Egg free, dairy free banana bread
This easy vegan banana bread is moist, delicious and will make your house smell amazing. Great recipe to use up spotty bananas. Dairy free and egg free and made in just one bowl!
Banana bread is my absolute favorite bread. It’s so comforting and delicious. I love the way it makes my house smell.
This vegan banana bread is
- moist and delicious
These ingredients are simple and easy to find
- All purpose flour
- Whole wheat flour
- Baking powder
- Spotty bananas
- Vegan butter
- Soy milk
- Brown sugar
- Ground flax seeds
Find a good vegan butter. My favorite lately is Miyoko’s brand. Their cultured butter is amazing and will make this banana bread even better.
Don’t over mix the batter. It will make the bread tough. Stir it just enough to fold in the flour.
Sprinkle brown sugar on top right before baking. Trust me, this brown sugar crust will knock your socks off.
If you need more tips with vegan baking, check out my vegan egg substitute guide for baking.
Measure the flour correctly! Use the spoon and level method by scooping the flour out of the bag with a spoon, and putting it into the measuring cup. Then level it off with the flat end of a knife. Measuring like this ensures that you’re not using too much flour.
Cover the banana bread and store it on the counter. Putting it in the fridge might make it a little soggy. It should last for about a week.
Can I turn this into banana muffins?
These would definitely be good as banana muffins as well. Try it out!
Can I make this oil free?
Absolutely! Just replace the vegan butter with applesauce. Use unsweetened if you’d like less sugar.
What if my bananas aren’t ripe yet?
Here’s how to ripen bananas quicker. Banana bread is a lot better if the bananas are naturally ripened, but if you don’t want to wait you can:
1. Preheat the oven to 300°F. Place unpeeled bananas on a lined baking sheet and bake for 15-35 minutes, or until the skins turn black all over.
2. Strain bananas over a strainer to get rid of excess moisture, as baked bananas will have more moisture. Peel and mash.
Can I add in chocolate chips or nuts?
Absolutely! Just make sure to use dairy free chocolate chips to keep this recipe vegan.
Can I freeze banana bread?
Yes! My mom does this all the time. It’s great to make multiple batches of banana bread at the same time and then freeze a couple loaves to have on hand.
Just store in freezer-friendly ziploc or re-usable silicone bags. It keeps in the freezer for about 3-4 months.
Before eating, let it thaw out on the counter.
Can I make this with oil instead of butter?
Yes, absolutely. Just use ⅓ cup of neutral tasting oil like vegetable oil.
Can I make this gluten free?
I haven’t tried making this gluten free, but I’ve heard readers having success using an all-purpose gluten free flour mix, like Bob’s red mill.
More recipes to try
- Four ingredient vegan bread
- Easy eggless chocolate chip cookies
- Vegan black bean brownies
- Eggless chocolate mousse
- Vegan banana chocolate chip muffins
Easy vegan banana bread (one bowl)
- ½ cup vegan butter (Miyoko's brand is my favorite)
- 4 ripe and spotty bananas
- ½ cup brown sugar (packed)
- 1 tsp vanilla
- 2 tablespoons ground flax seeds (mixed with 5 tablespoons of water)
- ½ cup soymilk
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 2 tsp baking powder
- ½ tsp salt
- Pre-heat oven to 350 degrees
- Slightly melt vegan butter in microwave or on the stove. Don’t fully melt it, just get it softened.½ cup vegan butter
- Mash bananas in a large mixing bowl. Add sugar, butter, soy milk, ground flax mixture and vanilla and beat with an electric mixer until butter is mixed in well½ cup vegan butter, ½ cup brown sugar, 1 tsp vanilla, 2 tablespoons ground flax seeds, ½ cup soymilk, 4 ripe and spotty bananas
- Add in the flour, baking powder, and salt and gently mix with a spatula. Make sure not to over mix or it will make the bread too chewy. Fold in chocolate chips or walnuts if you'd like1 cup all purpose flour, 1 cup whole wheat flour, 2 tsp baking powder, ½ tsp salt
- Oil a bread pan & pour batter in pan. Sprinkle brown sugar on top. Bake for one hour or until you stick a knife in and it comes out clean
- Take out of the oven and let sit for 6 minutes before taking out of loaf pan. Transfer to a cooling rack after 6 minutes, to prevent the bottom from getting too soggy. Don't cut into the bread until it's cooled for at least an hour.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.