Vegan Banana Bread

This banana bread is soft, moist, and packed with banana flavor.

It’s one of those easy bakes that makes your kitchen smell amazing and your morning coffee taste even better.

It’s made with pantry staples and zero eggs or dairy—but you’d never know it.

Let’s get into it.

3 medium ripe bananas, unpeeled and lying side by side
A small glass bowl holding ½ cup melted coconut oil
A small ceramic bowl with ¾ cup packed light brown sugar
A small dish with 1 teaspoon vanilla extract
A tiny bowl with 1 teaspoon apple cider vinegar
A large mixing bowl filled with 1½ cups sifted all-purpose flour
Small dishes holding: ½ teaspoon baking soda, ½ teaspoon ground cinnamon, and ¼ teaspoon salt

Why I Love This Recipe

This banana bread came from a weekend when I had way too many ripe bananas on the counter. Instead of tossing them, I turned them into the best loaf I’ve ever made—moist, slightly sweet, and perfect with a cup of tea.

Comes together in one bowl
Freezes beautifully
Made with simple, everyday ingredients
You can mix in nuts, chocolate chips, or keep it plain
It’s honestly better the next day

Servings and Time

Servings: Makes 8 slices
Prep Time: 10 minutes
Cook Time: 55–60 minutes
Total Time: About 1 hour 10 minutes

Macros (Per Slice)

Calories: 210
Protein: 3g
Carbs: 31g
Fat: 9g
Fiber: 2g
Sugar: 14g

Why This Recipe Works (Quick Science)

Ripe bananas are naturally sweet and full of moisture, which helps bind the batter without needing eggs. Baking soda reacts with the acid in the bananas and vinegar to create lift, giving that fluffy, cake-like texture. The oil keeps it tender even days later.

Common Mistakes

Using under-ripe bananas: They won’t mash well and won’t be sweet enough
Overmixing the batter: This makes the bread tough. Stir just until combined
Not measuring flour properly: Always spoon and level, don’t scoop
Skipping the vinegar: It helps activate the baking soda—don’t leave it out
Opening the oven early: That can cause the bread to sink in the middle

What to Serve With

A dollop of vegan butter or nut butter
A hot cup of chai or coffee
Fresh berries on the side
Toasted with a drizzle of maple syrup

FAQ

Can I freeze it?
Yes! Wrap it tightly and freeze for up to 3 months. Slice before freezing so you can grab one piece at a time.

Can I make it gluten-free?
Use a 1:1 gluten-free flour blend. It works well in this recipe.

Can I add chocolate chips or nuts?
Totally. Add about ½ cup of each if you want to mix things up.

Do I need a loaf pan?
Yep, a standard 9×5-inch loaf pan works best.

Final Thoughts

There’s nothing like a fresh loaf of banana bread sitting on your counter. This one’s vegan, but you’d never guess it—sweet, fluffy, and super cozy. Save those spotty bananas and make this anytime you need a little comfort.

Make Ahead Tips

You can prep the batter and keep it covered in the fridge overnight. Bake it the next day as usual. Or bake the loaf, let it cool, and wrap it tight to keep fresh for up to 4 days at room temp.