Hello, lovelies! I have a shameful confession to make... I have been making this recipe for years. YEARS. And I had yet to post it on the blog! Oh lawd. I'm an embarrassment. Okay, well, here is the deal. This is actually the plain version of the vegan mango banana bread that I posted likeeee 4 years ago. And though I only made the mango version that one time, and have been making the regular version ever since, I just never got around to posting the actual thing. But today, that changes! Today, I present to you... The Perfect Banana Bread Recipe!
Lick the bowl clean. Or if you, yourself, are a compulsive spatula licker. It's okay, we all are secretly and there is no shame in that. 🙂 I love this recipe because it's ridiculously simple and fast to whip up, and it yields the most perfect, moist, dense banana bread ever. Serious banana bread perfection, y'all.
Recipe I'm planning on making soon, which will use this banana bread. Mwahaha. So stay tuned for that! This is vegan and that other recipe won't be, buuuut honestly this banana bread is amazing no matter what your dietary restrictions are. You can make this just egg-free and use dairy milk if that floats your boat, too. My favorite part is that this is super simple and delicious, but can be improved with basically any addition you want. Personally, I'm partial to chocolate chips and pecans, but a swirl of peanut butter or Nutella are also pretty fantastic. Use this banana bread as a blank canvas for whatever mix-ins your heart desires!
Bowl Gluten Free Banana Bread
*Disclosure: I am part of the Amazon Associates Program, and there may be affiliate links on this page. If you buy anything through my website, I will receive a small percentage of the profit at no extra cost to you. Thank you for supporting my blog!*This easy vegan banana bread is the best ever! It’s moist, packed with flavor and comes out perfectly every time. Made with simple, easy to find ingredients, this is truly the only banana bread recipe you’ll ever need.
Something that I truly love about baking banana bread is how good the house smells! Cinnamon and banana and caramelized sugar all mixed in with the smell of baking bread. Mmmmm!
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is just a summary of the process.
One Bowl Banana Bread (gluten Free, Vegan)
Mash or blend. We love blending up the banana, coconut oil and non-dairy milk in this recipe as it results in a very smooth batter and even distribution of that banana flavor. However, if you prefer not to get your blender involved, you can simply melt the coconut oil, mash it in with your banana and add to the mixing bowl along with the non-dairy milk.
Measure the banana correctly. If you have a food scale, then you can just weigh the peeled banana to get the correct amount. If you don’t have a scale then the best way to measure would be to mash the banana and measure it out in cups. This recipe uses 1 and ½ cups mashed banana or 337g.
Spoon and level the flour. The correct way to measure flour is to use the spoon and level method, which is to spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup. Alternatively, weigh it on a food scale.
Classic Vegan Banana Bread
Don’t overmix the batter. Once you add the wet ingredients in with the dry you just want to mix it until just mixed. Don’t over-mix the batter or the texture and/or rise of your loaf may be impacted.
Store it covered at room temperature where it will stay good for a few (3-4) days. If you want it to last longer, then keep it covered in the fridge where it will last for up to a week.
Yes you can. It’s freezer friendly for up to 2 months. When you’re ready for it, let it thaw overnight in the fridge.
Vegan Banana Bread Waffles
Serving: 1 slice | Calories: 320 kcal | Carbohydrates: 48 g | Protein: 5 g | Fat: 14 g | Saturated Fat: 5 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 1 g | Sodium: 195 mg | Potassium: 191 mg | Fiber: 2 g | Sugar: 24 g | Vitamin A: 64 IU | Vitamin C: 3 mg | Calcium: 115 mg | Iron: 2 mg
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Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.
Easy Vegan Banana Bread Recipe
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Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.Did I tell you guys I started my Fall garden? Sometimes I completely forget what I’ve already shared. If I have, just act like you’re reading it for the time okay. Hey, guess what, I started a Fall garden!! Yep, my non-green thumb self, and I’m pumped because my collard’s greens have started to grow so big! I started them from seeds (something I usually don’t do) and placed them in empty eggshells halves. When it was time to plant them I just gently broke the shells, placed the seedling into the plant bed, and sprinkled the crushed shells around them. I wonder if this is what’s making them grow so quickly? I’ve never had this type of quick success with plants!
Either way, I’m so excited because this will be the start of my Grandma Barb Memorial Garden. I showed you guys her amazing garden in my collard green video and I think she has left me with her love of gardening because I’ve been so intrigued by it lately. This Fall I’m only planting collards, cabbage, and potatoes but it’s on and popping once Spring gets here. I can’t wait to show you guys! I’ve been working like crazy building raised plant beds, plotting out my garden, and preparing the space.
Best Ever Coconut Flour Banana Bread
I took a much-needed break from the dirt and headed into the kitchen to make some banana bread! Now, I hadn’t planned on making this vegan but I realized at the last minute that I was out of eggs (my chicken is on strike for some reason) and I only had 3 tablespoons of butter! Huh??? That NEVER happens around here! Ha! That goes to show you just how consumed I’ve been with this memorial garden project!
Anyway, after making this vegan banana bread I knew I had to share it with you guys! I’ve already made it twice since. It’s so doggone easy, delicious, and gorgeous!! It can be added to the list of vegan desserts on this site that “don’t taste vegan!” Like these vegan chewy chocolate chip cookies.
This vegan banana bread seriously tastes like regular banana bread. It’s so moist and fluffy! Full of fresh banana flavor with hints of cinnamon and vanilla. Not to mention it has such beautiful moist cracks and crevices which I love. It’s the perfect gift-giving or shipping bread because, like all banana bread, the flavor is even better the next day!
Ingredient Vegan Banana Bread » Run2food
For testing purposing, after I made the first batch of bread (which is perfect and the one I’m sharing today) I decided to try another batch. This time I decreased this almond milk and added flax eggs (ground flaxseed + water). While the texture of the finished bread was fine, the taste was lil to “nutty and bran tasting”. There is no need to add any egg replacements. Since bananas and oil are good egg substitutes, banana bread is the perfect recipe to “Veganize” IMO.
I love that this vegan banana bread has such simple ingredients. If you don’t normally keep vegan ingredients in your home you’ll only need to purchase some vegan butter and almond milk. Both can be found in most grocery stores.
Great question! I get this question often when I post vegan recipes that use sugar. Some vegans are not opposed to white sugar as long as the brand uses vegan-friendly practices like Imperial
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