Craving a vegan banana bread recipe that rises tall, tastes like caramelized banana, and uses only pantry staples? Let’s turn those spotty bananas into something you’ll want on repeat.
The Only Vegan Banana Bread Recipe You’ll Ever Need
Introduction
What if those speckled bananas on your counter, which often end up in the trash even though about one-third of household food goes uneaten, could become the most fragrant loaf you bake all month? This vegan banana bread recipe proves you can skip eggs and dairy and still get a moist crumb, deep banana flavor, and a bronzed top that makes the kitchen smell like a bakery.
The method is simple, one bowl if you like, and flexible enough to fit gluten free or oil free baking. The result tastes rich and nostalgic, with warm spice and a tender slice that toasts beautifully the next day.
Ingredients List
Choose ripe bananas with lots of brown spots. They should be soft and intensely sweet, which means better flavor and a moister loaf.
- Overripe bananas, 3 large, mashed to 1.5 cups or 360 g
- Light brown sugar, 1/2 cup or 100 g
- Maple syrup, 1/4 cup or 60 ml
- Neutral oil, 1/3 cup or 75 ml (melted coconut oil or avocado oil both work)
- Unsweetened plant milk, 1/3 cup or 80 ml (almond, oat, soy)
- Vanilla extract, 2 teaspoons
- Apple cider vinegar, 1 teaspoon
- All-purpose flour, 2 cups or 250 g
- Baking soda, 1 teaspoon
- Baking powder, 1 teaspoon
- Fine sea salt, 1/2 teaspoon
- Ground cinnamon, 1 to 2 teaspoons
- Optional mix-ins
- Chopped walnuts or pecans, 1/2 cup
- Vegan chocolate chips, 1/2 cup
- Toasted coconut flakes, 1/3 cup
Substitutions that keep flavor and texture intact:
- No oil: swap the 1/3 cup oil for 1/3 cup unsweetened applesauce for a lighter crumb.
- Lower sugar: use coconut sugar in place of brown sugar, or reduce brown sugar to 1/3 cup and add 2 tablespoons finely chopped dates for caramel notes.
- Gluten free: use a 1:1 gluten free baking flour with xanthan gum; avoid straight almond flour or coconut flour which changes structure.
- Whole grain: replace up to 50 percent of the flour with whole wheat pastry flour or spelt for a nutty, tender loaf.
The smell of ripe banana, maple, and cinnamon together is the kind of scent that makes neighbors curious.
Timing
- Prep time: 10 minutes
- Bake time: 55 to 65 minutes at 350 F or 175 C
- Cooling time: 15 to 20 minutes before slicing
- Total time: 80 to 95 minutes
Most banana bread recipes bake within 55 to 75 minutes. This one usually lands right around 60, which keeps the crumb soft and the top nicely caramelized.
Helpful Equipment
You can make this loaf with basic tools. A few extras make the process smoother and results more consistent.
- 9×5 inch loaf pan, metal preferred for even browning
- Parchment paper for a sling
- Large mixing bowl and silicone spatula
- Balloon whisk
- Kitchen scale for accurate flour and banana weight
- Potato masher or fork for bananas
- Oven thermometer to verify 350 F
- Instant-read thermometer, for doneness check near 200 to 205 F at the center
Step-by-Step Instructions
Step 1: Prep the pan and preheat
Heat the oven to 350 F or 175 C. Grease a 9×5 inch loaf pan and line with a parchment sling that hangs over the long sides. This helps lift the loaf without tearing the crust.
Pro tip: Metal pans brown better than glass, which can run hot and lead to a darker crust.
Step 2: Mash the bananas well
In a large bowl, mash bananas until mostly smooth with small flecks. You want 1.5 cups or 360 g. Consistent mash means even moisture and a uniform crumb.
Tip: Weighing bananas avoids a dry loaf. Too little banana can throw off hydration.
Step 3: Whisk the wet ingredients
Add brown sugar, maple syrup, oil, plant milk, vanilla, and apple cider vinegar to the mashed bananas. Whisk until the mixture looks glossy and cohesive. The vinegar reacts with baking soda for lift.
