This Vegan Banana Bread is the perfect no-fail breakfast, snack or sweet treat that’s perfectly fluffy and tender, made without dairy and eggs!
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If I had to guess what I bake most often in my kitchen I’d definitely say banana bread. My kids love a slice of banana bread for breakfast and it’s my husband’s favourite snack slathered in peanut butter. It’s just so easy to make and so delicious, it’s an obvious choice!
This Vegan Banana Bread recipe is SO good – it’s deliciously moist and tender with the BEST texture, it slices beautifully and bakes up perfectly every single time. Trust me, you are going to love it!
I don’t know about your family but we sure go through a LOT of bananas in our house! We use them daily in our favourite smoothies, in our breakfast oatmeal, in healthy muffins (and not-s0-healthy muffins too!). We even add them to our favourite pancakes! I seem to always have ripe bananas lying around and banana bread is my go-to way to use them up!
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Ingredients for Vegan Banana Bread
- ripe bananas
- vegetable oil
- dairy-free milk (soy, almond or oat)
- vanilla extract
- all purpose flour
- baking soda
How to Make Vegan Banana Bread
- Choose ripe bananas. Ripe bananas that have lots of brown spots on the peel are the best texture for this recipe.
- Skip the eggs. No need to use eggs – applesauce works perfectly to keep the loaf together and provide moisture.
- Choose your oil. Feel free to use your favourite neutrally-flavoured vegetable oil or melted coconut oil.
- Don’t forget the (dairy-free) milk! Choose soy milk, almond, coconut (low fat), or oat.
- Mix the wet and dry ingredients separately. Mix the flour, baking soda, and salt together in one bowl and all the other ingredients together in a separate bowl.
- Don’t over-mix! When you combine the wet and dry ingredients stop mixing as soon as the last streak of flour disappears.
- Use the toothpick test. When the baking time is almost up, insert a toothpick into the centre of the loaf. If it comes out clean, it’s done!
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I hope you love this banana bread recipe as much as we do! Let me know in the comments below, what’s your favourite sweet snack to make at home? I’d love to know!
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Watch the video below to see exactly how I make this recipe. You can find more delicious recipe videos on my YouTube channel.
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- Preheat your oven to 350 degrees Fahrenheit and grease two standard (9-inch by 5-inch) loaf pans with vegan butter, lining them with parchment paper if desired.
- In a large mixing bowl, mash the bananas with a fork until no large pieces remain.
- Add the sugar, applesauce, oil, dairy-free milk, and vanilla and mix until everything is incorporated.
- Measure the flour, baking soda and salt into a separate mixing bowl and stir them together. Once they’re mixed together, dump the dry ingredients into the wet ingredients.
- Carefully mix the wet and the dry ingredients together. The danger here is over-mixing which will result in a dense, flat and dry loaf. The best technique for mixing is to scoop underneath the mixture and pull up gently instead of stirring around in a circle (like you’d stir your coffee, for example). Continue mixing this way just until the dry ingredients have been incorporated. It’s fine if there are a few small streaks of flour in the batter; it’s the large pockets of flour you want to make sure are incorporated.
- Pour the batter into the prepared loaf tins, smoothing out on tops.
- Bake the loaves in the oven at 350 degrees for about 45-55 minutes (depending on your oven), or until they're golden brown on top and a toothpick inserted into the centre of the loaf comes out clean.
- Let the loaves cool in the pan for about 10 minutes and then lift them out of the pan using the parchment paper (or turn them out gently if you didn't use the parchment paper) to cool completely on a wire rack.
- Slice and enjoy!
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.