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Vegan Banana Bread
Aubree

Vegan Banana Bread

Packed with ripe bananas and warm spices, it’s a comforting treat that’s easy to batch-bake and enjoy all week.
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Prep Time 10 minutes
Cook Time 1 hour
Servings: 10 slices
Course: Breakfast
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 3 Ripe Bananas Mashed
  • 1/4 cup Coconut Oil Or Applesauce
  • 1/2 cup Plant-Based Milk
  • 1/2 cup Brown Sugar or Maple Syrup
  • 1 tsp Vanilla Extract
  • 1 1/2 cup All Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 tsp Cinnamon
  • 1/2 cup Chopped Walnuts, Chocolate Chips, or Dried Fruit Optional

Equipment

  • 1 9x5 inch Loaf Pan
  • 1 Whisk
  • 2 Medium-Large Mixing Bowls
  • Measuring Cups/Spoons

Method
 

  1. Preheat oven to 350°F (180°C). Grease a 9x5-inch loaf pan or line with parchment.
  2. In a large bowl, mash bananas. Stir in oil, milk, sugar, and vanilla.
  3. In a separate bowl, whisk flour, baking soda, salt, and cinnamon.
  4. Combine wet and dry ingredients. Fold in optional add-ins.
  5. Pour batter into loaf pan and smooth the top.
  6. Bake for 55–65 minutes, or until a toothpick comes out clean.
  7. Cool in pan for 10 minutes, then transfer to a wire rack.

Notes

Storage Recommendations

  • Room Temp: Store in airtight container for 3–4 days.
  • Fridge: Keeps fresh for up to 1 week.
  • Freezer: Slice and wrap individually. Freeze for up to 2 months. Reheat in toaster or microwave.

Ingredient Alternatives

Original Ingredient Alternative Option
Coconut oil Applesauce (oil-free)
All-purpose flour Oat flour (gluten-free)
Brown sugar Maple syrup or agave
Soy milk Almond, oat, or hemp milk
Walnuts Pecans, sunflower seeds