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Tall, Fluffy, Flavorful Vegan Banana Bread 

The finished vegan banana bread with slices cut on the end on a wood table on a slate serving tray. Fresh flowers are blurred in the background.

Amazing vegan banana bread that is super tall, fluffy, moist, and flavorful! Easy to make in one bowl and endlessly customizable. And yes, it’s gluten free friendly!!

  • Yield: 12 Big Slices
  • Prep Time: 15 Minutes
  • Bake Time: 65 Minutes
  • Key Ingredients: Bananas, Cinnamon
Recipe to Inbox – Sweets

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This is the BEST vegan banana bread. I know everyone thinks they have the best but I’ll tell you why this one deserves consideration:

  1. It’s super tall and fluffy. No short breads here. This banana bread is bursting at the seams.
  2. Super flavorful. With tons of bananas, a generous splash of vanilla, and just enough cinnamon to bring some warmth, this bread needs nothing but says everything. 
  3. Easy to make. Nothing fancy, no weird ingredients, and you make it in one bowl. How easy is that?! 

This recipe has been made so many times throughout my 13+ years being vegetarian and vegan that it’s basically a foolproof recipe that just works every time. 

So the next time you have a bunch of bananas that you let get too ripe, make this bread!! 

Ingredients

Ingredients for vegan banana bread in various dishes on a wood tabletop. Black and white labels have been added to name each ingredient.
  • Bananas: The more ripe the better! Tons of freckles are the right amount. 
  • Flour: Just all purpose here, nothing fancy. 
  • Sugars: Both brown sugar and white sugar combine for the perfect sweet flavor. 
  • Plant Milk: I prefer unsweetened and unflavored soymilk but any plant-based milk works here. 
  • Oil: Use a neutral flavored oil like canola or refined coconut oil so that the other delicate flavors don’t get covered up.
  • Vanilla: Vanilla in banana bread is a love story that you don’t want to break up. 
  • Flaxseed: This is the “egg” in the recipe to help bring it all together. 
  • Cinnamon, Baking Soda, Baking Powder, Salt 

Substitutions + Variations 

  • Need to make this gluten free? No problem! Use your favorite high quality gluten free flour blend. I typically get the best results with King Arthur’s Measure for Measure. 
  • Add some extras. Think chocolate chips, walnuts, pecans, or sprinkle some pumpkin seeds on top. You can also add some coconut flakes, shredded coconut, cacao nibs, or even dried cranberries. You really can’t go wrong with banana bread! Bake as directed. 

Instructions 

Make sure to check out the recipe card below for the full recipe and ingredient list.

Prep Step: Line the Pan 

Grab an 8×5-inch or 9×4-inch baking pan. Lightly spray and line with parchment paper. Set this aside. I like to use some clips to help hold the paper in place so it doesn’t move while I pour the batter in – just be sure to remove them before baking!! 

Step One: Mash the Bananas + Flax Egg

A glass bowl filled with the mashed bananas on a wood table.

Into a large bowl, using a potato masher or a big fork, mash the bananas. If you have super ripe bananas this should be easy. If your bananas are not quite ripe, add a splash of the oil to the bananas to help them mash down. 

In a small mug, add the flaxseeds and hot water. Let it gel together for 5 minutes. I do this in the microwave because it’s easy. 

Step Two: Mix the Wet Ingredients

A glass bowl filled with the wet ingredients for banana bread as well as a silver whisk that is resting on a wood tabletop.

To the mashed bananas, add in all the wet ingredients all at once. The sugar, brown sugar, plant based milk, oil, vanilla, flax seed egg, and bananas all get mixed together. You can use a whisk to help bring it all together. 

Step Three: Add the Dry Ingredients 

A glass bowl is filled with the finished banana bread batter. A pink spatula is in the batter. The bowl rests on a wood tabletop.

Now into the same bowl add all the dry ingredients. I like to add the flour first and then sprinkle the baking powder, baking soda, salt, and cinnamon over top of it. Switch to a spatula to make sure you can scrape the sides and bottom of the bowl easier. 

Step Four: Bake! 

A silver bread pan lined with parchment paper and held in place with clips is on a wood table. The banana bread batter has been placed inside.

Carefully pour the banana batter into the prepared loaf pan. Bake for 65 minutes or until a toothpick inserted into the bread pulls out clean. This shouldn’t take much longer than 70 minutes. If the top of the bread is browning too quickly, after 45 minutes you can add a tent of aluminum foil on top. 

Step Five: Cool! 

The banana bread after baking on a slate serving tray before slicing. You can see the tall sides of the loaf and how dark in color it got. Bananas and fresh flowers are blurred in the background.

Allow it to cool before slicing. This really is the most difficult part of making this banana bread is waiting for it to cool. Let it rest for a good hour in the hot pan on the countertop and then another 30 minutes or so outside of the pan on a cutting board. Then you can slice it and serve. If you slice it too soon after baking, you can squish the bread.

Looking down at a finished vegan banana bread with 3 slices coming towards the camera as it rests on a slate serving tray. A cream towel is blurred in the background.

