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Vegan Banana Bread - Soft, Moist, and Easy to Make

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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • Bananas: 3 medium, very ripe (about 1 1/4 cups mashed). The spottier, the better.
  • Brown sugar: 1/2 cup, packed. You can sub coconut sugar or white sugar if needed.
  • Neutral oil: 1/3 cup (such as canola, sunflower, or light olive oil).
  • Plant milk: 1/2 cup (almond, soy, oat—any unsweetened kind works).
  • Vanilla extract: 1 1/2 teaspoons for flavor.
  • Apple cider vinegar or lemon juice: 1 teaspoon to activate the baking soda.
  • All-purpose flour: 1 3/4 cups, spooned and leveled. Whole wheat pastry flour works, too.
  • Baking powder: 1 teaspoon for lift.
  • Baking soda: 1/2 teaspoon to react with the acid and bananas.
  • Salt: 1/2 teaspoon to balance sweetness.
  • Cinnamon: 1 teaspoon (optional, but lovely).
  • Mix-ins (optional): 1/2 to 3/4 cup chopped walnuts, pecans, vegan chocolate chips, or blueberries.

Method
 

  1. Preheat and prep: Heat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper or grease it lightly.
  2. Mash the bananas: In a large bowl, mash the ripe bananas until mostly smooth with a few small lumps.
  3. Whisk in wet ingredients: Add brown sugar, oil, plant milk, vanilla, and vinegar. Whisk until well combined and glossy.
  4. Combine dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
  5. Fold together: Add the dry mixture to the wet mixture. Use a spatula to fold until just combined. Do not overmix; a few streaks of flour are okay.
  6. Add mix-ins: Gently fold in nuts or chocolate chips if using. Save a few for sprinkling on top.
  7. Fill the pan: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle remaining mix-ins, if desired.
  8. Bake: Bake for 50–60 minutes. The loaf is done when a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  9. Cool: Let the bread cool in the pan for 10–15 minutes. Then lift it out using the parchment and cool completely on a rack before slicing.
  10. Slice and serve: Use a serrated knife for neat slices. Enjoy warm or at room temperature.