Vegan Banana Bread with a Moist, Tender Crumb

Vegan Banana Bread

This plain vegan banana bread bakes into a browned, slightly craggy loaf with thick slices and a moist, fully set crumb. Ripe bananas give the batter structure without a flax egg or other dedicated egg replacer. Measure the banana after mashing, fold the flour in gently, and check the center before taking the loaf out of the oven. The crust can brown while the middle still needs time.

Yield: One 9-by-5-inch loaf, about 10 slices. Prep: 15 minutes. Bake: About 55 to 70 minutes. Cooling: About 1 hour.

Ingredients for Vegan Banana Bread

• 1 1/2 cups very ripe mashed banana, measured after mashing (about 3 medium bananas; 340g)
• 3/4 cup packed light brown sugar (150g)
• 1/3 cup neutral oil (75g), plus a little for the pan
• 1/4 cup unsweetened plant milk, such as oat, soy, or almond milk (60g)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour, spooned and leveled (250g)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt

Optional: 1/2 teaspoon ground cinnamon for a lightly spiced loaf.

How to Bake Vegan Banana Bread

1. Preheat and prepare the pan: Preheat the oven fully to 350°F (175°C) with a rack in the center. Line a 9-by-5-inch loaf pan with a parchment sling extending above the long sides. Lightly oil the exposed ends.
2. Measure the banana: Mash the ripe bananas, then measure 1 1/2 cups. If using thawed frozen bananas, drain off excess released liquid before mashing and measuring.
3. Mix wet and dry ingredients separately: Whisk the banana, brown sugar, oil, plant milk, and vanilla in one bowl. In another, whisk the flour, baking soda, baking powder, salt, and optional cinnamon.
4. Fold and fill: Fold the dry ingredients into the banana mixture just until no dry flour remains. The batter will be thick. Transfer it to the pan and gently level the top without beating the batter smooth.
5. Bake and check the center: Bake uncovered for about 55 to 70 minutes, starting toothpick checks at 50 minutes. The loaf is done when the top is browned, the center looks set, and a toothpick inserted into the center comes out without wet batter. A few moist crumbs are fine. If the top darkens before the center is done, tent it loosely with foil and continue baking, checking again at short intervals.
6. Cool before slicing: Cool in the pan for about 15 minutes, then lift the loaf onto a wire rack. Let it cool completely, about 45 to 60 minutes more, before cutting thick slices.

Why Measure the Mashed Banana?

Use soft, brown-spotted bananas, but measure the mash rather than relying on a banana count. Banana sizes vary, and more than 1 1/2 cups—or extra liquid from thawed fruit—can leave the center gummy.

How to Tell When the Center Is Done

A browned crust does not mean the middle is baked through. Moist crumbs appear as small, soft bits on the toothpick; wet batter coats it like uncooked mixture. If you see wet batter, keep baking and use a loose foil tent if the top is getting dark.

An 8-by-4-inch pan makes a taller loaf that may need longer than the stated range. A gummy-looking slice can also result from overmixing or cutting while warm, so fold the batter gently and let the loaf cool completely.

Serving and Variations

Serve thick slices at room temperature or lightly warmed, with plant-based butter or nut butter alongside if desired. For a separate chocolate-studded loaf, try chocolate chip banana bread.

How to Store and Freeze Banana Bread

Once completely cool, keep the loaf airtight at room temperature for about two days. In a hot kitchen, choose a cooler storage spot or freeze it sooner.

For longer keeping, wrap cooled slices individually and seal them in a freezer-safe bag or container. Use within roughly two to three months for best quality. Thaw at room temperature or in the refrigerator; warm an individual slice briefly in the microwave if desired.

Nutrition

Approximate per slice, based on 10 slices: 245 calories, 3g protein, 8g fat, and 42g carbohydrates. Approximate per 100g of baked loaf: 310 calories, 4g protein, 10g fat, and 53g carbohydrates. Values vary with the plant milk, slice size, and moisture lost during baking.