Vegan Banana Bread
Vegan Banana Bread
There’s nothing quite as comforting as a warm slice of homemade banana bread, and this vegan version is just as indulgent as the classic. Whether you’re looking for a dairy-free treat, a way to use up overripe bananas, or simply a wholesome baked good to enjoy with your morning coffee, this Vegan Banana Bread is the perfect solution.
Made with simple, plant-based ingredients, this recipe delivers a moist, flavorful loaf with natural sweetness from bananas and maple syrup and no refined sugars. The addition of applesauce keeps it extra soft while reducing the need for excess oil. A hint of cinnamon adds warmth, while crunchy walnuts and rich dark chocolate chips create an irresistible texture in every bite. Plus, this recipe is easily adaptable—swap in your favorite nuts, leave out the chocolate for a more traditional loaf, or use a gluten-free flour blend for a wheat-free option.
Baking this banana bread fills the kitchen with a cozy aroma, making it an ideal weekend project or a thoughtful homemade gift. It’s perfect for breakfast, an afternoon snack, or even dessert. Best of all, it comes together with minimal effort—just mash, mix, and bake!
So, if you’re ready to enjoy a slice of plant-based goodness, let’s get started. Grab those ripe bananas and preheat the oven—this vegan banana bread is about to become a household favorite!
Vegan Banana Bread Ingredients:
3 ripe bananas (the riper, the better!)
1/3 cup (80ml) melted coconut oil or neutral oil (e.g., avocado oil)
1/2 cup (120ml) unsweetened applesauce
1/4 cup (60ml) maple syrup or agave syrup (or sub with date syrup)
1 tsp vanilla extract
2 cups (250g) whole wheat flour or all-purpose flour (or gluten-free flour blend)
1 tsp baking soda
1 tsp apple cider vinegar
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon (optional)
1/2 cup (60g) chopped walnuts (plus extra for topping)
1/2 to 3/4 cup (90-135g) of vegan dark chocolate chips
Vegan Banana Bread Instructions:
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper.
Mash the bananas in a large mixing bowl until smooth. Add the melted coconut oil, applesauce, maple syrup, apple cider vinegar, and vanilla extract. Mix well.
Add the dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using). Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Fold in the walnuts and chocolate chips: Gently fold in the chopped walnuts, and chocolate chips, reserving a few for topping if desired.
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining walnuts on top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover it loosely with aluminum foil.
Cool completely: Let the banana bread cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before slicing.
