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Home > Recipes > Breakfast

Best Vegan Banana Bread (Easy and Moist)

Published: Sep 1, 2022 ยท Modified: May 19, 2023 by Iosune Robles ยท This post may contain affiliate links

5 from 7 votes
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A whole loaf of sliced vegan banana bread on a marble background.
A vegan banana bread slice on a plate with a backdrop of sliced loaf.

Satisfy your sweet tooth with the Best Vegan Banana Bread recipe that's easy to make and irresistibly moist. Perfect for breakfast, brunch, or a snack, it only requires 10 simple ingredients!

Plate with a slice of vegan banana bread and sliced loaf in the background.

This tasty treat, full of ripe banana sweetness, requires less added sugar and is dairy-free, and egg-free. Plus, it's a fantastic way to use up those overripe bananas sitting on your kitchen counter!

If you're on the hunt for more delightful Vegan Brunch Recipes, you should try my light and fluffy Vegan Waffles, tender Vegan Banana Muffins, and irresistible Vegan Banana Pancakes.

Jump to:
  • ๐ŸŒŸ Why you'll love this recipe
  • ๐Ÿงพ Ingredient notes
  • ๐Ÿ“‹ Variations
  • ๐Ÿ”ช Instructions
  • ๐Ÿ’ญ Expert tips
  • โ“Recipe FAQs
  • ๐Ÿž More vegan breakfast recipes
  • Best Vegan Banana Bread (Easy and Moist)

🌟 Why you'll love this recipe

  • Healthier treat. The natural sweetness from ripe bananas reduces the need for added sugar.
  • Dietary-friendly. This recipe is completely dairy-free and egg-free.
  • Simple ingredients. With accessible pantry ingredients, this bread is a breeze for baking enthusiasts. And only requires one bowl!
  • Reducing waste. Turn overripe bananas into a tasty baked treat, satisfying cravings while minimizing waste.
  • Versatile. Add mix-ins like nuts, chocolate chips, or dried fruits to enhance the taste and create a personalized touch to this recipe.

🧾 Ingredient notes

Ingredients needed to make vegan banana bread.

Neutral Oil - Oil produces a lighter and more moist crumb than vegan butter in quick breads, and canola oil is my favorite choice. Although melted vegan butter or coconut oil can also be used.

Granulated Sugar - While I used granulated sugar in this recipe, brown, cane, or coconut sugar can also be used as a substitute.

Unsweetened Non-dairy Milk - Any type of unsweetened non-dairy milk works in this recipe like Almond Milk or Oat Milk, but I prefer unsweetened Soy Milk for its neutral flavor and high protein content.

I also like soy milk because soy helps lower bad cholesterol.

Apple Cider Vinegar - If you don't have apple cider vinegar on hand, feel free to use white vinegar or even lemon juice instead.

Bananas - The riper the bananas, the better for this recipe. If you want to make this recipe but don't have ripe bananas, don't worry.

Preheat your oven to 300ºF or 150ºC, place the bananas on a baking tray lined with aluminum foil, and bake them for about 15-20 minutes or until they turn black (like the ones in the photo above).

All-Purpose Flour - For a gluten-free version, use a gluten-free flour blend. For a more wholesome option, use half all-purpose and half whole wheat or whole wheat pastry flour.

Baking Powder - I use baking powder instead of baking soda as it provides a better rise and taste, and it also includes a small amount of baking soda.

See the recipe card below for a full list of ingredients and measurements.

📋 Variations

Spice up your banana bread game with these tasty variations:

  • Walnut Banana Bread: Mix in 1 cup of chopped walnuts (120 grams) for a crunchy texture and nutty flavor that pairs perfectly with the sweetness of the bananas.
  • Peanut Butter Banana Bread: Swirl in ½ cup (120 grams) of creamy peanut butter into the batter for a delightful combination of flavors.
  • Blueberry Banana Bread: Fold 1 cup of fresh or frozen blueberries (150 grams) for a fruity and colorful addition to your banana bread.
  • Cinnamon Swirl Banana Bread: Mix 1 tablespoon of cinnamon and ½ cup (100 grams) of brown sugar and create a cinnamon swirl by layering the batter and cinnamon mixture in the pan.
  • Lemon Poppy Seed Banana Bread: Add the zest of 2 lemons and 2 tablespoons of poppy seeds for a fresh and zesty twist on traditional banana bread.

🔪 Instructions

A loaf pan lined with parchment paper and greased with vegan butter.

Step 1: Preheat the oven to 350ºF or 180ºC and prepare an 8x4-inch (20x10 cm) loaf pan by lining it with parchment paper or greasing it with vegan butter or coconut oil.

Mixture of non-dairy milk and apple cider vinegar in a small bowl.

