Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Vegan Banana Bread 5.0 (3) 3 Reviews Eggless and dairy-free, this vegan banana bread takes just 15 minutes to prepare. By Laura Rege Laura Rege Laura is a Los Angeles-based recipe developer and food stylist. She has gained 14+ years of experience in the culinary and publishing industry as both a chef and a food editor. Laura is a former food editor for Martha Stewart Living where she developed original recipes and content for the magazine, cookbooks, and MarthaStewart.com. Editorial Guidelines Updated on May 29, 2024 Rate PRINT Share Prep Time: 15 mins Total Time: 2 hrs 15 mins Yield: 1 9-by-5-inch loaf Jump to recipe With this vegan banana bread in your repertoire, baking without eggs or dairy has never been tastier. And if you've never tried vegan baking before, this easy recipe is a great place to start. Flaxseed, or "flax egg," serves as a plant-based binder, while coconut oil and almond milk provide moisture and flavor. However, you're not limited to these options; the oil and milk can be replaced with varieties, should you have allergy considerations or other preferences. Once baked and cooled, this vegan banana bread will keep well for several days, making it easy to enjoy a slice when the craving hits. Enjoy it at room temperature or warm it in the microwave. For extra flavor and moisture, add a pat of plant-based butter or drizzle of maple syrup before digging in. The 8 Best Substitutes for Eggs in Baking—Plus Tips for Making the Swap Use very ripe bananas, which will offer the best flavor and texture for banana bread. You can tell a banana is very ripe if the peel is yellow with many brown spots. Kelsey Hansen Cook Mode (Keep screen awake) Ingredients ½ cup coconut oil, melted, plus more for pan 2 cups unbleached all-purpose flour, plus more for pan 2 tablespoons ground flaxseed ¾ cup sugar 1 teaspoon baking soda ¼ teaspoon kosher salt ⅓ cup unsweetened almond milk 1 ⅓ cups mashed very ripe bananas (from 3 large) 1 teaspoon pure vanilla extract Directions Kelsey Hansen Preheat oven, prep pan, and mix flaxseed and water: Preheat oven to 350°F. Oil and flour a 9-by-5-inch loaf pan. Sprinkle flaxseed over 1/3 cup water. Let stand until slightly thickened, about 5 minutes. Stir to combine. Kelsey Hansen Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking soda, and salt. Kelsey Hansen Add remaining ingredients: Stir in oil, almond milk, flaxseed mixture, bananas, and vanilla. Kelsey Hansen Bake and cool: Bake until a toothpick inserted in center comes out clean, 60 to 65 minutes. Let bread cool in pan 15 minutes. Remove bread from pan and let cool completely on a wire rack. Kelsey Hansen Let the bread fully cool before slicing into it. If the bread too warm, it will fall apart when you cut it. Vegan Banana Bread Add-Ins This vegan banana bread is tasty on its own, but you can elevate the flavor and texture by incorporating add-ins. For one loaf of bread, you'll need about 1/2 cup of ingredients, such as: Dairy-free chocolate chipsDried fruits, like raisins or chopped apricotsFresh fruits, like blueberries or diced strawberriesNuts, like pecans or walnuts Feel free to mix and match ingredients for a customized loaf. How to Store Vegan Banana Bread Before storing vegan banana bread, let it cool first. You can then place it in an airtight container at room temperature for up to three or four days. If the weather is hot, consider storing the bread in the refrigerator to prolong its shelf life. Let it reach room temperature before eating. How to Freeze Vegan Banana Bread Vegan banana bread is freezer-friendly. To store it in the freezer, wrap the cooled loaf in plastic wrap and put it in a freezer-safe plastic bag. Alternatively, you can slice the bread and wrap each piece individually. The loaf or slices can be thawed in the refrigerator. Be sure to eat the bread within three months for the best quality and texture. Frequently Asked Questions What does the ground flaxseed do? Ground flaxseed is an essential ingredient in this vegan banana bread. When mixed with water, ground flaxseed develops a gel-like texture. This acts as a binder, replacing the eggs that are used in banana bread. Can you use gluten-free flour? Yes, you can use gluten-free flour in this recipe. To make gluten-free vegan banana bread, simply replace the all-purpose flour with a 1:1 gluten-free all-purpose flour. Note that gluten-free baked goods tend to go stale quickly, so to extend the life of the loaf store it in the refrigerator. Can you use a different oil? Yes, you can use a different oil rather than the coconut oil the recipe calls for. Substitute the same amount of vegetable oil, canola oil, or extra-virgin olive oil in this recipe. Do you need to use almond milk in this recipe? No, you do not need to use almond milk in this recipe. You're welcome to use other types of plant-based milks, including oat milk, soy milk, or hemp milk. To avoid changing the flavor of the bread, we recommend you use a milk that is unsweetened and unflavored. Other Quick Bread Recipes to Try: Cranberry Bread Chocolate Zucchini Bread Pumpkin Bread Test Kitchen's Favorite Banana-Chocolate Chip Bread Gluten-Free Pumpkin Bread Rate It PRINT Updated by Kirsten Nunez Kirsten Nunez Kirsten Nunez is a writer who focuses on food, health, nutrition, and DIY. She has a master's degree in nutrition, and has been writing professionally for nearly 10 years for digital and print publications, such as Martha Stewart, Shape, Real Simple, Healthline, and SELF. She also creates original recipes, which have appeared on product packaging in stores.