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.
- 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)
- 2 cups (280g) unbleached all-purpose flour
- 3/4–1 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
- Line an 8×4-inch bread pan with parchment paper and preheat the oven to 350°F.
- 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.
- Add in all of the dry ingredients except for the walnuts until uniform. Fold in the walnuts until combined.
- 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.
- 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 toothpick runs clean.
- Remove the banana bread from the oven and allow it to cool for 15 minutes.
- Slice the banana bread as desired (we cut ours into 12) and enjoy!
- 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.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Baked Goods, Breakfast
- Method: Oven
Keywords: Banana Bread, Oven, Baked Goods, Bread, Breakfast, Vegan