Flavor note: Maple syrup adds floral sweetness that complements banana without making it overly sugary.
Step 4: Sift and mix the dry ingredients
Over the same bowl, sift in flour, baking soda, baking powder, salt, and cinnamon. Sifting distributes leavening evenly and prevents pockets of salt or soda.
If you skip sifting, whisk the dry ingredients together in a separate bowl before folding them in.
Step 5: Fold gently, do not overmix
Using a spatula, fold the dry ingredients into the wet just until no streaks of flour remain. The batter should be thick yet scoopable. Overmixing develops gluten and can create tunnels or a tough crumb.
Rule of thumb: Once flour disappears, stop mixing.
Step 6: Add mix-ins with intention
Fold in walnuts, pecans, or vegan chocolate chips if using. Keep total mix-ins around 1/2 cup to prevent a dense loaf. Reserve a few for the top if you like a bakery-style finish.
Chocolate highlights banana’s sweetness. Nuts add crunch and a toasty aroma.
Step 7: Fill the pan and top smartly
Scrape the batter into the prepared pan, smoothing the top. For drama and moisture, lay a lengthwise split banana on top, cut side up, and sprinkle with a teaspoon of sugar. This creates a caramelized, café-style finish.
Optional: A light dusting of cinnamon sugar adds sparkle.
Step 8: Bake and check doneness accurately
Bake for 55 to 65 minutes. Start checking at 50 minutes. The loaf is done when a toothpick comes out mostly clean with a few moist crumbs, the top springs back when lightly pressed, and an instant-read thermometer reads around 200 to 205 F in the center.
If the top browns too fast, tent loosely with foil near the 45 minute mark.
Step 9: Cool before slicing
Cool in the pan for 10 minutes, then lift out using the parchment and transfer to a rack. Cool at least 15 more minutes before slicing. This prevents gummy slices and lets the crumb set.
The loaf will cut more cleanly and taste better once the steam eases off.
Nutritional Information
These values are estimates per slice for a 10-slice loaf with oil and without mix-ins.
| Nutrient | Amount per slice |
|---|---|
| Calories | 225 |
| Total fat | 8 g |
| Saturated fat | 2 g |
| Carbohydrates | 36 g |
| Sugars | 17 g |
| Dietary fiber | 3 g |
| Protein | 3 g |
| Sodium | 220 mg |
| Potassium | 210 mg |
Notes:
- Using applesauce in place of oil reduces fat to roughly 2.5 g per slice.
- Adding 1/2 cup walnuts adds about 20 calories and 2 g fat per slice, with extra omega-3s.
Healthier Alternatives for the Recipe
Tweak the loaf to match your goals without sacrificing flavor.
- Whole grains: Replace half the all-purpose flour with whole wheat pastry flour or spelt for a tender, nutty bite and higher fiber.
- Oil free: Use applesauce in place of oil, and reduce plant milk to 1/4 cup to prevent a gummy texture.
- Refined sugar light: Swap brown sugar for coconut sugar, and rely on extra ripe bananas with more brown flecks for natural sweetness.
- Gluten free: Choose a cup-for-cup gluten free blend that contains a binder like xanthan gum. Let the batter rest 5 minutes before baking for better hydration.
- Nut free: Skip nuts, use oat or rice milk, and stick with chocolate chips labeled nut safe.
- Higher protein: Stir in 2 tablespoons hemp hearts or use soy milk for a bit more protein per slice.
Flavor boosters that keep it wholesome:
- Espresso powder, 1/2 teaspoon, to deepen chocolate if adding chips
- Orange zest for a citrusy lift
- Cardamom for a cozy, bakery-quality aroma
Serving Suggestions
This loaf wins at breakfast, snack time, and dessert.
- Warm with a swipe of vegan butter and a drizzle of maple.
- Toasted slices with peanut butter or almond butter for a satisfying afternoon snack.
- Dessert plate with a scoop of dairy-free vanilla ice cream and chopped pecans.
- Brunch-ready: top with coconut yogurt and fresh berries.
