Vegan, Dairy-Free Banana Bread Recipe
Banana bread is a kitchen staple for good reason. It's easy to make, almost everyone loves it and it can be a dessert, snack or breakfast—or all of the above. This vegan recipe yields a loaf that retains the taste and texture of classic banana bread without eggs, butter, milk or hard-to-find ingredient substitutes.
Total Time: 1 hour | Prep Time: 15 minutes | Serves: 8 to 12
- 1/2 cup plus 1 tablespoon coconut oil, divided
- 3 large or 4 small bananas, very ripe
- 1/2 cup granulated sugar*
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup of chocolate chips, raisins, walnuts, or pumpkin seeds (optional mix-ins)
Note: Some brands of granulated sugar are produced with animal bone char and are not vegan. To be sure you're using vegan sugar, use granulated beet sugar or contact the sugar manufacturing company to confirm.
Want to boost the fiber content of this recipe? Substitute half the flour with whole-wheat pastry or white whole-wheat flour, and reduce the total amount of flour to 1 1/2 cups because whole grain flour absorbs more liquid than all-purpose.
- Heat the oven to 350F. Prepare a standard 9-by-5-inch loaf pan by greasing it with 1 tablespoon of the coconut oil.
- In a medium bowl, mash the bananas with a fork or a whisk. Add the sugar, vanilla and remaining 1/2 cup of coconut oil. Stir to combine.
- In a separate bowl, whisk the flour with the baking powder, baking soda, salt and cinnamon.
- Use a spatula to stir the dry ingredients into the wet ingredients until the mixture is just combined, with no dry streaks. If you're using mix-ins, fold them in to the batter.
- Spoon the batter into the loaf pan and bake at 350F for 40 to 50 minutes or until a toothpick pricked into the center of the loaf comes out with only a few moist crumbs attached. Cool for at least an hour before serving.
Want to fancy up your loaf? Just before baking, drizzle and swirl warm peanut butter or melted chocolate over the top. Sprinkle sugar on to finish.
Carly Schuna has been freelance writing and editing for more than a decade. She enjoys putting a creative spin on articles and making them as accessible as possible. In working for educational publishers, web clients, commercial fiction authors, and more, Carly has crafted a compelling narrative voice to break down concepts and share cutting-edge research in a way that's both entertaining and informative.