The Best Moist Vegan Banana Bread Recipe (Easy, Healthy & Delicious)
Introduction of Recipe
There’s nothing quite like slicing into a warm, moist banana bread fresh out of the oven. This vegan banana bread offers all the comforting flavors you love—sweet ripe bananas, warm cinnamon, and a soft crumb—without any eggs or dairy. Perfect as a breakfast treat, midday snack, or even a dessert, this recipe is simple to make and uses common pantry ingredients. Whether you’re vegan or just looking to try a healthier twist on a classic, this banana bread is sure to please all palates.
History / Background
Banana bread is a classic American quick bread that dates back to the early 20th century, gaining popularity during the Great Depression as a practical way to use overripe bananas instead of wasting them. The traditional recipe included eggs and butter, but plant-based adaptations have made it accessible to vegan diets while still retaining that moist texture and rich flavor. Its evolution into vegan baking highlights creativity in using natural ingredients like mashed bananas and plant milks to deliver the classic banana bread experience.
Why You’ll Love This Recipe
This vegan banana bread is:
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Exceptionally moist and fluffy with natural sweetness
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Made with simple, wholesome ingredients
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Free from eggs, dairy, and refined sugars (can be adjusted)
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Easy to prepare in just one bowl
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Perfect for breakfast, snack, or dessert
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Customizable with nuts, chocolate chips, or spices
Ingredient Notes
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Ripe bananas: These provide natural sweetness, moisture, and binding without eggs. Overripe bananas with lots of brown spots work best.
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All-purpose flour: Provides structure. You can substitute gluten-free flour blends if needed.
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Baking soda and powder: For leavening, ensuring a light and fluffy bread.
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Non-dairy milk: Almond, soy, or oat milk works well to keep the bread moist.
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Maple syrup or organic sugar: Natural sweeteners that deepen flavor without refined sugars.
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Oil or vegan butter: Adds moisture and tenderness—coconut oil is a great option.
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Cinnamon and vanilla extract: These warm spices enhance the banana flavor beautifully.
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Optional add-ins: Walnuts, pecans, or vegan chocolate chips add extra texture and taste.
Equipment Needed
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Large mixing bowl
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Whisk and spatula
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Measuring cups and spoons
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8×4 or 9×5-inch loaf pan
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Oven
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Cooling rack
Recipe Card
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 8 slices
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American
Diet: Vegan, Dairy-Free
Description:
This moist, fluffy vegan banana bread is an easy-to-make treat that’s perfect for breakfast, snacking, or a healthy dessert. Made with ripe bananas, warm cinnamon, and plant-based ingredients, it’s a family-friendly favorite that everyone will love.
Ingredients:
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3 large overripe bananas, mashed (about 1 ½ cups)
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¾ cup maple syrup or organic cane sugar
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½ cup coconut oil or melted vegan butter
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1 teaspoon vanilla extract
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1 ¾ cups all-purpose flour (or gluten-free 1:1 blend)
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1 teaspoon baking soda
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1 teaspoon baking powder
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½ teaspoon salt
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1 teaspoon ground cinnamon
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½ cup chopped walnuts or vegan chocolate chips (optional)
Instructions:
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Preheat oven to 350°F (175°C). Grease an 8×4 or 9×5-inch loaf pan and set aside.
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In a large bowl, mash the bananas well with a fork. Add maple syrup, coconut oil, and vanilla extract, stirring until well combined.
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In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
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Add the dry ingredients to the wet ingredients and fold until just combined—do not overmix.
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Gently fold in walnuts or chocolate chips if using.
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Pour the batter into the prepared loaf pan and spread evenly.
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Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
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Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.
Notes:
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Overripe bananas with brown spots will give the best flavor and sweetness.
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For extra moistness, add 2 tablespoons of plant milk or applesauce if batter seems too thick.
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Store covered at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts Table
| Serving Size | 1 slice (1/8 loaf) |
|---|---|
| Calories | 225 |
| Sugar | 17 g |
| Sodium | 190 mg |
| Fat | 10 g |
| Saturated Fat | 8 g |
| Unsaturated Fat | 2 g |
| Trans Fat | 0 g |
| Carbohydrates | 31 g |
| Fiber | 3 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
Tips & Variations
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Add shredded zucchini or carrot for added moisture and nutrition.
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Swap walnuts for pecans or pumpkin seeds for a nutty twist.
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Stir in vegan chocolate chips or dried fruit for extra texture.
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Use coconut sugar or brown sugar as alternatives for maple syrup.
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For gluten-free, use a 1:1 gluten-free flour blend.
Pro Chef Tips
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Use ripe bananas—don’t skip this step for best flavor and natural sweetness.
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Do not overmix the batter to keep the bread tender and moist.
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Use room temperature ingredients to help the batter combine smoothly.
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Test doneness with a toothpick after 50 minutes to avoid overbaking.
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Let the bread cool fully before slicing for cleaner cuts.
Common Mistakes to Avoid
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Using underripe bananas results in a less sweet, dry loaf.
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Overmixing the batter causes dense, tough bread.
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Not greasing or lining the pan can cause sticking or breaking.
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Baking at too high temperature could burn the crust before the center cooks.
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Slicing too early when still hot can cause crumbling.
Storage & Meal Prep
Store banana bread in an airtight container at room temperature up to 3 days or refrigerate for up to 7 days. Wrap slices in plastic wrap for grab-and-go snacks. Reheat lightly in the microwave or toaster oven for a warm, fresh taste.
Make-Ahead & Freezer Notes
This vegan banana bread freezes beautifully. Wrap cooled bread tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight at room temperature and warm slices before serving.
Serving Suggestions
Serve vegan banana bread with:
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A smear of vegan butter or nut butter
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Fresh berries or sliced bananas
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Coconut yogurt or vegan cream cheese
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A drizzle of maple syrup
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Your favorite plant-based coffee or tea
FAQs Section
Q1: Can I use flax or chia eggs instead of eggs?
This recipe doesn’t need eggs—the bananas do the binding. No flax or chia eggs required.
Q2: Is this recipe gluten-free?
The recipe is not gluten-free unless you substitute the flour with a gluten-free blend.
Q3: Can I bake mini muffins instead of a loaf?
Yes, bake at 350°F for 15-20 minutes until a toothpick comes out clean.
Q4: How ripe should bananas be?
The riper, the better—look for bananas with lots of brown speckles or fully brown peel.
Q5: Can I add nuts or chocolate chips?
Absolutely! Nuts or vegan chocolate chips add great texture and flavor.
Conclusion
This vegan banana bread recipe offers the perfect balance of moist texture, natural sweetness, and warm spice—guaranteed to become your go-to favorite for breakfast, snacks, or dessert. Enjoy baking this simple yet delicious treat at home, then share your photos and pin it for others who will love it too!
