Vegan Banana Bread
A classic, moist vegan banana bread that’s easy to make and packed with fiber, plant-based protein, and healthy fats. Perfect for breakfast, a snack, or meal prep, this bread stays soft for days and can be frozen for later enjoyment.
Equipment
- 1 Loaf pan (9x5 inches)
- 1 medium mixing bowl
- 1 Spatula or Wooden Spoon
- 1 Fork or potato masher
- Measuring cups and spoons
Ingredients
- 1 ¾ cups 210 g spelt flour (or whole wheat, unbleached all-purpose, or gluten-free blend)
- ⅓ cup 75 g organic cane sugar (or ½ cup finely chopped dates)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch of mineral salt
- ⅓ cup 75 ml neutral oil (or liquid coconut oil, vegan butter, or applesauce)
- 1 teaspoon vanilla extract
- 4 small or 3 large overripe bananas about 1 ½ – 1 ¾ cups / 338–410 g, mashed
- ¼ cup 56 ml almond milk, optional if needed
Optional add-ins:
- ½ –⅔ cup chopped walnuts
- ¼ –½ cup chocolate chips
- 1 teaspoon cinnamon
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Proper oven temperature ensures even baking and a golden-brown crust. While the oven heats, prepare your loaf pan by greasing it lightly with oil or lining it with parchment paper. This prevents sticking and makes it easy to remove the bread once baked.
- Mash the Bananas: Take 3 large or 4 small overripe bananas and peel them. Place the bananas in a medium mixing bowl. Using a fork, potato masher, or even a whisk, mash the bananas until smooth but still slightly chunky. The natural sweetness and moisture of the bananas will form the base of your batter.
- Add Wet Ingredients: To the mashed bananas, add ⅓ cup (75 ml) of neutral oil, or substitute with liquid coconut oil, vegan butter, or unsweetened applesauce for a lower-fat version. Pour in 1 teaspoon of vanilla extract. Stir gently to combine. The wet ingredients help bind the batter and add flavor and moisture.
- Combine Dry Ingredients: In a separate bowl, whisk together 1 ¾ cups (210 g) spelt flour, ⅓ cup (75 g) cane sugar (or ½ cup finely chopped dates), 1 teaspoon baking powder, 1 teaspoon baking soda, and a pinch of mineral salt. Make sure the mixture is evenly combined so that your bread rises evenly without pockets of flour.
- Mix Wet and Dry Ingredients: Slowly add the dry ingredients to the banana mixture. Using a spatula or wooden spoon, fold the ingredients together gently. Be careful not to overmix—the batter should be slightly thick with a few lumps remaining. If the batter feels too stiff, gradually stir in up to ¼ cup (56 ml) almond milk. This is especially helpful if using denser flours like whole wheat or spelt.
- Add Optional Mix-Ins: If you’re adding flavor boosters, fold them in now. Chop ½–⅔ cup of walnuts, ¼–½ cup of chocolate chips, or sprinkle in 1 teaspoon of cinnamon. You can also experiment with seeds, oats, or other nuts. Stir gently to ensure even distribution without deflating the batter.
- Prepare the Loaf Pan: Grease a 9x5-inch loaf pan with oil, or line it with parchment paper, letting the edges hang over for easy removal. Pour the batter into the pan, spreading it evenly with a spatula. Smooth the top lightly, but avoid pressing down too hard, as this can make the bread dense.
- Bake the Bread: Place the loaf pan in the preheated oven on the center rack. Bake for 50–60 minutes, depending on your oven. Begin checking at 50 minutes. Insert a toothpick or skewer into the center of the loaf—if it comes out clean or with just a few crumbs, the bread is done. The top should be golden brown and spring back slightly when pressed.
- Cool the Bread: Remove the loaf from the oven carefully. Let it sit in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely. Cooling ensures the bread slices cleanly and retains its moist texture. Avoid cutting too early, as the center may be gummy.
- Slice and Serve: Once cooled, use a sharp serrated knife to slice the bread into 8–10 pieces. Serve plain or with a spread like nut butter, jam, or vegan cream cheese. This bread works wonderfully for breakfast, snacks, or dessert.
- Store Properly: Store leftover bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For long-term storage, wrap the loaf tightly in plastic wrap or foil and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat slices in a toaster oven or microwave for a fresh-baked experience.
Notes
- Use ripe bananas for best results; the sweeter and softer, the moister your bread will be.
- Substitute flours according to preference: spelt, whole wheat, or gluten-free blends all work, but adjust liquid slightly for heavier flours.
- Baking soda can be replaced with 2 teaspoons of baking powder if needed, though the top may not brown as much.
- Oil-free option: replace oil with unsweetened applesauce for a slightly denser but still flavorful loaf.
- Optional add-ins like walnuts, chocolate chips, cinnamon, or seeds enhance taste, texture, and nutrition.
- If the batter feels too thick, add a splash of almond milk, especially with whole-grain flours.
- Toothpick test is key for checking doneness—avoid opening the oven too early to prevent sinking.
- Loaf freezes beautifully; wrap tightly and thaw overnight for easy make-ahead breakfasts or snacks.
