Recipe

Vegan Banana Bread

A pantry-friendly vegan banana bread that bakes up moist, tender, and perfectly spiced, with that golden top and big banana flavor.

By Matt Campbell

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A sliced loaf of vegan banana bread on a wooden cutting board with a few banana slices nearby on a kitchen counter

Jump to Recipe

Vegan banana bread is one of those recipes that feels like a small act of kitchen magic. You start with sad, spotty bananas that are basically begging for retirement, and you end up with a loaf that smells like cinnamon toast and comfort.

This version is one main bowl plus a small cup for the quick milk-and-vinegar mix, no eggs, no dairy, and still manages to hit the good stuff: a tender crumb, crisp edges, and that glossy, crackly top that makes you “accidentally” slice it a little thick. Keep it simple or toss in chocolate chips and walnuts, because I support your choices.

Three very ripe, heavily speckled bananas on a clean kitchen counter beside a mixing bowl

Why It Works

Moist and tender without eggs: Mashed banana adds moisture, and the quick milk-and-vinegar curdle helps tenderness and gives the baking soda something to react with for lift.
Big flavor, low drama: Brown sugar, vanilla, and cinnamon do the heavy lifting with easy-to-find ingredients.
Reliable bake: A moderate oven temp and a simple doneness check help the center cook through without drying out the edges.
Flexible: Works with common dairy-free milks and easy add-ins like chocolate, nuts, or berries.

Pairs Well With

Storage Tips

Room temperature: Once fully cooled, wrap the loaf tightly or store slices in an airtight container for up to 3 days. I like to tuck a paper towel in the container to catch excess moisture and keep the top from getting gummy.

Refrigerator: Up to 5 to 7 days in an airtight container. The fridge can dry quick breads out a bit, so I usually warm slices in the microwave for 10 to 15 seconds or toast lightly to bring it back to life.

Freezer: Freeze slices (my favorite move) so you can grab one at a time. Wrap individually and freeze in a zip-top bag for up to 3 months. Thaw at room temp or toast from frozen.

Common Questions

How ripe should the bananas be?

Riper than you think. You want very speckled or mostly brown peels. The bananas should mash easily and smell sweet. If they are still yellow, your bread will be less sweet and less “banana-y.”

Can I make this gluten-free?

Yes. Use a 1:1 gluten-free baking flour that includes xanthan gum. Brands vary, so the loaf may bake up more delicate. Let it cool completely before slicing, and plan to adjust bake time as needed. Start checking around 50 minutes, and keep going until the center is set.

What can I use instead of coconut oil?

Neutral oil (canola, vegetable, avocado) works great in the same amount. If you prefer, you can use melted vegan butter, but keep an eye on browning.

Why did my banana bread sink in the middle?

Usually one of three things: the loaf was underbaked, the batter was overmixed, or the oven temperature was running low. Bake until a toothpick comes out with a few moist crumbs, not wet batter. And mix just until the flour disappears.

Can I reduce the sugar?

You can reduce the total sugar by about 1/4 cup without major texture changes, especially if your bananas are very ripe. The loaf will be less caramel-y and a bit less moist, but still good.

How do I know it is done if my toothpick test always lies to me?

If you have an instant-read thermometer, aim for an internal temperature of about 200 to 205°F (about 93 to 96°C) in the center. That plus a set, springy top is a very reliable combo.

A single slice of vegan banana bread showing a moist crumb and a few chocolate chips on a plate

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x5-inch loaf pan
Mixing bowl
Small cup or measuring cup (for mixing milk and vinegar)
Measuring cups and spoons
Whisk and rubber spatula
Fork or potato masher (for bananas)
Parchment paper (helpful for lifting the loaf out)
Wire rack (for cooling)

I started making vegan banana bread when I realized two things: one, bananas ripen at the speed of gossip, and two, a “quick bread” can still feel like a little weekend project without turning your kitchen into a disaster zone. I love how forgiving this loaf is. It welcomes substitutions, it forgives imperfect measuring, and it tastes like you tried harder than you did. That’s my favorite kind of recipe.

