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Easy Vegan Banana Bread Recipe

Classic Vegan Banana Bread

This classic vegan banana bread is simple to make and turns out perfectly every time. Enjoy an egg-free and dairy-free classic without sacrificing flavor or texture!
Course Dessert, Snack
Cuisine American-inspired, Vegan
Keyword Vegan banana bread
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 Servings
Calories 238kcal


  • Large bowl
  • Loaf pan


  • ¼ C plant-based milk
  • 1 tsp apple cider vinegar
  • 3 medium bananas (1 ¼ C mashed) *see note in post above to use frozen bananas*
  • ½ C brown sugar , lightly packed (or coconut sugar)
  • 1 tsp vanilla extract
  • ¼ C coconut oil , melted
  • ¾ C whole wheat flour
  • ¾ C all-purpose flour
  • ½ tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon (optional)


  • Preheat the oven to 350 °F.
  • Stir the vinegar into the plant-based milk and set aside.
  • Mash the bananas (I just use a fork), then stir in the sugar, vanilla, and melted coconut oil.
  • Stir the milk + vinegar mix into the banana mix.
  • In a separate bowl, stir together the remaining ingredients.
  • Stir the liquid into the flour mix until just combined (don’t over mix).
  • Pour batter into a greased loaf pan.
  • Bake for 40 minutes until the top is browned and a toothpick inserted into the centre comes out clean.
  • Let cool completely before slicing.


Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.


Serving: 1Serving (1/8 of loaf) | Calories: 238kcal | Carbohydrates: 41g | Protein: 4g | Fat: 7g | Saturated Fat: 6g | Monounsaturated Fat: 1g | Sodium: 147mg | Potassium: 242mg | Fiber: 3g | Sugar: 19g | Vitamin A: 46IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 1mg