- Prep
- 15 min
- Cook
- 60 min
- Total
- 75 min
- Serves
- 10
Ingredients
What you’ll need — tap to tick off as you go
- 2 tbsp
- 250 g
- 150 g
- 1 tsp
- 1 tsp
- ½ tsp
- 80 ml
- 60 ml
- 1 tsp
- 60 g
Process
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Preheat oven to 175°C. Grease a 23x13 cm loaf pan with a little coconut oil and line the bottom with parchment paper.
In a small bowl, mix ground flaxseed with 5 tbsp water. Let sit for 5 minutes until thickened to a gel-like consistency.
In a large bowl, mash the ripe bananas with a fork until smooth. A few lumps are fine.
Add the flaxseed mixture, melted coconut oil, oat milk, and vanilla extract to the mashed bananas. Stir well to combine.
In a separate bowl, whisk together all-purpose flour, granulated sugar, baking soda, baking powder, and salt.
Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined; do not overmix. If using walnuts, fold them in now.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55–60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil after 40 minutes.
Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Kitchen notes
Kitchen notes
- Use very ripe bananas with brown spots for maximum sweetness and moisture; underripe bananas will make the bread dry and bland.
- Do not overmix the batter after adding flour, or the bread will become dense and tough. Fold until just combined.
- Let the bread cool completely before slicing; cutting while warm can make it crumble.
- If the top is browning too fast, loosely cover with aluminum foil to prevent burning.
Substitutions
- all-purpose flour→whole wheat pastry flour (same amount)
- coconut oil→any neutral oil, such as canola or vegetable
- oat milk→almond milk, soy milk, or other plant milk
- walnuts→pecans or dairy-free chocolate chips
Storage & reheating
Store cooled banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. To freeze, wrap tightly in plastic wrap and then foil, and freeze for up to 3 months. Reheat slices in the microwave for 20-30 seconds, or wrap in foil and warm in a 150°C oven for 10 minutes.
FAQ
The questions we get asked most
Can I make this vegan banana bread gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend that contains xanthan gum. Use the same amount by weight (250 g). The texture may be slightly denser, but it will still be moist and delicious.
Why did my vegan banana bread turn out dry?
Dryness usually comes from overbaking or using too little banana. Make sure your bananas are very ripe and measure accurately. Also, check the bread at 55 minutes; if a toothpick comes out with moist crumbs, it is done. Overbaking by even 5 minutes can dry it out.
Can I use frozen bananas for this recipe?
Yes, frozen bananas work well. Thaw them completely and drain any excess liquid before mashing. They will be softer and easier to mash, but you may need to reduce the oat milk by 1-2 tablespoons to avoid a too-wet batter.
How do I know when the banana bread is fully baked?
Insert a toothpick or skewer into the center. It should come out clean or with a few moist crumbs attached. The top should be golden brown and spring back lightly when pressed. If the toothpick has wet batter, bake for another 5 minutes and test again.
Can I reduce the sugar in this recipe?
Yes, you can reduce the sugar to 100 g for a less sweet bread. The texture will be slightly more dense, but it will still work. If you reduce it further, the bread may not brown as well and could be less moist.
Can I add mix-ins like chocolate chips or nuts?
Absolutely. Fold in up to 100 g of dairy-free chocolate chips, chopped walnuts, pecans, or raisins after combining the wet and dry ingredients. Adjust baking time by adding 2-3 minutes if needed.
How should I store leftover vegan banana bread?
Keep it in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, wrap tightly and freeze for up to 3 months. Reheat slices in the microwave or a warm oven.
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