• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Taste Love and Nourish logo

  • Recipes
  • About
  • Contact
  • Press
  • Navigation Menu: Social Icons

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

Vegan Banana Bread

May 18, 2020 By Caroline 12 Comments

Share on TwitterShare on FacebookShare on Pinterest

Stop your searching…this is the definitive vegan banana bread recipe. It’s the perfect balance of sweetness, tenderness and…here comes that word…moistness (sorry). Truly, it’s amazing!

VeganTaste Love and Nourish

What is it about banana bread that brings us comfort? Why is it that the scent of it baking instantly calms us. It’s kind of like a hug.

Banana bread is definitely having a moment right now. It’s simple to make with ingredients that are…hopefully…easy to get. Plus, just getting into the kitchen to bake…that process…it’s almost meditative and calming. Bring your family into the kitchen with you and share the joy together.

Once this loaf goes into the oven and gets baking, the smell alone brings on this feeling of familiarity and comfort.

There are a lot of us looking for that comfort right now. Right at this moment, please know, I’m sending you so much love and hopes for health, peacefulness and calm.

I’ve posted quite a few banana bread recipes here over the years, but, my friends, this vegan recipe is one that I think I’m most proud of. One thing I love about this is…there are no odd ingredients to replace anything. Simple. Easy-peasy. And if you’re not vegan…I promise you…no one…truly no one…will notice the difference.

This recipe has been tested and tweaked quite a bit. So, when I’m not in recipe testing mode, I can get a bit lax with my measurements. Measuring while cooking…and even baking (I’m shaking my head right now)…has never been my way. I mean…it explains why, before this blog, I couldn’t call myself a great baker.

But…this recipe…this has been measured mostly by weight. Why? Because my loaves were turning out so inconstant. And it was maddening. So, when I tell you that this really is the definitive banana bread recipe…believe me. I even wrote that down on paper as I took notes.

If you have a kitchen scale…I highly recommend using it. If you don’t, no problem, just follow the volume measurements exactly.

Again…I’m sending you all love and peace. I hope this brings you some sweetness and joy. xo

If you love this Vegan Banana Bread…

Chai Spiced Banana Bread

German Chocolate Chip Banana Bread

Banana Bread Smoothie

Coconut Pecan Banana Bread

Vegan Banana Bread

This is the definitive vegan banana bread recipe. It's the perfect balance of sweetness, tenderness and…here comes that word…moistness (sorry).
Vegan
Serves: 1 loaf

Ingredients

  • 2 cups (258g) all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (370g) mashed banana about 3 medium
  • 3/4 cup (173g) organic granulated sugar
  • 1/2 cup avocado oil or other plant-based oil
  • 1/4 cup unsweetened almond milk or other plant-based milk
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup chopped walnuts optional…but tasty
  • 1 -2 teaspoons coarse turbinado sugar for topping optional…but also tasty

Instructions

  • Preheat your oven to 350 degrees Fahrenheit. Using a tiny bit of avocado oil, grease just the bottom of a 9×5 loaf pan.
  • In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
  • In another medium bowl, whisk the mashed banana, sugar, oil, milk, vinegar and vanilla until frothy and blended well.
  • Pour the banana mixture over the flour mixture and, using a wooden spoon or rubber spatula, mix just until blended. If using, add the walnuts and mix in.
  • Pour the batter into your prepared loaf pan. I love to sprinkle that tiny bit of turbinado sugar over top before baking. It gives the loaf a nice crunchy top…it's so good! If you don't have turbinado, go ahead and use whatever sugar you do have.
  • Bake 1 hour to 1 hour and 5 or 10 minutes. I start checking with a toothpick inserted into the center at the 1 hour mark.
  • Cool for about 30 minutes in the pan, then continue cooling on a rack for at least one hour before slicing. I like storing my bread in a paper bag on the counter. It keeps the top nice and crunchy.
Print Recipe Pin Recipe

 

I LOVE SEEING PHOTOS OF RECIPES THAT YOU’VE MADE!

Before you take a bite, snap a photo with your phone, follow me on INSTAGRAM and tag it with #TASTELOVEANDNOURISH

 

Vegan Banana Bread

Filed Under: Breads and Muffins, Breakfast, Dessert, Fall, Snacks, Spring, Summer, Vegan, Vegan Options, Vegetarian, Winter Tagged With: almond milk, avocado oil, banana bread, banana bread without eggs, bananas, breakfast, dairy free, dairy free banana bread, definitive banana bread recipe, easy banana bread, eggless banana bread, fall, healthy, how to make vegan banana bread, kids, organic sugar, plant based, quick, recipe, simple, snack, spring, summer, tasteloveandnourish, the best banana bread, vanilla, vegan, vegan banana bread, vegetarian, walnuts, why is banana bread so comforting, winter

Previous Post: « Vegetable Paella
Next Post: Seeded Soda Bread »

Reader Interactions

Comments

  1. Auj

    October 10, 2021 at 6:37 am

    Hi, can I make this with wholewheat flour instead of all-purpose flour?

