A warm slice of banana bread with a tender crumb and caramelized top can turn an ordinary afternoon into something special. Doing it the plant-based way should be straightforward, reliable, and wildly flavorful, as demonstrated by this vegan banana bread recipe. This version keeps the ingredient list simple, the method unfussy, and the results consistently moist with a gentle lift and a balanced sweetness.
The best part is how forgiving it is. A bowl, a whisk, a loaf pan, and you’re on your way.
The formula for moist, tender banana bread
Great banana bread starts with overripe bananas. Those heavily speckled ones on your counter are little flavor powerhouses. They bring sweetness, moisture, and natural binding that helps replace eggs in traditional recipes. Oil adds tenderness and keeps the crumb soft after cooling. A touch of acid reacts with baking soda for impressive rise and a plush texture.
Use a light hand with the mixing. You want just enough stirring to hydrate the flour and distribute air bubbles without toughening the loaf.
Ingredients
Makes one 8.5 by 4.5 inch or 9 by 5 inch loaf
- 3 large very ripe bananas, mashed well (about 1.5 cups or 340 g peeled)
- 1/2 cup light brown sugar (100 g)
- 1/4 cup granulated sugar (50 g)
- 1/3 cup neutral oil, like grapeseed or canola (80 ml)
- 1/3 cup unsweetened plant milk, room temperature (80 ml)
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar or white vinegar
- 1 tablespoon finely ground flaxseed
- 1 3/4 cups all-purpose flour (220 g)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon, optional
- 1/2 cup chopped walnuts, pecans, or dairy-free chocolate chips, optional (about 80 g)
Notes
- For gluten-free, use a cup-for-cup gluten-free blend that contains xanthan gum and weigh it to 220 g.
- For a lighter loaf, swap up to 1/2 cup of the all-purpose flour for whole wheat pastry flour.
Equipment
- 8.5 by 4.5 inch or 9 by 5 inch loaf pan
- Mixing bowl and whisk (or a fork and a sturdy spatula)
- Measuring cups/spoons or a digital scale
- Parchment paper
- Cooling rack
Step-by-step method
- Heat the oven to 350°F (175°C). Line the pan with parchment so it overhangs the long sides, and lightly oil the short sides.
- Mash the bananas in a large bowl until mostly smooth with a few small lumps. Whisk in brown sugar, granulated sugar, oil, plant milk, vanilla, vinegar, and ground flaxseed. Let this sit for 3 to 5 minutes so the flax can hydrate.
- In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon if using.
- Add the dry ingredients to the wet. Stir gently with a spatula until just combined and no dry flour remains. Stop mixing as soon as the batter looks uniform. Fold in nuts or chocolate if using.
- Scrape the batter into the prepared pan. Smooth the top. For a classic split on top, run a lightly oiled knife down the center of the batter.
- Bake on the middle rack for 55 to 70 minutes, checking at 55. The loaf is done when a toothpick in the center comes out with a few moist crumbs, not wet batter, and the top feels set.
- Cool in the pan for 15 minutes, then lift out using the parchment and transfer to a rack. Let it cool at least 1 hour before slicing. The crumb sets as it cools and slices much cleaner.
Why this recipe works
- Bananas act as a natural binder and bring pectin and starches that gel as the loaf cools.
- A small dose of acid, paired with baking soda, inflates air bubbles for a high rise and a light crumb.
- Oil, instead of plant butter, stays liquid at room temperature, keeping the interior soft for days.
- Brown sugar adds moisture and caramel tones. A modest amount of white sugar brightens flavor and helps with a shiny top.
- The flaxseed absorbs moisture and strengthens the structure, especially helpful if you add mix-ins.
Flavor variations
You can keep it classic or have some fun. A few reliable tweaks:
- Chocolate chip banana bread: Fold in 3/4 cup dairy-free chocolate chips and skip the cinnamon.
- Nutty crunch: Add 1/2 cup chopped walnuts or pecans, and sprinkle 2 tablespoons on top before baking.
