Girl, let me tell you about the game-changer that is this vegan banana bread recipe. You know those moments when you’re staring at a bunch of overripe bananas on your counter, feeling guilty about food waste while simultaneously craving something homemade and cozy? This recipe is your answer to everything.
When people hear “vegan banana bread,” they usually expect something that tastes like cardboard with good intentions. But honey, this loaf is so incredibly moist and delicious that your family won’t even know it’s plant-based. My neighbor actually asked if I used a secret ingredient because it’s that good!
Why You’ll Love This Recipe
❀ Seriously moist: like, embarrassingly good moist
❀ No weird vegan ingredients: just pantry staples you already have
❀ One bowl, minimal mess: because who has time for extra dishes?
❀ Freezes like a dream: future you will thank present you
❀ Kid-approved: even the pickiest little ones love it
Ingredients
Here’s what you need:
• 3 very ripe bananas (the browner, the better!)
• ⅓ cup melted coconut oil (or any oil you have)
• ¾ cup packed brown sugar
• ¼ cup oat milk (or whatever plant milk is in your fridge)
• 2 teaspoons vanilla extract
• 1¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ cup chocolate chips or chopped walnuts (totally optional but why not?)
Quick tip: Those bananas should look like they’ve seen better days – we’re talking serious brown spots all over. If yours are still mostly yellow, don’t panic! Just pop them in a 300°F oven for about 20 minutes until the skins turn black. Game changer.
Step-by-Step Instructions
⤷ Prep time!
Preheat your oven to 350°F and grease a 9×5-inch loaf pan really well with oil or cooking spray. Then dust it lightly with flour – this double protection means your beautiful loaf will come out perfectly every single time. If you’re feeling extra cautious (like me), line it with parchment paper too.
⤷ Mash those bananas.
In your biggest mixing bowl, mash the bananas with a fork until they’re mostly smooth. Don’t worry about getting every single lump – a few little pieces actually add nice texture to the finished bread. This is also oddly therapeutic, so take your time and enjoy it!
⤷ Mix the wet stuff.
Add the melted oil, brown sugar, plant milk, and vanilla to your mashed bananas. Whisk everything together until the sugar dissolves and it looks smooth. The smell alone will have you ready to eat it raw (but please don’t).
⤷ Dry ingredients in a separate bowl.
In another bowl, whisk together flour, baking soda, salt, and cinnamon. This step is super important because it makes sure the baking soda gets evenly distributed – nobody wants random dense spots in their banana bread!
⤷ The gentle fold.
Here’s where so many people mess up – dump the flour mixture into the banana mixture and use a wooden spoon or spatula to gently fold everything together. Mix just until you can’t see dry flour anymore. The batter should look a little lumpy, and that’s exactly what you want. Overmixing creates tough, dense bread, and we’re not about that life.
⤷ Add the good stuff.
If you’re using chocolate chips or nuts (and honestly, why wouldn’t you?), fold them in with just a few gentle strokes. Pro tip: toss them in a little flour first so they don’t all sink to the bottom while baking.
⤷ Into the oven it goes.
Pour the batter into your prepared pan and smooth the top gently. Bake for 55-65 minutes – you’ll know it’s done when a toothpick inserted in the center comes out with just a few moist crumbs. The top should be golden brown and spring back when you touch it lightly.
⤷ The hardest part – waiting.
Let it cool in the pan for 10 minutes, then turn it out onto a wire rack. This is torture, but you need to wait at least an hour before slicing. Warm banana bread will fall apart, and you’ve worked too hard for that disappointment!
My Best Tips (Learned the Hard Way)
❀ Let that batter rest. After you mix everything, let it sit for 5-10 minutes while your oven finishes heating up. The flour needs time to hydrate, and this little pause makes the texture even better. Use this time to clean up or make yourself a cup of tea.
❀ Trust the toothpick, not the timer. Every oven is different, and banana bread can look done on top while still being gooey in the middle. Always test with a toothpick in the very center – you want moist crumbs, not wet batter.
