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How to Make Vegan Banana Bread

MMM! There’s nothing like the smell of fresh banana bread in the morning!

The smell of fresh banana bread conjures up warm and comforting memories of home. At least it does for me. I remember one of the things my mom knew how to make well was banana bread. Baking it filled the house with the aroma of walnuts, vanilla and bananas. Everyone within ear shot could hardly wait until it came out of the oven!

Basically, the loaf didn’t even last a day. We had the first slice warm from the oven. And the ones thereafter chilled in the fridge. It seemed that someone was slicing it every half hour!  It was the perfect snack as a kid and if you had your friends over that day, you felt proud because your mom had made this tasty treat for you to share.

Today many of us opt to not use animal products in our cooking. But that doesn’t mean you can’t still make yummy banana bread! Here’s a recipe that is both quick and easy and tastes just like the one mom used to make so many years ago.

Vegan Banana Bread


1 cup vegan sugar

1 1/2cups mashed ripe bananas (3 medium)

1/2cup refined coconut oil, melted

1teaspoon vanilla

1/4cup unsweetened vanilla almond milk or soymilk

1teaspoon apple cider vinegar

2cups all-purpose flour

3/4teaspoon baking soda

1/2teaspoon salt

1/2cup chopped walnuts, if desired

For a hint of spice, add a hint of nutmeg and cinnamon.


1 Heat oven to 350° F. Grease bottom only of 9 x 5 x 3-inch loaf pan.

2 In large bowl, beat sugar, bananas, coconut oil, and vanilla until smooth. Stir in almond milk and vinegar. Add flour, baking soda, and salt; stir just until moistened. Stir in walnuts. Pour into pan.

3 Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean and crack in top of loaf appears dry. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan, and place on cooling rack. Cool completely, about 1 hour, before slicing. Wrap cooled bread in plastic wrap, and store in refrigerator.



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