Description
This vegan banana bread is soft, moist, and packed with natural sweetness from ripe bananas. Perfect for breakfast, a midday snack, or a healthy dessert, this loaf is easy to make, plant-based, and utterly delicious. You don’t need eggs or dairy to achieve a fluffy texture—just ripe bananas, a touch of sugar, and a bit of oil. Every slice fills your kitchen with a warm, inviting aroma, making it a comforting treat for family or guests. Enjoy it plain, or add nuts, chocolate chips, or a smear of vegan butter for an extra indulgence.
Ingredients
Scale
- 3–4 medium ripe bananas, mashed
- 1 ½ cups all-purpose flour
- ½ cup organic cane sugar or coconut sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup plant-based milk (almond, soy, oat)
- ⅓ cup coconut oil or vegetable oil
- 1 teaspoon vanilla extract
- Optional: ½ cup chopped walnuts, pecans, or vegan chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9×5-inch loaf pan.
- Mash bananas in a large bowl until smooth.
- Mix in sugar, oil, plant-based milk, and vanilla until creamy.
- Whisk together flour, baking powder, baking soda, and salt in a separate bowl.
- Gently fold dry ingredients into wet ingredients until just combined.
- Fold in optional nuts or chocolate chips.
- Pour batter into loaf pan and smooth the top.
- Bake for 50–60 minutes, until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Avoid overmixing to keep the bread light and fluffy.
- Store slices in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast / Snack / Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8–10
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg