This Vegan Banana Bread is everything you love about the classic version, but it is made without eggs and dairy. It is light, fluffy, moist, tender, and full of banana flavor.
Making this Vegan Banana Bread is easy with pantry staples. It is naturally egg-free and dairy-free without the need for egg replacers. Whether you’re serving it for breakfast, brunch, dessert, or tea time, it’s sure to become a favorite!
This was inspired by my Whole Wheat Banana Bread (Eggless) and Eggless Banana Bread on this site.
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Moist Vegan Banana Bread
This Vegan Banana Bread is incredibly easy to make with only a few ingredients. The recipe can easily be customized by adding a choice of add-ins or swapping the all-purpose flour with whole wheat or gluten-free flour.
If you believe vegan banana bread might be bland or lacking richness, this recipe will change your mind. This loaf is bursting with banana flavor, perfectly sweetened, wonderfully moist, and has a light, fluffy texture.
You can add more deliciousness to this quick bread by folding chopped nuts, dried fruits, or chocolate chips into the batter.
Why You Will Love This Recipe
- This Vegan Banana Bread is super moist, tender, and irresistible.
- It is high in banana flavor and delicious with the simple pantry staples.
- Try this delightful vegan loaf cake if you want to use ripe bananas for good.
- It stays moist for days, even after keeping it in the fridge.
- This fluffy banana bread is naturally vegan, and there is no need for egg replacers.
Ingredients and Notes
- Flour: Flour is a vital ingredient for quick bread. I always use unbleached all-purpose flour and recommend the same. However, you can swap half of the flour with whole wheat flour.
- Baking Powder and Baking Soda: These are necessary for the recipe as leavening agents.
- Ground Cinnamon: Adding ground cinnamon provides a warm flavor to this Vegan Banana Bread.
- Salt: It gives a nice contrast to the sweetness of the vegan banana bread.
- Bananas: Ripe bananas are necessary for a deep banana flavor. For this recipe, you need 1⅓ cups of pureed bananas, which is two large bananas.
- Vegan Butter: I like to use unsalted vegan butter for this recipe to provide more flavor. However, you can use any neutral-flavored oil instead.
- Sugar: I used light brown sugar, but dark brown, granulated sugar, or cane sugar can also be used.
- Vanilla: Use pure vanilla for the best flavor.
- Apple Cider Vinegar: It helps make the banana bread fluffy. Instead of apple cider vinegar, white vinegar or lemon juice can also be used.
- Dairy-Free Milk: Use soy, almond, or oat milk for this recipe. I have used soy milk.
- Add-Ins (Optional): If you prefer, you can add lightly toasted and chopped nuts or chocolate chips to the batter.
Suggestions For Mashing Banana Puree
I love bananas for baking quick bread, cake, and muffins. While I love banana flavor, I do not like banana chunks in my baked goods.
So, instead of mashing bananas with a fork, I use a hand blender (immersion blender) to make a smooth blend.
In this recipe, banana puree serves as a wet ingredient, eliminating the need to add too much milk.
You can also use a blender to make a fine puree of bananas.
I will not recommend using a fork to mash the bananas for this Vegan Banana Bread.
How To Make Vegan Banana Bread
- Preheat the oven to 350°F (180°C).
- Grease an 8×4-inch or 9×5-inch loaf pan and set aside.
- If using an 8×4-inch pan, it should be at least 6-7 cm tall; if not, use a 9×5-inch loaf pan.
- Line the loaf pan with parchment paper, leaving an overhang on the sides.
- Sift the flour, baking powder, baking soda, ground cinnamon, and salt into a medium bowl.
- Whisk until well combined.
- Puree the ripe bananas using an immersion blender or blender and transfer the puree to a large mixing bowl.
- Add sugar, melted butter or oil, dairy-free milk, apple cider vinegar, and vanilla, and whisk until well combined.
- Add dry ingredients to the wet and mix until just combined.
- Do not overmix.
- Add the chopped nuts or chocolate chips, if you prefer, to the batter and mix gently.
- Transfer the batter to the prepared loaf pan and spread it evenly.
- Bake the banana bread in the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Every oven is different, so keep an eye on the cake after 45 minutes of baking.
- Remove the banana bread from the oven and transfer the pan to the wire rack.
- Allow the Vegan Banana Bread to cool completely in the pan before removing and slicing.
Storing Suggestions
Cover and store the vegan banana bread at room temperature for 3 days.
It can be stored in the fridge for up to 5 days and in the freezer for up to a month.