- Spiced loaf: Increase cinnamon to 2 teaspoons, plus 1/4 teaspoon nutmeg and a pinch of cloves.
- Espresso swirl: Mix 1 tablespoon instant espresso with 1 tablespoon warm plant milk and swirl through the batter.
- Blueberry banana bread: Fold in 1 cup fresh or frozen blueberries, toss them in 1 tablespoon flour first to reduce sinking.
- Coconut lime: Stir in 1/2 cup shredded coconut and 1 teaspoon lime zest, glaze with a simple lime icing after cooling.
Ingredient swaps and what they do
A quick guide to purpose and options:
| Ingredient | Purpose | Easy swap | Notes |
|---|---|---|---|
| Bananas | Moisture, sweetness, binding | 2 bananas + 1/2 cup applesauce | Flavor will be lighter with applesauce |
| Neutral oil | Tenderness, keeps crumb soft | Melted refined coconut oil or light olive oil | If using coconut oil, ensure other liquids are room temp |
| Brown sugar | Moisture, deeper flavor | Coconut sugar | Texture will be slightly more crumbly with coconut sugar |
| Plant milk | Hydrate, dissolve sugar | Oat, almond, soy, or cashew milk | Use unsweetened for best balance |
| Flaxseed | Structure | Chia seed, ground | Use the same amount, hydrate in the wet mixture |
| All-purpose flour | Structure | 1:1 gluten-free blend | Check it includes xanthan gum |
| Vinegar | Reacts with baking soda | Lemon juice | Same measurement works fine |
| Cinnamon | Gentle spice | Cardamom or pumpkin pie spice | Adjust to taste |
Tips for a lofty loaf
- Use very ripe bananas. Lots of brown spots means more flavor and better moisture.
- Weigh the flour. If using cups, spoon flour into the cup and level it off to avoid a heavy loaf.
- Keep mixing to a minimum. Overmixing creates tunnels and a rubbery texture.
- Don’t overbake. Pull it once the tester shows moist crumbs. It keeps cooking a bit after leaving the oven.
- Rest before slicing. The crumb sets as it cools which keeps slices neat.
Common issues and easy fixes
Even experienced bakers have off days. Here’s a quick reference:
| Issue | Likely cause | Fix next time |
|---|---|---|
| Dense or sunken center | Too much banana or liquid, underbaked, old baking soda | Weigh bananas, bake to 205 to 209°F internal, use fresh leaveners |
| Gummy texture | Overmixing, sliced too early | Stir until just combined, cool at least 60 minutes before cutting |
| Dry loaf | Too much flour, overbaked | Weigh flour, check 5 to 10 minutes earlier |
| Bitter taste | Too much baking soda, not enough acid | Measure soda accurately, do not skip vinegar |
| Pale top | Low oven temp, light sugar use | Use an oven thermometer, brush top with 1 teaspoon plant milk for color |
Make-ahead, storage, and freezing
- Room temperature: Wrap the cooled loaf in parchment, then place in a reusable bag or container. Keeps well for 3 days on the counter.
- Refrigeration: Not necessary, though it can extend freshness to day 5. Bring to room temp or toast slices before serving.
- Freezer: Slice the cooled loaf. Wrap slices individually and store in a freezer bag up to 2 months. Reheat in a toaster or low oven.
- Batter ahead: Mix the dry ingredients and wet ingredients separately the night before. Combine in the morning and bake right away.
Scaling and pan sizes
Want muffins or mini loaves instead of a standard loaf? Consider using a vegan banana bread recipe to keep it plant-based, and adjust bake times while keeping an eye on color and aroma.
| Pan type | Yield | Bake time at 350°F | Notes |
|---|---|---|---|
| Standard loaf (8.5 by 4.5) | 1 loaf | 55 to 70 min | Check at 55 min |
| Large loaf (9 by 5) | 1 loaf | 50 to 65 min | Slightly shorter time due to increased surface area |
| Muffins, standard | 12 | 18 to 24 min | Fill cups about 3/4 full |
| Mini loaves | 3 to 4 | 25 to 35 min | Great for gifting, test at 25 min |
| Bundt, 6 cup | 1 cake | 35 to 45 min | Grease and flour the pan well |
Serving ideas
- Warm slices with a light swipe of almond butter and a drizzle of maple syrup.
