My Go-To Vegan Banana Bread (Super Moist, No Fancy Stuff Needed) 🍌

This is the one I make when I’ve got a couple of bananas going brown on the counter and want something cozy, sweet, and actually good for me.

Let’s be real—banana bread is one of those things we all crave sometimes. It’s warm, comforting, smells amazing, and hits just the right level of sweet.

This version? Totally vegan. No eggs, no butter, no dairy. But still super moist, fluffy, and naturally sweet. It’s made with basic pantry ingredients and comes together in one bowl.

Perfect for breakfast, snacks, or honestly just because.

🍌 What You’ll Need

Dry stuff:

• 1¾ cups flour (all-purpose or whole wheat both work)
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon (optional but so good)

Wet stuff:

• 3 ripe bananas (the browner, the better)
• ⅓ cup melted coconut oil (or any neutral oil)
• ½ cup maple syrup (or agave, or date syrup)
• ¼ cup plant milk (almond, oat, soy—whatever’s in your fridge)
• 1 tsp vanilla extract
• 1 tsp apple cider vinegar or lemon juice (trust me on this)

Optional but fun:

• A handful of chopped walnuts or pecans
• Vegan chocolate chips

Sprinkle of oats or seeds on top before baking

🥣 How to Make It

1. Preheat your oven

Set it to 175°C / 350°F and grease or line a loaf pan (standard 9x5 inch).

2. Mix the dry ingredients

In a bowl, whisk together your flour, baking soda, salt, and cinnamon. Set that aside.

3. Mash bananas + mix wet stuff

In a larger bowl, mash your bananas until mostly smooth. Add in the oil, maple syrup, plant milk, vanilla, and vinegar. Mix well.

4. Combine

Add the dry ingredients to your banana mixture and stir gently—just until everything is combined. Don’t overmix (lumps = okay). Fold in any extras like nuts or chocolate chips.

5. Bake

Pour the batter into your prepared loaf pan. Smooth the top. Add a sprinkle of oats or extra chocolate chips if you’re feeling fancy. Bake for 45–50 minutes, or until a toothpick comes out clean. Let it cool in the pan for 10 minutes, then transfer to a rack to cool completely (or don’t—warm slices are heavenly).

💡 Tips & Notes

• Got only 2 bananas? Add a bit more plant milk and you’ll be fine.
• Don’t skip the vinegar/lemon—it helps it rise since we’re not using eggs.

Stores well in the fridge for 4–5 days. Toast it. Add peanut butter. Live your best life.

🧡 That’s it.

A simple, forgiving banana bread recipe that’s sweet but not too sweet, moist without being heavy, and always hits the spot.

Bake it once and you’ll keep coming back to it—especially when those bananas start looking a little too spotted.