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Vegan Banana Bread

This Vegan Banana Bread is SO EASY! Packed with ripe bananas and optional chocolate chips, it's a delightful treat any time of day.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Breakfast, Dessert, Snack
Cuisine: Vegan
Keyword: Comfort Food, Easy, Plant-based
Servings: 8 servings

Ingredients

  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup water
  • 2 tbsp ground flaxseed
  • 1 1/2 cups mashed bananas (about 3-4 ripe bananas)
  • 1/2 cup brown sugar or granulated sugar
  • 1/3 cup melted coconut oil or avocado oil
  • 1 tsp vanilla extract
  • 1 cup vegan-friendly chocolate chips (optional) or nuts or other add-ins of choice

Instructions

  • Preheat your oven to 350°F (175°C). This ensures that your bread bakes evenly.
  • In a small bowl, mix the ground flaxseed with water. Let it sit for about 5 minutes until it becomes gelatinous. This will act as your egg replacement.
  • In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined.
  • In another bowl, combine the mashed bananas, brown sugar, melted coconut oil, vanilla extract, and the prepared flax egg. Mix until everything is well incorporated.
  • Pour the wet ingredients into the dry ingredient bowl. Gently fold the mixture together using a spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine.
  • If you’re using chocolate chips or other add-ins, fold them into the batter at this stage.
  • Grease your loaf pan or line it with parchment paper. Pour the batter into the prepared pan, smoothing the top with your spatula.
  • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, allow the bread to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Slice and enjoy your Vegan Banana Bread!

Equipment

  • Mixing Bowls
  • Measuring Cups and Spoons
  • Spatula
  • Loaf Pan
  • Oven mitts

Notes

  • Store the bread in an airtight container at room temperature for up to 3 days.
  • For longer freshness, wrap it in plastic wrap and refrigerate for up to a week.
  • This banana bread freezes well; wrap slices or the whole loaf tightly for up to 3 months.