Vegan Banana Bread (Easy + Healthy) - The Simple Veganista

Name: Vegan Banana Bread (Easy + Healthy) - The Simple Veganista
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3 to 4 very ripe bananas (about 1 ½ to 1 ¾ cups, mashed); 1/3 cup neutral oil (or unsweetened applesauce); 1 teaspoon vanilla extract; 1 ¾ cups all-purpose flour (or spelt, whole wheat, or gluten-free blend); 1/3 cup organic cane sugar (or finely chopped dates); 1 teaspoon baking powder; 1 teaspoon baking soda; Pinch of salt; ¼ cup almond milk (if needed, for thinning batter); Optional: ½ to ⅔ cup chopped walnuts or pecans, ¼ to ½ cup chocolate chips, 1 teaspoon ground cinnamon

Jump to Recipe

There’s something magical about the aroma of banana bread baking in the oven—it instantly brings back memories of slow Sunday mornings in my grandmother’s kitchen. She wasn’t vegan, but she always believed in using what you had, especially those overripe bananas no one wanted to eat. That lesson stuck with me.

This easy sheet pan dinner-style banana bread (yes, it’s just one pan and one bowl!) is a Vegan Banana Bread sweet cousin in the plant-based world—quick, healthy, and soul-soothing. Even if you’ve never baked before, this is a quick and healthy meal in snack form you’ll be proud of.

Why This Vegan Banana Bread is Special

This banana bread isn’t just about tossing ingredients into a bowl. It’s a gentle entry point into baking for beginners. It’s dairy-free, egg-free, oil-optional, and still incredibly moist. The best part? You likely have everything you need sitting in your pantry.

This recipe also encourages flexibility. Whether you’re baking for a friend with allergies, trying out a vegan lifestyle, or just want something nourishing and satisfying, this loaf has your back.

Ingredients and Preparation

Bananas – The star of the show. Overripe bananas provide natural sweetness, moisture, and binding power, eliminating the need for eggs.

Flour – All-purpose flour keeps it classic, but spelt or whole wheat add extra fiber. For gluten-free needs, opt for a 1-to-1 gluten-free baking blend.

Sugar – A small amount of sugar enhances the flavor. Use coconut sugar or maple syrup for natural sweetness, or go low-sugar with mashed dates.

Oil or Applesauce – Oil brings richness and tenderness. Unsweetened applesauce is a great low-fat alternative for a denser but equally tasty loaf.

Vanilla Extract – Adds depth and a familiar warmth.

Baking Powder + Baking Soda – Work together to lift the bread and give it that perfect crumb.

Almond Milk (optional) – Helps loosen the batter if it feels too thick, especially when using whole grain flours.

Optional Add-ins:

Chopped Walnuts or Pecans – For crunch and healthy fats.
Chocolate Chips – For a sweet twist.
Cinnamon – Adds cozy spice notes.

Step-by-Step Instructions

Step 1 Start by preheating your oven to 350°F (175°C). Lightly grease a standard loaf pan or line it with parchment paper.

Step 2 In a medium mixing bowl, mash 3 to 4 very ripe bananas until smooth. The riper they are, the sweeter your bread will be.

Step 3 Add your oil or applesauce and vanilla extract to the mashed bananas. Stir until combined.

Step 4 Sprinkle in your flour, sugar, baking powder, baking soda, and a pinch of salt. Mix everything gently, just until there are no dry spots. If the batter feels too thick, add a splash of almond milk.

Step 5 Fold in any optional ingredients like chopped nuts, chocolate chips, or cinnamon. Avoid overmixing to keep the bread tender.

Step 6 Pour the batter into the prepared loaf pan and smooth the top. For added texture, sprinkle oats, seeds, or nuts on top.

Step 7 Bake for 50 to 60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with a few crumbs.

Step 8 Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Beginner Tips and Notes

If your batter seems too thick, especially with heavier flours like whole wheat, add a few tablespoons of almond milk until it loosens slightly.
If your loaf browns too quickly, tent it with foil halfway through baking.

If your banana bread is gummy, it likely needed more time to cool. Let it rest completely before slicing.
No hand mixer needed—a fork or wooden spoon does the job just fine.
Want muffins instead? Pour the batter into a muffin tin and reduce the baking time to 20–25 minutes.

Serving Suggestions

Enjoy this banana bread warm or at room temperature with a pat of vegan butter, nut butter, or a dollop of chia jam. For breakfast, pair it with a cup of tea or coffee.

For storage, keep it covered on the counter for up to 3 days. For longer freshness, store it in the fridge for a week or freeze individual slices for up to 2 months.

Conclusion

Baking your first loaf of Vegan Banana Bread doesn’t have to be intimidating. This recipe is here to guide you step-by-step, even if your kitchen confidence is still growing. It’s flexible, forgiving, and endlessly delicious. Whether you stick to the classic version or jazz it up with chocolate and nuts, you’re in for a cozy, comforting treat.

If you give this easy sheet pan-style banana bread a try, I’d love to hear how it turns out. Drop your thoughts or questions in the comments below—let’s bake, learn, and grow together.

FAQ About Vegan Banana Bread

Can I use frozen bananas for this recipe?

Yes, frozen bananas work great. Just thaw them completely and drain any excess liquid before mashing. They’ll be extra sweet and soft, which works beautifully in banana bread.

What can I use instead of oil in this recipe?

Unsweetened applesauce is a great substitute for oil. It keeps the bread moist and cuts down on fat, though the loaf may be slightly denser.

How do I know when the banana bread is done baking?

Insert a toothpick into the center of the loaf. If it comes out clean or with a few dry crumbs, it’s done. The top should be golden brown and spring back slightly when pressed.

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