Tips 

Need to ripen up some bananas to make this? 

  • To ripen in a few days: Place the bananas in the sunlight in a window or another warm spot. 
  • To ripen within 24-48 hours: Store the bananas in a paper bag with an apple. 
  • To ripen right now: Preheat the oven to 300F/150C. Place the bananas still inside the peel on a baking sheet and bake for 15 minutes. The peel will turn black. Remove the bananas from the oven and let them cool. This will give them the texture of a ripe banana but they won’t be as sweet as a ripe banana. 

When serving banana bread, enjoy it by the slice (easy enough), top it with some vegan butter, almond butter, peanut butter, or add a scoop of vanilla vegan ice cream and drizzle with chocolate sauce for a twist on a banana split!! 

A dark plate with a slice of banana bread cut in half with a gold fork is on a wood table. The rest of the loaf of bread and a towel are in the background.

How to Store 

Countertop: Store the banana bread covered at room temperature for up to 2 days. 

Fridge: Store the banana bread covered in the fridge for up to 5 days. 

Freezer: Store the sliced banana bread in the freezer with sheets of parchment paper in between each slice for easy removal. Store in a freezer safe container for up to 3 months. Allow it to come to room temperature before enjoying it after freezing. 

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The finished vegan banana bread with slices cut on the end on a wood table on a slate serving tray. Fresh flowers are blurred in the background.

Vegan Banana Bread

Amazing vegan banana bread that is super tall, fluffy, moist, and flavorful! Easy to make in one bowl and endlessly customizable. And yes, it’s gluten free friendly!!
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Course: Bread, Breakfast
Cuisine: Baked Goods
Keyword: bread, breakfast, vegan baking
Servings: 12 slices
Calories: 209kcal

Equipment

  • Mixing bowl
  • mixing spoon
  • Whisk + spatula
  • measuring cups
  • Measuring spoons
  • baking pan
  • parchment paper

Ingredients

  • 2 cups flour
  • 1 teaspoon cinnamon
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups bananas mashed (about 4 large bananas)
  • ¼ cup sugar
  • ½ cup brown sugar
  • ½ cup plant based milk
  • cup oil
  • 2 teaspoons vanilla
  • 1 tablespoons flax seeds
  • 3 tablespoons hot water

Instructions

  • Preheat the oven to 350°F/180°C and line a bread loaf pan with parchment, spraying lightly with oil. Set aside. Make sure that the oven rack is set for the middle or lower third of the oven.
  • Mash the bananas and make the flax egg. Into a large bowl, mash the bananas with a fork or potato masher. If the bananas don’t mash easily, add a splash from the oil to help them mash down. Into a mug, add the flax seeds and hot water. Let it gel together for about 5 minutes.
  • Mix the wet ingredients. Into the large bowl with the bananas, add the wet ingredients of the sugar, brown sugar, plant based milk, oil, vanilla, and flax seed egg. Using a whisk, mix until fully combined.
  • Add the dry ingredients. Into the same bowl, add the flour, baking soda, baking powder, cinnamon, and salt. Switch to a spatula and fold together, making sure to scrape the sides of the bowl as needed. Mix until fully combined.
  • Bake. Bake uncovered for 65 to 70 minutes or until a toothpick inserted into the center of the loaf pulls out mostly clean. A few moist crumbs are okay. If the bread is browning too quickly, after 45 minutes you can loosely tent with a sheet of aluminum foil.
  • Cool. Remove the bread from the oven and set onto a wire cooling rack but do not remove the bread itself from the hot loaf pan. Let the bread rest in the hot pan for a good hour. Then, you can remove the loaf from the now cooled pan and let it rest on a cutting board for an additional 30 minutes. Then, slice and serve and enjoy!!

Notes

  • How to Store 
    • Countertop: Store the banana bread covered at room temperature for up to 2 days. 
    • Fridge: Store the banana bread covered in the fridge for up to 5 days. 
    • Freezer: Store the sliced banana bread in the freezer with sheets of parchment paper in between each slice for easy removal. Store in a freezer safe container for up to 3 months. Allow it to come to room temperature before enjoying it after freezing.
  • Substitutions + Variations
    • Need to make this gluten free? No problem! Use your favorite high quality gluten free flour blend. I typically get the best results with King Arthur’s Measure for Measure. 
    • Add some extras. Think chocolate chips, walnuts, pecans, or sprinkle some pumpkin seeds on top. You can also add some coconut flakes, shredded coconut, cacao nibs, or even dried cranberries. You really can’t go wrong with banana bread! Bake as directed.

Recipe to Inbox – Sweets

Get This Recipe In Your Inbox

Share your email and I’ll send it straight to your inbox. Plus, you’ll be added to my weekly newsletter of fresh recipes as a bonus!

Nutrition

Calories: 209kcal | Carbohydrates: 34g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 301mg | Potassium: 123mg | Fiber: 1g | Sugar: 16g | Vitamin A: 33IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 1mg
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