Easy Vegan Banana Bread (One-Bowl)

May 8, 2020

Dessert

By: Jasmine Briones 

Learn how to make the perfect vegan banana bread! Fluffy, perfectly sweetened and easy to put together. Plus, it requires just one bowl and about an hour of your time.

sliced loaf of easy vegan banana bread

Has anyone else been on a baking spree during this quarantine? So far I have made our vegan egg bread, no knead bread, pandesal and chocolate chip cookies, and I’m still itching to make more! After seeing SO many banana bread being made on Instagram over the last few weeks, I knew that it was finally time that I made my own.

I don’t know about you, but banana bread hits home for me. It always was a special treat when my mom made it for my brother and I at home, and it was always my go-to when my school and church had bake sales.

overhead image of ingredients for banana bread

Although we do already have a date-sweetened banana bread recipe on the blog, I wanted to put together a “regular” banana bread recipe in case that wasn’t your cup of tea. I tried my best to use ingredients that you probably already have at home and to keep this recipe very straight forward. We used coconut sugar to make this recipe refined sugar-free, but regular cane sugar works as well!

The beauty about this banana bread is that is requires just one bowl and just about 10 minutes to prepare.

overhead image of ingredients in bowl being mixed

First, mix together all of the wet ingredients in large bowl and then set it aside for about 5 minutes to let the flax seeds thicken.

mixed ingredients for easy vegan banana bread in a bowl

Add in the dry ingredients except for the walnuts and mix until uniform. Lastly, add in the walnuts (and any other add ins of your choice) and fold in until just combined.

unbaked easy vegan banana bread

Take your last banana and slice it vertically. Place the banana halves, cut side up, onto the batter, gently pressing them in. 

If you would like, you can lightly sprinkle the banana bread with additional coconut sugar before placing it into the oven. This allows for additional caramelization and makes the bananas even prettier when baked! Bake for 55-60 minutes, or until golden brown and a fork runs clean.

slice of banana bread on white plate

A few notes:

  • We used 3/4 cup coconut sugar for the banana bread because we like it on the less sweet side, but if you would like for it to be sweeter, you can add 1/4 cup of additional sugar.
  • You can use regular cane sugar or brown sugar in place of the coconut sugar but note that those sugar are slightly sweeter than coconut sugar.
  • It is important that the almond milk is warm so that the coconut oil does not solidify/get chunky.
  • Melted butter should work in place of the coconut oil. We have not tested it but based on our experience it should work just fine!
  • We have tested this recipe with 1:1 Bob’s Red Mill Gluten-Free Flour but it was not successful, so we do not currently have recommendations for gluten-free alternatives. We do have a gluten-free banana bread recipe that you can find here.
up close image of baked banana bread

If you like this recipe, you’d also like:

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

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up close image of baked banana bread

Easy Vegan Banana Bread (One Bowl)


  • Author: Jasmine @ Sweet Simple Vegan
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 slices
  • Diet: Vegan

Description

Learn how to make the perfect vegan banana bread! Fluffy, perfectly sweetened and easy to put together. Plus, it requires just one bowl and about an hour of your time.


Ingredients

Wet Ingredients

  • 1 1/3 cups (331g) mashed banana (about 3 large) + 1 more banana for on top
  • 1/2 cup (105g) melted coconut oil * (see notes)
  • 1 tablespoon (15g) apple cider vinegar (or lemon juice)
  • 1/3 cup (78g) warm unsweetened almond milk (or plant-based milk of choice)
  • 1 teaspoon (1g) pure vanilla extract
  • 2 tablespoons (16g) flaxseed meal (or chia seeds)

Dry Ingredients

  • 2 cups (280g) unbleached all-purpose flour
  • 3/41 cup (120-160g) coconut sugar *see notes
  • 1 teaspoon (3g)  baking powder
  • 1 teaspoon (5g) baking soda
  • 1/2 teaspoon (4g) sea salt
  • 1/2 teaspoon (1g) cinnamon
  • 3/4 cup (85g) walnut halves, chopped

Instructions

  1. Line an 8×4-inch bread pan with parchment paper and preheat the oven to 350°F.
  2. In a large bowl, add in all of the wet ingredients and mix until uniform. Set aside for 5 minutes so that the flaxseed meal can thicken.
  3. Add in all of the dry ingredients except for the walnuts until uniform. Fold in the walnuts until combined.
  4. Transfer the batter into the lined bread pan using a spatula, and then smooth out the top of the batter to make sure that it is equally distributed in the pan.
  5. Take your last banana and slice it vertically. Place the banana halves, cut side up, onto the batter, gently pressing them in.
  6. If you would like, you can lightly sprinkle the banana bread with additional coconut sugar before placing it into the oven. This allows for additional caramelization and makes the bananas even prettier when baked!
  7. Bake for 55-60 minutes, or until golden brown and a toothpick runs clean.
  8. Remove the banana bread from the oven and allow it to cool for 15 minutes.
  9. Slice the banana bread as desired  (we cut ours into 12) and enjoy!

