Indulge in the Best Ever Vegan Banana Bread made with overripe bananas, warm spices, and sweet brown sugar crumbles. This easy and moist recipe is dairy-free, egg-free, and perfect for breakfast or a sweet treat any time of day. Ready in under an hour, this recipe boasts a robust banana flavor that’s sure to satisfy your sweet tooth.
Let’s talk about the unsung hero of the baking world: the humble banana. As bananas ripen and turn brown, some might see them as overripe and destined for the trash. But not us. We know that those spotted bananas are just begging to be mashed up and turned into the best ever vegan banana bread. And if you’re anything like me, you’ll agree that banana bread is a breakfast, snack, and dessert all rolled into one.
I learned this banana bread wisdom from my mom, who taught me to never, ever throw away a “bad” banana. Instead, we’d stash them in the freezer, where they’d wait patiently for their destiny to be fulfilled. And when the weekend rolled around, we’d thaw them out, mix them up with some flour and sugar, and bake up a loaf of warm, tender banana bread that was guaranteed to make our taste buds sing.
So what makes the perfect banana bread? To me, it’s all about that warm, almost sticky center, those golden edges, and, of course, that BIG banana flavor. And this veganized version of the classic recipe is the real deal. Not only is it free from dairy and eggs, but it’s also bursting with flavor and moisture that’ll have you coming back for seconds (and thirds, and fourths…). So let’s get baking and whip up a loaf of the best ever vegan banana bread!
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Ingredients and Substitutions
- All-purpose flour: This is the base for your banana bread, and while it’s an optional step, I like to sift the flour into the batter for an even lighter texture. If you’re looking for a gluten-free option, you can substitute all-purpose flour with 1:1 (measure for measure) gluten-free flour like Bob’s Red Mill or King Arthur.
- Granulated white sugar: This recipe calls for an equal blend of white and brown sugar, as I find it creates the most ideal texture. White sugar will help create a good structure for your loaf. If you’re looking to switch things up, coconut sugar or Sugar in the Raw are good one-for-one substitutions.
- Dark brown sugar: The molasses in dark brown sugar makes your banana bread perfectly moist and contributes to a deeper, more flavorful taste. Light brown sugar also works well. If you’re out of all brown sugar, a cup of white sugar will do.
A note about sugar:
Unfortunately, most sugars in the United States are processed using animal-derived bone char. If you want to guarantee the sugar you are baking with is vegan-friendly, make sure it is raw cane sugar, certified-organic cane sugar, or sugar made exclusively from beets.
- Overripe bananas: The star of the show and most important ingredient! If you’re using frozen bananas, leave them out on the counter to thaw for about half an hour before mashing. If you only have three bananas on hand, you can substitute an additional ¼ cup non-dairy milk to make up for the missing banana.
- Vegan butter: My favorite non-dairy butter to bake with is Earth Balance, but feel free to use whatever brand you’d like. If you’re using salted butter, adjust your added salt levels to taste. I find salted Earth Balance to be very mild. You can also substitute one-for-one with vegetable or coconut oil.
- Non-dairy milk: To achieve a moist and fluffy texture, I recommend choosing a full-fat plant milk. Like most of my baking recipes, I use creamy oat milk. It truly is the GOAT. The options are endless: coconut, soy, almond, and macadamia nut milk all work great.
- Vanilla extract: A good quality vanilla extract helps achieve a deep and robust flavor. You can use it if you have to, but I’d skip that imitation stuff. If you want to use vanilla bean paste, I wouldn’t be mad at you. chef’s kiss
- Baking soda and baking powder: Don’t skip out on these, as they are essential to get a perfect rise. While I find the mixture of both baking soda and powder to work best, you can use one or the other by subbing one-for-one.
- Salt: You don’t need much, but salt is important to balance out the flavor profile. I like using sea salt.
- Cinnamon and nutmeg: The combo of cinnamon + nutmeg makes for a rich, spiced batter. You can also use a pre-mixed spice blend, like Pumpkin Pie Spice.
- Brown sugar crumbles: The true secret ingredient in this banana bread. You know those crumbly bits at the bottom of a bag of brown sugar? Don’t throw them away or waste your time sifting them out. Sprinkling them on your batter will create a sweet and crackly top.
Special Equipment to Make Vegan Banana Bread
You don’t need any fancy equipment to make this vegan banana bread, but a few items can make the process easier. Here are some of my recommendations:
- Loaf pan: An 8½ x 4½” loaf pan is the perfect size for this recipe. You can also use a slightly larger or smaller pan, but keep in mind that the baking time may vary.
- Parchment paper: Lining your loaf pan with parchment paper makes it easy to remove the bread from the pan and also helps prevent sticking.
- Mixing bowls: You’ll need a medium-sized mixing bowl for the dry ingredients and a large mixing bowl for the wet ingredients. Using separate bowls will ensure that all the ingredients are well incorporated and evenly distributed.
- Fork or potato masher: You’ll need a fork or potato masher to mash your bananas. This will ensure that they’re smooth and evenly incorporated into the batter.
- Spatula or wooden spoon: Use a spatula or wooden spoon to fold the dry ingredients into the wet. This will prevent overmixing and ensure a tender crumb.
Gluten-Free Vegan Banana Bread
If you’re looking for a gluten-free version of this vegan banana bread recipe, you can substitute the all-purpose flour with a gluten-free flour blend. Here’s how to do it:
- Use a 1:1 gluten-free flour blend: Choose a gluten-free flour blend that can be substituted 1:1 for all-purpose flour. Some good options include Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour or King Arthur Gluten-Free Measure for Measure Flour.
