There’s something magical about warm, fresh-from-the-oven banana bread. This vegan banana bread recipe is as easy to make as it is satisfying to eat. It’s gently sweetened, dairy-free, and infused with the comforting flavors of cinnamon and vanilla. Whether you’re a seasoned baker or a beginner, this simple recipe will have your kitchen smelling amazing in no time.
We first came across this recipe on a cozy weekend morning when ripe bananas were sitting on the counter begging to be used. Little did we know, it would quickly become one of our all-time favorites. With its moist texture and rich flavor, it’s perfect for breakfast, an afternoon snack, or even dessert. Plus, the optional bittersweet chocolate chips take it to a whole new level of indulgence!
Nutrition Benefits of Vegan Banana Bread
This homemade vegan banana bread isn’t just delicious – it’s packed with wholesome ingredients that offer amazing nutritional perks. Let’s take a closer look:
- Flaxseed Meal: This key ingredient works as a plant-based egg substitute and is packed with omega-3 fatty acids, fiber, and antioxidants, which are all beneficial for heart and brain health.
- Bananas: Overripe bananas bring natural sweetness, potassium, and vitamin B6, making this bread not only tasty but nutrient-dense.
- Almond Milk: As a dairy-free option, unsweetened almond milk keeps this bread light and moist while adding vitamin E and calcium.
- White Whole-Wheat Flour: Unlike regular refined flour, white whole-wheat flour offers extra fiber, helping to keep you fuller for longer. It’s a perfect balance of hearty and soft.
With these nourishing ingredients, every bite of this banana bread feels as good for your body as it does for your soul.
Vegan Banana Bread Recipe Details
- Cuisine: American
- Servings: 12 servings
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 2 hours 20 minutes
Ingredients You’ll Need
Before you get started, gather these simple ingredients for the best results. Each one plays a role in making the perfect dairy-free banana bread:
- 5 tablespoons water
- 2 tablespoons flaxseed meal
- ¾ cup unsweetened almond milk
- ¾ cup sugar
- ⅓ cup neutral oil (such as canola or avocado)
- 1 teaspoon vanilla extract
- 1 ½ cups mashed overripe bananas (about 3-4 medium bananas)
- 2 cups white whole-wheat flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup bittersweet chocolate chips (optional)
Tip: Be sure to use very ripe bananas – the spottier, the better! Not only are they easier to mash, but they also add more natural sweetness to your bread.
How to Make Vegan Banana Bread
Ready to bake? Follow these simple steps to make your own easy vegan banana bread:
- Preheat the Oven: Set your oven to 350°F. Lightly coat a 9-by-5-inch loaf pan with cooking spray to prevent sticking.
- Prepare the Flaxseed Mixture: In a small bowl, stir together the water and flaxseed meal. Let this sit for a few minutes to thicken – it acts as a plant-based egg substitute.
- Mix the Wet Ingredients: In a medium bowl, whisk together the almond milk, sugar, oil, vanilla extract, and thickened flaxseed mixture. Stir in the mashed bananas until the mixture is smooth.
- Mix the Dry Ingredients: In a large bowl, combine the white whole-wheat flour, baking powder, cinnamon, and salt.
- Combine the Batter: Add the wet ingredients to the bowl of dry ingredients. Stir gently until just combined. Avoid overmixing, as this can make the bread dense. If you’re adding chocolate chips, gently fold them in at this stage.
- Bake the Bread: Transfer the batter to the prepared loaf pan and spread it out evenly. Bake for about 1 hour, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. We recommend waiting at least an hour before slicing to ensure the texture sets perfectly.
Simply Nourished Tips for Flawless Banana Bread
Want to make sure your banana bread turns out amazing every time? Here are our favorite tips:
- Don’t overmix the batter. Stir just until combined to keep your bread light and fluffy.
- Line your loaf pan with parchment paper for super-easy removal without sticking.
- For a nutty twist, sprinkle chopped walnuts or pecans over the top before baking.
Variations, Leftovers, and Storage
We love how versatile this recipe is. Here are some easy ways to customize and store your vegan banana bread:
- Make it Gluten-Free: Swap the white whole-wheat flour for your favorite 1-to-1 gluten-free baking blend.
- Spice it Up: Add 1/4 teaspoon of nutmeg or cardamom for an extra layer of warm flavor.
- Storage: Wrap your cooled banana bread tightly in plastic wrap or foil and store at room temperature for up to 2 days. To freeze, wrap individual slices and freeze for up to 3 months. Thaw at room temperature or warm in the microwave before enjoying.
Vegan Banana Bread Nutrition Facts
Each serving (1 slice) of this vegan banana bread has approximately:
- Calories: 190
- Protein: 2g
- Fat: 7g
- Carbohydrates: 31g
- Fiber: 2g
- Sugar: 12g
Please note that nutrition facts can vary slightly based on the brands and measurements you use.
Frequently Asked Questions
Can I make this banana bread gluten-free?
Yes! Swap out the flour with a 1-to-1 gluten-free baking mix for best results.
How can I make this recipe nut-free?
You can use oat milk or rice milk in place of almond milk to make this recipe nut-free.
Can I add more mix-ins?
Absolutely! Feel free to toss in nuts, dried fruit, or even a swirl of almond butter for extra flavor and texture.
Let’s Bake Together!
If you’re ready to bake the best vegan banana bread, we’d love to hear how it turns out! Leave a comment below to share your results or any fun variations you tried. Don’t forget to tag us on social media at Simply Nourished Life when you share your beautiful creations. Let this banana bread bring a little warmth and sweetness to your day!
This Vegan Banana Bread is Simple, Delicious, and Perfect for Every Occasion
Ingredients
- 5 tablespoons water
- 2 tablespoons flaxseed meal
- ¾ cup unsweetened almond milk
- ¾ cup sugar
- ⅓ cup neutral oil (such as canola or avocado)
- 1 teaspoon vanilla extract
- 1 ½ cups mashed overripe bananas (about 3-4 medium bananas)
- 2 cups white whole-wheat flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup bittersweet chocolate chips (optional)
Instructions
- Preheat the Oven: Set your oven to 350°F. Lightly coat a 9-by-5-inch loaf pan with cooking spray to prevent sticking.
- Prepare the Flaxseed Mixture: In a small bowl, stir together the water and flaxseed meal. Let this sit for a few minutes to thicken – it acts as a plant-based egg substitute.
- Mix the Wet Ingredients: In a medium bowl, whisk together the almond milk, sugar, oil, vanilla extract, and thickened flaxseed mixture. Stir in the mashed bananas until the mixture is smooth.
- Mix the Dry Ingredients: In a large bowl, combine the white whole-wheat flour, baking powder, cinnamon, and salt.
- Combine the Batter: Add the wet ingredients to the bowl of dry ingredients. Stir gently until just combined. Avoid overmixing, as this can make the bread dense. If you’re adding chocolate chips, gently fold them in at this stage.
- Bake the Bread: Transfer the batter to the prepared loaf pan and spread it out evenly. Bake for about 1 hour, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. We recommend waiting at least an hour before slicing to ensure the texture sets perfectly.