Banana bread has long been a beloved recipe for its rich flavor, moist texture, and versatility. But what if you could enjoy this classic treat in a completely plant-based way? Enter vegan banana bread – a dairy-free and egg-free version that’s every bit as delicious as the original. Whether you’re a seasoned vegan, trying to cut back on animal products, or simply searching for a lighter alternative, this recipe delivers on all fronts.
Crafted with wholesome ingredients and loaded with the natural sweetness of ripe bananas, this vegan banana bread is soft, moist, and perfect for any occasion. From breakfast to dessert, it’s a crowd-pleaser that everyone will love.
A Brief History of Banana Bread
Banana bread’s origins can be traced back to the early 20th century when bakers sought creative ways to use overripe bananas. With the advent of chemical leaveners like baking soda, quick breads like banana bread gained popularity for their simplicity and ease.
The vegan adaptation emerged as plant-based diets became more widespread. Swapping traditional ingredients like eggs and dairy for alternatives such as flaxseeds, plant-based milk, and coconut oil, vegan banana bread preserves the nostalgic flavors of the classic recipe while catering to a growing audience of health-conscious eaters.
Recipe Details
Prep Time: 10 minutes
Cook Time: 50 minutes
Cuisine: American
Course: Dessert, Snack, Breakfast
Servings: 10 slices
Calories: ~210 per slice
Ingredients for Vegan Banana Bread
Dry Ingredients
- 2 cups (250g) all-purpose flour (or whole wheat flour for a healthier option)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional, but recommended for added warmth)
Wet Ingredients
- 3 large ripe bananas, mashed (about 1 ½ cups)
- ½ cup (120ml) plant-based milk (such as almond, soy, or oat milk)
- ½ cup (100g) brown sugar (or coconut sugar for a refined sugar-free option)
- ⅓ cup (80ml) melted coconut oil (or any neutral vegetable oil)
- 1 teaspoon vanilla extract
- 1 tablespoon ground flaxseed (mixed with 2 ½ tablespoons water to make a flax egg)
Optional Add-Ins
- ½ cup chopped walnuts or pecans (for added crunch)
- ½ cup dairy-free chocolate chips (for a sweeter touch)
- ¼ cup shredded coconut
- 1 teaspoon chia seeds or hemp seeds (for a nutritional boost)
Step-by-Step Instructions for Vegan Banana Bread
Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a standard loaf pan with coconut oil or line it with parchment paper for easy removal.
Step 2: Make the Flax Egg
In a small bowl, combine 1 tablespoon of ground flaxseed with 2 ½ tablespoons of water. Let the mixture sit for 5-10 minutes until it thickens to a gel-like consistency. This will act as the binder in your vegan banana bread.
Step 3: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set this mixture aside while you prepare the wet ingredients.
Step 4: Mash the Bananas
In a separate bowl, mash the ripe bananas using a fork or potato masher. Ensure there are no large chunks left, but a slightly chunky texture is fine if you prefer.
Step 5: Combine the Wet Ingredients
To the mashed bananas, add the plant-based milk, brown sugar, coconut oil, vanilla extract, and the prepared flax egg. Whisk until smooth and well combined.
Step 6: Incorporate the Dry Ingredients
Gradually add the dry ingredients to the wet mixture, folding gently with a spatula. Mix just until combined—overmixing can result in dense bread. If you’re adding any extras like chocolate chips or nuts, fold them in at this stage.
Step 7: Transfer to the Pan
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Smooth the top and sprinkle additional nuts or chocolate chips if desired for a decorative touch.
Step 8: Bake the Banana Bread
Place the loaf pan in the oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center of the bread; if it comes out clean, the bread is ready.
Step 9: Cool Completely
Remove the bread from the oven and let it cool in the pan for 10 minutes. Transfer it to a wire rack to cool completely before slicing. This step is crucial for maintaining the bread’s structure.
Storage Tips for Vegan Banana Bread
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Extend freshness by refrigerating for up to 1 week.
- Freezer: Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the microwave before serving.
Serving Suggestions
- Plain: Enjoy a slice on its own for a simple, satisfying snack.
- With Spreads: Pair with almond butter, vegan cream cheese, or a drizzle of maple syrup.
- Toasted: Lightly toast a slice and spread with vegan butter for a warm, comforting treat.
Final Thoughts
Vegan banana bread is proof that you don’t need eggs or dairy to create a moist, flavorful, and utterly delightful loaf. With its simple ingredients and easy preparation, this recipe is perfect for beginners and experienced bakers alike. Whether you’re enjoying it as breakfast, a snack, or dessert, each bite is a celebration of wholesome, plant-based goodness.
So the next time you have overripe bananas sitting on your counter, turn them into something magical with this vegan banana bread recipe. It’s a treat that’s kind to your taste buds – and the planet.
