Why You’ll Love This Recipe

I love this vegan banana bread because I can make it with simple pantry ingredients and ripe bananas. I don’t need eggs, butter, or any complicated egg substitutes to create a moist and tender loaf.

I also find this recipe incredibly easy to customize. I can add walnuts, chocolate chips, cinnamon, or other favorite mix-ins. The preparation takes only a few minutes, making it a convenient recipe whenever I have ripe bananas sitting on my counter.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 large very ripe bananas, mashed
1/2 cup granulated sugar or brown sugar
1/3 cup neutral vegetable oil
1/4 cup unsweetened plant-based milk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup chopped walnuts, optional
1/2 cup vegan chocolate chips, optional

Directions

I preheat my oven to 350°F (175°C). I lightly grease a 9×5-inch loaf pan or line it with parchment paper.
I place the ripe bananas in a large mixing bowl and mash them thoroughly with a fork until mostly smooth.
I add the sugar, vegetable oil, plant-based milk, and vanilla extract. I whisk everything together until well combined.
In a separate bowl, I combine the flour, baking soda, baking powder, cinnamon, and salt.
I gradually add the dry ingredients to the banana mixture. I gently stir everything together just until I no longer see dry flour. I avoid overmixing because I want my banana bread to remain soft and tender.
If I’m using walnuts or vegan chocolate chips, I gently fold them into the batter.
I transfer the batter to my prepared loaf pan and smooth the top with a spatula.
I bake the banana bread for about 50–60 minutes. I check it by inserting a toothpick into the center; I consider it ready when the toothpick comes out clean or with only a few moist crumbs.
I let the loaf cool in the pan for about 10–15 minutes before transferring it to a wire rack.
I allow the banana bread to cool further before slicing. I find that this helps the loaf hold together and gives me cleaner slices.

Servings and Timing

I usually cut this vegan banana bread into approximately 10 slices, although I can make the portions smaller or larger depending on how I serve it.

Prep time: 10 minutes
Cook time: 50–60 minutes
Cooling time: 20–30 minutes
Total time: About 1 hour 30 minutes
Servings: Approximately 10 slices

Variations

Vegan Chocolate Chip Banana Bread

I fold about 1/2 cup of vegan chocolate chips into the batter and sprinkle a few extra chips over the top before baking. I love this version when I want my banana bread to feel more like dessert.

Vegan Walnut Banana Bread

I add chopped walnuts for extra crunch and a slightly nutty flavor. I sometimes toast the walnuts beforehand to make their flavor even more noticeable.

Chocolate Vegan Banana Bread

I replace about 1/4 cup of the flour with unsweetened cocoa powder and add vegan chocolate chips. This gives me a richer chocolate loaf while keeping plenty of banana flavor.

Blueberry Banana Bread

I gently fold fresh or frozen blueberries into the finished batter. If I use frozen blueberries, I add them without thawing first to help prevent their color from spreading throughout the batter.

Spiced Banana Bread

I increase the cinnamon and add a small amount of nutmeg or ground ginger. I especially enjoy this warmer, spiced variation during cooler months.

Storage/Reheating

I let my vegan banana bread cool completely before storing it. I keep the loaf in an airtight container at room temperature for about 2–3 days. For longer storage, I refrigerate it for up to about 5 days.

I can also freeze individual slices or the entire loaf. I wrap the bread securely and place it in a freezer-safe container or bag for up to 3 months. I find individual slices especially convenient because I can thaw only what I need.

When I want a warm slice, I microwave it for about 10–20 seconds. I can also warm slices in a 300°F (150°C) oven for several minutes.

FAQs

Can I make vegan banana bread without eggs?

Yes. I don’t need eggs for this recipe because mashed bananas provide moisture and help bind the ingredients together. Baking soda and baking powder provide additional lift.

How ripe should my bananas be?

I prefer very ripe bananas with heavily spotted or almost completely brown skins. I find that very ripe bananas are softer, easier to mash, and naturally sweeter, giving my bread a stronger banana flavor.

Why is my vegan banana bread dense?

When my banana bread turns out overly dense, I usually find that the batter was overmixed or too much flour was added. I mix the wet and dry ingredients only until combined and measure my flour carefully.

Can I freeze vegan banana bread?

Yes. I freeze either the whole loaf or individual slices for up to about 3 months. I wrap the bread well to protect it from freezer burn and thaw it at room temperature when I’m ready to eat it.

Can I reduce the sugar?

Yes. I can reduce the added sugar, particularly when my bananas are extremely ripe and sweet. I keep in mind that changing the amount of sugar can slightly affect the loaf’s moisture, browning, and overall texture.

Conclusion

Vegan banana bread is an easy, comforting recipe I can make whenever I have a few overripe bananas to use. Even without eggs or dairy, I get a moist, tender loaf with plenty of natural banana flavor. I can keep it simple for breakfast, add walnuts for crunch, or mix in vegan chocolate chips for a sweeter treat. With straightforward ingredients and minimal preparation, this is a homemade banana bread I can enjoy any time of day.

Vegan Banana Bread Recipe

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This vegan banana bread is soft, moist, and packed with sweet banana flavor without eggs or dairy. It is an easy homemade loaf for breakfast, snacks, or a simple dessert.

Author: Laura
Prep Time: 10 minutes
Cook Time: 50–60 minutes
Total Time: About 1 hour 30 minutes
Yield: 10 slices
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegan

Instructions

Preheat the oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper.
Place the ripe bananas in a large mixing bowl and mash thoroughly with a fork until mostly smooth.
Add the sugar, vegetable oil, plant-based milk, and vanilla extract. Whisk until well combined.
In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, and salt.
Gradually add the dry ingredients to the banana mixture and gently stir just until no dry flour remains. Avoid overmixing.
Fold in the chopped walnuts or vegan chocolate chips, if using.
Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
Let the banana bread cool in the pan for 10–15 minutes, then transfer it to a wire rack.
Allow the loaf to cool further before slicing for cleaner, more even slices.

Notes

Use very ripe bananas with heavily spotted or brown skins for the sweetest flavor and best moisture.
Do not overmix the batter, as this can make the banana bread dense.
For chocolate chip banana bread, fold in 1/2 cup vegan chocolate chips and sprinkle extra chips over the top before baking.
For walnut banana bread, add 1/2 cup chopped walnuts. Toasting the walnuts first can enhance their flavor.
For chocolate banana bread, replace about 1/4 cup of the flour with unsweetened cocoa powder and add vegan chocolate chips.
Fresh or frozen blueberries can be folded into the batter. Add frozen blueberries without thawing them first.
For a spiced loaf, increase the cinnamon and add a small amount of nutmeg or ground ginger.
Store cooled banana bread in an airtight container at room temperature for 2–3 days or refrigerate for up to 5 days.
Freeze the whole loaf or individual wrapped slices in a freezer-safe container for up to 3 months.
Reheat individual slices in the microwave for 10–20 seconds or warm them in a 300°F (150°C) oven for several minutes.

Nutrition

Serving Size: 1 slice
Calories: 235 kcal
Sugar: 15 g
Sodium: 260 mg
Fat: 9 g
Saturated Fat: 1.2 g
Unsaturated Fat: 7.3 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 0 mg