Best Vegan Banana Bread
This dairy free and egg free banana bread recipe is perfectly sweet, moist, and fluffy. It takes 10 minutes of prep time and bakes in under 1 hour. The ultimate treat for breakfast, snack, or dessert!
Servings 1 loaf
Equipment
- Aluminum loaf pan
Ingredients
Wet ingredients
- 1 ⅓ cups overripe bananas about 4 medium or 3 large
- 2 tablespoon ground flaxseed
- ⅓ cup dairy-free milk
- ⅓ cup dairy-free butter melted
- 2 tablespoon maple syrup
- 1 teaspoon vanilla extract
Dry ingredients
- ¼ cup sugar
- ½ cup rolled oats
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
Topping
- ¼ cup chopped walnuts
Instructions
- Preheat the oven to 350F and coat a 9x5-inch or 8.5 x 4.5-inch loaf pan with cooking spray.
- Mash the bananas in a large mixing bowl then measure to confirm you have 1 ⅓ cups.
- To the mixing bowl, add the ground flaxseed, dairy free milk, dairy free butter, maple syrup, and vanilla extract. Stir together until combined.
- One ingredient at a time, stir in the sugar, oats, baking soda, baking powder, and salt.
- Transfer the banana bread batter to the prepared loaf pan and spread out evenly. Sprinkle with desired amount of chopped walnuts on top. I typically use ¼ cup - ½ cup chopped nuts.
- Bake the banana bread in the oven for 50-55 minutes, until golden and cooked through.
- Once done, place the loaf pan on a cooling rack for at least 30 minutes. Then, transfer the loaf directly onto the cooling rack and let cool completely.
Notes
Ingredient notes
- Dairy free milk: Use any unflavored and unsweetened dairy free milk alternative such as oat milk, almond milk, or soy milk.
- Dairy free butter: Use any plant based butter or substitute with refined coconut oil, canola oil, or olive oil.
- Maple syrup: Substitute with honey, if needed.
- Nuts: I suggest topping banana bread with walnuts, however you could use pecans, almonds, macadamia, or pistachios.
- Use ripe brown bananas. Ripe bananas offer natural sweetness plus make the loaf soft and moist.
- Don't overmix the batter, as this can make the loaf tough.
- Total baking time will vary slightly based on your oven plus the moisture and sugar content of the bananas. Start checking the loaf after 50 minutes, then about 5 minutes after until cooked completely.
- The banana bread is done when a toothpick inserted into the center comes out clean.
- Once the banana bread has cooked and cooled completely, store in an airtight bag or container on the counter for up to 4 days.
- If freezing, cut the loaf into individual slices. Wrap the bread in plastic wrap and then aluminum foil and freeze for 1-2 months. To thaw, leave on the counter for 2-4 hours.
- Reheat in the oven, toaster oven, or microwave.
- Enjoy as is or warmed with a spread of dairy free butter or nut butter.
- To make vegan banana bread: Use maple syrup, vegan sugar such as coconut sugar, along with plant based butter.
- For gluten free banana bread: Use 1:1 gluten free flour and ensure the oats are gluten friendly.
- Make chocolate chip banana nut bread by folding in your favorite non dairy chocolate morsels or mini chips.
