The Best Vegan Banana Bread (Easy & Healthy)

There’s nothing quite like the warm, comforting aroma of freshly baked banana bread filling your kitchen. This easy, healthy vegan banana bread recipe delivers all that classic comfort without any dairy or eggs. You’ll love its perfectly moist texture and simple preparation. It’s ideal for bakers of all skill levels, turning overripe bananas into a delightful treat.

Why You’ll Love This Vegan Banana Bread

This recipe is a true game-changer for your kitchen. You’ll quickly discover why it’s a favorite for so many.

• Perfectly Moist and Tender: Each slice melts in your mouth with incredible flavor.
• Simple One-Bowl Preparation: Minimal cleanup means less stress and more enjoyment.
• Made with Wholesome Ingredients: Enjoy a treat you can feel good about eating.
• Naturally Egg-Free and Dairy-Free: Perfect for dietary restrictions or plant-based lifestyles. For those considering a dietary change, exploring the significant health benefits of a plant-based diet can provide valuable insights.
• Oil-Free Option Available: We provide tips to make it even lighter, if desired.
• Great for Any Time: Enjoy it as a satisfying breakfast, a quick snack, or a light dessert.

Ingredients

Gather these simple items to create your delicious vegan banana bread. Using ripe bananas is key for the best flavor and sweetness. The science behind baking with overripe bananas explains how their natural sugars and softened texture contribute to a superior result, leading to increased sweetness and enhanced flavor in baking.

• Dry Ingredients:
  • 1 3/4 cups (210 g) spelt flour (or whole wheat, all-purpose, or gluten-free blend)
  • 1/3 cup (75 g) organic pure cane sugar (or 1/2 cup finely chopped dates)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • Pinch of mineral salt
• Wet Ingredients:
  • 4 small or 3 large overripe bananas (about 1 1/2 – 1 3/4 cups / 338-410g), mashed
  • 1/3 cup (75 ml) neutral-flavored oil (or coconut oil liquid, vegan butter room temp, or applesauce)
  • 1 teaspoon vanilla extract
  • 1/4 cup (56 ml) almond milk (use only if needed)
• Optional Add-ins:
  • 1/2 – 2/3 cup chopped walnuts or pecans
  • 1/4 – 1/2 cup chocolate chips (mini or regular)
  • 1 teaspoon cinnamon

Notes & Substitutions

You can easily adapt this recipe to fit your pantry and preferences. For flour, gluten-free all-purpose flour blends or whole wheat flour work well; simply add milk if the batter seems too thick. Instead of oil, use an equal amount of unsweetened applesauce for an oil-free option.

Finely chopped dates are a great natural sweetener alternative to cane sugar. Feel free to use soy milk or oat milk instead of almond milk if that’s what you have on hand.

Equipment

You don’t need fancy gadgets to make this fantastic bread.

• 9×5 inch loaf pan
• Large mixing bowl
• Fork or potato masher
• Whisk or spatula
• Measuring cups and spoons
• Parchment paper (optional, for easy removal)

Instructions

Baking this delicious vegan banana bread is straightforward and fun. Follow these simple steps for a perfect loaf every time.

1. Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan. For easy removal, line it with parchment paper, leaving an overhang on the sides
2. Mash Bananas: In a large mixing bowl, thoroughly mash your overripe bananas with a fork or potato masher until mostly smooth with a few small lumps.
3. Add Wet Ingredients: To the mashed bananas, add the oil (or applesauce) and vanilla extract. Mix well with a whisk or spatula until fully combined.
4. Combine Dry Ingredients: Add the spelt flour, organic pure cane sugar, baking powder, baking soda, and a pinch of mineral salt directly into the same bowl with the wet ingredients.
5. Mix the Batter: Mix everything just until the flour is combined and no dry streaks remain. Do not overmix, as this can lead to a tough loaf. A slightly thick batter with a few small lumps is perfectly normal. If the batter seems too thick, especially with heavier flours, add the almond milk one tablespoon at a time until it reaches a pourable consistency.
6. Fold in Add-ins: Gently fold in any optional additions like chopped walnuts or chocolate chips, and the cinnamon if using.
7. Fill the Pan: Pour the prepared batter evenly into your greased loaf pan.
8. Bake the Bread: Bake for approximately 50 minutes to 1 hour. Baking times can vary depending on your oven.
9. Check for Doneness: To ensure it’s fully baked, insert a toothpick into the center of the loaf. If it comes out clean or with moist crumbs, your bread is ready.
10. Cool and Serve: Remove the loaf from the oven and let it cool in the pan for about 10 minutes before carefully transferring it to a wire rack to cool completely. Slice and enjoy your homemade bread!

Pro Tips & Troubleshooting

Achieve the best results with these simple tips.

