Print

Ultimate Moist & Easy One-Bowl Vegan Banana Bread

A close-up, cross-section view of a moist slice of vegan banana bread studded with chocolate chips.
Print Recipe

Bake a moist and fluffy vegan banana bread using this simple one-bowl method. This recipe uses basic ingredients to create a classic, comforting loaf without eggs or dairy.

Ingredients

Scale
  • 3 very ripe large bananas, mashed
  • 1/2 cup melted coconut oil or neutral vegetable oil
  • 1/2 cup packed light brown sugar
  • 1/4 cup unsweetened plant milk (almond or soy work well)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup vegan chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a large bowl, mash the ripe bananas until mostly smooth.
  3. Add the melted oil, brown sugar, plant milk, and vanilla extract to the mashed bananas. Whisk until combined.
  4. In the same bowl (no need to mix separately), add the flour, baking soda, baking powder, salt, and cinnamon.
  5. Use a spatula to gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix; a few streaks of flour are acceptable.
  6. If using, fold in the vegan chocolate chips.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely before slicing.

Notes

  • For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
  • If you want a spice twist, add 1/4 teaspoon of nutmeg along with the cinnamon.
  • This bread freezes well. Wrap cooled slices tightly in plastic wrap and then foil.

Nutrition

Find it online: https://sundayflavor.com/vegan-banana-bread/