Vegan Banana Bread (One Bowl)

By Jessica Hylton - - Updated
This Vegan Banana Bread is only 8 ingredients, is made in one bowl, and uses the simplest pantry ingredients! It’s so easy to whip up and tastes so moist and delicious!
 
vegan banana bread slice in a plate with a pat of vegan butter on top
 
Over the last few days, there only one thing I’ve been craving as equally as whipped coffee: simple vegan banana bread. I’m talking, easy, simple, one bowl, pantry ingredients kind of banana bread. So I made one. 

How to Make Vegan Banana Bread

This Vegan Banana Bread uses less than 10 ingredients, is made in one bowl, is sooo easy to throw together and is a very forgiving and versatile recipe. That’s how you make it – add all the ingredients to one bowl, bake, cool, slice and enjoy! It’s deliciously moist, holds up well, rises perfectly and has a delicious banana flavour! It’s everything you want in a loaf of banana bread. Here are the ingredients I used.

vegan banana bread with half of it sliced into three slices, then the rest whole, birds eye view, surrounded by pecans

Ingredients in Vegan Banana Bread

  • Flour. I used all-purpose flour because for this recipe because I know it’s what most of us have. You can easily substitute Bob’s Red Mill Gluten Free 1-to-1 Baking Flour for this!
  • Baking Powder. I specifically made banana bread without baking soda because well, most of the time, our baking soda is so busy keeping our fridge clean that it’s not the newest and freshest kind. I know I always have fresh double-acting baking powder, and you don’t need both in the recipe. So let’s simplify, yeah?  
  • Bananas. I mean, of course! Now when I say bananas, I mean over riped, near blackened skin (or at least VERY spotty) bananas. You want them so ripe you would need a fork to eat them if you tried to eat them. These make the sweetest and moistest banana breads.
  • Sea Salt
  • Oil. I used coconut oil but feel free to use any oil. Also, note if you use virgin coconut oil this will have a hint of coconut-y ness.
  • Vanilla Extract. You could also use almond extract, vanilla paste, vegan butter flavouring – basically any extract you want!
  • Sugar. I used brown sugar. You could use coconut sugar, and pretty much any granulated sugar you have.
  • Flax Eggs
  • Nut Milk. I used almond milk! This works just as well with any other nut milk or vegan milk such as oat milk or soy milk. Even cashew milk (recipe coming soon)!
  • Optionals: here comes the extra fun part. You can add in some cinnamon, some chopped toasted nuts and some chocolate chips. Make it yours! I still remember the first time I had chocolate chip banana bread was at my friend Anna’s house for breakfast. Oh, sweet memories! 
slice of banana bread on a plate birds eye view

Tips for making the best vegan banana bread

  • Here’s the thing: banana bread is super forgiving. It’s its nature! At the same time, I do recommend weighing out the ingredients! It makes life easier, you don’t even have to use all those measuring cups and it’s guaranteed to come out perfectly!
  • Everyone wants their banana bread on the moist side, so don’t over-bake it! This will come out a little underbaked, but the residual heat while it cools ensure it’s the perfect texture. Plus, it’s even better the next day!
  • Speaking of which, allow it to cool completely! It’s worth the wait and ensures the best texture.
  • Make it your own! There are so many ways to personalise banana bread. You can use fresh bananas, thawed from frozen bananas, swirl in pecan butter, cocoa powder and any of the add-ins from above.
slice of banana bread on a plate with the rest on a platter in the background with a bunch of bananas in the left hand corner
 
That’s it friends! Be sure to whip this up like – TONIGHT. We all deserve some deliciously home-baked comforting treats! Pro tip: freeze some slices or you’ll probably end up eating half a loaf in one night. Or eat the loaf anyway and make two at once and freezer the other. Take my word for it. It’s that good! 
 

slice of banana bread with a fork in the plate and a bite bitten out of it

Enjoy friends! If you make this Vegan Banana Bread, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much! P.S. – do you know that we have an entire blog dedicated to low carb recipes named Low Carb Vegan Recipes?! Be sure to check it out!

vegan banana bread slice in a plate with a pat of vegan butter on top

Vegan Banana Bread (One Bowl & Simple)

This Vegan Banana Bread is only 8 ingredients, is made in one bowl, and uses the simplest pantry ingredients! It's so easy to whip up and tastes so moist and delicious!
by: Jessica in the Kitchen
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 11
Course Breads, Breakfast, Dessert
Cuisine American
Ingredients
  • 1 cup (200g) organic brown or coconut sugar
  • 1/2 cup (100g) coconut oil, melted 
  • 2 flax eggs* 
  • 3/4 cup mashed bananas  very ripe bananas - with black skin if possible
  • ¼ cup almond milk  or any other vegan milk (including oat or soy milk)
  • 2 teaspoons vanilla extract or paste
  • 10 ounces (284g) flour I used regular all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon sea salt
  • optional: cinnamon, 1/2 cup chocolate chips and/or 1/2 cup nuts 
Instructions

Instructions

  • Preheat the oven to 350 degrees F. Spray a 9x5 loaf pan with an oil Spray to prepare it. Set aside.
  • In a large mixing bowl or bowl of a stand mixer, add the flax eggs, sugar and coconut oil. Mix together with a whisk for about 3 minutes on medium speed until all fully incorporated. 
  • Add the bananas, almond milk and vanilla and whisk in for 1 minute until fully incorporated. Scrape down the sides. 
  • Add in the flour, baking powder, cinnamon (optional but recommend) and sea salt and mix for another minute on medium speed until just incorporated. Scrape down the sides again. If adding the nuts or chocolate chips, fold them in now. 
  • Pour the batter into the loaf pan and use your spatula to smooth down the top. If using, sprinkle chopped pecans on top. 
  • Bake the banana bread on the top shelf of your oven for 60 minutes, until a toothpick comes out with a few crumbs. For the last 20 minutes, tent the banana bread with some foil so the top and nuts on top (if using) don’t burn. 
  • Remove from oven and allow to cool for 10 minutes in pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn right side up. You can also turn the pan over into your hand, and then flip right side up and place on a wire rack.
  • Allow the bread to cool completely. Slice as desired. Enjoy!

