Print

Ultimate Moist & Easy One-Bowl Vegan Banana Bread

A freshly baked loaf of vegan banana bread with chocolate chips, sliced to show the moist interior.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe delivers the best vegan banana bread you will ever eat. It is incredibly moist, fluffy, and flavorful, made easily in just one bowl. This is your go-to egg free banana bread for a simple vegan breakfast or sweet snack.

Ingredients

Scale
  • 3 large, very ripe bananas, mashed (about 1 1/2 cups)
  • 1/2 cup plant-based milk (almond milk works well)
  • 1/2 cup melted coconut oil or neutral oil
  • 3/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup vegan chocolate chips or chopped walnuts (optional mix-in)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper.
  2. In a large bowl, mash the ripe bananas thoroughly with a fork until mostly smooth. You can leave a few small lumps for texture.
  3. Add the plant-based milk, melted oil, brown sugar, and vanilla extract to the mashed bananas. Whisk these wet ingredients together until they are well combined.
  4. In a separate, smaller bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This step helps distribute the leavening agents evenly.
  5. Pour the dry ingredients into the wet ingredients. Use a spatula to gently fold the mixture together until just combined. Do not overmix; a few streaks of flour are acceptable. Overmixing develops gluten and makes the bread tough.
  6. If using, gently fold in the chocolate chips or nuts now.
  7. Pour the batter into your prepared loaf pan and spread it evenly.
  8. Bake for 50 to 65 minutes. Start checking at 50 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
  9. Let the bread cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely before slicing.

Notes

  • Using very ripe, spotty bananas is key for the best moisture and natural sweetness in your vegan banana bread.
  • For an extra fluffy banana bread vegan texture, you can substitute half of the all-purpose flour with cake flour.
  • If you want to make this recipe gluten free, substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum.
  • This bread stores well in an airtight container at room temperature for up to four days, maintaining its moist texture.

Nutrition

Find it online: https://eatableempress.com/vegan-banana-bread-moist-easy-recipe/