• Best Bananas: Use bananas that are very ripe, with many brown spots or entirely brown. This gives your vegan banana bread the most natural sweetness and moistness.
• Measuring Flour: Always spoon your flour into the measuring cup, then level it off with a straight edge. Scooping directly can compact the flour, adding too much.
• Avoid Overmixing: Mix just until the ingredients are combined. Overmixing develops gluten too much, resulting in a dense, chewy, and tough bread.
• Adjusting Sweetness: If your bananas are extremely ripe, you might reduce the sugar slightly. If they are less ripe, you may want to add a touch more sugar.
• Baking Soda vs. Powder: Baking soda needs an acid (like bananas) to activate and help the bread rise and brown. Baking powder is a complete leavening agent that works independently.
• Oil-Free Option: When using applesauce instead of oil, the bread might be slightly denser, but it will still be delicious and moist.
• Perfect Slice: Let the bread cool completely before slicing. Warm banana bread can crumble easily when cut.

Serving, Storage & Variations

Enjoy your delightful creation in many ways.

Serving Suggestions: This bread is wonderful on its own. For an extra treat, serve slices warm with a spread of your favorite nut butter, a dollop of fruit jam, or a smear of vegan cream cheese. It’s also fantastic alongside your morning coffee or tea.

Storing: Keep your bread fresh for longer with these storage tips.

• Countertop: Store wrapped tightly in plastic wrap or in an airtight container for up to 3 days.
• Refrigerator: Keep in an airtight container for up to 1 week.
• Freezer: For longer storage, wrap individual slices or the whole loaf tightly in plastic wrap, then aluminum foil. It will last for up to 2 months. Thaw wrapped overnight in the refrigerator, then warm gently.

Variations: Get creative with your recipe!

• Muffins: Pour the batter into a greased muffin tin for delicious banana chocolate chip muffins. Reduce baking time to 20-25 minutes.
• Swirls: Before baking, swirl a spoonful of vegan hazelnut spread or a cinnamon-sugar mixture through the batter.
• Other Add-ins: Experiment with dried cranberries, shredded coconut, or a touch of nutmeg for different flavor profiles in your quick bread.

Nutrition

Enjoying this homemade bread offers a wholesome treat. The nutritional values can vary slightly based on specific ingredients and any substitutions made. This vegan banana bread is a great source of natural energy and fiber.

FAQ

Conclusion

There you have it: an incredibly easy, perfectly moist, and wonderfully healthy vegan banana bread that will become a staple in your home. This recipe simplifies baking, proving that delicious, wholesome treats are accessible to everyone, even busy parents and beginners.

Don’t let those overripe bananas go to waste. Give this recipe a try and experience the joy of homemade goodness. We encourage you to share your results in the comments below!

The Best Vegan Banana Bread (Easy & Healthy)

This easy and healthy vegan banana bread recipe results in a deliciously moist loaf, perfect for a treat or breakfast. It features simple ingredients and can be made using a convenient one-bowl method.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 10 slices

Calories 280 kcal

Equipment

• Loaf pan
• mixing bowl

Ingredients

  

Banana Bread

• 1 3/4 cups spelt flour (210 g) (whole wheat, unbleached all-purpose, or gluten free blend), see notes
• 1/3 cup organic pure cane sugar (75 g) (or 1/2 finely chopped dates)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• pinch mineral salt
• 1/3 cup neutral flavored oil (75 ml) (or coconut oil in liquid state, vegan butter at room temp or applesauce)
• 1 teaspoon vanilla extract
• 4 small or 3 large overripe bananas (about 1 1/2 – 1 3/4 cups (338-410g)), mashed
• 1/4 cup almond milk (56 ml), use only if needed
• 1/2 – 2/3 cup chopped walnuts
• 1/4 – 1/2 cup chocolate chips (mini or regular)
• 1 teaspoon cinnamon

Instructions

 

Preparation

• Preheat oven to 350°F (175°C) and grease a loaf pan.
• In a medium mixing bowl, mash the overripe bananas.
• Add the neutral flavored oil/applesauce and vanilla extract to the mashed bananas and mix well.
• Combine the spelt flour, sugar, baking powder, baking soda, mineral salt, and cinnamon with the wet ingredients and mix until just combined, being careful not to overmix.
• Stir in the chopped walnuts and chocolate chips. If the batter appears too thick, add the almond milk.
• Pour the batter into the greased loaf pan.

Baking & Cooling

• Bake for about 50 minutes to 1 hour, or until a toothpick inserted into the center of the loaf comes out clean.
• Remove the loaf from the oven and let it cool in the pan for 10 minutes before slicing.

Notes

Store the banana bread covered on the counter for up to 3 days, or in the refrigerator for up to 1 week. For longer storage, freeze for up to 2 months; thaw wrapped loaves overnight in the refrigerator and reheat in a microwave or toaster oven.