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Vegan Banana Bread

This moist and naturally sweetened Vegan Banana Bread is the perfect way to use up overripe bananas. Made with simple ingredients and no dairy or eggs, it’s a one-bowl recipe you’ll come back to again and again. Perfect for breakfast, snacks, or dessert!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 10 Slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 3 ripe bananas mashed
  • 1/3 cup melted coconut oil or neutral oil
  • 1/2 cup maple syrup or brown sugar
  • 1/4 cup non-dairy milk almond, oat, or soy
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose or whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon optional
  • Pinch of salt
  • 1/2 cup chopped walnuts or vegan chocolate chips optional

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease or line a loaf pan with parchment paper.
  2. In a large bowl, mash the bananas.
  3. Add oil, maple syrup (or sugar), non-dairy milk, and vanilla. Mix well.
  4. Sift in flour, baking soda, cinnamon, and salt. Stir until just combined.
  5. Fold in nuts or chocolate chips if using.
  6. Pour into the loaf pan and smooth the top.
  7. Bake for 45–55 minutes, or until a toothpick inserted comes out clean.
  8. Let cool for 10–15 minutes, then transfer to a wire rack to cool completely.

Notes

For nut-free, skip walnuts or replace with seeds.
Best with very ripe bananas.
Stays fresh for 3 days at room temp or freezes for 3 months.