Vegan Banana Bread

( Reviews)

Prep Time 15 minutes

Cook Time 55-65 minutes

Total Time 1 hour 15 minutes

Servings 10 slices (1 loaf)

Ingredients

3 very ripe bananas, mashed (about 1 1/2 cups or 340 g)
1/3 cup melted coconut oil (or neutral oil)
3/4 cup packed light brown sugar
1/4 cup maple syrup (optional, for extra banana-caramel vibes)
1/3 cup unsweetened dairy-free milk (almond, oat, or soy)
1 tablespoon apple cider vinegar (or white vinegar)
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour (210 g)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon fine salt
1/2 cup chopped walnuts or pecans (optional)
1/2 cup vegan chocolate chips (optional)

Instructions

Very ripe bananas being mashed with a fork in a large mixing bowl on a kitchen counter

Prep your pan and oven. Heat oven to 350°F. Line a 9x5-inch loaf pan with parchment (leave a little overhang for easy lifting) and lightly grease any exposed sides.
Make the quick vegan “buttermilk.” In a small cup, stir together the dairy-free milk and vinegar. Let it sit for 5 minutes while you mash bananas. It will look a little curdled. That is exactly what you want.
Mix the wet ingredients (one main bowl, low drama). In a large bowl, mash bananas until mostly smooth (a few small lumps are fine). Whisk in melted coconut oil, brown sugar, maple syrup (if using), vanilla, and the milk-vinegar mixture.
Add the dry ingredients. Add the flour first. Then sprinkle baking soda, baking powder, cinnamon, and salt evenly over the flour. Use a spatula to fold until you no longer see dry flour. A few streaks are better than overmixing. Stop there.
Fold in add-ins. If using walnuts and/or chocolate chips, fold them in gently. For the best rise, try to keep total add-ins to about 1 cup. Save a small handful of chips or nuts to sprinkle on top if you like a bakery look.
Fill the pan. Scrape batter into the loaf pan and smooth the top. Sprinkle reserved chips or nuts over the surface.
Bake. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). For extra confidence, the center should read about 200 to 205°F (about 93 to 96°C) on an instant-read thermometer. If the top is getting too dark around the 40 to 45 minute mark, loosely tent with foil.
Cool (the hard part). Let the loaf cool in the pan for 15 minutes, then lift it out using the parchment and cool completely on a rack before slicing. Cutting too early can make the middle feel gummy.
Slice and enjoy. I love it plain, but a warm slice with a little dairy-free butter or peanut butter is the kind of snack that mysteriously disappears.

Tips and Variations

Want extra banana flavor? Add 1 more banana and reduce the dairy-free milk by 2 tablespoons. Since bananas vary a lot, use the batter as your guide. It should be thick but spoonable, not runny. If it looks loose, add 1 to 2 tablespoons flour. Bake time may increase slightly.
For a cinnamon-sugar top: Mix 1 tablespoon sugar with 1/2 teaspoon cinnamon and sprinkle over the batter before baking.
Make it nut-free: Skip nuts and use chocolate chips, or add 1/2 cup shredded coconut or dried cranberries instead.
Muffin version: Divide into a lined 12-cup muffin tin and bake at 350°F for 18 to 22 minutes.
Pan size swap: Using an 8.5x4.5-inch pan usually means a taller loaf and a longer bake. Start checking around 60 minutes and tent the top if needed.
How to ripen bananas fast: Bake unpeeled bananas on a sheet pan at 300°F until the skins are very dark and the bananas feel very soft, usually 15 to 30 minutes. Cool, then mash.
Gummy line troubleshooting: A sticky strip can happen if the loaf is underbaked, sliced warm, or overloaded with wet mix-ins. Bake fully, cool completely, and keep add-ins to about 1 cup total.
If your top browns too fast: Bake on the middle rack, and tent with foil earlier if your oven runs hot.

Banana bread batter being scraped into a parchment-lined loaf pan on a kitchen counter

Nutrition information is estimated.

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