The Ultimate Moist Vegan Banana Bread You Need Now
This Vegan Banana Bread is ultra-moist, perfectly sweet, and uses simple pantry staples for a cozy, plant-based treat.
There is something magical about the smell of cinnamon on a crisp autumn morning. You deserve a kitchen that smells like a bakery dreamland right now. This Vegan Banana Bread is the answer to your cozy cravings.
It is thick, moist, and incredibly satisfying. You won’t even believe it is plant-based. This is the ultimate way to use those spotty bananas on your counter. Let’s get baking something amazing together.
Why You’ll Love This Recipe
This recipe is a total winner for your busy weekend brunch. It uses simple pantry staples you already have. There are no weird ingredients or expensive substitutes here. You get a perfectly dense crumb every single time.
It is also a great option for meal prep. You can grab a slice on your way out the door. Your kids will love it in their lunchboxes too. It is the definition of guilt-free comfort food.
Simple Method
Making this bread is as easy as it gets. You just need two bowls and a fork. We use a flax egg for perfect structural integrity. Even if you are a beginner baker, you can do this. The oven does all the hard work for you.
Ingredients You’ll Need
Gather these simple ingredients from your pantry for the best results. Overripe bananas are the secret to that deep, sweet flavor.
- 3 large overripe bananas, mashed
- 1/3 cup melted coconut oil
- 1/2 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 tablespoon ground flaxseed meal
- 3 tablespoons water
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1.5 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
Step-by-Step
- Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan with coconut oil.
- In a small vessel, whisk together the ground flaxseed meal and 3 tablespoons of water; allow to sit for 5 minutes to form a gel.
- In a large mixing bowl, mash the bananas until they reach a smooth consistency with minimal lumps.
- Incorporate the melted coconut oil, flaxseed gel, brown sugar, and vanilla extract into the banana mixture.
- Stir in the baking soda, salt, and cinnamon until evenly distributed.
- Gently fold in the flour using a spatula until just combined, ensuring not to overwork the gluten.
- Transfer the batter into the prepared loaf pan and smooth the surface.
- Bake for 55 to 60 minutes or until a skewer inserted into the center of the loaf comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack for complete cooling.
Best Ways to Enjoy It
Serve a thick slice warm with a smear of almond butter. It pairs perfectly with a hot cup of coffee. For a fancy touch, drizzle a little maple syrup on top. This is the best treat for a lazy Sunday morning.
Storage & Reheating
Keep your leftovers in an airtight container at room temperature. It stays fresh and moist for up to three days. You can also freeze individual slices for later. Just wrap them tightly in reusable beeswax wrap or foil. Toast them quickly when you are ready to eat.
Tips for Best Results
- Use bananas that are covered in brown spots for sweetness.
- Do not overmix the batter once you add the flour.
- Measure your flour using the spoon and level method.
- Make sure your coconut oil is melted but not hot.
- Let the flax egg sit until it is truly thick.
- Check the bread at 50 minutes to avoid over-baking.
- Wait for it to cool before slicing for clean cuts.
Ways to Switch It Up
- Fold in a half cup of dark chocolate chips.
- Add chopped walnuts for a satisfying crunch.
- Swirl in some peanut butter before baking.
- Try adding a pinch of nutmeg for extra warmth.
FAQs
Can I use frozen bananas?
Yes, just thaw them completely and drain the excess liquid first.
What can I use instead of coconut oil?
Any neutral flavored oil or melted vegan butter works great here.
Is this recipe gluten-free?
This version uses all-purpose flour, but a 1:1 GF blend usually works.
Go bake this right now and tag me in your photos!
— Jasmine
Ingredients
Method
- Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan with coconut oil.
- In a small vessel, whisk together the ground flaxseed meal and 3 tablespoons of water; allow to sit for 5 minutes to form a gel.
- In a large mixing bowl, mash the bananas until they reach a smooth consistency with minimal lumps.
- Incorporate the melted coconut oil, flaxseed gel, brown sugar, and vanilla extract into the banana mixture.
- Stir in the baking soda, salt, and cinnamon until evenly distributed.
- Gently fold in the flour using a spatula until just combined, ensuring not to overwork the gluten.
- Transfer the batter into the prepared loaf pan and smooth the surface.
- Bake for 55 to 60 minutes or until a skewer inserted into the center of the loaf comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack for complete cooling.
