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Sliced vegan banana bread showing soft moist crumb, no eggs, on light oak board

Vegan Banana Bread

AuthorLily Mellow
A soft, moist vegan banana bread made with no eggs and no dairy. One bowl, 10 minutes of prep, and naturally sweetened by ripe bananas. The cozy loaf your whole family will ask for every week.
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Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Calories285 kcal

Equipment

  • 9×5 inch (23×13 cm) loaf pan
  • Large mixing bowl
  • Fork + rubber spatula
  • Wire cooling rack

Ingredients  

WET INGREDIENTS

  • 3 large ripe bananas about 300g / 10.5 oz mashed
  • ⅓ cup 80ml neutral oil (avocado, melted coconut, or melted vegan butter)
  • ½ cup 100g granulated sugar
  • ½ cup 110g brown sugar, packed
  • 2 tsp pure vanilla extract
  • ¼ cup 60ml plant milk, at room temperature (oat, almond, or soy)

DRY INGREDIENTS

  • 2 cups 250g all-purpose flour (or 1:1 gluten-free baking blend)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp fine sea salt

OPTIONAL MIX-INS / TOPPINGS

  • ½ cup 85g dairy-free chocolate chips or chopped walnuts (optional)
  • 1 extra banana halved lengthwise (optional, for topping)

Instructions 

  1. Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper.
  2. Mash the 3 ripe bananas until completely smooth with a fork.
  3. In a large bowl, whisk together the mashed bananas, oil, granulated sugar, brown sugar, and vanilla until smooth and glossy.
  4. Add the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gently stir until just combined.
  5. Pour in the room-temperature plant milk and fold until the flour is fully incorporated. Do not overmix.
  6. Fold in the chocolate chips or walnuts, if using.
  7. Transfer the batter to the prepared loaf pan and smooth the top. Place the banana halves on top, if using.
  8. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Loosely cover with foil after 40 minutes if the top browns too quickly.
  9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Cool for at least 20 minutes before slicing.

Notes

Note 1 — Storage & meal prep : Wrap tightly and store at room temperature for up to 3 days, in the fridge for up to 6 days, or freeze individual slices for up to 3 months. Thaw overnight at room temperature or toast from frozen.
Note 2 — Substitutions : Any neutral oil works (avocado, coconut, vegan butter). Any plant milk works — oat milk gives the most neutral flavor. For gluten-free, use a 1:1 baking blend — no other changes needed.
Note 3 — Banana ripeness trick : If your bananas aren't ripe enough, bake them unpeeled on a sheet pan at 300°F (150°C) for 5 to 10 minutes until the skins turn black. Cool completely before mashing.