Best Vegan Banana Bread (Moist & One-Bowl)
Banana bread is a classic for a reason – it is simple, delicious, and makes the most of ripe bananas. This vegan version is moist, soft, and made in just one bowl, keeping things fuss-free while still delivering on flavour.
It is the perfect balance of sweet and wholesome, making it just as good for breakfast as it is for a snack or dessert. The smell of it baking alone is enough to make it worth the effort.
Storage & Leftovers
Keep wrapped at room temperature for 2–3 days or refrigerate for 5. Freeze slices for up to 2 months.
Ingredient Swaps & Variations
– Add chocolate chips or nuts.
– Swap sugar for maple syrup for a lighter version.
– Use wholemeal flour for extra fibre.
Serving Suggestions
Serve plain, toasted with vegan butter, or topped with nut butter.
Mini FAQ
Q: Do I need very ripe bananas?
A: Yes, the riper the better for sweetness and texture.
Q: Can I double the recipe?
A: Yes, bake in a larger tin and adjust time.
Best Vegan Banana Bread (Moist & One-Bowl)
Ingredients
- 3 large ripe bananas, mashed
- 90 ml rapeseed oil (or melted coconut oil)
- 100 g light brown sugar
- 60 ml unsweetened plant milk
- 1 tsp vanilla extract
- 220 g plain flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 75 g chopped walnuts or chocolate chips (optional)
Instructions
- Heat oven to 175°C. Line a 2lb loaf tin.
- Whisk bananas, oil, sugar, milk, vanilla. Sift in flour, baking powder, bicarb, salt; fold to combine. Stir in nuts/choc if using.
- Bake 50–60 mins until skewer comes out clean. Cool before slicing.