❀ Wrap it like you mean it. Once it’s completely cool, wrap that baby in plastic wrap, then foil. This double-wrap method keeps it incredibly moist for up to a week. Though let’s be real, it probably won’t last that long.
❀ Make it yours. Want chocolate banana bread? Add a tablespoon of cocoa powder. Feeling fancy? Try a pinch of cardamom and some orange zest. Coconut flakes and lime zest make it taste like vacation. This recipe is your canvas!
❀ Double batch it. This recipe doubles perfectly, and having two loaves means you can freeze one for later or have one ready for unexpected company. Your future stressed-out self will thank you.
The Questions Everyone Asks
➲ Can I use different flour?
Absolutely! Whole wheat works great (though it’s a bit denser), and you can substitute up to half the all-purpose flour. For gluten-free friends, use a good 1:1 baking blend. Just don’t use only almond flour – it won’t give you the right structure.
➲ How do I store this masterpiece?
Wrapped properly, it stays perfect on your counter for a week. To freeze, slice it first, wrap pieces individually, and freeze for up to 3 months. You can toast frozen slices straight from the freezer for breakfast – it’s amazing.
➲ Why did my bread turn out dense?
Usually this means the batter got overmixed or the bananas weren’t ripe enough. Make sure those bananas are seriously spotted, and fold ingredients together gently. Also, check that your baking soda is fresh – it loses power after 6 months.
➲ Can I make muffins instead?
Yes! Divide between 12 muffin cups and bake for 18-22 minutes at 350°F. Perfect for busy mornings or when you need individual portions.
Let’s Be Real
This vegan banana bread recipe has completely changed how I think about plant-based baking. It’s proof that you don’t need eggs or butter to create something absolutely incredible. The natural sweetness and moisture from those overripe bananas do all the heavy lifting, creating a texture that’s somehow even better than traditional recipes.
You may also like:
❀ Healthy Date Snickers Recipe (Ready in 20 Minutes!)
❀ Gluten-Free Cajun Chicken Pasta: Easy & Creamy (Ready In 20 Min)
❀ Easy Buko Salad Drink Recipe (Ready in 3 Steps!)
❀ Spaghetti Pancakes Recipe: Why 12M People Can’t Stop Making These
Please, please tell me how yours turns out! Drop a comment below with any variations you tried, or just let me know if it made your kitchen smell as amazing as mine. And if you post it on Instagram @hdrecipe.co – I absolutely love seeing your beautiful creations!
List Of Sections
Super Moist Vegan Banana Bread Recipe (Ready in 1 Hour!)
Finally, a vegan banana bread recipe that's ridiculously moist and satisfying. No weird ingredients, just simple swaps that actually work better than the original.
Type: Dessert
Cuisine: American
Keywords: vegan banana bread, dairy-free baking, egg-free bread, plant-based dessert, overripe bananas
Recipe Yield: 1 loaf (12 slices)
Calories: 210
Preparation Time: PT15M
Cooking Time: PT60M
Total Time: PT1H15M
Recipe Ingredients:
- 3 ripe bananas, mashed + ⅓ cup melted coconut or vegetable oil
- ¾ cup packed brown sugar + ¼ cup oat milk or plant-based milk
- 2 teaspoons vanilla extract + 1¾ cups all-purpose flour
- 1 teaspoon baking soda + ½ teaspoon salt
- 1 teaspoon cinnamon + ½ cup chocolate chips or chopped walnuts (optional)
Recipe Instructions: Preheat the oven to 350°F and grease a 9×5-inch loaf pan, dusting it with flour and lining with parchment paper. Mash the ripe bananas in a bowl, then add the melted oil, brown sugar, plant milk, and vanilla extract, whisking until smooth. In another bowl, whisk together the flour, baking soda, salt, and cinnamon. Fold the dry ingredients into the banana mixture, being careful not to overmix. If using, fold in chocolate chips or nuts after tossing them in flour. Pour the batter into the pan, smooth the top, and bake for 55-65 minutes until a toothpick comes out with a few crumbs. Cool for 10 minutes in the pan, then transfer to a wire rack and wait 1 hour before slicing.
5
