Vegan banana bread offers an ideal entry point into plant-based baking while maintaining all the comfort and flavor of traditional versions.
This humble loaf has a rich history, originating during the Great Depression when resourceful home cooks sought ways to use overripe bananas rather than waste them.
While traditional banana bread typically included eggs and butter, the vegan adaptation gained popularity in the early 2000s as plant-based diets became more mainstream.
Creative bakers discovered that bananas themselves act as excellent binders, reducing the need for eggs, while coconut oil provides a flavorful substitute for butter.
This recipe creates a tender, moist loaf that fills your home with an irresistible aroma of cinnamon and vanilla as it bakes.
Dairy-Free Vegan Banana Bread with Ripe Bananas and Oat Milk
Equipment
- 1 9×5-inch loaf pan
- Parchment paper
- 2 mixing bowls (one large for wet ingredients, one medium for dry)
- Measuring cups (for both dry and liquid ingredients)
- Measuring spoons
- 1 Fork (for mashing bananas)
- 1 Whisk
- 1 Rubber spatula or wooden spoon (for folding ingredients)
- 1 Toothpick or cake tester (to check doneness)
- 1 Wire cooling rack
- 1 Kitchen timer
- 1 Optional: kitchen scale (for more precise measurements)
Ingredients
- 3 very ripe bananas mashed (about 1½ cups)
- â…“ cup melted coconut oil
- ½ cup maple syrup
- ¼ cup plant-based milk almond, oat, or soy
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts optional
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper, letting it hang over the sides for easy removal.
![Empty loaf pan lined with parchment paper, ready for vegan banana bread batter.]()
- In a large bowl, thoroughly mash the bananas with a fork until no chunks remain.
![Partially mashed bananas in a glass bowl with a fork, ready to be mixed for vegan banana bread.]()
- Whisk in the melted coconut oil, maple syrup, plant milk, and vanilla extract until well combined.
![Maple syrup being poured into a mixing bowl with mashed bananas for vegan banana bread preparation.]()
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
![Dry ingredients including flour and cinnamon being whisked together in a white mixing bowl for banana bread batter.]()
- Gently fold the dry ingredients into the wet mixture until just combined (do not overmix).
![Person mixing flour into a bowl of mashed bananas with cinnamon, next to ripe bananas and a jar of nutritional yeast.]()
- If using walnuts, fold them in now with just a few strokes.
![Glass bowl filled with banana bread batter and chopped walnuts, ready to be stirred in.]()
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
![Vegan banana bread batter being poured into a parchment-lined loaf pan on a wooden surface.]()
- Tap the pan gently on the counter a few times to release any air bubbles.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean with just a few crumbs.
- Allow the banana bread to cool in the pan for about 10 minutes, then use the parchment paper to lift it out onto a wire rack.
![Freshly baked vegan banana bread in a loaf pan with golden crust and cracked top, resting on a wooden board.]()
- Cool completely before slicing for the best texture.
![Freshly sliced loaf of vegan banana bread on a wooden board, surrounded by ripe bananas, walnuts, maple syrup, and cinnamon sticks.]()
Notes
Expert Tips
- Use extremely ripe bananas with dark spots for maximum sweetness and moisture
- Don't rush the mashing process—banana chunks should be completely broken down for even distribution
- Keep mixing to a minimum once you combine wet and dry ingredients to avoid developing too much gluten
- For a more intense banana flavor, brown your bananas in the oven before mashing—place unpeeled bananas on a baking sheet at 300°F for 15-20 minutes until blackened
- Position the loaf in the middle rack of your oven for even heat distribution
Elevate This Dish
Transform this classic vegan banana bread with these professional techniques:Streusel Topping
Create a crunchy topping by combining 1/4 cup oats, 2 tablespoons brown sugar, 2 tablespoons flour, and 2 tablespoons coconut oil. Sprinkle over the batter before baking for a bakery-style finish that adds delightful texture contrast.Flavor Infusions
Add 1 tablespoon of espresso powder to the dry ingredients for a mocha banana bread, or incorporate 2 teaspoons of orange zest for a citrus-infused variation that brightens the banana flavor and adds complexity.Caramelized Banana Slices
Reserve half a banana, slice it lengthwise, and place it on top of the batter before baking. Sprinkle with a teaspoon of sugar for a caramelized decorative topping that showcases what's inside.Serving & Pairing
This versatile bread works for breakfast, snacks, or even dessert.Serving Suggestions
- Slice and toast lightly, then top with almond butter and a drizzle of maple syrup for breakfast
- Serve alongside vegan yogurt and fresh berries for a balanced brunch
- For dessert, warm a slice and top with vegan vanilla ice cream and a sprinkle of cinnamon
- Cut into small squares for an afternoon tea accompaniment
Beverage Pairings
- Hot coffee or espresso for breakfast
- Chai tea or English breakfast tea for afternoon snacking
- Oat milk latte for a complementary plant-based pairing
- Nut liqueurs like Frangelico for an adult dessert pairing
Storage & Leftovers
Proper storage ensures your banana bread maintains its moisture and flavor.- Store cooled banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days
- Refrigerate for up to a week in an airtight container
- Freeze individual slices wrapped in parchment paper and stored in a freezer bag for up to 3 months
- Thaw frozen slices at room temperature or toast from frozen for a quick treat
- For maximum freshness when serving leftovers, warm slightly in a toaster oven
Nutrition Information
- Calories: 200 per slice
- Protein: 2g per slice
- Fiber: 2g per slice
- Fat: 8g per slice (primarily from coconut oil and walnuts if included)
- Carbohydrates: 30g per slice
