Easy Vegan Banana Bread
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This is the best vegan banana bread recipe ever, and it’s so easy to make! The classic loaf is made in 1 bowl with simple ingredients. This is the only banana bread recipe you will need!
Everybody needs a good banana bread recipe. I can’t be the only one who forever has spotted, ripe bananas on my counter. I make banana bread quite often, so the recipe has to be EASY, flexible and completely delicious!
I think you are going to love it. It’s perfectly sweet and moist with a beautiful golden crust. It can be made gluten free, oil free, whole grain or nut free!
How to make it
Preheat the oven to 350 degrees F and grease a standard loaf pan.
- Make your flax eggs in a small bowl and set aside to thicken.
- In a large bowl, mash the bananas. Quickly scoop into a measuring cup to make sure you have 1 cup mashed bananas, then place back in the bowl.
- Stir the melted vegan butter into the bananas.
- Now add the brown sugar, flax eggs and almond milk. Stir until well combined.
- Add the flour on top of the wet ingredients, and sprinkle the baking soda, salt and nutmeg if using on top of the flour. Stir until just combined, being careful not to over mix.
- OPTIONAL: Fold in chopped walnuts or chocolate chips, if desired.
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TIP: Fresh ground nutmeg is amazing in banana bread. I recently ordered this grater/zester and I’m so happy with it. I love using it for zesting lemons and ginger, too. Get yourself some whole nutmeg and you will have fresh ground nutmeg in no time!
Transfer the batter to the prepared pan, and bake in the center rack of the oven for 50-60 minutes, or until a toothpick comes out clean.
It will be golden brown on the top and edges, and usually a crack will form like in the photo below. The best banana breads do this, in my opinion.
Let it cool in the pan for a few minutes, then pop it out (carefully!) and place it on a cooling rack. It will slice easier the longer you let it cool, and the flavor/texture both improve with cooling.
Tips for the best banana bread
- Use really ripe bananas – the ones with brown spots all over them for best results.
- Brown sugar – it provides richness and flavor
- Use melted vegan butter – It makes for a moist, flavorful loaf. Applesauce works okay, if you are oil free, but it will be a bit dry and “fat-free” tasting.
- Wrap it well overnight to prevent it from drying out, especially once you have sliced it.
Want more vegan sweet loaf recipes?
Easy Vegan Banana Bread
- 2 tablespoons ground flaxseed
- 5 tablespoons water
- 2 large ripe bananas, about 1 cup mashed
- 1/3 cup melted vegan butter , (see Notes for options)
- 2/3 cup brown sugar
- 1/4 cup almond milk
- 2 cups all purpose flour, (see Notes for options)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground nutmeg, optional but good
- 3/4 cup chopped walnuts or non-dairy chocolate chips, optional
- Preheat the oven to 350 degrees F and grease a standard loaf pan (8 1/2 x 4 1/2 inches or 9 x 5 inches).
- In a small bowl, combine the ground flaxseed and water. Set aside to thicken; this is your flax egg mixture.
- In a large bowl, mash the bananas with a fork until smooth. Scoop it into a measuring cup to make sure you have about 1 cup mashed, then return it to the bowl. Stir the melted vegan butter into the bananas.
- Now add the brown sugar, almond milk and flax egg mixture. Stir with a large spoon until well combined.
- Add the flour to the bowl with the wet ingredients, then sprinkle the baking soda, salt and nutmeg if using on top of the flour. Stir gently until just combined, making sure you don't over mix.
- Gently fold in the walnuts or chocolate chips, if using. Pour into the prepared pan, place in the center rack of the oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for a few minutes, then transfer the loaf to a cooling rack. Let the banana bread cool for at least 30 minutes if possible, as this will make it easier to slice. Serve and enjoy!
- Oil free: Use applesauce instead of melted vegan butter. I have tested it and while I prefer it with oil, it's quite good with applesauce.
- Gluten Free: Use a gluten free flour mix. May also sub spelt flour or white whole wheat flour for a whole grain option.
- Nut free: Use soy milk, coconut milk or another non-dairy milk instead of almond milk. Any milk will do!
- You may use regular granulated sugar or coconut sugar in place of brown sugar.
- Calories listed are using white flour, melted vegan butter and walnuts.
- Cover leftover banana bread and keep at room temperature 1-2 days, or keep it in the refrigerator for up to 1 week. Banana bread freezes very well, too.
*This recipe was originally posted September 2018 and has been republished with new photos and better writing. I’m always improving the content on my website, thank you!
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