use fresher baking soda or powder, if possible.
- After testing with various bread pans, I found that an aluminum pan that is the standard loaf size (8-1/2 x 4-1/2 x 2-1/2 inches) works best. This bread loaf pan from Amazon is incredible and creates delicious loaves of bread every time!
- This type of pan cooks slightly faster and my loaf was done right at about 50 minutes.
This is definitely the best vegan banana bread recipe! It’s moist and sweet (but not too sweet). Allie has been making this one for years and it’s always good!