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Vegan Banana Bread

Vegan banana bread with a classic, golden loaf crust and a moist, tender crumb. This egg-free banana bread uses flax eggs and plant-based milk for an easy, plant-based banana loaf.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Banana base
  • 3 very ripe bananas, mashed
  • 0.333 cup coconut oil or vegan butter, melted
  • 0.75 cup sugar or coconut sugar
  • 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, rested 5 minutes) Use 2 flax eggs total (each flax egg is 1 tbsp ground flaxseed + 3 tbsp water).
  • 1 tsp vanilla extract
  • 0.25 cup plant-based milk
Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp cinnamon
  • 0.5 tsp salt
Optional add-ins
  • 0.5 cup dairy-free chocolate chips Optional: fold in with the batter.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Make flax eggs
  1. Mix ground flaxseed and water, then let the mixture sit 5 minutes until it turns gel-like.
  2. Preheat the oven to 350°F and grease a 9x5 loaf pan.
Combine wet ingredients
  1. Whisk melted coconut oil, sugar, flax eggs, vanilla extract, and plant-based milk into the mashed bananas until fully combined.
Mix batter
  1. Fold in all-purpose flour, baking soda, baking powder, cinnamon, and salt until just combined.
  2. Fold in dairy-free chocolate chips if using.
Bake and cool
  1. Pour the batter into the prepared loaf pan and bake for 55–65 minutes until deeply golden.
  2. Check doneness with a toothpick—it should come out clean.
  3. Cool completely before slicing so the texture sets further as it cools.

Notes

Pro tip: use very ripe bananas (lots of brown spots) for the best sweetness and moist crumb. Store tightly wrapped at room temperature for up to 3 days or refrigerate up to 5 days; freeze slices in a sealed bag for up to 3 months. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend and bake at 350°F until a toothpick comes out clean.