If refrigerated or frozen, allow it to come to room temperature before serving.
Baking Tips For Vegan Banana Bread
Measurements: Measure the ingredients correctly. If you have a kitchen scale, use it to weigh the ingredients for the best result.
Bananas: Make sure to puree the bananas using an immersion blender instead of mashing them. Pureed bananas will add more moisture, and hence, there is no need to add too much milk.
Vegan Butter: I like to use vegan unsalted butter, but you can use any neutral-flavored oil. If using coconut oil, melt it and allow it to cool before using.
Sugar: You can use light or dark brown sugar, granulated sugar, coconut sugar, or cane sugar for making this vegan banana bread.
Mixing the Batter: Do not overmix the cake batter; overmixing will make the cake denser.
Baking: Keep an eye on the bread after 45-50 minutes of baking. Overbaking will make this quick bread dry and crumbly. At the same time, under-baking will cause the bread to sink in the middle and be soggy at the bottom.
Top is Browning: If the top of your vegan banana bread browns too much, loosely tent the loaf pan with aluminum foil and continue baking.
Add-Ins: You can make this vegan banana bread more flavorful by folding add-ins into the batter. Add lightly toasted and chopped pecans or walnuts. For a banana-chocolate combo, add chocolate chips or chocolate chunks. You can also add more spices of your choice.
More Vegan Treats
Vegan Banana Bread
Ingredients
- 2¼ cups (270g) all-purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1⅓ cups (300g) mashed or pureed ripe bananas (about two large bananas)
- 6 tablespoon (85g) vegan unsalted butter, melted (or neutral-flavored oil)
- ¾ cup + 2 tablespoon (175g) light or dark brown sugar
- 6 tablespoon (90ml) dairy-free milk
- 2 teaspoon apple cider vinegar
- 2 teaspoon vanilla
Instructions
- Preheat the oven to 350°F (180°C). Grease an 8×4-inch or 9×5-inch loaf pan and line it with parchment paper, keeping the overhang on the sides. If using an 8×4-inch pan, it should be at least 6-7 cm tall; if not, use a 9×5-inch loaf pan. Set aside.
- Sift flour, baking powder, baking soda, ground cinnamon, and salt into a medium bowl. Whisk until well combined.
- Puree the ripe bananas using an immersion blender or blender and transfer the puree to a large mixing bowl.
- Add sugar, melted butter or oil, dairy-free milk, apple cider vinegar, and vanilla, and whisk until well combined.
- Add dry ingredients to the wet and mix until just combined. Do not overmix. If you want to add nuts or chocolate chips, fold them gently into the batter.
- Transfer the batter to the prepared loaf pan and spread it evenly. Bake the banana bread in the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Every oven is different, so keep an eye on the cake after 45 minutes of baking. Remove the banana bread from the oven and transfer the pan to the wire rack.
- Allow the vegan banana bread to cool completely in the pan before removing and slicing.
Storing Suggestions
- Cover and store the vegan banana bread at room temperature for 3 days.
- It stays soft in the fridge for up to 5 days and for a month in the freezer.
- If refrigerated or frozen, allow it to come to room temperature before serving.
Notes
- Measurements: Measure the ingredients correctly. If you have a kitchen scale, use it to weigh the ingredients for the best result.
- Bananas: Weigh the bananas after peeling them. Make sure to puree the bananas using an immersion blender instead of mashing them. Pureed bananas will add more moisture, and hence, there is no need to add too much milk.
- Vegan Butter: I like to use vegan unsalted butter, but you can use any neutral-flavored oil. If using coconut oil, melt it and allow it to cool before using.
- Sugar: You can use light or dark brown sugar, granulated sugar, coconut sugar, or cane sugar for making this vegan banana bread.
- Mixing the Batter: Do not overmix the cake batter; overmixing will make the cake denser.
- Baking: Keep an eye on the bread after 45-50 minutes of baking. Overbaking will make this quick bread dry and crumbly. At the same time, under-baking will cause the bread to sink in the middle and be soggy at the bottom.
- Top is Browning: If the top of your vegan banana bread browns too much, loosely tent the loaf pan with aluminum foil and continue baking.
- Add-Ins: You can make this vegan banana bread more flavorful by folding add-ins into the batter. Add lightly toasted and chopped pecans or walnuts. For a banana-chocolate combo, add chocolate chips or chocolate chunks. You can also add more spices of your choice.
Thanks for coming! Let me know what you think.