How to Make Vegan Banana Bread
Can you think of anything better than the smell of freshly baked banana bread? Just take a bite of this soft and moist vegan banana bread, and enjoy the sweet taste of the banana and spices. It’s so delicious, your non-vegan friends won’t even know the difference!
I have tried many times to make great vegan banana bread and almost gave up. But finally, I think I’ve made the perfect one and can’t wait to share it! The extra spices add just enough umph to make this recipe extra delicious. But if you don’t like cardamom or cinnamon, you can leave them out.
This vegan banana bread is easy to make and very hard to stop eating. It’s moist and sweet, and the spices are spot on.
And if you’re eating for one or two, you can still make this recipe! Just reduce the measurements by half, or do what I do: make mini-loaves or cupcakes/muffins, and freeze the leftovers for another time.
Ingredients to make vegan banana bread
The most important ingredient to make the best vegan banana bread is overripe bananas! Let the bananas ripen at room temperature for about a week or until they are spotty, ugly, and brown. If they look ready to throw away, they’re perfect.
For the dry ingredients, I add cinnamon and a little cardamon, a pinch of salt, baking powder, and baking soda, plus two types of sugars (brown and white granulated).
The wet ingredients include vanilla extract, and coconut oil, though you can substitute with a very mild olive oil or even vegetable oil. And of course, some plant milk like soy, oat, or coconut milk.
TIP: An easy way to mash this fruit is to grab a pair of scissors and cut the bottom of a banana. Gently squeeze the contents into a bowl, and mash with a fork until the bananas are smooth.
For the loaf pan, use a standard 9″ x 5″ sized pan. You can line the pan with parchment liners orcoat the sides of the pan with coconut oil or vegan butter to avoid sticking – even if it’s supposed to be a non-stick pan. The recipe makes one loaf.
You can also use smaller loaf pans and freeze for later or give to a friend. If you do this, just be sure to adjust the cooking time to 20-25 minutes (times may vary depending on your pan and how much batter is in each). You’ll need to check every few minutes to ensure the banana bread is done as the smaller pans will cook everything much quicker!
And you can use a muffin tin or cupcake pan for this vegan banana bread recipe. Again, coat the sides of each with vegetable, coconut, vegan butter or olive oil; or use parchment muffin liners or paper baking cups. Baking time for these will vary – 18-25 minutes or until done in the center.
Alternatives
If you want to take this recipe to another level, try adding raisins, nuts, or chocolate chips. Or better yet – use all three!!
Mix them in with the batter and pour into the pan. Be sure to chop the nuts into smaller pieces to avoid choking problems.
My favorite additions to this recipe are:
- Walnuts
- Pecans
- Almonds
- Raisins
- Chopped dates
- Dark chocolate chips
- Pumpkin seeds
- Crushed pineapple
- Dried cranberries
- Chopped apples
Vegan Banana Bread
Ingredients
- 3 Overripe bananas peel and mash
- 1 1/2 cup flour
- 1/3 cup brown sugar firmly packed
- 1/3 cup white granulated sugar
- 1 tsp cinnamon
- 1/4 tsp ground cardamom
- 1 pinch salt
- 1 tsp vanilla extract
- 1/3 cup coconut oil or melted vegan butter
- 1/4 cup soy milk can substitute other dairy-free milks
Instructions
- Preheat the oven to 350 degrees.
- Line the loaf pan with parchment paper or spray with olive oil.
- In a mixing bowl, mash the bananas with a fork until most of the lumps are gone.
- Pour the vanilla and oil or melted butter over the mashed bananas, then blend.
- Add the dry ingredients (flour, sugars, salt, spices, baking soda and baking powder.
- OPTIONAL: Add up to 1/2 cup of nuts, raisins, chocolate chips, coconut flakes, or other dry ingredient for added flavors.
- Stir the wet and dry ingredients until they are blended together. Do not overmix!
- Pour the mixture into the loaf pan.
- Cook at 350 degrees for 50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. If the center is not done cooking, continue to cook for 5-minute intervals, checking until the center comes out clean.
- Remove from the oven and allow the banana bread to cool in the pan for 5-10 minutes. When cool to the touch, remove from the pan and transfer to a wire rack to finish cooling.
Notes
How to serve vegan banana bread
Banana bread can be eaten alone or served with a scoop of vegan vanilla ice cream. Serve it cold, or try toasting a slice and topping it with some vegan butter.
If you have a sweet tooth, spread some strawberry or raspberry jam on top.
You can also top with peanut butter and bananas as an ode to Elvis Presley!
This vegan banana bread is so versatile, that you can actually eat it for breakfast, lunch, or dessert or anytime! And if you need more delicious breakfast ideas, check out these 20 plant-based and vegan ideas!
Storage tips
To keep your bread from drying out, allow it to cool completely before wrapping a layer of plastic wrap around it. You can store the bread this way on the counter for about three days.
Another way to store your bread is in a loaf storage container, like this one.
You can also freeze this bread for up to two months. Simply allow it to cool, wrap the plastic wrap around it a couple of times, then store it in a freezer-sized zip lock bag. You can also put it in a glass or plastic container with a lid.
I personally store my leftover banana bread in slices and separate them so I can eat one at a time (vs. going on a banana bread binge!). And often make this recipe in my cupcake pan because I can add different ingredients on top like chocolate chips or raisins for variety.
Did you like my banana bread? Make sure you pin it for later!
