Vegan Banana Bread: A Delicious and Dairy-Free Classic
So, you have a bunch of overripe bananas sitting on your counter, and you’re wondering what to do with them. Enter this incredibly moist, naturally sweetened, and totally dairy-free Vegan Banana Bread! It’s super easy to make, packed with warm cinnamon flavor, and has the perfect balance of fluffy and moist texture.
Even better? No eggs, no dairy, and no complicated ingredients. Just simple pantry staples coming together for a loaf that’s so good, you’ll have everyone asking for seconds. Whether you’re making this for breakfast, an afternoon treat, or dessert, this banana bread is sure to hit the spot!
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Key Ingredients in Vegan Banana Bread
- Ripe Bananas – The riper, the better! They provide natural sweetness and keep the bread moist.
- Maple Syrup – A natural sweetener that adds depth of flavor.
- Coconut Oil – Keeps the loaf tender while adding a subtle richness.
- Almond Milk – A perfect dairy-free liquid for moisture.
- Flour & Baking Soda – The foundation for a fluffy yet sturdy loaf.
- Cinnamon – A warm spice that enhances the natural banana flavor.
- Walnuts or Chocolate Chips (optional) – Adds texture and an extra layer of indulgence!
How to Make Vegan Banana Bread
Making this banana bread is as easy as mash, mix, and bake! You’ll mash your bananas, mix the wet ingredients, stir in the dry ones, pour the batter into a pan, and let the oven do the magic. In less than an hour, your kitchen will smell like pure heaven!
Variations
- Gluten-Free: Swap all-purpose flour for a gluten-free blend.
- Nut-Free: Skip the walnuts or replace them with seeds.
- Extra Sweet: Add a handful of dairy-free chocolate chips.
Pairings & Serving Suggestions
This banana bread is delicious on its own, but if you want to take it up a notch, try these:
- A slather of almond butter for extra richness.
- A cup of spiced chai for a cozy pairing.
- Drizzle of vegan caramel sauce for a dessert-worthy treat.
- Try it with my Easy Vegan Hot Chocolate for a warm and comforting combo!
Common Mistakes to Avoid
✖ Using unripe bananas – The key to natural sweetness and moisture is spotty, overripe bananas.
✖ Overmixing the batter – Stir until just combined, or you’ll end up with dense, tough bread.
✖ Not greasing the pan – A quick grease or parchment lining saves you from a stuck loaf!
Tips and Tricks for the Best Vegan Banana Bread
✔ Use VERY ripe bananas – The darker the peel, the better the flavor!
✔ Add a crunchy topping – Sprinkle some rolled oats or crushed walnuts on top before baking.
✔ Let it cool before slicing – It sets as it cools, making slicing easier and texture better.
✔ Toast leftovers – A quick toast with a little vegan butter makes day-old banana bread taste freshly baked!
Final Thoughts
If you’re looking for a foolproof, ultra-moist, and insanely delicious banana bread recipe, this is it! Whether you’re new to vegan baking or a seasoned pro, this recipe is bound to become a favorite. Give it a try and let me know how it turns out! Drop a comment below, and don’t forget to share your photos!
Vegan Banana Bread: A Delicious and Dairy-Free Classic
Ingredients
- 3 ripe bananas mashed
- 1/2 cup maple syrup or agave nectar
- 1/4 cup coconut oil melted
- 1 tsp vanilla extract
- 1/4 cup unsweetened almond milk
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup chopped walnuts or dairy-free chocolate chips optional
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large mixing bowl, mash the ripe bananas until smooth.
- Add the maple syrup, melted coconut oil, vanilla extract, and almond milk. Mix well.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Fold in the chopped walnuts or chocolate chips if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
- Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
- Storage: Keeps well for up to 4 days at room temp or a week in the fridge.
- Freezing: Wrap slices individually and freeze for up to 3 months.
- Substitutions: Swap coconut oil for olive oil or applesauce for a lower-fat version.
- Mix-ins: Try adding dried fruit, nuts, or dairy-free white chocolate chips!
Vegan Banana Bread FAQs
Can I make this banana bread gluten-free?
Yes! Just swap the all-purpose flour for a 1:1 gluten-free flour blend.
What can I use instead of coconut oil?
You can use vegetable oil, olive oil, or even applesauce for a lower-fat option.
How do I store banana bread to keep it fresh?
Keep it in an airtight container at room temp for up to 4 days or in the fridge for a week.
Can I freeze banana bread?
Absolutely! Slice and wrap each piece before freezing. Thaw in the fridge or microwave.
Why is my banana bread dense?
Overmixing can make it dense! Stir until just combined for a light, fluffy texture.
🛒 Recommended Kitchen Must-Haves
- Mixing Bowls – Perfect for easy batter mixing.
- 9×5-inch Loaf Pan – The ideal size for this recipe.
- Cooling Rack – Helps prevent soggy bottoms.
- Silicone Spatula – Great for getting every bit of batter into the pan!
