Simple & Moist Vegan Banana Bread

A stack of three slices of banana bread on a plate, the rest of the banana bread, along with a glass of milk sit in the background.

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A simple vegan banana bread recipe that’s easy to make with everyday ingredients. It comes out soft, moist, and fluffy every time, with rich, ripe banana flavour, gentle sweetness, and a light touch of cinnamon. Made with oil, it’s a straightforward, reliable, no-fuss recipe for when you’re craving a really good slice of banana bread.

Prep Time15

Cook Time50

Total Time1 5

Servings:

Author: Gwen Leron

Ingredients

2 ¼ cups (281g) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 ½ cups (368g) puréed overripe bananas (approximately 4 medium bananas or 5 small)
½ cup (100g) brown sugar
½ cup (120ml) oil
2 teaspoons vanilla extract
½ cup raisins, walnuts, or chocolate chips (optional)

Instructions

Preheat oven to 350°F (177°C).
Grease a 9 x 5-inch loaf pan or line it with parchment paper, leaving an overhang on the sides to help lift the banana bread out easily.
In a large bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together. Set aside.
In a medium bowl, mix the puréed bananas, brown sugar, oil, and vanilla extract together.
Pour the wet ingredients into the dry ingredients and mix well to combine. Don't overmix.
If using, gently fold your add-ins into the batter.
Transfer batter to the prepared loaf pan, spread evenly, and smooth the top.
Bake for 50 to 55 minutes or until a tester inserted into the center of the banana bread comes out clean.
Let the banana bread cool in the pan for about 10 minutes, then remove and place on a cooling rack. Allow to fully cool before slicing.

Notes

Please read all of the info above and below before making this recipe.
Store leftovers in an airtight container and keep at room temperature for up to 3 days. If you still have any after the 3 days have passed, place the container in the refrigerator where it will keep for another 3-4 days.
To freeze, wrap the whole loaf or individual slices tightly in plastic wrap and place in a freezer bag or an airtight container. The banana bread will keep in the freezer for up to 2 months. When you’re ready, remove from the freezer and bring to room temperature before serving.
For a gluten-free version, make my vegan gluten-free banana bread recipe.
Nutrition info is based on 1 of 12 slices, and the recipe is made as written, with no add-ins. The nutrition information on this website is to be used only as a rough guide. Click here to learn how nutrition info is calculated on this website.

Nutrition