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!
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.
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.
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.
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!
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.
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!
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 (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!
10ounces flourI used regular all-purpose flour (284g)
optional: cinnamon, 1/2 cup chocolate chips and/or 1/2 cup nuts
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!
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.
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!