Ever stand there, staring at your black bananas, thinking, “Alright… now what?” That’s where this vegan banana bread recipe steps in. Honestly, sometimes I feel like my bananas go from “not quite ready” to “blink and you’ll miss it mush” overnight. If you’re on the vegan path (or just outta eggs, ’cause…life), this recipe’s about as easy as it gets. Plus, it’s kinda magic: no weird stuff, no fuss. You can even sneak a peek at this classic banana bread recipe if you need more inspo, or give these wild banana bread brownies a try for dessert vibes. Let’s get this banana party started. 
Ingredients You’ll Need
Let’s not overcomplicate things, alright? The basics for vegan banana bread recipe are probably in your pantry right now.
Grab three ripe bananas. Like, get the spotty kind that your roommate says are “gross.” You’ll want all-purpose flour. Nothing fancy, just the regular bag. Some brown sugar. If you’re feeling healthy-ish, coconut sugar works, too… but classic brown gives that rich molasses touch. Baking powder (not baking soda… don’t swap, I’ve tried), a pinch of salt, and a glug of vanilla. Oil is next, and yes, any neutral one works. I usually grab sunflower or light olive oil, but melted coconut oil gives a hint of something tropical. Oh, and a plant-based milk—honestly, oat milk is my favorite here, but almond or soy does the trick. Toss in some chopped walnuts or chocolate chips if you’re feeling a little wild.
“I was legit shocked at how simple this vegan banana bread recipe was—and no joke, my family asked if it was from a bakery.” — Kara T., casual kitchen enthusiast
How It’s Made
So here’s the scoop: start by mashing up those bananas in a big mixing bowl. Yes, you want them almost liquidy—don’t fuss with a fancy masher, a fork is fine! Pour in your sugar, oil, and vanilla. Stir it together so it all looks… well, kinda goopy.
Now you add the dry stuff. I toss in the flour, baking powder, and salt right on top. Give it a gentle mix. (Overmixing makes bread tough, nobody wants that.) Pour in the plant-based milk just until you get a thick, scoopable batter—seriously, some lumps are cool here. Fold in your nuts or chocolate if you’re using them. Spread it in a greased loaf pan and bake at about 350°F for 45 or so minutes. Your kitchen will smell like some five-star patisserie—promise. Check by poking a toothpick in the middle. If it comes out clean, you’re golden.
Variations
Okay, real talk: this basic vegan banana bread recipe is like a blank canvas. Sometimes I go wild with what’s rattling around my kitchen. Sprinkle with pumpkin seeds on top for crunch or stir in a handful of blueberries. I tried tossing in a tablespoon of cinnamon once and, wow, big flavor. Swap out the flour with half whole-wheat for a heartier loaf (though it’ll be a smidge denser). Oh, don’t forget you can double the bananas if they’re small for, you know, extra-maximum-banananess. One time I even added some the ultimate moist banana bread type technique—just cover loosely with foil halfway so it stays moist. Play, mess up, and find your thing.
Try out chocolate swirl if you’re feeling adventurous (melt a little vegan chocolate and swirl it before baking). Or steal an idea from banana cake recipes and toss in chopped dates for caramel vibes. It’s really hard to mess up.
Tips for Making the Best Vegan Banana Bread
If you want your loaf to really wow, here are a few little secrets I’ve picked up:
- Don’t be shy with the bananas—soft and spotty are best!
- Measure the flour loosely; good bread hates packed flour.
- Add nuts, raisins, or vegan chocolate for extra texture and flavor.
- Let it cool in the pan for 10 minutes so it doesn’t fall apart (learned the hard way…)
Storage and Freezing Tips
Alright, you spent all this time (like, a whole 10 minutes) making banana bread—now keep it fresh! Once it cools, wrap it up in foil or plastic. Counter’s great for a couple days, but if it’s humid, pop it in the fridge. I have a friend who swears by freezing individual slices—just wrap and stash. To eat, toast it for a few minutes. Still tastes like it’s straight from the oven.
If you really want to level-up your bread game, check out these easy chocolate chip banana bread tricks. Or keep it classic, and peek at the banana bread collection for ideas that’ll blow your usual routine outta the water.
Common Questions
Is this banana bread totally vegan?
Yes. No eggs, no dairy, no honey—plant-based all the way.
Can I use gluten-free flour?
Yup, just be sure to use a blend meant for baking. It’ll be denser, but still tasty.
What’s the best oil for vegan banana bread recipe?
I stick to neutral ones—canola, sunflower, or melted coconut if you’re after a coconut vibe.
How ripe do the bananas have to be?
Super ripe. Like, borderline scary.
Can you add other mix-ins?
Of course. Walnuts, pecans, blueberries, even raisins—suit yourself. Just don’t overload the batter or it won’t bake right.
Baked and Ready to Share
Alright, that’s about all the secrets I’ve got for this down-to-earth vegan banana bread recipe. Whether you’ve baked twice a year or every Saturday since… forever, I promise this is foolproof. Try it out, switch it up, and if you want more inspiration, some of the absolute best ideas (seriously, these are like next-level) come from recipes like The Best Vegan Banana Bread (Easy + Healthy), The Best Vegan Banana Bread, and even this winner from Ambitious Kitchen. Go ahead, take those black bananas and turn them into genuine bakery magic—who says you can’t bake like a champ? 
Vegan Banana Bread
Ingredients
Wet Ingredients
- 3 pieces ripe bananas Use soft and spotty bananas for the best flavor.
- 1 cup brown sugar Can substitute with coconut sugar for a healthier option.
- ⅓ cup neutral oil Sunflower or light olive oil recommended; melted coconut oil adds a tropical flavor.
- 1 teaspoon vanilla extract
- ½ cup plant-based milk Oat milk is preferred; almond or soy also work.
Dry Ingredients
- 1.5 cups all-purpose flour Can swap with half whole-wheat for a denser loaf.
- 1 teaspoon baking powder Do not substitute with baking soda.
- ¼ teaspoon salt
Optional Mix-ins
- ½ cup chopped walnuts or vegan chocolate chips Add if desired for extra flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large mixing bowl, mash the ripe bananas until almost liquidy using a fork.
- Add the brown sugar, oil, and vanilla to the mashed bananas and stir until well combined.
Mixing
- Add flour, baking powder, and salt to the banana mixture; gently mix to combine. Be careful not to overmix, as this will make the bread tough.
- Pour in the plant-based milk and stir until you get a thick, scoopable batter, leaving some lumps.
- Fold in the walnuts or chocolate chips if using.
Baking
- Spread the batter into the greased loaf pan and bake for about 45 minutes.
- Check for doneness by inserting a toothpick in the center; it should come out clean.
Cooling
- Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack.
