I first made Vegan Banana Bread out of necessity. My mother was coming to visit. She loves banana bread, but I was completely out of eggs and needed to improvise. So I did a little research on vegan banana bread and after looking at several recipes, I made this one. It was a hit, and no one missed the eggs or butter. I’ve been making it ever since using various size loaf pans. I recently tested it as gluten-free vegan banana bread using a 1:1 gluten-free flour blend, and it worked well.
Loaf Pan Sizes
Vegan Banana Bread can be made in a regular loaf pan or divided among three 3×5 inch small loaf pans. For a tall, stately loaf, bake the vegan banana bread in an 8 1/2 by 4 1/2 inch loaf pan rather than a 9×5. You can also use three 3×5 or 3×6 loaves. I have not yet tested this recipe as muffins, but I suppose dividing it between muffin cups would work too.
One Banana Vegan Banana Bread Mini
If you find yourself with one over-ripe banana, you can use it up by making one 3×5 or 3×6 inch Mini Vegan Banana Bread loaf. Here are the measurements.
- 1 1/2 tablespoons almond milk (or any other non-dairy milk)
- 1/3 of a teaspoon (just eyeball it) of apple cider vinegar
- 2/3 cup (85 grams) all-purpose flour (sometimes I mix in a little whole wheat)
- 1/3 of a half teaspoon (again, just eyeball it) baking soda
- 1/8 teaspoon salt
- Pinch of cinnamon (optional)
- 2 tablespoons plus 2 teaspoons light olive oil or melted coconut oil
- 2 tablespoons plus 2 teaspoons brown sugar (33 grams)
- 2 tablespoons plus 2 teaspoons granulated sugar (33 grams)
- 1 ripe banana, mashed (100 to 114 grams)
- 1/2 teaspoon vanilla
Mix the vinegar and almond milk and let sit for about 5 minutes. Stir together dry ingredients in one bowl, then mix together oil, sugars, banana and vanilla in another. Combine flour mixture with banana mixture and almond milk and stir well. Put in a well greased 3×5 or 3×6 inch loaf pan and bake at 350 for about 35 minutes or until bread tests done (no batter on tester).
Gluten-Free Vegan Banana Bread
I recently tested this recipe with Bob’s 1:1 gluten-free blend. It worked perfectly. Just use the equivalent amount in weight (260 grams) of Bob’s 1:1 gluten free blend. I’ll update when I test with other gluten-free flours.
Easy Vegan Banana Bread
- 1/4 cup soy milk or any non-dairy milk
- 1 teaspoon apple cider vinegar
- 2 cups all purpose flour 260 grams, aerate well before measuring or weigh
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt plus a little pinch
- 1/4 teaspoon cinnamon
- 1/2 cup vegetable oil or melted coconut oil
- 1/2 cup brown sugar firmly packed (100 grams)
- 1/2 cup granulated sugar or organic sugar** 95 grams
- 3 ripe bananas 340 grams, peeled and mashed
- 1 1/2 teaspoons vanilla
- Some nuts for sprinkling on top optional
- Preheat oven to 350 F. Rub a loaf pan with oil and line with a rectangle of parchment. Alternatively, you can use 3 small (3×5 inch) loaf pans.
- Mix together the soy milk and vinegar; set aside for about 2 minutes.
- Stir together flour, baking soda, salt and cinnamon.
- Beat together the oil, brown sugar and granulated sugar, then beat in the bananas. Continue beating on high until very light. Reduce speed to low and add milk/vinegar mixture.
- By hand, stir the flour mixture into the banana mixture, being careful not to overbeat. I like stirring flour mixture in with a heavy duty scraper. Sprinkle some nuts on top if using.
- Bake for 1 hour or until a toothpick inserted in center comes out clean. Let cool on a rack for about 15 minutes then flip from pan. Makes 1 awesome loaf.
- If using small loaf pan, check at 35 minutes.
This was a very tasty recipe. I make banana smoothies every morning but it seems I couldn’t eat them fast enough this time. I also added a couple of shredded carrots do they didn’t just rot in my crisper drawer.
I just wanted to say that this is my favorite banana bread recipe of all time. It’s perfect. Thanks!
does anyone know if apple cider vinegar can be substituted for something else? I have everything except for that 🙁
Mine just came out of the oven! Doesn’t look as good as yours, but still tastes yummy 🙂
I realized though that I forgot to put the vanilla in the batter because it wasn’t in the written instructions, just the ingredient list haha. Just a heads up!
Hi Anna! Thanks so much for this recipe. I made it last night using all-purpose wheat flour and mixing the walnuts into the batter. It baked in about 50 minutes for me, resulting in a crisp crust and moist inside. I, too, am sharing mine with my mom! Thank you for the wonderful vegan treat. 🙂
Hello! I just had to tell you I made this banana bread the other day and it is a FANTASTIC recipe! I added a little more cinnamon and added chopped walnuts in with the flour and used a bit of whole wheat pastry flour in place of some of the AP flour. I thought I had over baked it (did not keep an eye on it); the edges got a bit brown. I ate some and thought it was good and still very moist despite my overbaking. I froze the rest and then have been defrosting it for quick breakfasts. The more I taste it, the better I like it. This will be my new “go-to” banana bread recipe. Thank you! 🙂
Hey Anna, thanks for the recipe. I’ve been vegan for 7 months now, and on the lookout for great vegan baking. We’re only 5 months away from our next SPCA Bake Sale, so my mission is to get busy testing recipes asap. We raised $4000 last year, but I was still using butter and eggs then. I’ll definitely try this bread! What are your other favorite vegan baked items?
Oh, very interesting, Anna! My grandmother’s banana bread recipe is the very first thing I ever baked on my own as a child and it will always be my T&T but I am working on being vegan most of the time so this is just perfect! I also prefer not to use egg replacer, etc and this is just the type of vegan baking I look for. Thank you!
this is soooooooo useful! i mean, who doesn’t run out of eggs sooner or later?? so thanks for posting the recipe! 🙂
(btw, can i substitute apple cider vinegar with regular vinegar? or maybe the taste/flavour would be too strong?)
Too often I find my fridge in an eggless state! This’ll be one to try when the inevitable happens again. 🙂
This makes me think of the old Wacky Cake recipe. I’m finding that I really prefer recipes like this instead of ones that use Energy-G and such. I’m so trying this!
I will have to try this. Apple cider vinegar eh?
P. S. Look at that new countertop the banana bread is sitting on!
It was discovered with TWD this past week with her Lots Of Ways Banana Cake that it is so versatile and seemed to turn out no matter what people did with it. My thoughts are that bananas just make everything better! 😉 I will have to try this bread sometime.
I just made zucchini cookies today and didn’t realized until they were finished that they are vegan, no egg and they used oil instead of butter–and they’re good!
By-law organic sugar is bone-char free too. I find the recipes that don’t call for the unusual binders to taste better too. Thanks Anna. 🙂