Vegan Banana Bread

I am so excited to share this deliciously soft banana bread recipe. This recipe was adapted from my mom’s original banana bread recipe that she would always make for me growing up. It was always my favorite and everyone else’s too. When I started baking this was something I was really excited to recreate and it turned out really well. You can barely taste a difference between the two recipes! What I love about this banana bread is that it is super moist and soft; the worst thing is dry banana bread. I also love how easy it is to make!



The most important ingredient of this recipe is of course the bananas! The amount and ripeness of the bananas greatly impacts the taste and texture of the banana bread. In my opinion, it’s best when the bananas are fully brown. Not rotting of course, but when my bananas start getting brown, I put them in the fridge so they won’t go bad but will continue to ripen. This way they are super soft, super sweet, and the riper the banana, the more more antioxidants.


I would recommend sticking with all-purpose flour for this recipe (preferably organic and unbleached), as it will yield a light, soft bread. I have never tried this recipe using whole wheat flour but wouldn’t recommend it as it will compromise the texture. I also haven’t tested this using gluten free flour but I would imagine that it would still turn out great.

Coconut oil:

I use unrefined coconut oil in this recipe instead of butter. I personally do not taste a coconutty flour but I know some people are. I find this to be the healthiest substitute for butter but if you are adverse to coconut, substitute this for a plant-based butter.


My go-to unrefined sugar is coconut sugar. I also use Sucanat, which is pure dried cane sugar juice. It has all the minerals and benefits of sugar cane and retains its molasses flavor. It can taste quite strong in some applications but I think it tastes good in banana bread.

Flax Eggs:

1 flax egg = 1 tbsp flax meal and 3 tbsp water. I love using flax in recipes because it is so good for you! Flax seeds are high in lignans, a phytoestrogen, omega-3s, protein, and fiber. Lignans have been shown to be very beneficial, especially in preventing cancer. The plus side is that they are not effected by the baking process.

Soy milk:

9 out of 10 times I use soy milk in baking. Soy gets a bad wrap for being unhealthy but I strongly disagree as long as it is organic, non-genetically modified soy. Soy is high is protein and has a lot of nutrients. Because of its high protein content it will create a nice structure and texture. Soy milk also curdles really well to create the “buttermilk” used in this recipe. Feel free to use any plant-based milk you prefer, but soy milk is my favorite!

Putting it all together

Trust me when I say this recipe is super easy. But here are some tips.

  • Make sure you use really ripe bananas and that you mash them really well
  • Ensure that your ingredients are all room temperature, such as the bananas, milk, and coconut oil
  • Sifting the dry ingredients will help prevent clumps in the batter. If you do see clumps of flour, whisk the batter but do not over mix as it will cause the gluten to develop.

There you have it: a healthy banana bread that’s moist, flavorful, and vegan! This is perfect as a breakfast treat or a dessert and is a hit with vegans and non-vegans alike. So, gather your ingredients, preheat that oven, and get ready to enjoy a slice (or two) of the perfect banana bread!

Vegan Banana Bread

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes


  • 3-4 extra ripe bananas*
  • 2 1/2 cups all-purpose flour
  • 1 1/4 tsp baking powder
  • 1 1/4 tsp baking soda
  • 2 cups coconut sugar
  • 1 tsp sea salt
  • 3 tbsp flax meal
  • 9 tbsp water
  • 3/4 cup plant-based milk, room temp**
  • 2 tsp lemon juice
  • 1/2 cups coconut oil, softened
  • chocolate chips or nuts (optional)


  • Preheat oven to 350°F
  • Prepare 2 lightly greased loaf pans or line with parchment
  • Mix the flax meal and water together to create your flax eggs. Set aside for at least 5 minutes to thicken.
  • Mix the soy milk and lemon juice together to create a "buttermilk", set aside.
  • In a bowl, mash up or blend bananas. Consistency should be fairly smooth. Set aside.
  • In a large bowl, cream together coconut oil and sugar
  • Mix in flax “eggs” and soy milk to the sugar mixture.
  • Stir in banana
  • Sift in dry ingredients and stir until fully combined. Careful not to over mix.
  • (optional) mix in chocolate chips or nuts
  • Divide the batter evenly into the two loaf loaf pans
  • Bake in oven for 30-35 minutes or until tester inserted in middle comes out clean



*I recommend using 3 large bananas or 4 small bananas.
**I like to use soy milk because it curdles and creates a nice texture due to its protein content
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