Banan Bread Recipe Vegan: Easy, Delicious, and Healthy

Banana bread is a timeless classic that brings comfort with every bite. When made vegan, it not only caters to plant-based diets but also delivers moist, flavorful results without any compromise.

If you’re looking for a wholesome, sweet treat that’s perfect for breakfast, snacks, or dessert, this vegan banana bread recipe will quickly become a staple in your kitchen. Using ripe bananas for natural sweetness and simple pantry ingredients, this recipe is easy to follow and yields a soft, tender loaf with a slightly caramelized crust.

Whether you’re a seasoned vegan or simply exploring dairy-free and egg-free baking options, this banana bread is sure to impress. Plus, it’s a great way to use up those overripe bananas sitting on your counter.

Let’s dive into why this recipe stands out and how you can master it with ease.

Why You’ll Love This Recipe

This vegan banana bread is incredibly moist and flavorful thanks to the natural sweetness and moisture from ripe bananas and plant-based milk. It’s made without eggs or dairy, making it perfect for those with allergies or dietary preferences.

It’s simple to whip up with everyday ingredients, requires no fancy equipment, and bakes in under an hour. The use of flaxseed as an egg replacer adds a subtle nutty flavor while boosting the nutritional profile.

You can easily customize it with nuts, chocolate chips, or spices to make it your own.

Plus, this loaf freezes beautifully, so you can enjoy homemade banana bread anytime. It’s a healthier alternative to store-bought versions, free from preservatives and refined sugars when you choose natural sweeteners.

Ingredients

• 3 large ripe bananas (the riper, the better)
• 1/4 cup ground flaxseed mixed with 3/4 cup water (flax egg)
• 1/2 cup organic cane sugar or coconut sugar
• 1/3 cup melted coconut oil or any neutral oil
• 1/4 cup unsweetened plant-based milk (almond, soy, oat, etc.)
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour (or whole wheat for a heartier loaf)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• Optional: 1/2 cup chopped walnuts, pecans, or vegan chocolate chips

Equipment

• Mixing bowls (medium and large)
• Measuring cups and spoons
• Fork or potato masher
• Whisk or spoon for mixing
• Loaf pan (8×4 inches recommended)
• Parchment paper or non-stick spray
• Oven

Instructions

1. Preheat your oven to 350°F (175°C). Grease your loaf pan with coconut oil or line it with parchment paper for easy removal.
2. Prepare the flax egg: In a small bowl, combine the ground flaxseed with water. Stir and let sit for 5-10 minutes until it thickens to a gel-like consistency.
3. Mash the bananas: In a large bowl, use a fork or potato masher to thoroughly mash the ripe bananas until smooth but still slightly chunky for texture.
4. Add wet ingredients: Mix in the flax egg, sugar, melted coconut oil, plant-based milk, and vanilla extract. Stir well until fully combined.
5. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
6. Mix dry into wet: Gradually add the dry ingredients to the wet banana mixture. Stir gently just until combined; do not overmix to keep the bread tender.
7. Add optional mix-ins: Fold in chopped nuts or vegan chocolate chips if using.
8. Pour batter into the loaf pan, spreading it evenly with a spatula.
9. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
10. Cool the bread: Let the banana bread cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

Always use very ripe bananas with brown spots for maximum sweetness and moisture.

For a gluten-free option, substitute the all-purpose flour with a gluten-free blend that includes xanthan gum.

Try adding a teaspoon of cinnamon or nutmeg for extra warmth and flavor. You can also swirl in some peanut butter or almond butter before baking for a nutty twist.

If you prefer a sweeter loaf, increase the sugar by a couple of tablespoons or add vegan chocolate chips.

For a tropical vibe, add shredded coconut and chopped pineapple.

To make mini banana muffins instead, simply divide the batter into a muffin tin and bake at 350°F for 20-25 minutes.

Nutrition Facts

Serving Suggestions

This banana bread is delicious on its own or toasted with a smear of vegan butter or nut butter. Pair it with a cup of your favorite plant-based coffee or tea for a cozy breakfast or afternoon snack.

For a decadent treat, serve warm slices topped with dairy-free ice cream or a drizzle of maple syrup. It also pairs wonderfully with fresh fruit or a dollop of coconut whipped cream.

You can store leftover banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Conclusion

This vegan banana bread recipe is a perfect blend of simplicity and deliciousness that anyone can master. Its moist texture, natural sweetness, and plant-based ingredients make it a delightful treat for all occasions.

Whether you’re new to vegan baking or a seasoned pro, this loaf is adaptable and forgiving.

Not only does it satisfy your sweet tooth without animal products, but it also offers a healthier alternative to traditional banana bread. Plus, it’s a fantastic way to reduce food waste by using up overripe bananas.

For more baking inspiration, check out our Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe or try the delightful Glazed Twist Donut Recipe. For savory bread lovers, the Green Chile Cheese Bread Recipe is a must-try!

Happy baking and enjoy your vegan banana bread journey!

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