A soft, moist vegan banana bread with a rich banana flavor and mild sweetness. The perfect egg-free banana bread recipe for lunchboxes or after school snacks!
A Quick Look At The Recipe
This is a brief summary of the recipe. Jump to the recipe to get the full details.
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Servings
10 slices
Difficulty
Easy
Calories *
258 kcal per serving
Technique
One-bowl whisking method.
Flavor Profile
Rich banana, mild sweetness, vanilla.
* Based on nutrition panel
“I made this with three very spotty bananas and added a handful of chocolate chips. The loaf came out incredibly moist and sliced cleanly once it cooled. My partner had no idea it was vegan until I told him.”
⭐⭐⭐⭐⭐
Priya
Why You Will Love This Recipe
- No eggs, no dairy, no compromise on texture. This vegan banana bread is genuinely soft and moist, not a consolation prize for skipping animal products. Coconut oil and ripe bananas do the work that butter and eggs usually handle.
- The banana flavor is the star. Ripe bananas and brown sugar create a naturally rich, well-rounded sweetness that holds up on its own. You do not need chocolate chips to make this loaf worth eating, though they are a very welcome addition.
- One bowl, minimal equipment. Everything comes together with a whisk and two bowls, and the batter takes about 10 minutes to mix. If you want something even more stripped down, my oat flour banana bread is fully vegan, gluten-free, and skips processed sugar entirely.
- Easy to customize for what you have on hand. Fold in vegan chocolate chips, leave them out, or top the loaf with a few banana slices before baking.
This is the kind of recipe I reach for when the bananas on my counter have gone fully spotty, and I want something straightforward and satisfying. It is soft and moist, with a rich banana flavor. A well-rounded sweetness from the brown sugar makes it delightful even without chocolate chips.
For a plain slice with coffee or a thicker cut warmed with a little vegan butter, this loaf delivers. If banana bread is already a regular in your kitchen, my sourdough banana bread or this chocolate banana bread are worth trying next for a deeper, more complex flavor.
Ingredients & Substitutions
- Ripe Bananas: The star of the loaf, providing natural sweetness, moisture, and that deep banana flavor that holds through baking. The riper the better, fully spotted or even blackened bananas are ideal because they mash smoothly and contribute the most sweetness, just like with my
- Coconut Oil: Acts as the fat here, keeping the crumb tender and moist without any butter or eggs. Use it melted and still slightly warm so it stays fluid when it hits the batter. Just like with my strawberry bread!(coming soon!)
- Vegan Milk: A small amount of unsweetened plant-based milk (such as almond milk) loosens the batter just enough to bring everything together smoothly.
- Vanilla Extract
- Light Brown Sugar: Adds sweetness and a faint molasses note that complements the bananas without overwhelming them. Substituting white sugar will give you a slightly less complex flavor and a marginally drier crumb.
- All-Purpose Flour: All-purpose flour holds everything together. For another variation, you can make this vegan chocolate banana bread that uses buckwheat flour for an extra nutty flavor.
- Baking Powder
- Kosher SaltVegan Chocolate Chips (optional): Fold them into the batter for pockets of melty chocolate, or press a few on top before baking for a finished look. For another chocolate option, try my chocolate chip banana bread!
Variations for Vegan Banana Bread
- Banana Bread with Nuts: Fold in half a cup of roughly chopped walnuts or pecans along with or instead of the chocolate chips. The nuts add a toasty crunch that contrasts nicely with the soft, moist crumb. You could also add peanut butter swirl or chopped peanuts, just like with my peanut butter banana bread!
- Spiced Banana Bread: Whisk one teaspoon of cinnamon and a pinch of nutmeg into the dry ingredients before combining. The warm spices deepen the banana flavor without masking it. You could also use this pumpkin spice recipe or apple pie spice to add fall spices
- Muffins! Make vegan banana bread muffins. Just be sure to watch the bake time, as they will bake much faster.
- Swirl in some flavor! After pouring the batter into the pan, drop spoonfuls of Nutella and swirl it in, as in my Nutella banana bread, or swirl in some cookie butter, or just make my cookie butter banana bread recipe!
Professional Tips for Perfect Vegan Banana Bread
- Prepare your pan before you mix anything. Spray the 9×5-inch loaf pan with non-stick cooking spray and line it with a parchment sling before you start.
- Use a conventional oven, not convection. Convection circulates hot air and will over-brown the outside of this loaf before the center has a chance to set. Set your oven to 350°F conventional and trust the toothpick test over the clock.
- Let the bananas reach room temperature before you mash them. If you are starting with frozen bananas, thaw them completely and let them reach room temperature before mixing. Cold or slightly frozen bananas can cause the warm coconut oil to seize and re-solidify in the batter, leading to a greasy texture in the finished loaf, as I know from experience.
- Do not overmix once the flour goes in. Whisk the wet ingredients vigorously to emulsify them, then switch to a lighter hand when you add the dry ingredients. Overmixing develops gluten and will make the crumb dense and tough instead of soft.
- Use warm coconut oil! If the oil cools too much before mixing, it will begin to re-solidify in the batter and create a slightly greasy texture in the finished loaf, so do not let it sit and cool before you start whisking.
How to Make Vegan Banana Bread
Use these instructions to make a soft, moist vegan banana bread with rich banana flavor and optional pockets of melted chocolate. Further details and measurements can be found in the recipe card below.
