This excellent easy vegan banana bread is full of banana flavor, moist, delicious, and a family favorite.
Who doesn’t love an awesome easy vegan banana bread recipe? There are TONS of banana bread recipes floating around on the web.
I mean, you need something tasty to use overripe spotty bananas.
And banana bread seems to do the trick.
Unlucky for us, we go through a ton of bananas, and we typically use them up faster than we can even make delicious banana bread.
We also use overripe bananas in these oil-free, gluten-free oat blender pancakes.
I have a neighbor who knows we go through many bananas and will bring overripe bananas to us.
And when she does, you better believe this recipe is getting pulled out.
It’s super tasty and so easy to make.
This vegan banana bread is a one-bowl recipe. Whether you want to use a mixer or just a big bowl and potato masher, it’s a low dishes quick bread.
People don’t talk about the whole one-dish dessert thing enough.
I feel like I spend half my life doing dishes.
So, if I can jump on a delicious recipe, my kids will eat, and it is less mess, then count me in!
Let’s talk about the ripeness factor of bananas.
They must be overly ripe; you won’t get that delicious banana taste if they aren’t.
When I was a kid, we would get sweetbreads from Costco.
You know the blueberry, poppyseed, I think maybe chocolate?
We would then slather them with butter before eating them.
I have never done this as an adult, and I am curious how many people do this now? Obviously, in our case with vegan butter.
This vegan dairy-free banana bread is good as is and doesn’t need a slather of vegan butter, but I won’t judge if that’s how you like it.
I love that this recipe uses basic ingredients and requires no egg replacement.
The bananas act as their own binder, so there is no need for one.
Vegan Banana Bread Recipe Q&A
Can I add mix-ins to this vegan quick bread?
Yes, if you like mix-ins, feel free; here are some ideas;
- vegan chocolate chips
Can I use oil instead of vegan butter?
You can use oil, I prefer the taste with vegan butter, but it’s still good with oil.
You can use;
- vegetable oil
- sunflower oil
- melted coconut oil
- canola oil
- any neutral oil, I wouldn’t use olive oil or avocado oil; it has too strong of a flavor.
Can you make this banana bread gluten-free?
Yes, if you sub out the white flour for an all-purpose gluten-free flour on a 1:1 ratio.
Can I use another flour for the all-purpose flour?
Yes, you can use white whole wheat pastry flour or spelt flour if you’d prefer, or the above option with the AP gluten-free flour.
Can you make this banana bread oil-free?
I have an entirely oil-free banana bread recipe that’s delicious and easy to make.
Can you make these into banana muffins?
I have the BEST vegan banana crumb muffin recipe here, and I would just stick to that.
They aren’t as dense as quick breads are, but they are melt delicious in your mouth!
Can you freeze ripe bananas?
Yes, you sure can. Here is how to freeze them;
- Remove the bananas from their skin
- Place the ripe banana in a freezer-safe container or freezer Zilpoc bag
- You can keep them full banana size or cut it into slices
- Freeze for up to 6 months
Can I use frozen ripe bananas?
Yes, if you want to use frozen bananas, follow these steps;
- Remove from packaging and place frozen bananas on a plate
- Let them defrost fully
- Pour all the extra liquid from the bananas into the sink
- Use the bananas like you would regular bananas
What size loaf pan should I use?
I typically use an 8×4 inch standard loaf pan; if you use a 9×5- inch loaf pan, you will need to adjust the bake time to less time.
What do you need for this fantastic easy vegan banana bread recipe?
For the full recipe, check out the recipe card at the bottom of the post.
- vegan butter
- ripe brown bananas
- vanilla extract
- all purpose flour
- brown sugar
- white sugar
- baking soda
- baking powder
- non-dairy milk (soy milk, oat milk, almond milk, whichever you like)
How do you make this best vegan banana bread recipe?
Start by preheating your oven to 350 degrees.
Grease and flour a bread loaf pan.
Do this by spraying it with cooking spray oil, then place some flour into the pan and shake it around until the flour coats all sides of the pan, dump excess flour and set it aside.
Take a mixing bowl or medium-sized bowl with a potato masher and mash the bananas until you have mashed bananas.
Then add your melted vegan butter, vanilla extract, salt, baking soda, baking powder, cinnamon, nutmeg, vinegar, and plant milk. Mix this with a wooden spoon until all are combined.
Now add your sugars and stir until combined.
Last, add your flour and stir until just everything is combined. You don’t want to over mix the batter.
Pour the batter into your greased loaf pan and cook for 50-60 minutes until a toothpick comes out mostly clean in the middle.
Let this bread cool in the pan for 10 minutes before removing it to a cooling rack or wire rack.
How do you serve the only banana bread recipe you need?
Serve this bread at room temperature or heated up slightly with a slather of vegan butter, vegan Nutella style spread, or just by itself.
How do you store this classic banana bread?
This is best stored in either an airtight container or covered well with plastic wrap on the counter for up to 3 days; move it to the fridge after three days.
Can you freeze banana bread?
Yes, banana bread freezes well. To freeze, let it come to room temperature, wrap it in plastic wrap, and then place it in a freezer-safe container for up to 4 months.
To defrost, remove the whole loaf or individual slices and let them come to room temperature on the counter.
You can eat at room temp or heat it up in the microwave or toaster oven.
Want some other vegan sweet bread recipes?
- The best vegan zucchini bread
- Easy vegan pumpkin chocolate chip bread
- Incredible Vegan Poppy Seed Bread
- 1/2 cup vegan butter, melted (1 stick)
- 4 ripe bananas, pealed
- 1 tsp vanilla extract
- 2 cups flour
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vinegar
- 2 TB plant milk
- Start by preheating your oven to 350 degrees. Grease and flour a bread loaf pan. Do this by spraying it with cooking spray oil, then place some flour into the pan and shake it around until the flour coats all sides of the pan; then dump excess flour and set it aside.
- Take a mixing bowl or medium-sized bowl with a potato masher and mash the bananas until all smashed. Then add your melted vegan butter, vanilla extract, salt, baking soda, baking powder, cinnamon, nutmeg, vinegar, and plant milk; mix this until combined. Now add your sugars and stir until combined. Last, add your flour and stir until just everything is combined.
- Pour the batter into your greased loaf pan and cook for 50-60 minutes until a toothpick comes out mostly clean in the middle. Let this cool in the pan for 10 minutes before removing it to a cooling rack. Let cool and then enjoy!
See blog post for recipe Q&A
Nutrition Information:Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 243Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 308mgCarbohydrates: 41gFiber: 2gSugar: 21gProtein: 3g
The calories are computer generated and may not be 100% accurate.
If you loved this recipe then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook.