Perfectly moist vegan banana bread
If your vegan banana breads are dry and crumbly, you need to try this Perfectly Moist Vegan Banana Bread Recipe! It’s soft and fluffy and perfectly sweet! The best part? It’s 100% vegan, made with simple pantry staples, and absolutely smells good heavenly when it’s baked!
I love cooking this Perfectly moist vegan banana bread on the weekend to use up the overripe bananas I didn’t get to during the week. There is something very nice about having homemade banana bread at home and it is perfect for breakfast, as a snack or as a hot dessert with ice cream!
This is the BEST vegan banana bread for when nothing but a classic piece of homemade banana bread will do. This vegan, diary-free version is made with simple pantry ingredients like overripe bananas, cinnamon, and vanilla. It’s quick to make and smells so good when it’s baking! It just makes the house feel cozy, you know?
I hope you have a good time!
Ingredients for the banana bread:
Here’s everything you need to make a perfectly moist vegan banana bread: flour, sugar, salt, baking powder, baking soda, cinnamon, nutmeg, vanilla extract, melted coconut oil, water and ripe bananas. Instead of eggs I use ground flax seeds and I love to sprinkle crunchy walnuts or vegan chocolate chips on top, but that’s totally optional.
How to make perfectly moist vegan banana bread
Instead of chicken eggs, I use a flax egg, so start by mixing ground flax seeds with water and set aside to thicken.
Next, mash the bananas and measure out one cup. Then put it aside for later.
In a large bowl, combine the flour, baking powder, baking soda, and salt. Then add some cinnamon and nutmeg and mix it all together.
The cinnamon is subtle in this recipe, but it really complements the sweetness of the bananas and takes this recipe to the next level!
In another bowl, beat the sugar and melted coconut oil. I like to use refined coconut oil instead of virgin because it doesn’t add a coconut flavor to the banana bread.
Beat until light and fluffy then add the vanilla and thickened flax “egg”. Mix everything until light and fluffy.
Then comes a special technique that makes the texture of this banana bread super moist and delicious. It’s very easy, it’s just a matter of alternating the wet and dry ingredients.
To make this, simply add half of the dry ingredients to the bowl with the wet ingredients and stir a few times to combine. Once well combined, add the remaining dry ingredients.
The trick here is to mix until the dry ingredients are absorbed and then stop. Overmixing leads to tough, rubbery banana bread!
Then add half of the mashed bananas. Stir to combine and then half the water.
Stir and finish with the remaining bananas. Stir until incorporated and finish with remaining water. Mix until well incorporated.
*Pause to enjoy the delicious smell of the sweet and cinnamon dough* and then transfer the batter to a greased 8×4 inch pan.
Sprinkle banana bread with walnuts and/or chocolate chips if desired and bake at 350 for 1 hour.
Pro tip: Let the banana bread cool on a wire rack! I know it’s hard to resist digging right in… so no judgment if you want to go right away! – but waiting at least 30 minutes will allow air to flow around the banana bread which will help it cool evenly…this creates a good spring structure and again, perfectly moist vegan banana bread. I think the professional bakery style results are worth waiting for 👩🏻🍳
Ideal for breakfast, as a snack or as a hot dessert with a scoop of vegan ice cream on top!
Check out how to make perfectly moist banana bread:
Frequently asked questions about the RECIPE:
Can I use gluten-free flour?
I haven’t tried this recipe with gluten-free flour yet, but I think using a 1:1 ratio gluten-free flour like this one from Bob’s Red Mill would work pretty well. Just don’t use a different flour like almond or coconut flour because that won’t work for this recipe.
What type of coconut oil is best for baking?
Refined coconut oil is great for baking because it doesn’t add a coconut flavor to the dish. Look for “refined” on the label instead of “virgin.”
Can I use yellow bananas for banana bread?
Overripe, brown, and mottled bananas are best for making flavorful, moist banana bread, but if the bananas are not yet ripe enough, you may want to add an additional 1/4 cup of sugar to this recipe to balance out the flavor.
Perfectly moist vegan banana bread
The best vegan banana bread! It’s perfectly moist and made with basic pantry ingredients.
vegan “egg”.
- 2 spoon ground flax seeds
- 4 spoon water
dry ingredients
- 1¾ cup all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 1½ teaspoon cinnamon
- ¼ teaspoon Nutmeg
- ½ teaspoon kosher salt I use Morton’s
Wet ingredients
- ½ cup cane sugar
- ½ cup melted coconut oil refined, not virgin
- 1 teaspoon vanilla extract
- 1 cup mashed bananas (about 2 bananas) Ripe, irregular dough works best for this recipe
- 1/3 cup water
Optional
- 1 handful new bites
Prep
-
Preheat oven to 350 degrees. Combine ground flaxseeds and water in a small bowl. Mix well and set aside to thicken. Peel and mash the bananas until almost smooth. Then measure out a cup of mashed bananas and set aside.
Mix the dry ingredients
-
Add the flour, baking powder, baking soda, cinnamon, nutmeg, and salt to a bowl and whisk well to combine. Aside.
Mix the wet ingredients
-
Add the sugar and coconut oil mixture to another bowl and beat for 1 minute. Tip: If the blended coconut oil is hot, let it cool slightly before adding it to the sugar.
-
Then add the now thickened flax “egg” and vanilla extract. Beat for 1 more minute until thicker and creamier.Note: do not add the bananas or water yet 👩🏻🍳
combine
-
Then add half of the dry ingredients to the bowl with the wet ingredients and mix until almost all of the flour is incorporated. Then add the rest of the dry ingredients and stir until combined. The dough will look thick and rough at this point. Then add the bananas and the water alternately. Start by adding 1/2 cup of mashed bananas. Mix well and then add half the water. Finish by mixing in the remaining bananas, then stir in the remaining water.
to bake
-
Spray or lightly grease an 8×4-inch pan, then add the batter. Smooth the top and sprinkle with walnuts if desired. Bake for 60 minutes or until a toothpick inserted in the center comes out clean and the bread is golden brown. Remove from the oven and let cool for 30 minutes on a wire rack.
Enjoy!
-
Once cooled, just slice and serve!I hope you like it 😊
Brown, mottled bananas work best for banana bread, though if the bananas are not yet ripe enough, you may want to add an additional 1/4 cup of sugar to this recipe to balance out the flavor.
More vegan recipes from Nikki you might like:
If you like this recipe please leave a comment and rate this post below! And if you’re on Instagram, tag me in a photo so I can see your recreation! @nikkivegan
For more free vegan recipes, don’t forget to check out my YouTube channel here.