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; all the ingredients can be found at your local grocery store. You also just need one bowl for this incredibly easy recipe! 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!
Servings: 10 slices
Calories: 307kcal
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
General info & Tips
- 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.
Nutrition
Calories: 307kcal | Carbohydrates: 46g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 242mg | Potassium: 250mg | Fiber: 2g | Sugar: 21g | Vitamin A: 51IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 2mg