The Best Vegan Banana Bread You’ll Ever Eat

Looking for the perfect vegan banana bread recipe? This easy, healthy banana bread is moist, delicious, and made with simple ingredients like ripe bananas, coconut oil, and brown sugar. Whether you’re following a vegan diet or just craving a healthier treat, this dairy-free banana bread is the ultimate comfort food. It’s naturally sweetened and has the perfect balance of flavors from the cinnamon and ripe bananas.

Customize this banana bread with chocolate chips, walnuts, or even pecans for extra texture and flavor. This recipe is perfect for a healthy snack, breakfast, or even a dessert. It’s also gluten-free friendly, making it suitable for a wide range of dietary preferences. Whether you’re new to vegan baking or a seasoned pro, this banana bread will quickly become a go-to recipe.

Enjoy this vegan banana bread fresh out of the oven, or freeze it for later. Perfect for meal prep or serving at any gathering, this moist banana bread is a must-try!

Ingredients:

For the Wet Ingredients:

• 3 medium to large extra ripe bananas, mashed (about 1 ⅓ cups mashed banana)
• ⅓ cup (75g) melted and cooled coconut oil
• ½ cup (107g) packed brown sugar (or coconut sugar)
• ½ tablespoon vanilla extract
• 2 tablespoons dairy-free milk of choice

For the Dry Ingredients:

• 1 ¾ cups (210g) all-purpose flour*
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt

Optional Add-ins:

• ½ cup (90g) chocolate chips
• ½ cup (56g) chopped walnuts (or pecans)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a 8 ½ x 4 ½ inch loaf pan with parchment paper and lightly grease the inside to prevent sticking. If you’re using a larger 9×5 inch loaf pan, your banana bread will be thinner and may bake faster, so adjust baking time accordingly.
2. In a large bowl, mix together the mashed bananas, brown sugar, melted coconut oil, vanilla extract, and dairy-free milk until well combined.
3. In another bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, and salt. Add the dry ingredients to the wet ingredients and stir until just combined. It’s okay if the batter is a bit lumpy with some banana chunks remaining.
4. If desired, fold in the optional add-ins like chopped walnuts or chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top. Bake for 40-50 minutes, or until a toothpick or cake tester inserted into the center comes out clean or with just a few crumbs attached.
6. Let the banana bread cool in the pan for 5-10 minutes, then transfer it to a wire rack to cool completely.
7. Once cooled, slice into 10 pieces. Serve with a spread of nut butter for a delicious snack or breakfast on the go!

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Why You’ll Love This Recipe

This vegan banana bread is a perfect balance of sweet, rich flavors and moist texture, thanks to the extra ripe bananas and coconut oil. With no dairy or eggs, it’s a healthier option that’s just as indulgent as the classic version. The optional add-ins like chocolate chips or walnuts make it customizable, while the cinnamon gives it a warm, cozy flavor. This quick bread is perfect for breakfast, snack time, or a delightful addition to your vegan dessert menu.

Tips

• Banana ripeness: For the best flavor and texture, use bananas that are very ripe, with lots of brown spots. The riper the banana, the sweeter your bread will be.
• Don’t overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can make the bread dense and heavy.
• Check for doneness: Oven temperatures can vary, so check for doneness by inserting a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs, it’s ready.

Variations and Substitutions

• Flour substitution: You can substitute whole wheat flour, spelt flour, or a gluten-free flour blend for the all-purpose flour for a different texture and nutritional profile.
• Sugar alternatives: Use coconut sugar or maple syrup instead of brown sugar for a lower glycemic option.
• Add-ins: Customize your bread with raisins, dried cranberries, or shredded coconut. You can also add a touch of cocoa powder for a chocolatey twist.
• Oil options: If you don’t have coconut oil, substitute with olive oil, vegetable oil, or melted vegan butter.

FAQs

• Can I make this banana bread without coconut oil? Yes! You can use any oil you prefer, such as vegetable oil, olive oil, or melted vegan butter.
• Can I freeze this banana bread? Absolutely! Let the banana bread cool completely, then wrap it tightly in plastic wrap and foil before freezing. It will keep in the freezer for up to 3 months. To enjoy, simply thaw at room temperature or warm it in the oven.
• How can I make this recipe sweeter? If you like your banana bread sweeter, increase the amount of sugar or add a tablespoon of maple syrup or agave nectar to the batter.

Serving Suggestions

This vegan banana bread is delicious served on its own, but you can elevate it with a few tasty additions. Spread peanut butter or almond butter on top for extra richness and protein. For a more indulgent treat, add a dollop of vegan whipped cream or a drizzle of maple syrup. It pairs perfectly with a cup of coffee or tea and is great for meal prep, so you always have a healthy snack or breakfast option ready.

Enjoy this moist vegan banana bread any time of the day for a satisfying, naturally sweet treat!