Banana bread is one of those classic recipes that everyone has. This blog will not be an exception to that statement. Each one is different, some more than others. I wanted to start by sharing a more classic style of vegan banana bread. Something that is allergen friendly and easily adaptable to gluten allergies.
My vegan banana bread is easy to make and requires no fancy replacements for the eggs or other usual non-vegan products. This recipe is free of most major allergens: dairy, eggs, soy, and nuts. The recipe can be made gluten-free by replacing the all-purpose flour with equal parts of 1 to 1 gluten-free baking flour. (Our favorite GF baking flour is from King Arthur Flour.)
What can you use to replace the eggs in vegan banana bread?
More bananas! You can simply replace the eggs with more bananas. Common egg replacements for vegan baking are things like flax egg, apple sauce, oil, and bananas. So for me, it seemed like the obvious choice to replace the eggs with bananas. Doing it this way doesn’t require any fancy ingredients like flax seeds. Additionally, it doesn’t increase the number of empty calories in the recipe like more oil might.
How can you make vegan banana bread oil-free?
If you are looking for oil-free vegan banana bread an easily accessible replacement is applesauce. My banana bread calls for 1/3 of a cup of oil. To make this oil-free you would replace the oil with equal parts of applesauce. (The 6 packs of applesauce typically are a 1/2 cup each if you aren’t looking to open a big container.)
Optional add-ins:
If you make this recipe we’d love to hear from you down below in the comment sections. You can also tag us on one of our social media or use our hashtag #vegantheway. You can also stay up to date with our new recipes and post by subscribing to our email notifications.
Thank you for checking out our Vegan Banana Bread and make sure to check out our other vegan loaf recipes like our Vegan Lemon Loaf, or our something savory like our Vegan Mushroom Stroganoff.
Vegan Banana Bread
Equipment
- 9x5 loaf pan
- Oven
- Bowl
- Mixing Utensil
Ingredients
- 3 large or 4 medium size ripe bananas
- 1/3 cup neutral oil (or vegan butter)
- 1/2 cup brown sugar
- 2 tsp vanilla extract
- 1/4 cup non-dairy milk
- 1 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- Optional topping or mix in options: nuts, chocolate chips, or even dried fruit.
Instructions
- Preheat your oven to 350 degrees F
- Mash the bananas in a large bowl until smooth.
- Mix in the sugar, oil, non-dairy milk and vanilla extract into the mashed banana.
- Mix together the dry ingredients: all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Sift the dry ingredients into the wet mixture. You want a smooth batter, but be careful not to over mix as it might cause for a dense loaf.
- Optional step: fold in any toppings you might want to add now.
- Add the mixture to a lined loaf pan and spread it out evenly in the pan.
- Bake for at 50 minutes. Stick a toothpick in the center of the loaf to see if it comes out clean. If not bake for another 5 minutes.
- Let the banana bread cool in the pan for 15-20 minutes. Then transfer the bread to a cooling rack to cool completely.
- Serve the bread with vegan butter or spread. Store in an airtight container located in a cool and dry place for 2-3 days.