Vegan Banana Bread
This 100% egg-free and dairy-free banana bread is incredibly moist, tender, and full of deep banana flavor. Using very ripe bananas and a flax egg creates a perfect loaf that non-vegans will request over and over.
Equipment
- 9x5 inch loaf pan (23x13 cm) - or an 8x4 inch pan for a slightly taller loaf
- Large mixing bowl
- Fork or potato masher - for mashing bananas
- Whisk
- Wooden spoon or spatula
- Parchment paper
- Measuring cups and measuring spoons
- Cooling rack
- Toothpick or cake tester - for doneness check
Ingredients
- 3 large very ripe bananas - about 1 1/2 cups or 340g mashed, the more black spots the better
- 1 tablespoon ground flaxseed - mixed with 3 tablespoons water for flax egg
- 3 tablespoons water - for flax egg
- 1/3 cup neutral vegetable oil - 80ml, or melted coconut oil
- 1/2 cup granulated sugar - 100g, use organic to ensure it's vegan
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour - 190g
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
Optional Topping
- 1 teaspoon granulated or demerara sugar - for sprinkling on top before baking
Optional Mix-Ins
- 1/2 to 3/4 cup dairy-free chocolate chips - 85-130g
- 1/2 cup walnuts - 55g, roughly chopped
- 1 cup fresh or frozen blueberries - 150g, thawed and patted dry if frozen
- 2 tablespoons cocoa powder - for double chocolate version
- 1/3 cup unsweetened shredded coconut - 30g
For Serving
- vegan butter - optional, for spreading on warm slices
- almond butter or peanut butter - optional, for toasting and spreading
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line with parchment paper, leaving overhang on two sides for easy removal.
- Combine ground flaxseed with water in a small bowl. Stir and let rest for 5 minutes until thickened to a gel-like consistency.
- Peel bananas and mash vigorously with a fork or potato masher in a large bowl until mostly smooth with a few small lumps remaining.
- Add flax egg, oil, sugar, and vanilla to the mashed bananas. Whisk until well combined and smooth.
- Add flour, baking soda, baking powder, cinnamon, and salt. Fold gently with a wooden spoon until just combined and no dry streaks remain. Do not overmix.
- Pour batter into the prepared loaf pan and smooth the top. Sprinkle with sugar if desired.
- Bake on center rack for 55 to 65 minutes until a toothpick inserted in center comes out clean or with few moist crumbs.
- Cool in pan for 10-15 minutes, then lift out using parchment handles and transfer to a cooling rack. Cool for another 20-30 minutes before slicing.
Notes
- Banana ripeness: Use bananas with lots of brown or black spots, ideally mostly black. The riper they are, the sweeter and more flavorful the bread will be.
- Quick ripening method: Place unpeeled bananas on a baking sheet at 300°F (150°C) for 15-20 minutes until skins turn black and fruit is soft.
- Flax egg resting time: Don't skip the 5-minute resting time for the flax egg. It needs to gel completely to bind the batter properly.
- Measuring flour: Spoon flour into measuring cup and level off with a knife. Scooping directly from the bag packs flour and leads to a dry, dense loaf.
- Avoid overmixing: Mix gently and stop as soon as flour is incorporated. Overmixing develops gluten and makes the bread tough.
- Testing doneness: Check at 55 minutes with a toothpick. If it comes out with wet batter, continue baking in 5-minute intervals.
- Cooling is essential: Let the bread cool completely before slicing to avoid a gummy interior texture.
- Substitutions: Replace flax egg with 1/2 cup unsweetened applesauce, 1/4 cup vegan yogurt, or a chia egg for similar results.
- Gluten-free option: Use a 1-to-1 gluten-free baking flour blend with xanthan gum. May need a few extra minutes of bake time.
- Storage: Store wrapped at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.