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Vegan Banana Bread

Vegan banana bread made egg-free with a flax egg blend and a moist, classic-crumb bake. You get a golden crust with just-combined mixing and a clean toothpick finish.
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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: 230
Ingredients Equipment Method Notes

Ingredients
  

Banana base and wet mix
  • 3 bananas Use very ripe bananas, mashed until smooth with a few small lumps allowed.
  • 0.3333333333 cup coconut oil or vegan butter Melt first so it blends easily with the sugar and flax eggs.
  • 0.75 cup sugar or coconut sugar Measure packed if using coconut sugar for best moisture.
  • 1 ground flaxseed For flax eggs (with water).
  • 0.375 cup water For flax eggs (6 tablespoons total).
  • 1 tsp vanilla extract
  • 0.25 cup plant-based milk Any unsweetened plant milk works.
Dry ingredients and leaveners
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp cinnamon
  • 0.5 tsp salt
Optional add-in
  • 0.5 cup dairy-free chocolate chips Optional; fold in at the end.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Make flax eggs
  1. Whisk ground flaxseed with water, then let it sit for 5 minutes until gel-like.
  2. Preheat the oven to 350°F and grease a 9x5 loaf pan.
Mix batter
  1. Whisk melted coconut oil (or vegan butter), sugar (or coconut sugar), 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; fold in dairy-free chocolate chips if using.
Bake and cool
  1. Pour the batter into the prepared pan and bake for 55–65 minutes until deeply golden and a toothpick comes out clean.
  2. Cool completely before slicing so the texture sets further as it cools.

Notes

Pro tip: use very ripe bananas (more freckled peel = more natural sweetness) and don’t overmix once the flour goes in—stop when no dry streaks remain for a better crumb. Store tightly covered at room temperature for up to 3 days or refrigerate up to 5 days. Freeze sliced banana bread in an airtight bag for up to 2 months. If you want a nut-free swap, use coconut oil (or vegan butter that’s nut-free) and choose a seed-based milk.