Name: Vegan Banana Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1/4 cup + 2 tablespoons (90 mL) oat milk; 3 medium-sized very ripe bananas (with lots of brown spots); 1 tablespoon freshly squeezed lemon juice; 6 tablespoons (90 mL) aquafaba; 1/3 cup (75g) sunflower oil (or any neutral-flavored oil); 3/4 cup (130g) organic brown sugar; 1 teaspoon pure vanilla extract; 2 cups (250g) all-purpose flour, spooned and leveled; 1/4 teaspoon fine sea salt; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon freshly grated nutmeg (optional); 1 banana, sliced lengthwise; 3/4 cup (125g) dark chocolate chips; 3/4 cup (84g) toasted walnuts, chopped; 1 heaping tablespoon demerara sugar (coarse sugar)

Why Make This Recipe

This vegan banana bread is not just delicious, but it’s also simple to make. With its moist texture and rich flavor, it’s perfect for breakfast or as a snack any time of the day. Plus, using ripe bananas means you can enjoy a naturally sweet, egg-free treat that everyone will love. It’s a great way to use up overripe bananas, and you can add your favorite mix-ins for extra flavor.

🧰 Kitchen tools commonly used in similar recipes

Before starting, many home cooks like to have these basic tools ready:

How to Make the Best Vegan Banana Bread

Ingredients

1/4 cup + 2 tablespoons (90 mL) oat milk
3 medium-sized very ripe bananas (with lots of brown spots)
1 tablespoon freshly squeezed lemon juice
6 tablespoons (90 mL) aquafaba (see Note 1)
1/3 cup (75g) sunflower oil (or any neutral-flavored oil) (see Note 2)
3/4 cup (130g) organic brown sugar (see Note 3)
1 teaspoon pure vanilla extract
2 cups (250g) all-purpose flour, spooned and leveled (see Note 4)
1/4 teaspoon fine sea salt
1 teaspoon baking soda (not baking powder!)
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg (optional, see Note 5)
1 banana, sliced lengthwise
3/4 cup (125g) dark chocolate chips (my preference!)
3/4 cup (84g) toasted walnuts, chopped
1 heaping tablespoon demerara sugar (coarse sugar)

Directions

Preheat the oven to 350°F (176°C). Arrange a rack in the middle of the oven. Line a 9×5-inch (23×13 cm) loaf pan with parchment paper, letting the excess hang over the long sides to form a sling.
In a glass, stir the lemon juice into the oat milk and set aside. This will be your vegan "buttermilk."
In a bowl, mash the three bananas with a fork until smooth. This should weigh about 300-315g or roughly 1 ⅓ cups.
Pour the aquafaba into a small-medium bowl. Use a handheld electric mixer to whip it on medium speed for about 45 seconds until foamy.
In a large mixing bowl, add the brown sugar and oil. Mix well with the electric mixer. Then, add the whipped aquafaba, vegan "buttermilk," and vanilla. Mix until everything is incorporated. Finally, add the mashed bananas and mix again.
Add the flour, salt, baking soda, cinnamon, and nutmeg (if using) to the wet ingredients. Switch to a silicone spatula or wooden spoon and gently fold the mixture until just combined.
If you are using chocolate chips or walnuts, gently fold them into the batter now.
Pour the batter into the prepared loaf pan and smooth the top. If you are adding sliced bananas on top, keep the peel on while slicing lengthwise, peel, and arrange the sliced side up on the batter.
If using demerara sugar, sprinkle it evenly over the surface of the batter.
Bake in the preheated oven for 50 to 55 minutes. Check at 45 minutes to avoid overbaking. Do not open the oven door before that. The banana bread is done when a toothpick inserted into the center comes out with a few moist crumbs. If there’s runny batter, give it more time.
Once baked, transfer the pan to a wire rack and cool for 10 minutes. Lift the bread out using the parchment paper and let it cool for another 20 to 30 minutes before slicing.

How to Serve the Best Vegan Banana Bread

Serve slices of this banana bread plain, or spread with some vegan butter or nut butter for extra taste. It goes wonderfully with a cup of coffee or tea. You can also add fresh fruit or a drizzle of maple syrup on top for a special treat.

How to Store the Best Vegan Banana Bread

Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well in plastic wrap and place in the freezer. It can be frozen for up to 3 months. Just thaw it at room temperature when you are ready to enjoy.

Tips to Make the Best Vegan Banana Bread

Use very ripe bananas for the best flavor and sweetness.
Don’t overmix the batter; it’s okay if there are a few flour traces.
If your banana bread browns too quickly on top, loosely cover it with foil during baking.

Variations

Feel free to customize your banana bread by adding other mix-ins such as dried fruits, nuts, or different types of chocolate. You can also use spices like ginger or cardamom for a unique twist.

FAQs

1. Can I use different plant-based milk?
Yes! You can use almond milk, soy milk, or any other plant-based milk you prefer in place of oat milk.

2. Is it necessary to use aquafaba?
While aquafaba helps to create a light and fluffy texture, you can substitute it with a flax or chia egg if desired.

3. How can I tell if my banana bread is baked properly?
The banana bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it has runny batter, it needs more baking time.