Go Back
+ servings
A sliced loaf of vegan banana bread on parchement paper with black coffee mason jar in the background.
Print

Best Vegan Banana Bread

Make
Best Banana Bread at home with this easy recipe. This failproof recipe makes super flavorful, moist and perfect Vegan Banana Bread. This all-time classic comfort dessert bread uses simple pantry ingredients and only a mixing bowl.
Course Vegan Recipes
Cuisine American
Keyword 1 bowl banana bread, classic easy banana bread, moist banana bread, vegan baking, vegan banana bread, vegan banana walnut bread
Prep Time 10 minutes
Cook Time 50 minutes
Additional Time 30 minutes
Total Time 1 hour 30 minutes
Servings 6 people
Calories 488kcal

Ingredients

  • 2 large ripe bananas - about 1 cup mashed

Dry Ingredients

Wet Ingredients

Instructions

  • Preheat the oven to 350 degrees F and grease a standard loaf pan. I used 9 x 5inch pan. 
  • In a small bowl, combine the ground flaxseed and water. Set aside to thicken; this is your flax egg mixture.
  • In a large bowl, mash the bananas with a fork until smooth. Stir the oil or melted vegan butter into the bananas. Now add the apple cider vinegar, almond milk and flax egg mixture. Using a big spoon stir until well combined.
  • Add the flour and brown sugar to the same bowl with the wet ingredients. Sprinkle the baking soda, salt and nutmeg on top. Stir gently until just combined, making sure you do not over mix. Gently fold in the walnuts. Pour the batter into the prepared pan. Gently tap the loaf pan on the counter a few times so air bubbles settle.
  • Place  the loaf pan in the center rack of the oven and bake for 50-60minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for a few minutes, then transfer the loaf to a cooling rack.
  • Ideally, you should let the banana bread cool for at least 30 minutes before slicing. (I know, this waiting is the hardest part)Serve warm slice and enjoy.

Notes

Cover leftover banana bread and keep at room temperature 1-2 days, or keep it in the refrigerator for up to 1 week. Banana bread freezes very well, too.
Always make sure to use ripe bananas. The ones with brown spots make good banana bread.
To get moist and soft texture, the key is not to over-mix the batter. Use
simple strokes to mix everything together.
Oven temperatures vary significantly between the brands. So, keep an eye on the bread after 45 minutes. About this time, you start to smell the wafting aroma. You do not want to over-bake it. 

Nutrition

Serving: 2g | Calories: 488kcal | Carbohydrates: 64g | Protein: 8g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 19g | Cholesterol: 8mg | Sodium: 431mg | Fiber: 3g | Sugar: 24g