Easy Vegan Banana Bread (One Bowl)

ByWorld Recipe Club

This easy vegan banana bread is my go-to when I have spotty bananas on the counter and about an hour to spare. It’s soft, moist, and packed with banana flavor—no eggs, no dairy, and only one bowl to wash. Make it on a slow weekend morning or for a cozy, plant-based treat any day of the week.

Why You’ll Love This Recipe

  • One-bowl, no-fuss – Minimal dishes and simple steps, perfect for busy weekdays or lazy Sundays.
  • 100% vegan – No eggs or dairy, but still ultra moist and tender thanks to ripe bananas and plant milk.
  • Customizable – Add chocolate chips, nuts, or spices to match the season or your cravings.
  • Freezer-friendly – Bake once, slice, and freeze for grab-and-go breakfasts and snacks.

Ingredients

  • 3 medium (about 1 1/4 cups / 300g mashed) very ripe bananas (with lots of brown spots for best sweetness)
  • 1/2 cup (100g) light brown sugar (packed; or coconut sugar)
  • 2 tbsp (25g) granulated sugar (optional, for a slightly sweeter loaf)
  • 1/3 cup (80ml) neutral oil (such as sunflower, canola, or melted coconut oil)
  • 1/4 cup (60ml) unsweetened plant-based milk (oat, almond, soy, or your favorite)
  • 2 tsp (10ml) vanilla extract
  • 1 3/4 cups (220g) all-purpose flour (sifted; use plain white or a mix of white and whole wheat)
  • 1 1/2 tsp (6g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) fine sea salt
  • 1 tsp (3g) ground cinnamon (optional but recommended)
  • 1/2 cup (80g) dark chocolate chips or chunks (vegan) (optional mix-in)
  • 1/3 cup (35g) chopped walnuts or pecans (optional mix-in or topping)
  • 1 tbsp (12g) coarse sugar (optional, for crunchy top)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch (23x13cm) loaf pan and line it with a parchment paper sling, leaving some overhang on the long sides for easy removal.
  2. In a large mixing bowl, add the peeled ripe bananas. Mash thoroughly with a fork or potato masher until mostly smooth with just a few small lumps left for texture.
  3. To the mashed bananas, add the light brown sugar, granulated sugar (if using), neutral oil, plant-based milk, and vanilla extract. Whisk or stir vigorously until the mixture looks smooth and slightly glossy.
  4. Sprinkle the all-purpose flour, baking powder, baking soda, fine sea salt, and ground cinnamon evenly over the wet mixture. Use a spatula to gently fold the dry ingredients into the wet just until you no longer see streaks of dry flour. Do not overmix; a few small lumps in the batter are okay.
  5. If using chocolate chips and/or chopped nuts, gently fold them into the batter with a few strokes, reserving a small handful for sprinkling on top if you like.
  6. Transfer the batter to the prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter 2–3 times to release any large air bubbles. Sprinkle the reserved chocolate chips or nuts and coarse sugar over the top for a bakery-style finish.
  7. Bake on the middle rack of the oven for 50–60 minutes, or until the top is deeply golden and a toothpick inserted into the center comes out mostly clean with just a few moist crumbs (no wet batter). If the top is browning too quickly, loosely tent with foil for the last 10–15 minutes of baking.
  8. Remove the pan from the oven and place it on a wire rack. Let the banana bread cool in the pan for at least 15 minutes to set, then use the parchment overhang to lift the loaf out of the pan.
  9. Transfer the loaf directly to the wire rack and let it cool completely, at least 1 hour, before slicing. This helps the crumb set and keeps the slices from crumbling. Slice with a sharp serrated knife and serve plain or with a swipe of vegan butter or nut butter.

Pro Tips & Variations

  • Use super-ripe bananas – The more brown and spotty, the sweeter and more flavorful your banana bread will be.
  • Don’t overmix – Stir the batter just until the flour disappears to keep the crumb soft and tender instead of dense.
  • Make it healthier – Swap up to half of the all-purpose flour for whole wheat flour and reduce the sugar by 1–2 tablespoons if your bananas are very sweet.
  • Seasonal twist – In fall, add 1/4 tsp ground nutmeg and 1/8 tsp ground cloves; in summer, fold in fresh blueberries (dust them lightly in flour first to prevent sinking).

Storage & Serving

Let the banana bread cool completely before storing. Keep leftover slices in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, wrap individual slices tightly in parchment and then in a freezer-safe bag or container; freeze for up to 3 months. To serve from frozen, thaw slices at room temperature for 20–30 minutes or warm in the microwave for 20–30 seconds. Enjoy plain, toasted with vegan butter, or topped with peanut butter and sliced banana for a more filling breakfast.

Nutrition (per serving)

Calories: 230 | Protein: 3g | Carbs: 33g | Fat: 9g | Fiber: 2g

Frequently Asked Questions

Can I make this easy vegan banana bread gluten-free?

Yes. Use a 1:1 gluten-free all-purpose flour blend that is labeled suitable for baking. Avoid straight almond or coconut flour, as those behave differently and will not produce the same texture without more recipe changes.

Do I have to use oil, or can I make it oil-free?

You can replace the oil with an equal amount of unsweetened applesauce for an oil-free loaf. The bread will be slightly denser and less rich but still moist and flavorful.

How do I know when my banana bread is done?

Start checking at 50 minutes. Insert a toothpick into the center of the loaf; it should come out mostly clean with a few moist crumbs but no wet batter. The top should be deeply golden and spring back lightly when pressed.

Can I turn this recipe into muffins?

Yes. Divide the batter evenly into a lined 12-cup muffin pan and bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out mostly clean. Cool in the pan for 5–10 minutes, then transfer to a rack.

What’s the best way to ripen bananas quickly for banana bread?

If your bananas are yellow but not spotty, bake them on a parchment-lined tray at 300°F (150°C) for 15–20 minutes until blackened, then cool before peeling and mashing. Do not use green bananas, as they are too starchy and not sweet enough.

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