Introduction

This vegan banana bread is moist, flavorful, and easy to make with simple pantry ingredients. Perfect for breakfast or a sweet snack, it relies on ripe bananas to bring natural sweetness and a tender crumb 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). Line a loaf pan with parchment paper.
Step 2: In a large bowl, mash the ripe bananas with a fork. Add almond milk, olive oil, sugar, and vanilla extract, then stir until well combined.
Step 3: Sift the all-purpose flour, baking powder, baking soda, and salt into the wet ingredients. Stir gently with a fork until just combined; it’s okay if the batter is a little lumpy—avoid overmixing.
Step 4: Pour the batter into the prepared loaf pan, smoothing the top lightly.
Step 5: Bake for 40 to 50 minutes until a toothpick inserted into the center comes out clean.
Step 6: Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely for at least 1 hour before slicing into about 0.8-inch (2-cm) thick pieces.

Tips & Variations

For extra flavor, stir in ½ cup chopped nuts or vegan chocolate chips before baking.
Use maple syrup or coconut sugar to replace granulated sugar for a different sweetness profile.
If you don’t have almond milk, any plant-based milk like oat or soy works equally well.

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 2 months. To reheat, warm slices in a toaster oven or microwave until just heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use less sugar in this recipe?

Yes, you can reduce the sugar slightly if you prefer a less sweet bread. Keep in mind the ripe bananas add natural sweetness, so try reducing sugar by up to ¼ cup without affecting the texture much.

What can I use instead of olive oil?

You can substitute olive oil with other neutral vegetable oils such as sunflower, canola, or melted coconut oil. Each will slightly alter the flavor but maintain the moistness of the bread.

Vegan Banana Bread Recipe

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★★★★★

4.7 from 132 reviews

This Vegan Banana Bread is a moist, flavorful loaf made without any animal products, perfect for a healthy snack or breakfast. Using ripe bananas, almond milk, and olive oil, this recipe offers a naturally sweet and tender bread with a soft crumb and delightful aroma. It’s easy to prepare and baked to golden perfection in under an hour.

Author: Lena
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Yield: 1 loaf (8 servings) 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: Preheat your oven to 350°F (180°C). Line a loaf pan with parchment paper. In a large bowl, mash the 3 ripe bananas well using a fork. Add ⅓ cup almond milk, ¼ cup olive oil, ¾ cup sugar, and 1 tablespoon vanilla extract to the mashed bananas. Stir the mixture until fully combined and smooth.
Mix Dry Ingredients: Sift together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 pinch of salt. Add these dry ingredients to the wet mixture. Using a fork, gently stir until just combined. Avoid over-mixing; it’s fine if the batter is a bit lumpy.
Bake the Banana Bread: Pour the batter into the prepared loaf pan and smooth out the top. Place the pan in the preheated oven and bake for about 40 to 50 minutes. To check doneness, insert a toothpick in the center; it should come out clean or with a few moist crumbs. Once baked, let it cool in the pan for 15 minutes. Then, remove from the pan and transfer to a wire rack to cool completely for at least 1 hour before slicing. For the best experience, slice the banana bread into 0.8-inch (2 cm) thick pieces and serve.

Notes

Do not over-mix the batter to prevent a dense texture; some lumps are okay.
For gluten-free variation, use a gluten-free flour blend instead of all-purpose flour.
Almond milk can be replaced with any plant-based milk like soy, oat, or coconut milk.
You can substitute olive oil with another neutral vegetable oil such as canola or sunflower oil.
Ensure bananas are very ripe with brown spots for maximum sweetness and moisture.
Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

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