This vegan banana bread recipe is an easy, dairy-free, and egg-free twist on the classic comfort food. Made with ripe bananas, plant-based milk, and simple pantry ingredients, it’s naturally sweet, moist, and full of flavor.
Mixing bowls One for wet ingredients and one for dry ingredients.
Fork or Potato Masher To mash the ripe bananas smoothly.
Whisk For mixing the wet ingredients evenly.
Spatula or Wooden Spoon To fold the ingredients together without overmixing.
Measuring cups and spoons For accurate ingredient measurements.
Ingredients
½cupplant-based milk
½cupcoconut sugar or brown sugar
¼cupmelted coconut oil or applesauce
1teaspoonvanilla extract
Instructions
Preheat oven to 350°F (175°C) and grease or line a 9x5-inch loaf pan with parchment paper.
Mash the bananas in a bowl, then mix in plant-based milk, sugar, melted coconut oil, and vanilla extract.
Whisk together the flour, baking soda, baking powder, salt, and cinnamon in a separate bowl.
Combine wet and dry ingredients, mix gently, then fold in nuts or chocolate chips if using.
Bake for 50-60 minutes, or until a toothpick comes out clean, then cool before slicing.
Notes
Use Overripe Bananas 🍌 – The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with lots of brown spots.
Don’t Overmix the Batter – Stir until just combined to avoid a dense or tough texture. Overmixing develops gluten, making the bread chewy instead of soft.
Adjust Sweetness If Needed – If your bananas are extra ripe, you can reduce the added sugar. For natural sweetness, use maple syrup or coconut sugar.
Customize with Add-Ins – Add chopped nuts, dairy-free chocolate chips, raisins, or shredded coconut for extra texture and flavor.
Check for Doneness Properly – Insert a toothpick into the center; if it comes out clean or with dry crumbs, it’s done. If it’s wet, bake for a few more minutes.
Let It Cool Before Slicing – Cooling for at least 10-15 minutes helps the bread set, making slicing easier and preventing it from falling apart.