- Next-day magic: pan-toast slices in a little coconut oil to crisp the edges.
For entertaining, bake as 12 muffins at 350 F for 22 to 26 minutes. They cool faster and pack easily.
Common Mistakes to Avoid
- Using under-ripe bananas: Less sweetness, less moisture. Wait for heavy speckling.
- Overmixing: Tough crumb and tunnels. Fold until just combined.
- Wrong pan size: An 8.5×4.5 pan can overflow. Leave at least 1 inch of headspace.
- Skipping salt: Flat flavor. Half a teaspoon makes banana and spice pop.
- Overbaking: Dry slices. Start checking at 50 minutes, use a thermometer for accuracy.
- Cutting too soon: Gummy texture. Let steam escape before slicing.
- Old leaveners: Baking soda and powder lose strength. Replace every 6 months for reliable lift.
Storing Tips for the Recipe
Keep freshness and flavor for days with these steps.
- Room temperature: Wrap the cooled loaf in parchment, then store in a reusable bag or airtight container for 2 to 3 days.
- Refrigeration: Extends life to 5 days, but can dry the crumb. Wrap tightly and rewarm slices in a toaster for the best texture.
- Freezer: Slice, wrap individually, and freeze up to 3 months. Reheat straight from frozen in a toaster or 300 F oven for 8 to 10 minutes.
- Make-ahead: Mix dry ingredients in a jar and label. Mash bananas and refrigerate up to 24 hours, or freeze mashed banana in 1.5 cup portions. Thaw overnight before baking.
Tip: If the top softens during storage, refresh the loaf in a 300 F oven for 8 minutes to revive the crust.
Quick Recap and Try It Today
Moist crumb, bold banana flavor, and a one-bowl method make this a reliable plant-based staple. Grab three ripe bananas, whisk the wet, fold the dry, and bake until the kitchen smells like caramelized fruit. Bake a loaf this week, rate the recipe, leave a comment, and subscribe for new bakes.
FAQs
Q: Can I make this vegan banana bread recipe without oil? A: Yes. Replace the oil with equal applesauce and reduce plant milk to 1/4 cup. Expect a slightly softer crumb and a less shiny top, with great flavor.
Q: How do I know the bananas are ripe enough? A: Look for heavy speckling, a deep banana aroma, and fruit that yields easily to pressure. If they are still mostly yellow, roast unpeeled bananas at 300 F for 15 minutes to concentrate sweetness.
Q: My loaf sank in the middle. What happened? A: Likely underbaked center or expired leaveners. Check doneness with a thermometer near 200 to 205 F at the center and verify baking soda and powder are fresh.
Q: Can I reduce the sugar? A: You can lower brown sugar to 1/3 cup and keep the maple syrup. The loaf will be less caramel-like but still sweet, especially with very ripe bananas.
Q: What are the best mix-ins? A: Walnuts add texture and toasty flavor. Vegan chocolate chips create a bakery-style dessert vibe. Keep total mix-ins to around 1/2 cup to maintain rise.
Q: Can I bake this as muffins? A: Yes. Divide the batter into a 12-cup lined muffin tin. Bake at 350 F for 22 to 26 minutes. Cool 5 minutes in the pan before transferring to a rack.
Q: Is whole wheat flour okay? A: Use whole wheat pastry flour for tenderness. Swap up to 50 percent of the flour. Regular whole wheat can make the loaf a bit dense.
Q: Do I need flax eggs or aquafaba? A: No. The bananas provide structure and moisture, and the vinegar reacts with baking soda for lift. If you prefer, 1 tablespoon ground flax whisked with 3 tablespoons water can add extra binding.
Q: Can I add a crumb topping? A: Mix 3 tablespoons flour, 2 tablespoons coconut sugar, 1 tablespoon oil, and a pinch of cinnamon. Sprinkle on top before baking for a crisp, sweet crust.
Q: What related recipes should I try next? A: Try a dairy-free pumpkin bread when fall hits, weeknight-friendly vegan chocolate chip cookies, or oat flour banana muffins for a gluten free breakfast option.
