Get ready to bake the most delicious, tender, and incredibly moist vegan banana bread recipe you’ve ever tried! This simple, one-bowl recipe uses common pantry staples to create a perfectly sweet, classic banana loaf without any eggs or dairy. It’s so good, no one will ever guess it’s plant-based.
For years, I’ve been on a mission to perfect a plant-based banana bread that wasn’t gummy, dry, or complicated. This is it. This foolproof recipe delivers a beautifully domed loaf with a tender crumb and rich banana flavor every single time. It’s the perfect way to use up those overripe bananas sitting on your counter!
Why This is the Best Vegan Banana Bread Recipe
There are countless recipes out there, but this one truly stands out. Here’s why you’ll fall in love with it:
Unbelievably Moist: The combination of ripe bananas and oil creates a tender, moist crumb that stays fresh for days.
Simple, Everyday Ingredients: No strange or hard-to-find ingredients here! You probably have everything you need in your pantry right now.
One-Bowl Wonder: We love easy cleanup! You can mix everything together in a single bowl, making this recipe perfect for busy days and beginner bakers.
Classic Flavor: It has all the comforting, nostalgic flavor of traditional banana bread, complete with warm notes of cinnamon and vanilla.
Foolproof & Forgiving: The instructions are simple and straightforward, guaranteeing a delicious loaf every time. It’s a fantastic base recipe, perfect for adding your favorite mix-ins.
Key Ingredients for Perfect Plant-Based Banana Bread
The magic of this recipe lies in its simple, yet powerful, combination of plant-based ingredients. Each one plays a crucial role in creating the perfect texture and flavor.
Simple, everyday ingredients are all you need for perfect vegan banana bread.
Overripe Bananas: This is the most important ingredient! Bananas with lots of brown spots are sweeter and provide more moisture, leading to a richer flavor and a more tender bread.
All-Purpose Flour: Provides the structure for our loaf. For best results, spoon the flour into your measuring cup and level it off to avoid a dense bread.
Oil: Any neutral oil like vegetable, canola, or melted coconut oil works wonderfully. Oil coats the flour proteins, preventing too much gluten from forming, which is the secret to a super moist crumb.
Flax Egg: This is our simple, effective egg replacer. A mixture of ground flaxseed and water creates a gel that helps bind the ingredients together, just like a traditional egg.
Plant-Based Milk: A splash of almond, soy, or oat milk adds extra moisture and helps create a smooth batter.
Brown Sugar: Adds sweetness and a hint of molasses flavor, which complements the bananas beautifully. It also contributes to the loaf’s moistness.
Leaveners: A combination of baking soda and baking powder gives the loaf the perfect lift, making it light and fluffy.
Spices & Flavor: Vanilla extract, cinnamon, and a pinch of salt enhance the sweet banana flavor and round everything out.
How to Make a Flax Egg
A flax egg is a staple in vegan baking and couldn’t be easier to make. It acts as a binder to hold your banana bread together.
Combine 1 tablespoon of ground flaxseed meal with 2.5 tablespoons of water in a small bowl.
Whisk them together until fully combined.
Let the mixture sit for 5-10 minutes, or until it has thickened into a gel-like consistency. That’s it! Your vegan egg is ready to use.
Step-by-Step Instructions
Ready to bake? This easy vegan banana bread comes together in just a few simple steps.
Prep Your Pan and Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal.
Make the Flax Egg: In a small bowl, prepare your flax egg as described above and set it aside to thicken.
Mash the Bananas: In a large mixing bowl, add the peeled overripe bananas. Mash them well with a fork until they are mostly smooth, but a few small lumps are okay.
Mix Wet Ingredients: To the mashed bananas, add the oil, brown sugar, plant-based milk, and vanilla extract. Whisk everything together until well combined. Stir in your thickened flax egg.
Add Dry Ingredients: Add the all-purpose flour, baking soda, baking powder, cinnamon, and salt directly into the same bowl. Use a spatula to gently fold the dry ingredients into the wet until just combined. Be careful not to overmix; a few streaks of flour are fine.
Bake to Perfection: Pour the batter into your prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.
Cool Completely: Let the banana bread cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely. This step is crucial for the best texture!
Tips for the Moistest Vegan Banana Bread
Don’t Overmix the Batter: Overmixing develops gluten, which can lead to a tough, dense, or gummy loaf. Mix only until the flour is just incorporated.
Use VERY Ripe Bananas: The spottier, the better! They are the key to sweetness and moisture.
