Vegan Banana Bread Recipe

Introduction

This vegan banana bread is moist, flavorful, and incredibly easy to make. Using ripe bananas and simple pantry ingredients, it’s a perfect treat for breakfast or snack time that everyone will love.

Ingredients

• 3 ripe bananas (330 grams, 12 ounces, or 1⅓ cup mashed)
• ⅓ cup almond milk (or another milk)
• ¼ cup olive oil (or another vegetable oil)
• ¾ cup sugar
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 pinch salt

Instructions

1. Step 1: Preheat the oven to 350°F (180°C) and line your loaf pan with parchment paper.
2. Step 2: In a large bowl, mash the ripe bananas with a fork. Add the almond milk, olive oil, sugar, and vanilla extract, then stir until combined.
3. Step 3: Sift in the flour, baking powder, baking soda, and salt. Gently stir with the same fork until just combined. Don’t over-mix; it’s okay if the batter has some lumps.
4. Step 4: Pour the batter into the prepared loaf pan and bake for 40 to 50 minutes. Insert a toothpick into the center to check doneness—it should come out dry.
5. Step 5: Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely for at least 1 hour.
6. Step 6: Slice with a bread knife into about 0.8-inch (2 cm) thick pieces and enjoy.

Tips & Variations

• Use overripe bananas for the best sweetness and moisture.
• Substitute almond milk with soy, oat, or any other plant-based milk you prefer.
• Add chopped walnuts, pecans, or vegan chocolate chips for extra texture and flavor.
• For a gluten-free version, replace all-purpose flour with a gluten-free blend.

Storage

Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week or freeze it for up to 3 months. Reheat slices gently in a toaster or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of oil?

Yes, you can substitute olive oil with coconut oil, vegetable oil, or any neutral-tasting oil you have on hand.

Do I need to peel the bananas before mashing?

Yes, always peel the bananas before mashing. Ripe bananas are best for flavor and sweetness in this recipe.

Vegan Banana Bread Recipe

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5 from 121 reviews

This Vegan Banana Bread is a moist, flavorful loaf made without any animal products. It uses ripe bananas for natural sweetness and moisture, combined with almond milk, olive oil, and a blend of dry ingredients to create a perfect, tender crumb. Easy to make and perfect for breakfast or a snack, this bread is baked to golden perfection in a loaf pan.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (about 10 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

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Wet Ingredients

• 3 ripe bananas (330 grams, 12 ounces, or 1⅓ cup mashed)
• ⅓ cup almond milk (or another milk)
• ¼ cup olive oil (or another vegetable oil)
• ¾ cup sugar
• 1 tablespoon vanilla extract

Dry Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 pinch salt

Instructions

1. Mix wet ingredients: In a large bowl, mash the 3 ripe bananas with a fork until mostly smooth. Add ⅓ cup almond milk, ¼ cup olive oil, ¾ cup sugar, and 1 tablespoon vanilla extract. Stir the mixture well until all wet ingredients are fully combined.
2. Preheat oven and prepare pan: Preheat your oven to 350°F (180°C). Line a loaf pan with parchment paper to prevent sticking and make removal easier.
3. Mix dry ingredients: Sift together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 pinch of salt. Add the sifted dry ingredients to the wet banana mixture. Use the same fork to gently stir until just combined; lumps are okay to avoid over-mixing.
4. Bake the banana bread: Pour the batter into the prepared loaf pan, spreading it evenly. Place in the preheated oven and bake for 40 to 50 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs attached.
5. Cool and slice: Allow the bread to cool in the pan for about 15 minutes. Then carefully remove it from the pan using the parchment paper and transfer to a wire rack to cool completely for at least 1 hour. Slice into approximately 0.8-inch (2-cm) thick pieces using a bread knife and serve.

Notes

• Use ripe bananas with brown spots for the best natural sweetness and moist texture.
• Do not over-mix the batter to keep the bread tender; lumps are acceptable.
• You can substitute almond milk with any other plant-based milk if preferred.
• Olive oil can be replaced with another vegetable oil like canola or coconut oil.
• This recipe can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
• The bread also freezes well; wrap tightly and freeze for up to 3 months.

Keywords: vegan banana bread, banana bread recipe, dairy-free banana bread, egg-free bread, plant-based baking