Description
This moist and fluffy Vegan Banana Bread is packed with rich banana flavor, warm spices, and a hint of vanilla. It’s perfect for breakfast, a snack, or even dessert! Plus, it’s easy to make with simple pantry staples—no dairy or eggs required!
Ingredients
Scale
- 3 ripe bananas, mashed
- ½ cup maple syrup (or agave syrup)
- ¼ cup coconut oil, melted (or any neutral oil)
- ¼ cup non-dairy milk (almond, soy, or oat)
- 1 tsp vanilla extract
Instructions
- Preheat & Prepare – Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mash Bananas – In a large mixing bowl, mash the bananas until smooth.
- Mix Wet Ingredients – Add maple syrup, melted coconut oil, non-dairy milk, and vanilla extract. Stir until well combined.
- Combine Dry Ingredients – In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Mix Everything Together – Gradually fold the dry ingredients into the wet ingredients. Stir until just combined—do not overmix.
- Add Extras (Optional) – Gently fold in walnuts, pecans, or chocolate chips if using.
- Bake – Pour the batter into the prepared loaf pan. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve – Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing
Notes
- For a gluten-free version, use a 1:1 gluten-free flour blend.
- Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- Freeze slices wrapped in plastic wrap for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 50-55 minutes
- Method: Baking
- Cuisine: American