Bannana Bread Recipe Vegan: Easy, Moist, and Delicious

Banana bread is a timeless classic, beloved by many for its moist texture, natural sweetness, and comforting aroma. But what if you’ve embraced a vegan lifestyle or simply want to try a plant-based twist on this bakery staple?

This vegan banana bread recipe is the perfect answer. It’s not only easy to make but also packed full of wholesome ingredients that don’t compromise on flavor or texture.

Imagine biting into a slice of warm, soft banana bread that’s dairy-free, egg-free, and still incredibly rich and delicious. Whether you’re a seasoned vegan or just curious about plant-based baking, this recipe will quickly become a favorite in your kitchen.

In this post, I’ll guide you through every step of making the best vegan banana bread, share tips for customization, and even highlight some serving ideas. Plus, if you love baking, be sure to check out more of my recipes like the Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe or the delightful Glazed Twist Donut Recipe.

Let’s get baking!

Why You’ll Love This Recipe

This vegan banana bread is a game-changer for several reasons. First, it uses simple pantry staples you likely already have on hand, making it super accessible.

The bananas provide natural sweetness and moisture, eliminating the need for refined sugars or dairy. The texture is perfectly soft and tender, with just the right crumb, thanks to a combination of plant-based ingredients that mimic traditional baking.

It’s also highly versatile—you can easily add nuts, chocolate chips, or dried fruits to suit your taste. Plus, it’s a healthier alternative to many store-bought options, free from artificial additives and preservatives.

Whether you’re making it for breakfast, a snack, or dessert, this banana bread is sure to satisfy!

Ingredients

• 3 ripe bananas (medium-sized, mashed)
• 1/3 cup coconut oil (melted, or any neutral oil)
• 1/2 cup organic cane sugar (or coconut sugar)
• 1/4 cup unsweetened almond milk (or any plant-based milk)
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour (can substitute with whole wheat pastry flour)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp ground cinnamon (optional but recommended)
• 1/2 cup chopped walnuts or pecans (optional)
• 1/3 cup vegan chocolate chips (optional)

Equipment

• Mixing bowls (one large, one small)
• Measuring cups and spoons
• Fork or potato masher (for mashing bananas)
• Whisk or spoon (for mixing)
• 9×5 inch loaf pan
• Parchment paper or non-stick spray
• Oven
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease your loaf pan or line it with parchment paper for easy removal.
2. Mash the bananas in a large mixing bowl using a fork or potato masher until smooth with some small lumps remaining for texture.
3. Add the wet ingredients: mix in the melted coconut oil, sugar, almond milk, and vanilla extract. Stir until well combined.
4. In a separate bowl, combine the dry ingredients: sift together the flour, baking soda, baking powder, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet banana mixture, folding gently with a spoon or spatula until just combined. Avoid overmixing to keep the bread tender.
6. Fold in your optional add-ins like walnuts or chocolate chips if using.
7. Pour the batter evenly into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
9. Remove from oven and let cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.

Tips & Variations

“For extra moist banana bread, use very ripe bananas with brown spots. The riper, the better!”

• Make it gluten-free: Substitute the all-purpose flour with a gluten-free baking blend for a safe alternative.
• Add texture: Mix in shredded coconut, dried cranberries, or your favorite nuts for added crunch and flavor.
• Swap sugars: Use maple syrup or agave nectar instead of cane sugar for a different natural sweetness.
• Spice it up: Add nutmeg, ginger, or cardamom for a warm, spicy twist.
• Mini muffins: Pour batter into a muffin tin to make individual vegan banana muffins. Bake for 20-25 minutes.

Nutrition Facts

Serving Suggestions

This banana bread is incredibly versatile and delicious on its own. For an extra special treat, try these serving ideas:

• Spread with natural almond butter or peanut butter for a protein boost.
• Top with fresh berries and a drizzle of maple syrup for a fruity breakfast.
• Serve alongside a cup of your favorite vegan coffee or tea for a cozy snack.
• Toast slices lightly and spread with vegan cream cheese for a unique twist.

If you’re looking for more vegan baked goods to enjoy, check out my Kodiak Banana Muffins Recipe or the delightful Kikkoman Stir Fry Sauce Recipe for a savory complement.

Conclusion

Making vegan banana bread at home is easier than you might think, and this recipe proves it with its simple ingredients and straightforward instructions. Not only is it a healthier alternative to traditional banana bread, but it’s also fully customizable to your tastes.

Whether you’re baking for family, friends, or just yourself, this loaf brings warmth and comfort to any occasion.

With its moist crumb, natural sweetness, and subtle spice, this banana bread is sure to become a staple in your baking repertoire. Don’t forget to experiment with add-ins and try it alongside other vegan delights like the Half Runner Beans Recipe.

Happy baking!

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