The Perfect Vegan Banana Bread Recipe

The perfect vegan banana bread sliced on a plate with colorful flowers on the side

Last Updated on March 31, 2024 by Jacqueline Rafidi

The perfect vegan banana bread recipe is right here and it’s way easier than you think! A handful of ingredients come together in one bowl to make the perfect bite.

This is the only banana bread recipe you need. Its just so good. And not in a “oh, its good for a vegan banana bread” type of way. No, it’s just the best banana bread recipe out there. What makes it even better is that, even though its vegan, there are no egg replacements!

All the ingredients for the perfect vegan banana bread recipe

I wanted just simple ingredients that anyone who wants to make this recipe would likely have on hand or can easily be found at the grocery stores. It will become your go-to recipe for a classic banana bread. It also has less sugar than other banana breads which is a plus! 

The perfect vegan banana bread recipe

Making this vegan banana bread is super easy. It comes together in about 10 minutes and you only need a handful of ingredients:

WET INGREDIENTS:
Overripe bananas – the more spotty bananas are, the sweeter and softer they are which makes them perfect for baking. If you’re using whole, frozen bananas, let them sit out to come to room temperature first. It’ll be much easier to mash up and it also gives the best results for the final product.
Non-dairy milk – I use oat milk or almond milk or even a combination of the two. Soy milk would would work here as well. Use what you like and what you have here.
Apple cider vinegar – Adding this to the non-dairy milk and letting it sit while preparing the rest of the ingredients almost makes it act as a leavening agent. You could also use fresh lemon juice
Vanilla extract – A couple teaspoons for a boost of flavor. I also love adding vanilla bean paste!
Neutral oil – avocado oil or vegetable oil would work best here. I’m sure you could also try with melted coconut oil but I haven’t tried it.

dry ingredients in a bowl for the perfect vegan banana bread recipe

DRY INGREDIENTS:
All purpose flour – of course. Check out below in the “Switch it Up” section to see other flours that would work.
Baking powder and baking soda – the usual leavening agents 
Cinnamon – For an additional layer of flavor. Sometimes I even swap this for a little bit of pumpkin pie spice if I have it. Just adds a little layer of warmth in there which compliments the bananas and chocolate really well.
Salt – to balance out the sweetness. All baked goods just taste better with a little bit of salt.
Mix-ins – I love adding chopped dark chocolate chips and chopped walnuts to mix in for flavor and crunch. Check the “Switch it up” section for more ideas!

Making vegan banana bread

1. Start by preheating your oven to 350. Mix the apple cider vinegar with the non-dairy milk. Let this sit while you prepare the rest of the ingredients. As it sits, the non-dairy milk slightly curdles a bit and acts almost as a vegan buttermilk or a leavening agent that will (along with the baking soda and powder) give this vegan banana bread a nice, fluffy texture. I do this in a large measuring cup and set it aside while working on the rest of the ingredients.

2. Mash the bananas really really well on a plate. I mean REALLY well. There should be no large pieces and you want it to almost be the texture of a raw egg. This is going to help act as a binder for the banana bread and also keep it from being too mushy in the center once the banana bread is baked. It’s almost like adding egg substitutes – like flax eggs – while just keeping it with basic ingredients and I find that it yields the best results.

Batter for the perfect vegan banana bread recipe

Add the mashed bananas to a large mixing bowl along with the oil, vanilla, sugar and the milk + apple cider vinegar mixture. Mix really well. You might find that this is pretty watery and loose compared to what the wet ingredients of other quick breads. Don’t worry, it’ll all come together.

3. Mix the dry ingredients together before adding it into the large bowl with wet ingredients. Use a spatula to bring everything together. Once everything is halfway mixed, add in the chopped chocolate chips (reserving a couple handfuls for the top of the bread) and the chopped walnuts and continue mixing till all the dry ingredients are combined. 

4. Line your loaf pan with parchment paper and pour the batter in carefully. Sprinkle the chopped chocolate chips on top of the bread evenly and bake for 60-75 minutes or until a toothpick comes out clean. Let it cool 5 minutes or so before serving. Slice it with a serrated knife and once cooled, keep it in an airtight container for 3-5 days max. But it surely won’t last that long.

the perfect vegan banana bread recipe in the loaf pan with chocolate chips on top before baking

When you’re ready for a slice, you’re left with a delicious and moist banana bread that will hit any sweet tooth craving. This easy vegan banana bread recipe is delicious for breakfast, dessert, or to snack on throughout the week. It’s got crunch, a slight sweetness and chocolatey bits that I just love. Serve it warmed up or toasted with some fruit, peanut butter, a dollop of whipped cream or just by itself. Or serve it room temperature when you just need something quick. It the perfect bite for a mid-day pick-me-up.

