Description

This Best Vegan Banana Bread is a moist, flavorful, and easy-to-make loaf that’s perfect for breakfast, snacks, or dessert. Made with ripe bananas, ground flaxseed as an egg substitute, and vegan butter or oil, this dairy-free and egg-free recipe is versatile and delicious. Optional additions include walnuts or non-dairy chocolate chips for added texture and taste.

Ingredients

Scale

Flax Egg Mixture

2 tablespoons ground flaxseed
5 tablespoons water

Wet Ingredients

2 large ripe bananas, about 1 cup mashed
1/3 cup melted vegan butter or neutral oil
2/3 cup granulated sugar or brown sugar, lightly packed
1/4 cup dairy free milk (oat, almond, or soy)

Dry Ingredients

2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon fresh ground nutmeg (optional)

Optional Add-ins

3/4 cup chopped walnuts or non-dairy chocolate chips

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Instructions

Preheat and Prepare Pan: Preheat the oven to 350 degrees F and grease a standard loaf pan (8 1/2 x 4 1/2 inches or 9 x 5 inches) thoroughly to prevent sticking.
Make Flax Egg: In a small bowl, combine the ground flaxseed and water. Set aside to thicken for a few minutes to form the flax egg mixture, which acts as a binder.
Mash Bananas and Mix Wet Ingredients: In a large bowl, mash the ripe bananas with a fork until smooth. Measure about 1 cup of mashed banana and return it to the bowl. Stir in the melted vegan butter or neutral oil.
Add Sugar, Milk, and Flax Egg: Add the sugar, dairy-free milk, and the thickened flax egg mixture to the banana mixture. Stir well with a large spoon until fully combined.
Combine Dry Ingredients: Add the all purpose flour to the wet ingredients. Sprinkle the baking soda, salt, and optional nutmeg evenly over the flour. Gently fold and stir just until combined to avoid overmixing, which could make the bread tough.
Fold in Optional Add-ins: Gently fold in walnuts or non-dairy chocolate chips if using. This adds texture and flavor variations to the bread.
Pour and Bake: Pour the batter into the prepared loaf pan, smoothing the top. Place the pan on the center rack in the preheated oven. Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve: Remove the loaf from the oven and let it cool in the pan for a few minutes. Then transfer it to a cooling rack and allow it to cool for at least 30 minutes to ensure easier slicing. Serve and enjoy your vegan banana bread!

Notes

Oil free: Use applesauce instead of melted vegan butter as a healthier alternative, though the texture will differ slightly.
Gluten free: Substitute all purpose flour with a gluten free flour mix to make the bread gluten free.
Nut free: Use soy milk, coconut milk, or another non-dairy milk instead of almond milk if avoiding nuts.
Sugar: Brown sugar, granulated sugar, or coconut sugar can be used. Adjust sugar quantity to preference for sweetness.
Muffins instead: Preheat oven to 400 degrees F, divide batter into muffin liners, bake for 24 minutes or until done for a quick snack version.
Leftovers/freezing: Store leftovers covered at room temperature for 1-2 days or in the refrigerator up to 1 week. Banana bread also freezes well for extended storage.

Nutrition

Serving Size: 1 slice
Calories: 200 kcal
Sugar: 15 g
Sodium: 150 mg
Fat: 8 g
Saturated Fat: 1 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 0 mg