Prep Your Pan and Oven
Step 1: Preheat your oven to 350°F, conventional (not convection). Spray a 9×5-inch loaf pan with non-stick cooking spray and line it with a parchment sling for easy removal later.
Emulsify the Wet Ingredients
Step 2: Add the mashed bananas, vegan milk, melted coconut oil (still slightly warm), brown sugar, and vanilla extract to a large bowl. Whisk vigorously until the mixture looks smooth and cohesive, not separated or oily on top. (photos 1 & 2)
Add the Dry Ingredients
Step 3: In a separate bowl, whisk together the flour, baking powder, and salt until evenly combined. Add the dry ingredients to the wet ingredients and whisk well until no dry streaks remain and the batter is thick and smooth. ( photos 3 & 4)
Fold in the Chocolate Chips
Step 4: Fold in the vegan chocolate chips if you are using them. Switch to a rubber spatula and use slow, deliberate folds rather than stirring. You want the chips distributed evenly without working the batter any further than necessary. (photo 5)
Fill the Pan and Top the Loaf
Step 5: Pour the batter into your prepared loaf pan and spread it into an even layer. If you want to dress up the top, press a few extra chocolate chips or a halved banana into the surface now. The banana will caramelize slightly as the loaf bakes, giving you a beautiful top crust. ( photos 6 & 7)
Bake
Step 6: Bake for 45 to 48 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Start checking at the 45-minute mark. The top should be deep golden brown and set, not glossy or sunken in the center. If the toothpick comes out with wet batter, give it another 3 to 5 minutes and check again. If it comes out with a moist crumb or nothing at all, the loaf is done. (photo 8)
Cool and Slice
Step 7: Cool the loaf in the pan for 8 to 10 minutes, then turn it out onto a wire rack to cool completely. Slice with a serrated knife once the loaf has fully cooled. Cutting too early compresses the crumb and makes the slices gummy, which is a shame after all that patience.
Recipe FAQs
Store the loaf wrapped tightly at room temperature for up to 3 days. For longer storage, wrap individual slices in plastic wrap, place them in a freezer-safe bag, and freeze for up to one month. To reheat, let a slice come to room temperature on the counter, or warm it briefly in the microwave!
Yes, and it actually slices more cleanly the day after baking, once the crumb has fully set. Bake the loaf, cool it to room temperature, then wrap it tightly and store it at room temperature overnight.
The recipe was developed and tested with coconut oil specifically, so I cannot vouch for a swap I have not tried. What I can tell you is that coconut oil’s fat content and mild flavor are doing real work here, keeping the crumb tender and the loaf moist without any butter or eggs. If you are looking for a version that eliminates oil entirely and is also gluten-free, my oat flour banana bread is worth trying, it uses a completely different base and skips processed sugar too.
Recommended Vegan Banana Bread Recipes
Vegan Banana Bread
Ingredients
- 1 ¼ cups ripe bananas, about 3 large, mashed
- 2 tablespoons unsweetened vegan milk, such as almond milk
- ⅓ cup coconut oil, melted and still a little warm
- 1 teaspoon vanilla extract
- ½ cup light brown sugar, packed
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt, or ¼ teaspoon sea salt
- ⅔ cup vegan chocolate chips, optional
Instructions
- Preheat oven to 350°F. Do not use convection. Spray a 9×5 inch loaf pan with non-stick cooking spray and line with a parchment sling if desired.
- In a large bowl, whisk together the mashed bananas, vegan milk, warm coconut oil, brown sugar, and vanilla extract. Whisk vigorously until the mixture is emulsified and smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and whisk well to combine.
- Fold in chocolate chips. Pour batter into the prepared pan. Arrange sliced bananas or extra chocolate chips on top if desired.
- Bake 45 to 48 minutes, or until a toothpick inserted in the center comes out clean.
- Cool 8 to 10 minutes in the pan, then turn out onto a wire rack. Slice with a serrated knife once fully cool.
Notes
Technique: Whisk the wet ingredients vigorously until the coconut oil is fully emulsified into the batter. If the oil stays separate, it can create greasy pockets in the finished loaf.
Doneness: Rely on the toothpick test, not the clock. Convection heat will over-brown the crust before the center sets, so bake on a conventional setting only.
Storage: Store at room temperature, wrapped, for up to 3 days. Freeze whole or sliced for up to 1 month. Thaw at room temperature before serving.
Adapted from Watch Learn Eat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Before You Go
If this vegan banana bread earns a regular spot in your rotation, there is plenty more waiting for you. Browse our quick bread recipes or make this banana scone recipe next!
I made this with three very spotty bananas and added a handful of chocolate chips. The loaf came out incredibly moist and sliced cleanly once it cooled. My partner had no idea it was vegan until I told him.
I love a shocking vegan dessert! SO glad everyone loved it Priya! ~GVD team
I was skeptical that banana bread without eggs or butter could ever taste this good, but this recipe completely won me over! The loaf turned out incredibly moist and fluffy with the perfect banana flavor. I love that you would never guess that it was vegan!
I didn’t have eggs or butter on hand, so this was a perfect save. I used extra-ripe bananas and folded in the chocolate chips at the very end because sometimes I have an overmixing problem. It baked up with a great dome and held together better than some non-vegan recipes out there! My book club loved it!