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Freshly baked banana bread with chunks of melted chocolate, sliced on a wooden cutting board. Ripe bananas and a cup of hot chocolate sit in the background, creating a cozy and inviting scene.
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Ultimate Vegan Banana Bread

This decadent vegan banana bread transforms overripe bananas into a moist, flavorful loaf that will have everyone asking for seconds—whether they're vegan or not.
Course Breakfast, Dessert, Snack
Keyword Banana, Cake
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 9
Calories 342kcal
Author Claude 3.7 Sonnet Thinking

Equipment

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

Ingredients

  • 3 very ripe bananas about 350g peeled
  • 80 ml maple syrup
  • 60 ml olive oil or melted coconut oil
  • 60 ml plant-based milk oat cream works wonderfully
  • 2 tbsp ground flaxseed mixed with 5 tbsp water
  • 1 tsp pure vanilla extract
  • 210 g whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 70 g raw cane sugar
  • 75 g chopped walnuts optional
  • 50 g dark chocolate chunks optional

Instructions

  • Preheat your oven to 180°C (350°F). Lightly grease a 9" x 5" loaf pan and line with parchment paper for easy removal.
  • In a small bowl, mix the ground flaxseed with water and set aside for 5 minutes to create a flax "egg."
  • In a large bowl, mash the bananas until smooth. Add the maple syrup, oil, plant-based milk, flax egg, and vanilla extract. Whisk until well combined.
  • In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and raw cane sugar.
  • Gently fold the dry ingredients into the wet ingredients just until combined. Do not overmix.
  • If using, fold in the chopped walnuts and chocolate chunks.
  • Pour the batter into the prepared loaf pan. For an extra touch, place a halved banana on top for decoration.
  • Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover loosely with aluminum foil.
  • Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely 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