Step 2: In a small bowl, combine the milk and vinegar. Let the mixture sit at room temperature for at least 5 minutes until it thickens and curdles.

Mashed bananas in a large mixing bowl.

Step 3: In a large mixing bowl, mash the bananas until smooth with a fork or potato masher. 

Wet ingredients mixed in a large mixing bowl.

Step 4: Add the wet ingredients (thickened milk mixture, oil, sugar, and vanilla extract) and mix well. 

Vegan banana bread batter in a large mixing bowl before adding the chocolate chips.

Step 5: Then add the dry ingredients (flour, baking powder, and salt) and stir until the batter is smooth.

Vegan banana bread batter in the lined loaf pan after adding the chocolate chips.

Step 6: If using chocolate chips, add them to the batter and mix well. Pour the batter into the prepared loaf pan and top with additional chocolate chips, if desired.

Baked vegan banana bread in a loaf pan.

Step 7: Bake the banana bread for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Baked vegan banana bread on a cooling rack

Step 8: Let the bread cool in the pan for 15 minutes before transferring it to a wire rack. Allow it to cool completely, or for at least 30 minutes before slicing and serving.

💭 Expert tips

  1. Use ripe bananas. The riper the better! Look for bananas with brown spots on the skin for optimal flavor.
  2. Don't overmix. Overmixing the batter can result in dense and tough bread. Mix until just combined.
  3. Measure accurately. Use a kitchen scale to accurately measure your ingredients for the perfect consistency and flavor.
  4. Let it cool. Let your banana bread cool completely before slicing to ensure it holds its shape and doesn't crumble.
  5. Use parchment paper. It makes removing the banana bread easier and reduces the risk of sticking.

❓Recipe FAQs

How long does this vegan banana bread last?

If stored at room temperature in an airtight container, it can last for up to 2-3 days. If stored in the fridge, it can last for up to a week.

Can I freeze vegan banana bread?

Yes, you can. Just slice it before freezing it. Wrap each slice tightly in plastic wrap or aluminum foil and store them in an airtight container in the freezer for up to 3 months.

When you're ready to eat them, simply thaw them at room temperature or reheat them in the oven or microwave.

How do I know when the vegan banana bread is fully cooked?

To check if your banana bread is fully cooked, insert a toothpick or a cake tester into the center of the bread.

If it comes out clean with no batter or crumbs sticking to it, the bread is ready. If there are still some crumbs sticking to the toothpick, continue baking the bread for a few more minutes and check again.

Why didn't my vegan banana bread rise?

There could be several reasons why your banana bread didn't rise. One possible reason is that your baking powder may have expired.

Another reason could be that you overmixed the batter, which can cause the gluten in the flour to develop and make the bread dense.

Finally, make sure your oven is properly calibrated and reaches the correct temperature, as baking at a lower temperature can prevent the bread from rising properly.

Can I make muffins instead?

To make muffins instead of a loaf, spoon the batter into a lined muffin tin, filling each cup about โ…” full to allow room for the muffins to rise as they bake.

Bake at 350°F (180°C) for 18-20 minutes, or until a toothpick comes out clean.

A sliced vegan banana bread on a marble background.

🍞 More vegan breakfast recipes

  • Sliced vegan pumpkin bread.
    The Best Vegan Pumpkin Bread
  • Photo of some slices of vegan zucchini bread
    Vegan Zucchini Bread
  • Stalk of vegan French toast on a plate with some maple syrup and vegan butter on top.
    Easy Vegan French Toast
  • Photo of bread pudding with sugar glaze
    Vegan Bread Pudding

Did you like this recipe? Please leave a rating and comment below!

Sliced vegan banana bread on marble.
5 from 7 votes

Best Vegan Banana Bread (Easy and Moist)

Satisfy your sweet tooth with the Best Vegan Banana Bread recipe that's easy to make and irresistibly moist. Perfect for breakfast, brunch, or a snack, it only requires 10 simple ingredients!
Prep: 10 minutes mins
Cook: 1 hour hr
Total: 1 hour hr 10 minutes mins
Servings: 10
PRINT PIN COMMENT


Ingredients 
 

  • ¼ cup unsweetened non-dairy, I used soy milk
  • 1 teaspoon apple cider vinegar
  • 3 medium ripe bananas, about 1 and ⅓ cups or 300 grams mashed
  • ⅓ cup neutral flavored oil, I used canola oil
  • ½ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup vegan chocolate chips, optional
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Instructions 

