Sliced loaf of moist vegan banana bread on a wooden board with banana slices nearby.

Vegan Banana Bread Recipe That’ll Make You Forget It’s Dairy-Free

Bycraftersbuzz

Bananas, But Make Them Vegan (And Irresistible)

Raise your hand if you’ve ever bought bananas thinking, “These look great,” and a week later you’re like, “Oops, forgot about you guys.” RIP, bananas—until now. This vegan banana bread recipe turns overripe fruit into a rich, moist, and totally dairy-free deliciousness. It’s all the comfort of banana bread without the eggs or butter drama. (Seriously, your non-vegan friends won’t even notice.)

Why This Vegan Banana Bread Recipe Is a Must-Make

Let me break it down:

cookbook
  • Ultra-moist texture—no eggs, no oil, just pure banana power
  • Simple pantry ingredients—makes you feel like a kitchen wizard
  • Crowd-pleaser—vegan or not, everyone’s gonna love it
  • Perfect for breakfast, snacks, or emotional support
  • Zero guilt—plant-based and still decadently delicious

Ingredients (What You’ll Actually Use)

A moist vegan banana bread slice with chocolate chips, resting on a cooling rack.
  • 3 ripe bananas, mashed (brown-spotted is ideal)
  • ½ cup unsweetened applesauce (egg substitute + moisture)
  • ⅓ cup coconut oil, melted (can swap for vegetable oil)
  • ¾ cup brown sugar (or coconut sugar)
  • 1 tsp vanilla extract
  • 1½ cups all-purpose flour (or half whole wheat)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon (optional, but yum!)
  • ½ cup walnuts or vegan chocolate chips (optional add-ins)

Tools & Kitchen Gadgets Used

Here’s your Amazon-worthy gear list:

  • Large mixing bowl
  • Medium mixing bowl
  • Measuring cups & spoons
  • Spatula – folding is fun
  • Whisk
  • 9×5” loaf pan
  • Parchment paper – no pan-sticking drama
  • Cooling rack
  • Toothpick – the ultimate doneness checker

Step-by-Step Instructions (Super Easy, Super Yummy)

1. Preheat & Prep

Set your oven to 350°F (175°C). Line or grease your loaf pan with parchment.

2. Mash the Bananas

In the large bowl, mash bananas until mostly smooth with a few chunks.

3. Combine Wet Ingredients

Add applesauce, melted oil, sugar, and vanilla. Whisk until well mixed.

4. Mix Dry Ingredients

In another bowl, whisk flour, baking soda, baking powder, salt, and optional cinnamon.

cookbook

5. Fold It Together

Golden crusty sourdough loaf fresh out of the oven with rustic scoring and perfect texture.
Read moreHow to Make an Easy Sourdough Bread Recipe (Even If Yeast Hates You)

Gently fold dry into wet until just combined. Don’t overmix—crumbly bread is sad bread.

6. Stir in Add-Ins

Nuts or chocolate chips? Fold them in now. Go wild.

7. Bake

Pour batter into the pan. Bake 50–60 minutes or until a toothpick comes out clean or with a few moist crumbs.

8. Cool It

Let it cool in the pan for 10 minutes, then transfer to a rack. If you slice it hot, it’ll crumble—so wait an hour if you can. Or don’t. I won’t judge.

Calories & Nutritional Info (Per Slice, 12 Slices)

Overhead shot of a vegan banana bread loaf with slice removed, showing tender crumb and chocolate chips. Save Pin
  • Calories: ~200
  • Carbs: 30g
  • Fat: 7g
  • Protein: 2g
  • Fiber: 2g
  • Sugar: 14g

FYI: Bananas add potassium; applesauce cuts fat—you’re basically doing yoga while eating cake.

Common Mistakes to Avoid

1. Not Ripe Enough Bananas
Yellow but firm? Wait. Brown-spotted = perfect.

2. Overmixing the Batter
Once the flour disappears, STOP. Rubber bread = no fun.

3. Skipping Baking Powder
Baking soda alone = dense loaf. Use both for lift.

Golden sourdough banana bread loaf sliced on a cutting board with moist crumb and rich color.
Read moreSourdough Banana Bread Recipe That’ll Ruin You for Regular Banana Bread Forever

4. Smearing Pan Instead of Lining
Grease works, but parchment = clean edges and dentist-friendly removal.

5. Slicing Too Soon
Hot bread = crumbly bread. Chill for structural integrity.

Variations & Customizations

1. Chocolate Chip Vegan Banana Bread
Stir in ½ cup vegan dark chocolate chips for melty pockets of joy.

2. Peanut Butter Swirl
Drop spoonfuls of peanut butter on top and swirl pre-bake. Yes, please.

3. Gluten-Free Option
Swap flour for a 1:1 gluten-free blend. Still moist, still magical.

FAQ – People Also Ask

Q1: Is vegan banana bread healthy?
It depends. It’s plant-based and lighter on fat—but still sweet. Enjoy responsibly.

Q2: Can I use flax eggs instead of applesauce?
Yep! Use 2 flax eggs (2 tbsp flax + 5 tbsp water) instead of applesauce.

Q3: How long does vegan banana bread last?
Store at room temp up to 3 days, fridge up to 5 days, or freeze slices for 3 months.

Overhead shot of a whole chocolate banana bread loaf with melted chocolate and a crackled top on a cooling rack.
Read moreChocolate Banana Bread Recipe That’ll Ruin You for All Other Banana Breads

Q4: Can I omit sugar?
You can reduce to ½ cup; bananas add sweetness. Or use maple syrup (½ cup).

Q5: Can I make this nut-free?
Absolutely—just skip the nuts.

Q6: Why add baking powder and soda?
Soda reacts with bananas; powder gives overall rise. Combo = fluff.

Q7: Can I make it into muffins?
Totally. Bake at 350°F for 18–22 minutes. Portable party!

Final Thoughts – Vegan? Check. Delicious? Double Check.

There you have it—an easy, crowd-pleasing vegan banana bread recipe that’s moist, flavorful, and free of dairy or eggs. Make it for brunch, snack time, or whenever life needs a hug. And hey—share it if you want, hoard it if you really want. Your loaf, your rules 😉

Similar Posts