Go Back

Vegan Banana Bread

Vegan banana bread with egg-free, dairy-free ingredients for a golden loaf with a moist, classic-style crumb. Made by mixing flax “eggs” and baking until deeply golden and toothpick-clean.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Banana loaf base
  • 3 very ripe bananas Mashed until smooth.
  • 0.3333333333 cup coconut oil or vegan butter Melted.
  • 0.75 cup sugar or coconut sugar
  • 2 tbsp ground flaxseed For flax eggs.
  • 6 tbsp water For flax eggs.
  • 1 tsp vanilla extract
  • 0.25 cup plant-based milk
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp cinnamon
  • 0.5 tsp salt
  • 0.5 cup dairy-free chocolate chips Optional.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make flax eggs
  1. Whisk ground flaxseed with water and let stand for 5 minutes until gel-like and thick.
  2. Preheat the oven to 350°F and grease a 9x5 loaf pan.
Mix batter
  1. Whisk melted coconut oil or vegan butter, sugar or coconut sugar, flax eggs, vanilla extract, and plant-based milk into the mashed very ripe bananas until fully combined.
  2. Fold in all-purpose flour, baking soda, baking powder, cinnamon, and salt just until no dry streaks remain.
  3. Fold in dairy-free chocolate chips if using, keeping the batter slightly thick and not over-mixed.
Bake and cool
  1. Pour the batter into the prepared loaf pan and bake at 350°F for 55–65 minutes until deeply golden.
  2. Test doneness with a toothpick; it should come out clean or with a few moist crumbs.
  3. Cool completely before slicing so the texture sets further as it cools.

Notes

Pro tip: for the best crumb, use very ripe bananas (they should be heavily speckled) and rest the flax egg until truly gel-like before mixing. Store wrapped at room temperature for 2–3 days or in the refrigerator for up to 5 days; freeze slices in an airtight container for up to 3 months. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend designed for baking (texture may be slightly softer).