Notes

  • We used 3/4 cup coconut sugar for the banana bread because we like it on the less sweet side, but if you would like for it to be sweeter, you can add 1/4 cup of additional sugar.
  • You can use regular cane sugar or brown sugar in place of the coconut sugar but note that those sugar are slightly sweeter than coconut sugar.
  • It is important that the almond milk is warm so that the coconut oil does not solidify/get chunky.
  • Melted butter should work in place of the coconut oil. We have not tested it but based on our experience it should work just fine!
  • We have tested this recipe with 1:1 Bob’s Red Mill Gluten-Free Flour but it was not successful, so we do not currently have recommendations for gluten-free alternatives. We do have a gluten-free banana bread recipe that you can find here.
  • Category: Baked Goods, Breakfast
  • Method: Oven

Keywords: Banana Bread, Oven, Baked Goods, Bread, Breakfast, Vegan

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

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Recipe rating

  1. Sam says:

    I made this banana bread for my family and they absolutely LOVED it! My dad is a snob about sweets and loves it more than our regular recipe!

  2. Valerie says:

    So I made this yesterday for Mother’s Day and it came out perfect! I am no where near a cook, even more so a baker! This was perfect for me simple and easy to follow! I can’t wait to make this for more events! My family (non vegans unfortunately lol) loved it!!!! I also omitted the nuts due to a family member’s allergy reasons but I can only imagine how much better it would taste!!!! You NEED to make this!

  3. Sally says:

    Can you use applesauce for oil

  4. Tanhya Aliaga says:

    Amazing! we doubled the recipe and came out delicious and beautiful. Very simple easy recipe. Thank you

  5. lisa says:

    I used apple sauce in place of the coconut oil and added in half brown sugar & half coconut sugar and it turned out amazing!

  6. Natalie says:

    This is the best banana bread recipe I’ve ever made. AMAZING. The coconut oil really adds such a nice flavor!! PERFECT PERFECT PERFECT recipe. Simple ingredients- 1 bowl and easy to make. I used regular organic cane sugar not coconut sugar
    Also baked in a square pan for 50 minutes
    I might play around to reduce the fat a bit but I suspect that’s why it’s so delicious 🙂

  7. Ana Aquino says:

    Can i use oat flour instead?

  8. Deserae says:

    Just made this recipe and it was TO DIE FOR!!
    I used brown sugar as it’s what I had on hand and omitted the vanilla since I didn’t have any.
    It was DELICIOUS!!!

  9. Monica says:

    I used King Arthur Cup for cup GF flour. I needed to add extra plant milk because the batter was very doughy at first. The bread was a little crumblier than I’d like, but definitely edible. I’m wondering what I might try again to add moisture with the GF version of this. Just thought I’d share!

  10. Niblet says:

    Wow, amazing recipe! I used a blended brown sugar/stevia to reduce overall sugar content, plus dark chocolate chips. Skipped cinnamon and used extra vanilla instead. For the topping, I did a light sprinkle of turbinado sugar and oatmeal for a crunch. For flour, I used a 3:1 ratio of white-whole wheat to all-purpose, to increase the fiber content but maintain a light texture. It turned out spongy, not too sweet, and the whole family loves it. I love finding recipes that can be delicious and wholesome too. Bonus that it’s vegan!

  11. Cindy says:

    The BEST banana bread ever! I used brown sugar instead of coconut and baked it for 1 hour and it came out perfect! ???????? My family loved it, I would Highly recommend!

  12. Cata says:

    LOVE this recipe!!!! Always make it and always a hit.

    Do you guys have more fruit bread recipes?

  13. Alix says:

    Hi Jasmine !
    I tried this recipe a couple days ago and it was absolutly delicious !!! Both my mom and I was in love with all those flavours and with the amazing texture of this banana bread ! I didn’t know that the banana-walnut-cinnamon could be that wonderful ! <3 Such a perfect cosy cake : thank you so much for this recipe !!!
    Have a very nice day and take care <3
    PS : Love from France 🙂

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