Go Back
A freshly baked chocolate chip loaf cake is displayed on a rustic wooden table. The cake is golden brown with visible chocolate chips scattered throughout, and it is sliced to reveal its moist texture. Steam rises from the warm slices, emphasizing its freshness, while powdered sugar lightly dusts the top for a decorative touch. Additional chocolate chips are scattered around for added appeal.
Print Pin

Ultimate Vegan Banana Bread

This vegan banana bread transforms overripe bananas into a moist, golden loaf with a crackly sugar crust—ready in one bowl with pantry staples, and easily customized with chocolate chips or toasted walnuts for those craving extra indulgence.
Course Breakfast, Dessert, Snack
Keyword Banana, Cake
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12
Calories 469kcal
Author Deepseek R1

Equipment

  • 1 oven
  • 1 loaf pan
  • 1 mixing bowl
  • 1 kitchen scale
  • measuring cups and spoons

Ingredients

Dry Ingredients

  • 320 g (2½ cups) all-purpose flour (or 1:1 gluten-free blend)
  • 150 g (¾ cup) coconut sugar (or granulated)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp sea salt
  • ¼ tsp nutmeg optional

Wet Ingredients

  • 480 g (2 cups) mashed overripe bananas (~4 medium)
  • 120 ml (½ cup) neutral oil (avocado/coconut)
  • 120 ml (½ cup) plant milk (oat/almond)
  • 2 tbsp ground flaxseed + 5 tbsp water flax "egg"
  • 1 tsp vanilla extract
  • 1 tbsp apple cider vinegar

Mix-Ins (optional)

  • 100 g walnuts toasted
  • 70 g dairy-free chocolate chips

Instructions

  • Prep: Preheat oven to 175°C (350°F). Line 1.9L loaf pan with parchment.
  • Flax Egg: Mix flaxseed + water; let thicken 5 mins.
  • Combine Wet: Whisk bananas, oil, milk, flax mix, vanilla, and vinegar until smooth.
  • Mix Dry: Sift flour, sugar, baking soda/powder, spices, and salt in separate bowl.
  • Batter: Fold wet into dry until *just combined* (overmixing = dense bread). Add mix-ins.
  • Bake: Pour into pan. Bake 55-65 mins until skewer comes clean. Cool 15 mins before slicing.

Notes

Tips for perfect banana bread:
  • The riper your bananas, the sweeter and more flavorful your bread will be.
  • For a lighter texture, sift the dry ingredients.
  • The bread will keep for up to 4 days at room temperature in an airtight container, or can be frozen for up to 3 months.
  • Toast slices for breakfast and top with almond butter for a delicious morning meal
 
Allergens:
  • Wheat / Gluten
  • Walnuts (if used as add-in)
 
Non-vegan alternative:
For those who prefer a traditional approach, you can substitute the flax egg with one fresh chicken egg. This swap maintains the recipe's low carbon footprint while adding a familiar richness to the texture. For the most sustainable option, choose eggs from pasture-raised, organic sources where hens enjoy ample outdoor access. Just note that while this substitution is perfectly delicious, it does introduce approximately 186mg of cholesterol that the vegan version happily avoids.
 
Emission Hotspots:
  • Shop to home transportation, if a combustion car is used
  • Chocolate (Cocoa farming)
 
Sustainability tips:
  • Walk or bike to the supermarket
  • Buy chocolate with ingredients sourced from agroforestry systems
  • Use those spotty, overripe bananas that would otherwise be thrown away—they're actually perfect for banana bread and add more natural sweetness
  • Buy organic ingredients to reduce chemical intake and enhance biodiversity
  • Store leftover banana bread properly in an airtight container to maximize freshness, or freeze slices for future enjoyment
  • Store nuts and flours properly to extend their shelf life and prevent spoilage