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Photo of banana bread loaf with text overlay that reads EASY VEGAN BANANA BREAD
5 from 34 votes

Easy Vegan Banana Bread (Moist, Fluffy & One Bowl)

This Easy Vegan Banana Bread is soft, moist, fluffy, and packed with sweet banana flavor. Made in one bowl with simple pantry ingredients, this foolproof recipe bakes up perfectly every time and tastes just like classic banana bread, without the eggs or dairy.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12 slices (1 loaf)
Author: Sam Turnbull

Ingredients

Wet ingredients:

  • 2 tablespoons ground flaxseed or ground chia seeds
  • 5 tablespoons warm water
  • 1 ⅓ cups mashed very ripe bananas (about 3 medium bananas)
  • ½ cup melted vegan butter or neutral oil
  • ¾ cup white sugar
  • 1 teaspoon vanilla extract

Dry ingredients:

Optional add-ins (Stir in any one of the following, or mix and match up to 1½ cups total):

US Customary - Metric

Instructions

  • Prep oven and pan: Preheat the oven to 350°F (180°C). Grease or line an 8 x 4-inch (20 x 10 cm) loaf pan with parchment paper.
  • Make the flax egg: In a small bowl, mix the ground flaxseed with the warm water. Set aside for about 5 minutes to thicken.
    Ground flax in small bowl with spoon
  • Mix wet ingredients: In a large bowl, whisk together the melted vegan butter, sugar, mashed bananas, vanilla extract, and flax egg until smooth.
  • Add dry ingredients: Sprinkle the flour, baking soda, baking powder, salt, and cinnamon (if using) over the wet ingredients. Stir until just combined. Do not overmix, it's ok if it's lumpy.
    Overhead view of banana bread batter in bowl with wooden spoon
  • Add-ins (optional): Fold in any add-ins if using.
    Stirring raisins and walnuts into banana bread batter with wooden spoon
  • Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, until golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
    Sliced vegan banana bread on wood board with serrated knife
  • Cool: Let the banana bread cool in the pan for 30 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For best flavor: Use very ripe bananas with lots of brown spots. The riper the bananas, the sweeter and more flavorful your banana bread will be.
Storage: Store tightly covered at room temperature for 3–4 days, or freeze for up to 3 months.
Pan note: This recipe was developed in an 8 x 4-inch loaf pan for a taller loaf and ideal texture. A 9 x 5-inch loaf pan will also work, but the loaf will be shorter and may bake slightly faster.
Oil-Free Option: You can substitute the vegan butter with ½ cup unsweetened applesauce for an oil-free version. The texture will be a bit softer and less rich, but still tasty.
Gluten-Free Option: Use a 1:1 gluten-free flour blend that contains xanthan gum. Let the batter rest for 10 minutes before baking to hydrate the flour. Texture may vary slightly depending on the brand.
 

Nutrition

Serving: 1serving without add-ins (recipe makes 12 servings) | Calories: 198kcal | Carbohydrates: 31g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 265mg | Potassium: 118mg | Fiber: 1g | Sugar: 16g | Vitamin A: 16IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg

Find it online:

https://itdoesnttastelikechicken.com/easy-vegan-banana-bread/

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