Measure Flour Correctly: Instead of scooping directly from the bag, use a spoon to fill your measuring cup and then level it off with a knife. This prevents packing too much flour in.
Let It Cool: Slicing into hot banana bread can make it seem doughy or gummy inside. Allowing it to cool completely lets the structure set and the flavors meld.
Recipe Variations & Fun Mix-Ins
This recipe is a perfect canvas for your creativity! Feel free to fold in about ¾ cup of your favorite additions along with the dry ingredients.
Chocolate Chip: Who can resist the classic combination? Fold in vegan chocolate chips for a decadent treat. For inspiration check out this amazing chocolate chip banana bread.
Nutty Crunch: Add chopped walnuts or pecans for a delightful texture and nutty flavor, similar to a classic banana nut bread.
Cinnamon Swirl: After pouring half the batter into the pan, sprinkle a mixture of 2 tablespoons of coconut sugar and 1 teaspoon of cinnamon over the top. Add the remaining batter and bake as directed.
Make it Gluten-Free: You can easily adapt this recipe by using a high-quality 1-to-1 gluten-free baking flour. The results are just as delicious. For more tips, see our guide to easy gluten-free banana bread.
Enjoy a slice of this easy and delicious homemade vegan banana bread.
Storage and Freezing Instructions
One of the best things about this vegan banana bread is that it stores beautifully, staying moist for days.
Storing at Room Temperature
Store the completely cooled loaf in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 4 days.
Freezing for Later
This bread freezes wonderfully! You can freeze the entire loaf or individual slices. Wrap the cooled bread tightly in plastic wrap, then a layer of aluminum foil. It will keep in the freezer for up to 3 months. To serve, thaw at room temperature or gently toast slices from frozen.
The best vegan banana bread recipe! This simple one-bowl recipe is incredibly moist, tender, and packed with classic banana flavor. Made with simple pantry staples, it's completely egg-free and dairy-free, and so delicious that no one will guess it's plant-based.
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x5 inch loaf pan or line it with parchment paper, leaving an overhang for easy removal.
In a small bowl, whisk together the ground flaxseed meal and water. Set aside for 5-10 minutes to thicken into a gel.
In a large bowl, mash the ripe bananas with a fork until mostly smooth. Add the oil, packed brown sugar, plant-based milk, and vanilla extract. Whisk to combine. Stir in the thickened flax egg.
Add the all-purpose flour, baking soda, baking powder, cinnamon, and salt to the bowl with the wet ingredients. Use a spatula to fold everything together until just combined. Do not overmix; a few streaks of flour are okay.
Pour the batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the loaf comes out clean.
Let the banana bread cool in the pan on a wire rack for 15 minutes. Then, use the parchment paper overhangs to lift the loaf out of the pan and let it cool completely on the wire rack before slicing and serving.
Nutrition
Calories: 245kcalProtein: 3gFat: 11gFiber: 2g
Notes
Tip 1: Use Overripe Bananas. For the best flavor and moisture, use bananas that are heavily speckled with brown or black spots. Tip 2: Don't Overmix. Mix the batter only until the flour is no longer visible to ensure a tender, not tough, crumb. Tip 3: Cool Completely. This is essential! Letting the bread cool fully allows the internal structure to set, preventing a gummy texture.
If you don’t have ground flaxseed, you can substitute the flax egg with 1/4 cup of unsweetened applesauce or 1/4 cup of additional mashed banana. These options also work well as binders and add extra moisture.
The most common cause of gummy or dense vegan banana bread is overmixing the batter. Mix only until the dry ingredients are just incorporated. Another reason could be slicing it while it’s still warm. Allow the loaf to cool completely on a wire rack to let the crumb set properly.
Yes, for an oil-free version, you can replace the 1/2 cup of oil with 1/2 cup of unsweetened applesauce. The bread will be slightly denser but still delicious and moist.
The best way to check for doneness is to insert a wooden skewer or toothpick into the center of the loaf. It’s done when the skewer comes out clean or with a few moist crumbs attached. If it comes out with wet batter, it needs more time.
Absolutely! Frozen bananas are excellent for banana bread. Just be sure to thaw them completely at room temperature first. Drain any excess liquid that releases during thawing before mashing them for the recipe.
More Delicious Plant-Based Recipes
If you loved this simple and moist vegan banana bread, you’ll love exploring other variations. For a lighter version, try our healthy banana bread recipe, or if you’re out of flaxseed, this classic eggless banana bread recipe is another fantastic option!
We hope you love this recipe as much as we do! If you try it, please leave a comment below. And don’t forget to follow us on Pinterest for more delicious inspiration!
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