- Adjust the liquid: Gluten-free flours tend to absorb more liquid than all-purpose flour, so you may need to adjust the amount of non-dairy milk in the recipe. Start by reducing the amount of milk by ¼ cup and adding more as needed to achieve the right consistency.
- Check the baking time: Gluten-free flours can take longer to bake than all-purpose flour, so keep an eye on your banana bread and test it for doneness using a toothpick. If it’s not done after 50 minutes, continue baking in 5-minute increments until a toothpick inserted into the center comes out clean.
Instructions – Step by Step
- Preheat your oven to 350°F. Lightly grease an 8½ x 4½” loaf pan with non-stick spray and line with parchment paper for extra security. Set aside for later.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Mix thoroughly so all elements are well incorporated. The last thing you want are pockets of salt or bitterness from the leaveners!
- Peel your ripe bananas into a large bowl and begin mashing with a fork until smooth. It’s okay if they’re still a little frozen. Melt the vegan butter, which usually takes around 20-30 seconds in the microwave. Whisk it into your mashed bananas until your mixture is silky. Then, add in your plant milk and vanilla extract. Next, goes in the brown sugar and granulated white sugar. Stir until everything is fully combined.
- Using a spatula or wooden spoon, fold the dry ingredients into the wet. If you take anything away from this tutorial, make sure not to overmix! Leaving a few streaks of flour is okay, and actually preferred. When you mix your batter for too long, gluten over-develops which will make your bread chewy and rubbery. Not okay, if you ask me. This is also a great time to stir in any additional mix-ins, like nuts or chocolate chips.
- Grab your greased loaf pan and pour the batter into it. Now comes my favorite part! Sprinkle the brown sugar crumbles on throughout the top. Bake for 50 minutes, or until you can stick a toothpick in the center and it comes out clean.
- Let the loaf cool down inside the pan and then remove. I recommend letting it rest for some additional time on a cooling rack, as it makes slicing a lot easier. Using a serrated knife, cut into 1-inch slices. Take it up a notch by serving with a smear of salted vegan butter–absolutely delicious!
Tips and Variations
- Don’t have an 8½ x 4½” loaf pan? No worries! You can use a 9×5″ pan, a cake pan, or a muffin tin instead. Just keep in mind that the baking time may vary depending on the size of the pan. For a 9×5″ pan, start checking for doneness around the 45-50 minute mark. For muffins, bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- To take your vegan banana bread to the next level, try adding in some mix-ins! I personally love adding vegan dark chocolate chips, toasted walnuts, or swirls of peanut butter. Get creative and experiment with your favorite flavors!
- If you notice your loaf browning too quickly while baking, simply cover it with aluminum foil. This will help prevent the top from burning while the inside finishes baking. Just make sure to leave the foil on for the remainder of the baking time to ensure the bread is fully cooked through.
Common Questions about Vegan Banana Bread
How ripe should the bananas be?
The riper the better! The deeper the color, the deeper the banana flavor will be in your bread. If your bananas aren’t ripe enough, you can speed up the ripening process by baking them on a baking sheet in the oven at 300°F until they’ve blackened.
How do I know if the banana bread is done baking?
The toothpick trick is a great way to check if your banana bread is done. Insert a toothpick, wooden skewer, or thin knife into the center of the loaf. When you pull it out, it should come out clean. A few crumbs are okay, but there shouldn’t be any wet batter residue. You can also tell the bread is done when the sides start to pull away from the pan. If your bread is browning too quickly, cover it with aluminum foil to prevent the top from burning.
Can I use a hand or stand mixer to make this banana bread?
No, I wouldn’t recommend it. Overworking the batter with a mixer can result in a gummy texture. This recipe is best made by hand using a whisk, fork, spatula, or wooden spoon.
Want to save this for later? Here’s how!
To store, wrap the banana bread in plastic wrap and place it in a zip-lock bag or airtight container. The bread will stay moist on the counter for a few days and up to a week in the fridge. You can also freeze it for up to 3-4 months.
If you want to share this delicious bread with your family and friends, you can also ship it! First, wrap the bread tightly in plastic wrap, then wrap it in aluminum foil. Pack it in a medium-sized box with packing peanuts or newspaper to keep it from moving around during transit. Freeze the bread before shipping to ensure that it stays fresh.
Thank you so much for reading, friend! If you make this recipe in your very own kitchen, please come back and leave a star rating and review. I would absolutely LOVE to hear what you thought!
Happy Baking!
xoxo, Audra
Best Ever Vegan Banana Bread
Ingredients
- 1.5 cups all purpose flour
- ½ cup granulated white sugar
- ½ cup light brown sugar packed
- 3-4 overripe bananas
- ½ cup vegan butter melted
- ¼ cup non-dairy milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- extra brown sugar for topping
Instructions
- Preheat oven to 350°F. Lightly grease a 8½ x 4½” loaf pan with non-stick spray and line with parchment paper. Set aside for later.
- Whisk together flour, baking soda, baking powder, salt, cinnamon and nutmeg in a medium bowl.
- In a large bowl, mash the bananas with a fork until smooth. Whisk in melted butter, until well incorporated. Then, mix in plant milk and vanilla. Add in brown sugar and white sugar. Stir wet ingredients until fully combined.
- Fold the dry ingredients into the wet, making sure not to over mix. Leaving a few streaks of flour is okay.
- Pour batter into the greased loaf pan and sprinkle brown sugar crumbles on top. Bake for 50 minutes, or until you can stick a toothpick in the center and it comes out clean. Let the loaf cool down inside the pan and then remove. Slice and enjoy!
