Moist Vegan Banana Bread
A beautifully moist vegan banana bread with a tender crumb, deep caramel banana flavour and crunchy walnuts in every slice.
15Prep min
55Cook min
70Total min
Makes 1 loaf (8-10 slices)Serves
AmericanCuisine
This vegan banana bread bakes up impossibly soft and moist, with that deep, almost caramelised banana flavour that only very ripe bananas can bring. No eggs and no butter — just familiar pantry staples and one bowl.
Ripe bananas do most of the work here, adding sweetness, moisture and structure, while a splash of oil and a little dairy-free milk keep the crumb tender. It slices cleanly, toasts beautifully and stays fresh for days.
It makes a brilliant breakfast-toaster loaf, an afternoon treat, and a genuinely kind way to use up the bananas that always go speckled on the counter.
Ripe bananas do most of the work here, adding sweetness, moisture and structure, while a splash of oil and a little dairy-free milk keep the crumb tender. It slices cleanly, toasts beautifully and stays fresh for days.
It makes a brilliant breakfast-toaster loaf, an afternoon treat, and a genuinely kind way to use up the bananas that always go speckled on the counter.
Ingredients
- 3 very ripe bananas (about 350 g mashed)
- 1/3 cup (80 ml) neutral oil, such as sunflower or canola
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) soft brown sugar
- 1/4 cup (60 ml) unsweetened almond or soy milk
- 1 teaspoon vanilla extract
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup (75 g) chopped walnuts, plus extra for top
Instructions
- Heat the oven to 175 C (350 F) and grease and line a 23 x 13 cm (9 x 5 inch) loaf pan with parchment paper.
- In a large bowl, mash the bananas until smooth, then whisk in the oil, both sugars, milk and vanilla until combined.
- In a separate bowl, whisk the flour, baking soda, baking powder, salt and cinnamon together.
- Pour the dry ingredients into the wet and fold gently until just combined; a few streaks of flour are fine.
- Fold in the chopped walnuts, then scrape the batter into the prepared pan and level the top.
- Scatter the reserved walnuts over the top and bake for 50-55 minutes until golden and a skewer inserted in the centre comes out clean or with a few moist crumbs.
- Cool in the pan for 10 minutes, then lift out onto a wire rack to cool completely before slicing.
Cook’s tips
- Use bananas that are deeply speckled or even blackened — the riper, the more moist and flavourful the loaf.
- Don't overmix the batter; it should stay a little lumpy for a tender crumb.
- Let it cool fully before slicing so it holds together cleanly.
Substitutions
- Use melted coconut oil or any neutral oil of choice.
- Swap the walnuts for chocolate chips, pecans or raisins.
- Add 1/2 cup of dairy-free chocolate chips for a banana-chocolate loaf.
Storage & reheating
Wrap tightly and keep at room temperature for 3 days, or refrigerate for up to a week. It also freezes well for up to 3 months — slice before freezing for easy toasting.
FAQ
Why did my vegan banana bread sink in the middle?
It was likely underbaked in the centre. Bake until a skewer comes out clean — every oven differs, so check a few minutes before the suggested time too.
Can I make it gluten-free?
Use a 1:1 gluten-free flour blend in the same amount. The loaf will be a little more tender, so let it cool completely before slicing.
How do I store ripe bananas for baking later?
Peel them, freeze whole or sliced in a bag, and thaw in the fridge overnight. Mash them just before mixing.