    Reply
    • Caroline

      November 14, 2021 at 11:16 am

      Great question, Auj! You can. Keep in mind, when using 100% whole wheat, you may find the bread to be a bit drier and have a grainier feel. In doing that, I’d recommend weighing your flour. This recipe calls for 258g of white flour, so you’d want to use about 25% less, which would be about 194g of whole wheat flour. I haven’t tested this recipe with whole wheat flour, but I’d love to hear about your results! :)

      Reply
  2. Hally

    December 6, 2020 at 11:13 am

    5 stars
    Found this on Pinterest and saw all of the great reviews! I had to try it! So glad I did. This is going to be my regular banana bread recipe. I added some pecans. Amazing

    Reply
    • Caroline

      December 7, 2020 at 8:41 pm

      So happy to hear that, Hally! Pecans are such a great idea! Thank you so much for brightening my day!

      Reply
  3. Rens

    November 21, 2020 at 9:26 pm

    Great recipe! I added chocolate chips and reduced the sugar to about 145g while using molasses sugar.
    Mine baked within 40-45 minutes at the same temperature and it rose beatifully. Thank you so much! :))

    Reply
    • Caroline

      November 30, 2020 at 10:58 am

      Ooooh…I LOVE the addition of chocolate chips! Great idea, Rens! Thanks so much for sharing your tips. So glad you enjoyed it!

      Reply
  4. Lina

    September 11, 2020 at 9:38 pm

    Have you tried this recipe with gluten free flours ? Like oat flour ?
    Any suggestions are greatly appreciated!!

    Thank you 😊
    Lina R.

    Reply
    • Caroline

      November 30, 2020 at 10:21 am

      Great question, Lina! I haven’t tried this particular recipe with gluten free flours, but I have baked quite a bit substituting all-purpose flour with an all-purpose gluten free flour successfully. I hope that helps!

      Reply
  5. Karen

    May 20, 2020 at 5:56 am

    Would it make much difference to the taste if you used an alternative oil, like olive oil?

    Reply
    • Caroline

      June 8, 2020 at 4:06 pm

      Great question, Karen. I do bake with olive oil sometimes and it all depends on the flavor of the oil you’re using. If you use a very peppery olive oil, you may end up with an off taste, but a mild or fruity flavored olive oil would work fine. I’d love to hear your results if you do!

      Reply
  6. Joanne H Bruno

    May 19, 2020 at 8:39 am

    We just made vegan banana muffins yesterday! It’s definitely a thing…especially when eggs and butter can be hard to come by. Definitely trying this the next time we have some bananas to use up!

    Reply
    • Caroline

      June 8, 2020 at 4:04 pm

      Hey Joanne! I hope you get a chance to try this…I think you’ll love it!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome

My name is Caroline. I’m so happy you’re here! I’m a bit obsessed with food, cooking and nutrition. Here you'll find plant-based recipes using seasonal, fresh and whole-food ingredients that are completely decadent and gratifying.

Spring is Around the Corner!

Mixed Berry Tart - my whole family loves this light dessert! Unbelievably vegan and gluten-free with a delicious nutty crust! | @tasteLUVnourish on TasteLoveAndNourish.com
This easy Yellow Rice makes a tasty and fragrant side dish with antioxidant rich turmeric and so much flavor. It's deliciously vegan and gluten free! #yellowrice #rice #sidedish #recipe #easysidedish #turmeric #curcumin #tasteloveandnourish @tasteLUVnourish
Carrot Cake Smoothie - the flavors of a slice of carrot cake, but without the fat and sugar overload. | @tasteLUVnourish on www.tasteloveandnourish.com
Made with both edamame and avocado, this guacamole is lower in fat and has a boost of protein compared to traditional guac. Serve this with veggies, tortilla chips or use as a spread on wraps and sandwiches. #edamame #avocado #guacamole #healthy #easy #protein #vegan #glutenfree #appetizer #spread #lunch #snack #recipe #tasteloveandnourish From www.tasteloveandnourish.com
Greek Salad with Baby Potatoes-if you love Zoe's Kitchen's Greek Salad, you need this easy recipe! Makes a great lunch or dinner! #greeksalad #salad #zoeskitchen #saladdressing #easy #recipe #glutenfree #vegetarian #veganoptions #tasteloveandnourish | www.tasteloveandnourish.com
You will love these addicting Sourdough Cheese Crackers made with whole wheat flour and deliciously vegan! Keep a jar in the pantry for a savory, crunchy snack! #sourdough #cheesecrackers #crackers #vegan #recipe #healthy #snack #tasteloveandnourish

See More...

Copyright © 2023 TASTE LOVE AND NOURISH