- Toasted with coconut yogurt and berries for a quick breakfast.
- With espresso or black tea in the afternoon.
- Cubed and pan-toasted in a little oil, then topped with dairy-free ice cream and cinnamon.
Baking science corner
A few small technical choices make a big difference. Banana ripeness changes moisture and sugar levels. The speckled stage pushes starch conversion into sugars that caramelize during baking, which deepens flavor and helps browning. The vinegar boosts the carbon dioxide from baking soda, but also slightly tenderizes the crumb. Flaxseed forms a gel when hydrated that stabilizes those air pockets. It’s all simple kitchen chemistry with tasty results.
If you ever swap sugar types, keep in mind that brown sugar holds a bit more water than white sugar due to molasses. That can affect the final texture. Not by a lot, yet enough to notice if you change both the sugar and the flour in the same bake.
Zero waste and banana wisdom
- Freeze overripe bananas in chunks. Thaw and drain excess liquid before using them for bread.
- If you bought too many, make an extra loaf and freeze slices. They’re terrific toasted.
- Banana peels can go into your compost. Keep them out of the recipe bowl, though.
A short timeline for success
- Prep: 10 minutes
- Bake: 55 to 70 minutes
- Rest and cool: 60 minutes
- Total hands-on time: about 15 minutes
Once cooled, the slices cut cleanly. The crumb stays moist, the aroma is buttery without any dairy, and the flavor continues to deepen by day two.
FAQs
- Can I reduce the sugar?
Yes. Drop each sugar by 2 tablespoons and add 1 more tablespoon oil to keep moisture. Flavor will be less caramel-like but still pleasant. - Can I use frozen bananas?
Absolutely. Thaw completely, then drain off any extra liquid and weigh to 340 g. - Do I need the flax?
It helps with structure, especially if you add heavy mix-ins. If you skip it, bake toward the longer end of the time range and allow extra cooling time before slicing. - Can I make it oil-free?
Replace oil with 1/3 cup smooth almond butter or an extra 1/3 cup mashed banana plus 2 tablespoons plant milk. Texture will be a little denser but still tender. - Why both baking soda and baking powder?
Soda reacts with the banana acids and vinegar for quick lift. Baking powder gives backup lift later in the bake, so the loaf doesn’t sink.
Nutrition snapshot
Approximate per slice, 12 slices, without optional mix-ins:
- Calories: 220
- Carbohydrates: 36 g
- Protein: 3 g
- Fat: 8 g
- Fiber: 2 g
- Sodium: 230 mg
Numbers vary based on flour brand, banana size, and add-ins.
One last baker’s tip
For a glossy top and an even split, brush the batter with 1 teaspoon plant milk and score the center with a lightly oiled knife just before baking. It looks bakery-made, and it helps vent steam in a controlled line.
Now pick those spotty bananas from the fruit bowl, set the oven to 350, and enjoy the aroma that fills your kitchen. The first slice is always the best.
FAQ for Vegan Banana Bread Recipe
Embrace the delightful journey of crafting a luscious and moist vegan banana bread using your favorite vegan banana bread recipe. Below are some frequently asked questions to guide your baking experience.
Can I reduce the sugar?
Yes. Decrease each sugar by 2 tablespoons and add 1 more tablespoon of oil to retain moisture.
Can I use frozen bananas?
Absolutely. Thaw thoroughly, drain excess liquid, and weigh to 340 g.
Do I need the flax?
Helpful for structure, particularly with mix-ins. Without it, bake slightly longer and allow more cooling.
Can I make it oil-free?
Substitute oil with 1/3 cup smooth almond butter or an extra 1/3 cup mashed banana plus 2 tablespoons plant milk.
Why both baking soda and baking powder?
Baking soda provides immediate lift, while baking powder supports a sustained rise during the bake.