  • Preheat the oven to 350ºF or 180ºC and prepare an 8x4-inch (20x10 cm) loaf pan by lining it with parchment paper or greasing it with vegan butter or coconut oil.
  • In a small bowl, combine the milk and vinegar. Let the mixture sit at room temperature for at least 5 minutes until it thickens and curdles.
  • In a large mixing bowl, mash the bananas until smooth with a fork or potato masher.
  • Add the wet ingredients (thickened milk mixture, oil, sugar, and vanilla extract) and mix well.
  • Then add the dry ingredients (flour, baking powder, and salt) and stir until the batter is smooth.
  • If using chocolate chips, add them to the batter and mix well. Pour the batter into the prepared loaf pan and top with additional chocolate chips, if desired.
  • Bake the banana bread for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the bread cool in the pan for 15 minutes before transferring it to a wire rack. Allow it to cool completely, or for at least 30 minutes before slicing and serving.

Notes

  • Use ripe bananas. The riper the better! Look for bananas with brown spots on the skin for optimal flavor.
  • Don't overmix. Overmixing the batter can result in dense and tough bread. Mix until just combined.
  • Measure accurately. Use a kitchen scale to accurately measure your ingredients for the perfect consistency and flavor.
  • Let it cool. Let your banana bread cool completely before slicing to ensure it holds its shape and doesn't crumble.
  • Use parchment paper. It makes removing the banana bread easier and reduces the risk of sticking.

Nutrition

Serving: 1serving | Calories: 322kcal | Carbohydrates: 48g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 146mg | Potassium: 163mg | Fiber: 3g | Sugar: 23g | Vitamin A: 36IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 3mg
Tried this recipe?Leave a comment below and let me know how it was!
Course: Breakfast, Snack
Cuisine: American
Author: Iosune Robles

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Comments

  1. Cherie Bringe says

    November 10, 2024 at 9:16 am

    5 stars
    This was a hit! Very moist and everyone had 2nds... This is a keeper! Thank you.

    Reply
    • Iosune says

      November 11, 2024 at 12:43 am

      Hi Cherie! Thank you so much! I'm so happy to hear it was a hit and that everyone went back for seconds! Love that itโ€™s a keeper for you. Enjoy baking it again!

      Reply
  2. Holly says

    June 20, 2024 at 8:30 pm

    5 stars
    I made this yesterday and it came out great! I used vegan butter to butter the pan versus parchment paper, and it came out of the pan easily and actually the pan was almost clean, so easy to clean. I used lemon juice instead of vinegar and I added walnuts to my bread. The bread came out moist, fluffy and delicious! Thank you for the recipe!

    Reply
    • Iosune says

      June 28, 2024 at 4:02 pm

      Hi Holly! Thank YOU for your comment ๐Ÿ™‚ So glad you liked it!

      Reply
  3. Leah says

    March 19, 2024 at 12:31 am

    Great recipe! Came out fluffy and moist. Thank you for sharing

    Reply
    • Iosune says

      March 19, 2024 at 6:26 pm

      Hi Leah! So glad you liked it ๐Ÿ™‚

      Reply
  4. Arlene says

    September 13, 2022 at 3:32 pm

    Regarding the reply I just left about the banana cake, it also didn't seem like it rose very much. There wasn't much height to it. Thank you.

    Reply
  5. Arlene says

    September 13, 2022 at 3:29 pm

    Hi, I made this banana bread and followed the recipe without making any editions. After 60 minutes I check the doneness by sticking a tooth pick in the middle and it came out clean. After cooling I sliced it and it didn't look done and looked nothing like the picture. I don't know what I did wrong. Your reply would be greatly appreciated. Thank you.

    Reply
    • Iosune Robles says

      September 14, 2022 at 9:52 am

      Hi Arlene! Did you use some different ingredients? And did you follow the recipe to the letter?

      Reply
  6. Bertha Ojeda says

    January 17, 2021 at 8:16 am

    Hi what can I substitute for flax eggs?

    Reply
    • Iosune Robles says

      January 18, 2021 at 12:57 pm

      Hi Bertha! Maybe you can substitute flax eggs with chia eggs or peanut butter ๐Ÿ™‚

      Reply
  7. Rachel says

    January 11, 2021 at 1:43 pm

    hi, i just wondering how much coconut oil to substitute vegan butter for this recipe?
    thankyou

    Reply
    • Iosune Robles says

      January 15, 2021 at 11:34 am

      Hi Rachel! I'm not sure about the amount of coconut oil you have to use, sorry!

      Reply
5 from 7 votes (5 ratings without comment)

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A whole loaf of sliced vegan banana bread on a marble background.
A vegan banana bread slice on a plate with a backdrop of sliced loaf.
Iosune with a glass of juice.

Hi, I'm Iosune!

I share easy and delicious vegan recipes perfect for everyday meals and special occasions, all made with simple, everyday ingredients.

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