The Best Vegan Banana Bread Recipe (Moist, Easy & Naturally Sweet)

There’s something undeniably comforting about a freshly baked loaf of banana bread — that golden crust, the sweet aroma of caramelized bananas, and the soft, tender crumb that feels like a hug in every bite. This vegan banana bread is everything you love about the classic recipe — but made completely plant-based, with simple ingredients and no compromise on flavor or texture.

Whether you’re using up overripe bananas or just craving something cozy and wholesome, this is the banana bread recipe you’ll come back to again and again.

🧁 Why You’ll Love This Vegan Banana Bread

• No dairy or eggs needed: Just pantry staples and ripe bananas.

• Perfectly moist: The bananas and a splash of plant milk keep it soft and rich.

• Naturally sweet: You can skip refined sugar if you’d like — maple syrup or coconut sugar work beautifully.

• Customizable: Add chocolate chips, walnuts, or even a sprinkle of cinnamon sugar on top.

🍌 Ingredients You’ll Need

You probably already have everything on hand:

• 3 large ripe bananas, mashed (the spottier, the better)

• 1/3 cup melted coconut oil (or any neutral oil)

• 1/3 cup maple syrup or coconut sugar

• 1/4 cup plant milk (almond, oat, or soy)

• 1 tsp pure vanilla extract

• 1 ½ cups all-purpose flour (or whole wheat pastry flour)

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp cinnamon (optional but lovely)

• Pinch of salt

Optional add-ins:

½ cup chopped walnuts, pecans, or vegan chocolate chips

👩‍🍳 How to Make It

Step 1 — Preheat and prepare.
Preheat your oven to 175°C (350°F). Lightly grease a loaf pan or line it with parchment paper.

Step 2 — Mash the bananas.
In a large bowl, mash your ripe bananas until smooth with just a few small lumps for texture.

Step 3 — Mix wet ingredients.
Whisk in the melted coconut oil, maple syrup (or sugar), plant milk, and vanilla extract until well combined.

Step 4 — Add dry ingredients.
Sprinkle in the flour, baking soda, baking powder, cinnamon, and salt. Gently fold together until just combined — don’t overmix.

Step 5 — Add extras.
Fold in any mix-ins like chopped nuts or chocolate chips.

Step 6 — Bake!
Pour the batter into your prepared pan. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

Step 7 — Cool and enjoy.
Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely (if you can wait that long!).

🍫 Variations & Tips

• Make it gluten-free: Use a 1:1 gluten-free flour blend.

• Go oil-free: Swap the oil for 2–3 tablespoons of nut butter or unsweetened applesauce.

• Add a flavor twist: Try adding a teaspoon of espresso powder for a mocha vibe, or swirl in some peanut butter before baking.

☕ Serving Suggestions

Enjoy this vegan banana bread:

• Warm from the oven with a smear of vegan butter

• As a sweet breakfast with almond butter and banana slices

• Toasted the next day with a drizzle of maple syrup

🥄 How to Store

Keep leftovers covered at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze slices for up to 3 months — perfect for quick breakfasts or snacks.

💛 Final Thoughts

This vegan banana bread proves that comfort food doesn’t need eggs or dairy — just a few ripe bananas and a bit of love. It’s cozy, wholesome, and endlessly adaptable, the kind of recipe you’ll want to pass on to friends and family. If you like this recipe, please check out the Ultimate Plant-Based Cookbook. Link below!