Vegan Banana Bread
One-bowl vegan banana bread made with simple ingredients! Sweet, moist, and fragrant—you'd never guess it's egg- and dairy-free.
Servings 8 serves
Calories 259kcal
Ingredients
- 3 medium banana overripe, mashed; approx. 1 cup or 227g
- ⅓ cup vegetable oil neutral-tasting; approx. 79ml
- ⅓ cup brown sugar packed; approx. 71g
- ½ teaspoon vanilla bean paste or substitute vanilla extract
- 2 tablespoons milk I use soy milk, but any milk works; approx. 30ml
- ¼ teaspoon salt approx. 1.5g
- 1¾ cups all-purpose flour sifted; approx. 210g
- 2 teaspoon baking powder approx. 8g
- 2 teaspoon ground cinnamon approx. 4g
Optional extras (pick one)
- ¼ cup walnuts optional; roughly chopped, approx. 28g
- ¼ cup raisin optional; approx. 43g
- ½ cup vegan dark chocolate chips optional; approx. 85g
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease a 9 x 5-inch loaf pan or line it with parchment paper.
- Mash the bananas in a large mixing bowl until smooth. Add the vegetable oil, brown sugar, vanilla, plant-based milk, and salt. Whisk until well combined.
- Add the dry ingredients. Sift in the flour, baking powder, and cinnamon. Stir until just combined—do not overmix. If using, fold in the optional mix-ins like chopped walnuts, raisins, or chocolate chips.
- Transfer the batter to the prepared loaf pan and smooth out the top.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Slice and serve! Delicious as-is or with a generous spread of vegan butter or peanut butter.
Video
Nutrition
Calories: 259kcal | Carbohydrates: 41g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 184mg | Potassium: 208mg | Fiber: 2g | Sugar: 15g | Vitamin A: 45IU | Vitamin C: 4mg | Calcium: 83mg | Iron: 2mg