Read time: 7 mins.
Table of Contents
Introduction
When I first started experimenting with vegan baking, it wasn’t just about finding plant-based alternatives; it was about making something everyone in the family would love.
On a gray Saturday, with Emma and Charlie happily occupied with their artwork and Mark immersed in a weekend project, I found myself staring at overripe bananas begging to be transformed into something delicious. I decided to whip up a batch of banana bread, aiming for simplicity without turning the kitchen into a science lab.
To my joy, with just three simple ingredients, I hit the perfect vegan banana bread recipe on my first try! Now, it’s a staple in our kitchen. Whether it’s a quick breakfast or an after-school treat, this banana bread is the apple of Emma and Charlie’s eye. I can’t wait for you to try it and add it to your top vegan favorites.
Why it is the Best Vegan Banana Bread?
This is the best vegan banana bread recipe ever for a few simple reasons:
Simplicity at Its Finest
I love that this recipe requires three essential ingredients: mashed bananas, flour, and baking soda. It’s so straightforward that I can quickly mix it up and pop it in the oven even on my busiest days.
Versatility for Every Taste
What really excites me is how customizable it is. I can add chocolate chips, nuts, or a splash of vanilla essence to suit my mood or the occasion. It feels like having a basic recipe that I can adapt and make my own.
Moisture and Richness
I’ve found that adding a bit of non-dairy milk, apple sauce, or melted coconut oil transforms the banana bread into something extra special. These little tweaks make it incredibly moist and flavorful, which is perfect for a treat or a special occasion.
Incredibly Easy
This banana bread recipe is a winner because it’s incredibly easy to make. Baking it for just 45-50 minutes and checking for doneness is straightforward. I can always count on this recipe to deliver a delicious, warm loaf with minimal effort.
Perfect for Any Time
Whether I enjoy it for breakfast, as a snack, or with a cup of coffee, this vegan banana bread fits seamlessly into any part of my day. It’s versatile and always hits the spot.
The 3 Key Ingredients
Ever wondered how such a simple list of ingredients can transform into a delectable loaf of banana bread? It’s amazing how just a few key components can create something so irresistible. Here’s the secret behind my favorite vegan banana bread:
Mashed bananas
The star of the show. I use about a cup of them, usually from two overripe bananas. Their natural sweetness and moisture are what give the bread that soft, tender texture and rich banana flavor I love.
All-purpose flour
The flour is what brings everything together, giving the bread its structure. Without it, the batter would be a gooey mess rather than a sliceable loaf.
Baking soda
The essential one which makes the bread rise and turn out light and fluffy. It reacts with the bananas’ natural acidity to create those delightful air bubbles.
Variations and Add-ins
While classic vegan banana bread is fantastic on its own, I’ve had a lot of fun experimenting with different twists to keep things exciting. Here are a few variations that have become favorites in my household:
Apple Banana Bread
If you’re craving a fruity upgrade, add unsweetened applesauce and get wow. It enhances the bread’s sweetness and gives it a moist, tender texture.
Protein-Packed Banana Bread
For those days when Mark needs a protein boost, I toss chopped almonds, walnuts, pecans, or plant-based protein powder. He enjoys this version as a hearty breakfast or post-workout snack.
Chocolate Chip Banana Bread
Emma goes wild for this chocolate chip version. She absolutely loves it when I mix dairy-free chocolate chips. The rich, chocolatey flavor makes it her go-to treat, and it’s always a crowd-pleaser at home. Whenever she asks for a sweet snack, this is the recipe she’s hoping for.
Tips For The Best Vegan Banana Bread
Here are some of my favorite tips for perfecting vegan banana bread, drawn from my own baking adventures.
- This banana bread tastes even better the next day. Leave it wrapped at room temp for up to a day or two, and it’ll stay delicious.
- Frozen bananas work great. If you are using ones just thaw them at room temperature, drain the excess liquid, and use as directed.
- Adjust baking times and temperatures if you’re baking at a high altitude. A little trial and error helps get the texture just right.
- If your batter seems too runny, add a bit more flour. If it’s too thick, a splash of plant-based milk can help. Adjusting the consistency can make a big difference in the final product.
- Mix the batter just until you don’t see any flour streaks. Overmixing makes the bread dense and less likely to rise properly.
- If you’re making banana bread for a crowd or want to freeze some for later, doubling the recipe works great. Just make sure to adjust the baking time accordingly.
3 Ingredients Vegan Banana Bread Recipe
Here you go with the easiest vegan banana bread recipe ever.
Main Ingredients
- 1 cup mashed bananas (2 medium to large overripe ones)
- 1 ⅓ cups all-purpose flour
- ¾ tsp baking soda
Optional Ingredients
- 1 tsp vanilla essence
- 1 ½ tbsp non-dairy milk
- ¾ tsp ground cinnamon
- ¼ tsp salt
- ⅓ cup chocolate chips
- ⅓ cup chopped walnuts, almonds (any other protein)
- ½ cup apple sauce
- ¼ cup melted and cooled coconut oil
- ⅓ cup packed brown/coconut sugar
How to Make Vegan Banana Bread?
Preheat the Oven
Start by setting your oven to 350°F (175°C). Grease your loaf pan or line it with parchment paper to make it easier to clean up later.
Mix the Bananas and Dry Ingredients
Mash your bananas until smooth. Mix the mashed bananas with flour and baking soda in a large bowl. Add a teaspoon of vanilla essence and a sprinkle of ground cinnamon for extra flavor. Mix in some brown or coconut sugar if you want a sweeter bread. You can also toss in chocolate chips or chopped nuts if you like a bit of crunch and extra taste.
Add Optional Ingredients
You can stir in a little non-dairy milk and some apple sauce for a softer, moister bread. If you want a richer flavor, try adding melted coconut oil. These extras are great for making the bread for a special occasion.
Pour and Bake
Transfer the mixture to your ready baking dish. Even out the surface with a scraper. Cook in the warmed-up cooker for approximately 45-50 minutes. To test if it’s finished, insert a skewer into the middle—if it comes out clean or with only a couple of bits, it’s done.
Cool and Enjoy
Let the bread rest in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice it up, and enjoy it with a steaming cup of coffee!
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