Easy Vegan Banana Bread
Sometimes the best recipes are the simplest ones, like this easy vegan banana bread. With just three ingredients, you can enjoy a soft, sweet, and comforting loaf that’s perfect for using up ripe bananas.
Say what you want about me, but I will always be true to my roots! I got my start as a vegan content creator with beginner-friendly recipes and scrappy cooking. This easy vegan banana bread combines both by using overripe bananas with only two additional ingredients!
Why You’ll Love This Recipe
- Have I mentioned that this recipe only calls for 3 ingredients? No need for a complicated ingredient list.
- The perfect way to use ripe bananas and stop them from going to waste. The more spotty and brown your bananas are, the sweeter and more flavorful your loaf will be!
- This is the epitome of beginner-friendly baking! This recipe comes together in minutes and doesn’t require any fancy equipment.
- The bananas do most of the work here, creating a tender loaf with plenty of flavor and a soft, moist texture.
- Perfect for breakfast or dessert! Enjoy a slice with coffee, spread it with nut butter, or serve it as an afternoon snack.
Key Ingredients
- Ripe bananas provide natural sweetness, moisture, and the classic banana bread flavor. Don’t let them go to waste!
- Sweetened condensed coconut milk is the most “niche” ingredient but it’s also a great way to add sweetness and bind the batter at the same time.
- Self-raising flour already has the leavening agent, making this recipe incredibly simple.
Hack It!
- Add extra flavor with cinnamon, vanilla extract, walnuts, pecans, or chocolate chips.
- No self-rising flour? Use all-purpose flour with baking powder and a pinch of salt.
- No loaf tin? Make muffins instead! Divide the batter into muffin tins and reduce the baking time.
- Add a crunchy topping! Sprinkle the loaf with nuts, seeds, or a granola mixture before baking.
- Make it gluten-free using oat flour and baking powder blend.
How to Make Easy Vegan Banana Bread
Step 1: Preheat the oven to 375F and prepare a loaf pan with oil or parchment.
In a bowl, add the bananas and mash them with the back of a fork or a potato masher until completely pureed.
Step 2: Now, pour in the sweetened condensed coconut milk. Stir until completely combined with the mashed banana.
Step 3: Pour in the self rising flour. Using a spatula, stir until a thick batter forms. Do not overmix, or it can result in a heavy loaf. The consistency will be thick, similar to pancake batter.
Step 4: Transfer the batter to the prepared loaf pan. I like to tap mine on the counter a bit so the top of the loaf disperses evenly for nicer-looking bread. You can also spread out the top with a spatula.
Step 5: Place in the oven for 40-50 minutes, until the top is golden and the loaf is cooked through. You can test it by inserting a toothpick and seeing if it comes out clean.
Step 6: Remove the loaf from the oven and allow it to rest for at least 20 minutes in the pan before removing and slicing with a bread knife.
Frequently Asked Questions
Store it in an airtight container at room temperature for 2–3 days, or in the fridge for up to 5 days.
Yes! Slice the loaf before freezing so you can grab individual pieces whenever you want. Freeze for up to 3 months.
Absolutely. Thaw them completely first and drain any excess liquid before mashing.
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The Recipe: Easy Vegan Banana Bread
Ingredients
- 3 large ripe bananas, the riper the better!
- ¾ cup sweetened condensed coconut milk, depending on preference
- 2 cups self raising flour
Equipment
- Potato masher or fork
- Loaf tin
Instructions
- Preheat the oven to 375F and prepare a loaf pan with oil or parchment.
- In a bowl, add the bananas and mash them with the back of a fork or a potato masher until completely pureed.
- Now, pour in the sweetened condensed coconut milk. Stir until completely combined with the mashed banana.
- Pour in the self raising flour. Using a spatula, stir until a thick batter forms. Do not overmix, or it can result in a glutenous loaf. The consistency will be thick, similar to pancake batter.
- Transfer the batter to the prepared loaf pan. I like to tap mine on the counter a bit so the top of the loaf disperses evenly for nicer-looking bread. You can also spread out the top with a spatula.
- Place in the oven for 40 to 50 minutes, until the top is browned and the loaf is cooked through. You can test it by inserting a toothpick and seeing if it comes out clean.
- Remove the loaf from the oven and allow it to rest for at least 20 minutes in the pan before removing and slicing with a bread knife.
Notes
- Add extra flavor with cinnamon, vanilla extract, walnuts, pecans, or chocolate chips.
- No self-rising flour? Use all-purpose flour with baking powder and a pinch of salt.
- No loaf tin? Make muffins instead! Divide the batter into muffin tins and reduce the baking time.
- Add a crunchy topping! Sprinkle the loaf with nuts, seeds, or a granola mixture before baking.
- Make it gluten-free using oat flour and baking powder blend.