You can also freeze this vegan banana bread. Freeze the whole loaf or slices by putting them into freezer safe bags. To thaw, let it sit on the counter for 5 hours or so and let it come to room temp. Toast or microwave for a few seconds to warm it or serve at room temp and store in an airtight container. 

The perfect vegan banana bread sliced on a plate with colorful flowers on the side

Can I use frozen bananas to make banana bread?

Of course! I have a few recommendations for this step:

1. Freeze the bananas whole. Once you’re ready to bake, remove the bananas from the freezer and let them come to room temp. 
2. Once they’ve defrosted and are no longer chilly to the touch, peel them and place the bananas on a plate. Drain any excess liquid that may come from the bananas – it may affect the banana bread batter and make it too watery.
3. Mash up as normal and continue with the rest of the recipe as directed.

Switch it up:

– Use coconut sugar instead of white sugar to lower the glycemic index and to go without the refined sugar. The bananas lend a ton of sweetness already, especially once they’re brown, so they really don’t need to much more sugar to begin with.
– Try using whole wheat flour or a gluten-free flour blend instead of the white flour for dietary needs or restrictions. 
– I used a typical loaf pan for this recipe, but you could also try making these into muffins as well. Since the muffins are much smaller, you’ll still bake at 350, but the baking time will be much less. Adjust accordingly and keep checking with a toothpick in the middle of the center muffin to be sure they’re cooked through. 
– Add a small touch of espresso powder for a some extra flavor.
– Switch up (or remove) the walnuts. Pecans would be great in here!

A slice of the perfect vegan banana bread

Bananas are a staple for us, especially around breakfast time. I love making banana bread pancakes, these easy gluten free banana pancakes, banana cookies (which almost taste like muffin tops), my vegan almond joy cookies or my mango, spinach and ginger smoothie

Slice up and serve immediately while warm. Keep in an airtight container on the counter or in the fridge to enjoy throughout the week. You can even slice it up and put it in a freezer bag to pull out and toast as the craving hits. Top with some peanut butter, whipped cream, maple syrup, butter, or enjoy as is!

More recipes to try:

When you make this perfect vegan banana bread recipe, comment down below and rate this recipe to let me know your thoughts! Also, share a picture or tag me on Instagram @thebitewithjackie, I love seeing your remakes!

A slice of the perfect vegan banana bread

The Perfect Vegan Banana Bread Recipe

Fluffy banana bread with smooth bites of chocolate and crunchy walnuts. The perfect combination made with simple ingredients
5 from 1 vote
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Snack
Cuisine American
Servings 1 loaf

Ingredients
  

  • ¾ cup non-dairy milk I like oat, almond or a mix of the two
  • 1 Tablespoon apple cider vinegar
  • 3 very ripe bananas
  • ¾ cup white sugar
  • 2 teaspoons vanilla extract or paste
  • 1/3 cup neutral oil I like avocado oil
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoon cinnamon or even pumpkin pie spice
  • 1 cup chocolate chips chopped, reserve ¼ cup for sprinkling on top
  • ¾ cup walnuts chopped

Instructions
 

  • Preheat oven to 350F
  • Combine the non-dairy milk and the apple cider vinegar together and let it sit while you prepare the rest of the ingredients.
  • Peel the bananas and mash them well on a plate. Add the mashed bananas to a mixing bowl along with the sugar, vanilla and oil. Mix well. Add the milk and apple cider mixture and combine. It will look very watery at first which is ok.
  • Combine the flour, baking soda, baking powder, salt and cinnamon. Mix together, then add to the wet ingredients. Use a spatula to fold the dry ingredients into the wet. Once halfway mixed, add the chopped chocolate chips and walnuts. Continue folding until fully combined.
  • Add some parchment paper to a loaf pan and pour in the banana bread batter. Even the batter out in the pan and add some chopped chocolate chips to the top of the batter. Bake for 60-75 minutes or until a toothpick comes out of the center clean.
  • Let cool 5 minutes and enjoy!
Keyword banana bread, vegan banana bread, vegan desserts

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2 Comments

  1. 5 stars
    Absolutely delicious. Everything you want in a banana bread. It is moist, fluffy, perfect amount of banana and chocolate flavor. I personally don’t like nuts in my banana bread so I opted to keep that out. I also made them into muffins which took about 25 min. My toddler loved them too! A must try.

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