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Vegan Banana Bread

Vegan banana bread with an egg-free flax egg mix bakes into a moist, golden loaf with classic banana flavor and a tender crumb. This easy plant-based banana loaf uses melted coconut oil (or vegan butter) and comes out indistinguishable from traditional banana bread.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp cinnamon
  • 0.5 tsp salt
Wet ingredients
  • 3 very ripe bananas mashed
  • 0.3333333333 cup coconut oil or vegan butter melted
  • 0.75 cup sugar or coconut sugar
  • 2 ground flaxseed for flax eggs
  • 6 tbsp water for flax eggs
  • 1 tsp vanilla extract
  • 0.25 cup plant-based milk
Optional add-in
  • 0.5 cup dairy-free chocolate chips

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Make flax eggs
  1. Mix ground flaxseed with water and let sit for 5 minutes until gel-like.
  2. Preheat the oven to 350°F and grease a 9x5 loaf pan.
Combine batter
  1. Whisk melted coconut oil, sugar, gel-like flax eggs, vanilla extract, and plant-based milk into the mashed bananas until fully combined.
  2. Fold in all-purpose flour, baking soda, baking powder, cinnamon, and salt until just combined.
  3. Fold in dairy-free chocolate chips if using.
Bake and cool
  1. Pour the batter into the prepared loaf pan.
  2. Bake at 350°F for 55–65 minutes until deeply golden and a toothpick comes out clean.
  3. Cool completely before slicing so the texture sets further as it cools.

Notes

For best crumb, use very ripe bananas (they should look speckled and soft). Store covered at room temperature for 2–3 days or refrigerate up to 5 days; freeze sliced portions up to 2 months. For an even lighter loaf, swap half the all-purpose flour for whole wheat pastry flour while keeping the bake time in the 55–65 minute range.