The Most Deliciously Moist Vegan Banana Bread

This incredible vegan banana bread will make your whole house smell amazing and have everyone asking for seconds! Perfect for anyone who loves classic banana bread but wants to skip the eggs and dairy. You’ll be amazed at how tender and flavorful this bread turns out using simple plant-based ingredients.

Recipe Details

Timing & Servings: Prep Time: 20 minutes, Additional Time: 2 hours, Total Time: 2 hours 20 minutes, Serves: 12 people, Yield: 1 loaf.

Nutrition Profile: Dairy-Free, Low-Sodium, High-Fiber, Heart-Healthy, Vegan, Vegetarian, Egg-Free.

Nutrition Facts (per serving): 207 Calories, 7g Fat, 35g Carbs, 3g Protein.

Ingredients You’ll Need

Water: You’ll need 5 tablespoons of plain water to mix with the flaxseed meal. This creates our egg replacement that helps bind everything together beautifully.

Flaxseed meal: Just 2 tablespoons of this magical ingredient acts as our egg substitute. Make sure to use ground flaxseed meal, not whole flax seeds.

Unsweetened almond milk: You’ll need ¾ cup of this creamy plant milk. It adds moisture and helps create that perfect tender texture we’re after.

Sugar: ¾ cup of regular white sugar sweetens our bread just right. You can use coconut sugar if you prefer a less refined option.

Neutral oil: ⅓ cup of canola or avocado oil keeps our bread super moist. Pick whichever one you have in your pantry.

Vanilla extract: 1 teaspoon adds that warm, cozy flavor that makes banana bread so special. Pure vanilla works best here.

Overripe bananas: 1½ cups of mashed bananas from about 3-4 medium bananas. The more spotted and soft they are, the better your bread will taste!

White whole-wheat flour: 2 cups gives us structure while keeping things wholesome. Regular whole wheat flour works great too.

Baking powder: 2 teaspoons helps our bread rise up nice and tall. Make sure yours is fresh for the best results.

Ground cinnamon: 1 teaspoon adds that perfect warm spice that pairs so well with bananas. It smells incredible while baking!

Salt: ½ teaspoon brings out all the other flavors. Don’t skip this little bit of magic.

Bittersweet chocolate chips: ½ cup is totally optional but highly recommended! They add little pockets of chocolatey goodness throughout.

How to Make Vegan Banana Bread

Step 1: Preheat your oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray so your bread won’t stick.

Step 2: Stir the water and flaxseed meal together in a small bowl. Let this mixture stand for a few minutes until it gets thick and gooey like an egg.

Step 3: Whisk the almond milk, sugar, oil, vanilla, and your flaxseed mixture in a medium bowl. Stir in those mashed bananas until everything looks smooth and creamy.

Step 4: Combine the flour, baking powder, cinnamon, and salt in a large bowl. Mix these dry ingredients together with a whisk.

Step 5: Stir the wet ingredients into the dry ingredients until just combined. Don’t worry if it looks a little lumpy – that’s perfect!

Step 6: If you’re using chocolate chips, fold them in gently. Remember not to overmix or your bread might turn out tough.

Step 7: Transfer the batter to your prepared loaf pan. Spread it out evenly with a spatula.

Step 8: Bake for about 1 hour until golden brown and a toothpick inserted in the center comes out clean. Your kitchen will smell absolutely amazing!

Easy and Quick Vegan Banana Bread Version

Want to speed things up a bit? You can make muffins instead of a loaf! Use the exact same batter but divide it between 12 muffin cups. Bake at 350°F for just 18-22 minutes instead of a full hour. This cuts your baking time in half and gives you perfectly portioned treats that are ready to grab and go!

Serving Ideas

This banana bread is absolutely perfect on its own with a cup of coffee or tea. Try it toasted with a little vegan butter spread on top for an extra special treat. It also makes a wonderful breakfast or afternoon snack that feels like dessert but isn’t too sweet.

Storage

Wrap your cooled banana bread tightly in plastic wrap or store it in an airtight container. It’ll stay fresh at room temperature for up to 2 days. You can also freeze individual slices wrapped in plastic for up to 3 months – just thaw at room temperature when you’re ready to enjoy!

Substitutions

No almond milk? Any plant milk like oat, soy, or coconut milk works great. You can swap the white whole-wheat flour for regular all-purpose flour if that’s what you have. If you don’t have flaxseed meal, you can try 2 tablespoons of chia seeds mixed with the water instead.

Pro Tips

Banana ripeness matters: Use bananas that are really spotted and soft – they mash easier and taste sweeter.
Don’t overmix: Stop stirring as soon as you don’t see dry flour. Lumpy batter makes tender bread!
Test for doneness: Your toothpick should come out with just a few moist crumbs, not wet batter.
Cool completely: I know it’s hard to wait, but cooling helps the flavors develop and makes slicing so much easier.

FAQs

Can I make this banana bread gluten-free?

You bet! Just swap the white whole-wheat flour for your favorite gluten-free flour blend. Make sure it’s a 1:1 baking blend for the best results. The texture might be slightly different, but it’ll still be delicious!

What if I don’t have flaxseed meal?

No worries! You can try using 2 tablespoons of chia seeds mixed with the water, or even use a commercial egg replacer following the package directions. Some people have success with 2 tablespoons of applesauce too.

Can I reduce the sugar in this recipe?

Sure! You can cut the sugar down to ½ cup if you prefer less sweetness. Keep in mind that sugar helps with moisture and texture, so your bread might be a little less tender. The riper your bananas, the less added sugar you’ll need.

Why is my banana bread dense?

This usually happens from overmixing the batter or using flour that’s too old. Mix just until the ingredients come together, and make sure your baking powder is fresh. Also, don’t pack your flour when measuring – just scoop and level!

I’d love to hear how your vegan banana bread turns out! Drop a comment below and let me know if you tried any fun variations. Happy baking, friends!