Video

NOTES
If you want to be extra, toast your nuts for the batter before the folding into the batter. Don’t toast the nuts that should go on top. 
 
I added in about 1 teaspoon cinnamon and ½ cup chopped nuts. 
TO STORE
Slice up your banana bread and store the slices in a Tupperware container slightly open. I recommend storing on your counter for about 4 days, then transfer to the fridge after that. You can also freeze the banana bread in slices by flash freezing! 

Nutrition

Calories: 194kcal | Carbohydrates: 26g | Protein: 2g | Fat: 10g | Saturated Fat: 9g | Sodium: 272mg | Potassium: 55mg | Fiber: 1g | Sugar: 11g
by Jessica

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Recipe Rating




37 comments

  1. Paulina says:

    Is in my oven right now! I notice that the top is cracking(kind of opening), I decided to move it down a little bit. Is it because I’m backing in a mini-electric oven? (I don’t have a normal oven right now, but I was craving banana bread!)

    • Jessica says:

      Hi Paulina!

      That happened to mine too – opening just a tiny bit. Let it cool completely and it’ll go back to normal and settle back in! If you watch my stories on IG you’ll see what I’m talking about! I hope that helps!

      • Adrienn says:

        5 stars
        350degrees?

        • Gavin | Jessica in the Kitchen says:

          Hi Adrienn thanks so much for reading. Yes! 350 degrees Farenheight. I. hope this helps.

  2. Veronica says:

    Hello. There is something weird going on with your website. Every recipe I open up, the actual recipe is cut off so I can’t see the measurements. This has been going on for at least a week. I don’t think it’s anything on my end as I am not having these issues with other websites.

    • Jessica says:

      Hey Veronica!

      Can you send me a screenshot, please? That would really help so I can send it to my blog tech! Thanks so much!

  3. Maria says:

    5 stars
    Made this today for brunch, it was quick, easy and delicious! Thanks for sharing Jessica!

    • Gavin | Jessica in the Kitchen says:

      Hi Maria thank you so much for your kind words! We’re so happy that you enjoyed it!

    • Gavin | Jessica in the Kitchen says:

      Awesome Maria! Thank you so much for reading! We’re happy that you enjoyed it and found it easy.

  4. Haviva P says:

    5 stars
    This was just the recipe I needed since my bananas were going brown. I have tried a lot of banana bread recipes over the years, and now have a new favorite! I loved that this was really simple to make, since I was juggling my kids, work and making dinner at the same time as making this. But it was easy to follow & only used one bowl. I used half white and half whole wheat flour, as thats what I had, and worked out great. Added cinnamon, chocolate chips, pecans and walnuts. The outer part came out with a nice crust, but inside was so moist. My kids said it was the best one yet & I have to agree. Now I need more ripe bananas to make it again soon! A++++++ Loved it!

    • Gavin | Jessica in the Kitchen says:

      Oh wow Haviva! Yes! We’re happy that this worked out for you Jessica designed it to be simple and easy to follow but realy tasty. Needless to say we got excited seeing your comment. Thanks for leaving such a great review and we hope you have a great day!

  5. JUDY says:

    5 stars
    Oh my goodness. This is perfection. Nice and crispy on the outside but moist and delectable on the inside. I used chocolate chips and pecans and they definitely upped the delicious factor. The downside is that my family devoured the entire loaf in one evening; the upside is that we have more ripe bananas and can make another banana bread soon.

    • Gavin | Jessica in the Kitchen says:

      Oh wow, thank you for such a sweet and kind review Judy. We’re so happy that you and your family enjoyed them. Once again thank you so much for reading!

  6. Keisha says:

    5 stars
    This banana bread was ABSOLUTELY delicious!!!!! And it tasted even better the next day. This will now become a constant in my household. Thanks Jessie!!!

    • Jessica says:

      Hi Aunty Keisha,

      Wow, thank you SO much!! I’m so happy to hear that!!!

  7. Alinta Hawkins says:

    Hello is there any substitute for the oil in this recipe? Thank you

    • Gavin | Jessica in the Kitchen says:

      Hi Alinta! Thank you so much for reading! We haven’t tested any replacements for this recipe yet.

  8. Claudia says:

    Delicious, moist and satisfying – very good

    • Gavin | Jessica in the Kitchen says:

      Thank you, Claudia. Your kind words mean the world!

  9. KC says:

    5 stars
    This recipe was a home run! Made it to salvage some bananas. I love how simple it was to make (love a one bowl recipe) and the result was perfection. Deliciously crusty on the outside but superbly moist on the inside.

    • Gavin | Jessica in the Kitchen says:

      Oh wow KC your kind words really make us smile. We’re so happy that you enjoyed the recipe! Thanks so much for reading!

  10. Easy and super deliciously moist banana bread! We make these once a week! Kid approved too!

    • Gavin | Jessica in the Kitchen says:

      Awesome thank you Amanda! We’re glad you like it and that we got the kid-approved seal!

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