Introduction

This vegan banana bread is moist, flavorful, and easy to make with simple pantry ingredients. Perfect for breakfast or a snack, it uses ripe bananas to naturally sweeten the loaf without any eggs or dairy.

Vegan Banana Bread Recipe - Recipe Image

Ingredients

3 ripe bananas (330 grams, 12 ounces, or 1⅓ cup mashed)
⅓ cup almond milk (or another milk)
¼ cup olive oil (or another vegetable oil)
¾ cup sugar
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt

Instructions

Step 1: Preheat the oven to 350°F (180°C) and line a loaf pan with parchment paper.
Step 2: In a large bowl, mash the ripe bananas with a fork. Add the almond milk, olive oil, sugar, and vanilla extract, then stir until combined.
Step 3: Sift in the all-purpose flour, baking powder, baking soda, and salt. Stir gently until just combined; lumps are okay. Avoid over-mixing.
Step 4: Pour the batter into the prepared loaf pan and bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Step 5: Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely for at least 1 hour before slicing.
Step 6: Slice into 0.8-inch (2 cm) thick pieces and enjoy.

Tips & Variations

For extra texture, fold in a handful of chopped nuts or vegan chocolate chips before baking.
You can substitute almond milk with any plant-based milk of your choice.
Customize the sweetness by reducing the sugar slightly if your bananas are very ripe.
Use mashed pumpkin or applesauce instead of oil for a lower-fat version.

Storage

Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. To reheat, warm slices in a toaster or oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of almond milk?

Yes, any milk can be used in this recipe, but using a plant-based milk keeps it vegan.

How do I know when the banana bread is done?

Insert a toothpick into the center of the loaf; if it comes out clean or with just a few crumbs, the bread is done baking.

Vegan Banana Bread Recipe

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★★★★★

4.8 from 146 reviews

This Vegan Banana Bread is a moist and flavorful treat made without eggs or dairy, perfect for a wholesome snack or breakfast. Using ripe bananas, almond milk, and olive oil, this bread offers natural sweetness and a tender crumb, all baked to golden perfection.

Author: Elias
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Yield: 1 loaf (about 10 slices) 1x
Category: Baking
Method: Baking
Cuisine: American
Diet: Vegan

Ingredients

Scale

Wet Ingredients

3 ripe bananas (330 grams, 12 ounces, or 1⅓ cup mashed)
⅓ cup almond milk (or another plant-based milk)
¼ cup olive oil (or another vegetable oil)
¾ cup sugar
1 tablespoon vanilla extract

Dry Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt

Instructions

Mix wet ingredients: In a large bowl, mash 3 ripe bananas thoroughly with a fork. Add ⅓ cup almond milk, ¼ cup olive oil, ¾ cup sugar, and 1 tablespoon vanilla extract to the mashed bananas. Stir until everything is well combined and smooth.
Preheat and prepare pan: Preheat your oven to 350°F (180°C). Line a loaf pan with parchment paper to prevent sticking and ease removal.
Mix dry ingredients: In a separate bowl, sift together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 pinch of salt. Gradually add these dry ingredients to the wet mixture. Stir gently with the same fork or a spatula just until combined. Be careful not to over-mix; some lumps in the batter are okay.
Pour and bake: Pour the batter evenly into the prepared loaf pan. Place in the oven and bake at 350°F (180°C) for 40 to 50 minutes. To check doneness, insert a toothpick into the center; it should come out clean or with just a few crumbs attached.
Cool and serve: Remove the bread from the oven and let it cool in the pan for 15 minutes. Then, carefully lift it out using the parchment paper and transfer to a wire rack to cool completely, about 1 hour. Slice into 0.8-inch (2-cm) thick pieces and enjoy.

Notes

Make sure bananas are very ripe for maximum sweetness and moisture.
If you prefer, substitute almond milk with any other plant-based milk like soy or oat milk.
You can replace olive oil with another neutral vegetable oil, such as canola or sunflower oil.
Don’t over-mix the batter to keep the bread light and tender.
Store leftover banana bread tightly wrapped at room temperature for up to 3 days, or refrigerate for up to a week.
For a gluten-free version, use a certified gluten-free all-purpose flour blend.

Keywords: vegan banana bread, dairy-free banana bread, eggless banana bread, healthy banana bread, plant-based baking