Vegan Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Vegan Banana Bread
Fill your kitchen with the irresistible aroma of this incredibly moist and tender vegan banana bread. It's the perfect way to transform overripe bananas into a sweet, comforting treat!
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
7 steps- 1
Heat the oven to 350 F (175 C) and grease a 9x5-inch loaf pan (or line with parchment paper).
- 2
In a large bowl, mash the ripe bananas until mostly smooth, then whisk in the melted oil, brown sugar, vanilla, and the prepared flax eggs until well combined.
- 3
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- 4
Add the dry ingredients to the wet ingredients and fold together with a spatula just until no streaks of flour remain; do not overmix, or the bread will be dense.
- 5
Pour the batter into the prepared loaf pan and smooth the top.
- 6
Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean and the top springs back lightly when pressed.
- 7
Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
80/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving370
Calories
4 g
Protein
59 g
Carbs
14 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Vegan banana bread follows the same basic formula as traditional banana bread — mashed ripe bananas, flour, sugar — but swaps butter for a neutral plant oil and dairy milk for a plant-based one. Overripe bananas do most of the work either way, since their natural sugars and moisture are what keep the loaf tender without needing eggs or butter for richness.
Listahan note
This version relies on very overripe, heavily spotted bananas rather than just-ripe ones, since the extra natural sugar and softness in a fully ripe banana compensates for the richness that butter and eggs would normally add to the batter.
Technique cues
- Mash the bananas until mostly smooth with a few small lumps remaining, since overly liquefied banana can make the batter too wet, while distinct chunks give uneven pockets of banana flavor.
- Whisk the oil and plant milk into the mashed banana and sugar first, forming a smooth wet mixture, before folding in the dry ingredients separately.
- Fold the flour in gently and stop mixing as soon as no dry streaks remain; without eggs to help bind the structure, overmixing here is even more likely to develop tough gluten than in a traditional batter.
- Bake until a tester inserted in the center comes out clean or with a few moist crumbs, checking a few minutes earlier than a traditional recipe might call for, since oil-based batters can bake slightly faster than butter-based ones.
Kitchen flow
- Parallel prep
- While Vegan Banana Bread is in the oven, measure out any garnish or topping — like the unsweetened plant milk — so it's ready the moment the bake finishes cooling.
- Make-ahead
- Vegan Banana Bread's dough or batter (built around unsweetened plant milk) can usually be made a day ahead and refrigerated, then baked fresh — many doughs actually improve with an overnight rest.
- Leftover move
- Leftover Vegan Banana Bread freezes well — wrap individual portions tightly and thaw at room temperature, or crumble it over ice cream for a quick second life. This one leans on the unsweetened plant milk. Everything else is quick — the bake is the one step that takes real time.
- Cleanup rhythm
- Soak the mixing bowl and beaters for Vegan Banana Bread right away — sugar and butter residue hardens fast once it cools. This one leans on the unsweetened plant milk. Everything else is quick — the bake is the one step that takes real time.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
3 large overripe bananas
Flavor support
Purpose: large overripe bananas supports the balance of Vegan Banana Bread and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 3/4 cups all-purpose flour
Structural base
Purpose: 3/4 cups all-purpose flour defines the shape and texture of the dish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use a certified gluten-free alternative when needed and expect a small texture change.
3/4 cup granulated sugar
Sweetness and aroma
Purpose: cup granulated sugar adds aroma, sweetness, or warmth without needing extra garnish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1/3 cup neutral plant oil
Richness and texture
Purpose: cup neutral plant oil rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1/4 cup unsweetened plant milk
Richness and texture
Purpose: cup unsweetened plant milk rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
Technique notes
- Let the loaf cool in the pan for about 10 minutes before turning it out onto a rack, since a vegan banana bread's crumb is a little more delicate without eggs holding it together while warm.
- Store the cooled loaf wrapped tightly at room temperature for a couple of days, or refrigerate for longer freshness, since the added oil keeps it moist without needing frequent monitoring.
- Toasting slices of day-old vegan banana bread in a pan or toaster brings back some textural contrast that the fresh-baked loaf has right out of the oven.
Ingredient swaps
- all-purpose flour
- whole wheat flour for half - contains wheat/gluten
- neutral plant oil
- melted refined coconut oil - coconut is a tree nut allergen for some
- granulated sugar
- maple syrup, reducing the plant milk slightly - maple syrup is dairy-free; reduce the plant milk slightly to compensate
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Wrap and keep at room temperature up to 3 days or freeze slices up to 3 months; toast to refresh.
- Reheat gently with a splash of water, broth, milk, or sauce as appropriate.
- Freeze only when the texture is sturdy enough to thaw and reheat cleanly.
Equipment
- 9x5 loaf pan
- Mixing bowl
Make this household-aware
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Plan it in Listahan
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