Description
Hey friends, Beau here! This vegan banana bread is not a compromise—it’s a one-bowl, no-fuss, plant-based dream. It’s naturally sweet, forgiving, and so delicious that everyone will wonder, “Wait… this is vegan?” Perfect for breakfast, snack time, or a comforting slice any time of day.
Ingredients
Wet Ingredients
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3 very ripe bananas, mashed
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⅓ cup melted coconut oil (or neutral oil like avocado)
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½ cup brown sugar or pure maple syrup
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¼ cup plant-based milk (almond, oat, soy)
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1 tsp pure vanilla extract
Dry Ingredients
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1½ cups all-purpose flour (or half whole wheat pastry flour for a nuttier loaf)
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1 tsp baking soda
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½ tsp salt
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½ tsp cinnamon (optional but highly recommended)
Optional Mix-Ins (½ cup)
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Walnuts, vegan chocolate chips, dried cranberries, shredded coconut, etc.
Instructions
1. Preheat & Prep
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Oven: 350°F (175°C)
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Grease a 9×5-inch loaf pan, or line with parchment paper for easy lift-out.
2. Mash & Mix Wet Ingredients
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Mash bananas in a large bowl, leaving a few lumps.
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Stir in melted oil, sweetener, plant milk, and vanilla until smooth.
3. Add Dry Ingredients
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Sprinkle flour, baking soda, salt, and cinnamon over wet mixture.
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Gently stir until just combined (a few streaks of flour are okay—overmixing = dense loaf).
4. Fold in Mix-Ins
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Add your choice of walnuts, chocolate chips, or other fun mix-ins.
5. Bake
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Pour batter into prepared pan and smooth top.
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Optional: run a wet finger down the center for a classic “banana bread crack.”
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Bake 50 minutes, do not open oven before 45 minutes.
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Toothpick test: Insert into center—should come out with a few moist crumbs, not wet batter. Bake in 5-min increments if needed.
6. Cool
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Cool in pan 10 minutes.
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Run a knife around edges and lift out using parchment sling (if used) to cool completely on a wire rack.
Serving Suggestions
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Breakfast: Toast slice with vegan butter or nut butter + maple syrup.
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Dessert: Warm slice with vegan ice cream or coconut whipped cream.
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Snack: Pair with berries and a dusting of powdered sugar.
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Gift: Wrap cooled loaf in parchment and tie with baker’s twine.
Notes
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Chocolate Swirl: Fold in ½ cup vegan chocolate chips; swirl in ¼ cup melted chips + tsp coconut oil for marble effect.
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Gluten-Free: Use 1:1 GF flour blend.
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Protein Bread: Replace ¼ cup flour with plant-based protein powder. Add extra milk if needed.
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Tropical Loaf: ⅓ cup shredded coconut + ¼ cup dried pineapple or mango + 1 tsp lime zest.
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PB&J Remix: Swirl in ⅓ cup jam or peanut butter before baking.