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Vegan Banana Bread

Vegan banana bread that’s egg-free and dairy-free, baked into a golden loaf with a moist crumb and a crust that turns deeply brown. Made with flax eggs for structure and baked until a toothpick comes out clean.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Banana loaf base
  • 3 bananas Very ripe; mash until smooth.
  • 0.3333333333 cup coconut oil or vegan butter Use melted.
  • 0.75 cup sugar or coconut sugar
  • 2 ground flaxseed For flax eggs.
  • 6 tbsp water For flax eggs; rested 5 minutes.
  • 1 tsp vanilla extract
  • 0.25 cup plant-based milk
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp cinnamon
  • 0.5 tsp salt
  • 0.5 cup dairy-free chocolate chips Optional.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Make flax eggs and preheat
  1. Stir ground flaxseed with water and let sit for 5 minutes until gel-like.
  2. Preheat the oven to 350°F and grease a 9x5 loaf pan.
Mix batter
  1. Whisk melted coconut oil or vegan butter, sugar, gel-like flax eggs, vanilla, and plant milk into the mashed bananas until fully combined.
  2. Fold in all-purpose flour, baking soda, baking powder, cinnamon, and salt just until combined, then fold in chocolate chips if using.
Bake and cool
  1. Pour batter into the prepared pan and bake at 350°F for 55–65 minutes until deeply golden and a toothpick comes out clean.
  2. Cool completely before slicing so the texture sets further as it cools.

Notes

For the best crumb, use bananas that are very ripe with lots of brown spots and mix just until the flour disappears—overmixing can make the loaf tough. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days; freeze sliced portions up to 2 months and thaw overnight in the fridge. For a lower-sugar option, substitute part of the sugar with coconut sugar or a 1:1 baking sweetener if desired, keeping the total dry/liquid ratios similar.