Vegan Banana Bread Recipe

Easy Super Moist Vegan Banana Bread Recipe

Vegan Banana Bread Recipe 2016 (4)

Meet my new favourite banana bread. And it’s vegan 😉

I love homemade banana bread. It’s great for breakfast on-the-go, it’s wonderful paired with coffee and it’s perfect for satisfying that rash sugar craving that makes you raid your fridge and pantry (and then hate yourself afterwards for giving in to it).

I don’t usually order banana bread when I go out because it’s usually ridden with sugar and smothered with frosting. I just want plain banana bread. No fluff. Just banana bread. So this recipe turned out perfect for satisfying that banana bread craving – yes, that craving exists!

I had some ugly over-ripe bananas sitting on the kitchen counter the other week. So I thought to myself, how can I transform these ugly mushy bananas into something fit for human consumption? Banana bread, of course.

I love heading over to The Kitchn and checking out their recipes as they always turn out great. I searched their website for a vegan banana bread recipe, but couldn’t find one so what I did was “veganize” their traditional banana bread recipe.

Vegan Banana Bread Recipe 2016 (1)

Since I subbed almond milk for dairy milk called for in the recipe, I added 1/2 tsp of apple cider vinegar to slightly thicken it. If you are using dairy milk, you can omit the vinegar.

I was so pleased to see my vegan banana bread turned out light, super moist and subtly spiced finished with a golden brown oh-so-perfect crust. It’s healthy, quick, easy, foolproof and extremely delicious. Seriously, go make it.

Vegan Banana Bread Recipe 2016 (5)

Easy Super Moist Vegan Banana Bread Recipe
Serves 12
This vegan banana bread is light, super moist and subtly spiced finished with a golden brown oh-so-perfect crust. It’s healthy, quick, easy, foolproof and extremely delicious.
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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
272 calories
33 g
0 g
15 g
4 g
8 g
83 g
105 g
13 g
0 g
5 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 272
Calories from Fat 126
% Daily Value *
Total Fat 15g
Saturated Fat 8g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 1g
Cholesterol 0mg
Sodium 105mg
Total Carbohydrates 33g
Dietary Fiber 2g
Sugars 13g
Protein 4g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. ¼ cup unsweetened almond milk
  2. ½ tsp apple cider vinegar
  3. 2 cups all-purpose flour
  4. ½ tsp baking soda
  5. ¼ tsp nutmeg
  6. ¼ tsp salt
  7. ½ cup chilled coconut oil
  8. ½ cup light brown sugar
  9. 3 ripe medium bananas, mashed
  10. 1 tsp vanilla extract
  11. Optional: ½ cup - 1 cup walnuts, toasted
  1. Preheat your oven to 180C / 350F.
  2. Grease and flour a 9" loaf pan.
  3. Roughly chop toasted walnuts and set aside.
  4. In a small bowl, mix almond milk and apple cider vinegar and set aside for 5 minutes (it will thicken a little).
  5. In a medium bowl, mix the dry ingredients: flour, baking soda, nutmeg and salt.
  6. In a large bowl, cream the chilled coconut oil and light brown sugar. Add mashed bananas, vanilla extract and milk mixture.
  7. Add the dry mixture to wet mixture and mix until just combined.
  8. Fold in the chopped walnuts.
  9. Pour the batter into the pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
  10. Let cool 5-10 minutes, then flip loaf out onto a wire rack to cool.
  1. You can use gluten-free flour in place of the white flour.
  2. You can also throw in vegan chocolate chips.
  3. The darker and uglier your bananas, the stronger the banana flavour.
Adapted from The Kitchn
Adapted from The Kitchn
Traveling with Thyme

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