This Vegan Banana Bread is so easy to make and only requires one bowl and no mixer! It’s moist and soft but not gooey at all! You’ll want to have it on hand all the time!
I don’t know if I’ve ever met a person who doesn’t like banana bread. It’s such a delicious, classic recipe that can be enjoyed for breakfast, snacks and even dessert. You can also add so many different flavors to it if you want to mix it up a little bit. I think you are going to love my Vegan Banana Bread Recipe!
Vegan Banana Bread
Really, the only difference between this vegan banana bread and regular banana bread is that I use a vegan egg substitute instead of real eggs. In the past I’ve been intimidated by baking with vegan egg substitutes but vegan banana bread is pretty easy to nail!
Ingredients for my Vegan Banana Bread Recipe
- Bananas – You want to use the most ripe bananas you can find! The riper the bananas are, the sweeter they are which is great because you don’t have to use as much added sweetener to the recipe. Some people like to freezer their bananas and then thaw them out to really ripen then up, but as long as the banana is soft with a few brown spots you should be good.
- Coconut Oil – Really any flavorless oil would work, or even melted vegan butter. I like to use coconut oil because it’s heart healthy and I always have it on hand for baking. You will want to use refined coconut oil if you don’t want it to have a coconut flavor to it.
- Sweeteners – I don’t use a ton of sweetener in this recipe because I feel like the bananas give it so much sweetness already. I use a combination of coconut sugar and pure maple syrup. You can always add more or less if you prefer. I also add vanilla extract and cinnamon for extra flavor.
- Flour – I used organic white flour for this loaf of vegan banana bread but I have also made it using 100% whole wheat, as well as a mix of white and whole wheat. If making gluten free, I would reccomend a good 1:1 GF baking flour.
- Egg Substitute – I have tried out a lot of egg substitutes but recently I have been mainly using Bob’s Red Mill Vegan Egg Replacer. So far it has worked really well and I love that it is mild in flavor and color. It’s made of potato starch, tapioca flour, psyllium husk fiber and baking soda.
- Almond Milk – Any plain, unsweetened plant based milk would work also.
- Salt, Baking Soda, Baking Powder
How To Make One Bowl Banana Bread
Another great thing about this banana bread recipe is that it’s made in just one bowl, which means you don’t have to dirty and extra bowl just to mix together the dry ingredients. You can also easily mix it up using a wooden spoon instead of a mixer.
- You start by adding the bananas to a large bowl and mashing them really well. You want the bananas to be liquidy enough to flavor the entire bread, you don’t want big chunks. You then mix the banana together with the coconut sugar, maple syrup, coconut oil, almond milk, egg substitute, and vanilla.
- You then add the flour right on top of the the wet mixture, as well as the cinnamon, baking soda, baking powder and salt. Make sure to mix everything really well and then your batter is finished!
- Pour batter into a greased loaf pan and bake for about an hour. It’s very important to let your banana bread cool completely! If you cut into it right away it will be a little gooey, but if you let it cool completely it will have the perfect texture. If you can, I prefer to let mine sit overnight before eating it.
Flavor Add-In Ideas For Your Banana Bread
I really love a classic, plain banana bread recipe, but here are a few ideas on how to take it to the next level!
- Chocolate chips or cocoa powder
- Nuts: walnuts are classic but you could use any kind of nut you like
- Nutella can be mixed in or swirled on top (you can make or buy a vegan version)
- Shredded zucchini, apple or carrot
- Peanut butter adding in or swirled on top
What are your favorite things to add into your banana bread?
Frequently Asked Questions
- Can I make it gluten free? Gluten free, vegan baking can be a little hard but I believe it would work well if you used a good quality 1:1 GF baking flour.
- Can I make this into muffins? Absolutely! I would recommend just cutting the baking time in half.
- Can this banana bread be frozen? Yes! I would make sure to wrap well in plastic wrap and then secure in a freezer friendly bag. Banana bread can be frozen for up to 6 months.
- Can I use applesauce as an egg replacer? Honestly, I would recommend using something like what I listed above or a flax/chia egg. Applesauce may work, but I haven’t tried it myself.
Let me know any other questions you may have in the comments below! Enjoy!