Vegan Banana Bread

This vegan banana bread recipe is soft, fluffy and moist! It is great for a cozy breakfast, afternoon snack, or healthy dessert. This one bowl recipe comes together quickly and easily. This quick bread recipe is made without butter, eggs, or any animal products!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword banana, banana bread, bread, breakfast, gluten free, gluten free vegan, gluten-free baking, gluten-free dairy-free recipes, vegan

Prep Time 10

Cook Time 40

Total Time 50

Servings slices

Calories 248kcal

Author Sherri Hall

Ingredients

1 ½ cups mashed bananas
2 tablespoon dairy free milk
⅓ cup melted coconut oil
1 teaspoon vanilla extract
½ cup light brown sugar or coconut sugar
1 ½ cups all-purpose flour or gluten-free flour
1 teaspoon baking soda
½ teaspoon sea salt
½ cup vegan chocolate chips

Instructions

First, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Add parchment paper to a bread loaf pan.
In a large mixing bowl, combine mashed bananas, milk, melted coconut oil, and vanilla extract. Stir together.
Then, add in the brown sugar, flour, baking soda, and salt. Stir together.
Fold in the chocolate chips.
Transfer the batter to the parchment lined pan. Smooth into an even layer.
Dot with extra chocolate chips on top.
Bake for 40 to 45 minutes or until a toothpick inserted comes out clean.
Finally, remove vegan banana bread from the oven. Allow it to fully cool before slicing into.

Notes

Use overripe bananas. They contain more natural sweetness.
For refined sugar-free, use coconut sugar.
For gluten-free, use gluten-free 1 to 1 flour. Do not use almond flour or coconut flour.
The bread batter will be slightly thick.
Do not bake too long. The edges will be golden and the top will be a dome shape.
Insert a toothpick into the middle of the bread. If it comes out clean, the bread is done.
Allow bread to fully cool before slicing and serving.
Store leftovers in an airtight container for up to 4 days.
Freeze bread for up to 1 month.

Nutrition