This is the kind of banana bread I make when I’ve got a few black-spotted bananas lying around and I want the whole house to smell amazing. It’s moist, nicely sweet, and has that irresistible brown sugar crust on top.
It’s one of those recipes you can memorize after making it a couple of times. Simple ingredients, one bowl, no fuss. Just good old-fashioned banana bread, with a vegan twist that makes everyone happy.
Why This Banana Bread Always Delivers
I grew up eating banana bread that my mom swore was the only recipe I’d ever need. She wasn’t wrong back then—it was moist, packed with flavor, and felt like home.
But going vegan meant I had to rethink it a little. The funny thing? I think this version is even better. The bananas themselves take over the egg’s job, adding natural sweetness and binding everything. No fancy substitutes or complicated steps.
This is the loaf I make when I want something comforting for tea time, or when friends drop by unexpectedly. It’s great warm from the oven or toasted the next day with a bit of plant butter.
What You’ll Need to Make It
Here’s what I pull from the pantry when I get the baking itch:
- Overripe bananas: The spottier the better. I’m talking almost-black skins. That deep sweetness is what makes banana bread so good.
- White and brown sugar: A mix gives depth. Organic versions keep it vegan.
- Canola oil: Or any neutral baking oil you like. I’ve used coconut oil, and even light olive oil in a pinch.
- Vanilla extract: For that cozy bakery smell.
- All-purpose flour: That classic structure. I’ve had readers tell me they’ve used gluten-free blends with good results too.
- Baking soda: The rise-maker. Fresh is best—old baking soda is a sneaky culprit for dense loaves.
- Cinnamon: Totally optional, but I never skip it. That warm aroma is half the experience.
- Salt: Balances all the sweetness.
- Walnuts: My favorite stir-in. Feel free to swap in pecans, chocolate chips, or leave them out.
Tip: Got overripe bananas but no time? Peel and freeze them. They’ll be waiting for you whenever you’re ready.
How I Make It at Home
One of the things I love about this recipe? It all happens in one bowl. Less mess, more banana bread.
Step 1: I preheat my oven to 350°F so it’s hot when I’m ready.
Step 2: I lightly oil my loaf pan and line it with a short strip of parchment paper. That way I can lift the bread right out without drama.
Step 3: I mash the bananas until mostly smooth. I actually like leaving a few chunks—they make the slices look rustic and homemade.
Step 4: I stir in the white and brown sugar, oil, and vanilla. At this point, it already smells good enough to eat.
Step 5: I dump the flour right on top, then sprinkle in the baking soda, cinnamon, and salt. No separate bowl needed. This trick helps distribute the leavening without making more dishes.
Step 6: I stir it just enough to combine. Overmixing makes banana bread tough.
Step 7: I fold in the walnuts gently. The batter is thick and that’s normal.
Step 8: I scrape it into the pan and smooth the top.
Step 9: My favorite part—I sprinkle brown sugar on top and gently press it in. This bakes into that glorious sweet crust.
Step 10: Into the oven it goes, until a toothpick comes out clean.
Step 11: I let it cool in the pan for at least 15 minutes. That parchment sling makes it easy to lift out.
Step 12: Once it’s cooled, I slice it up. It’s perfect with coffee or tea, and even better shared with someone who loves banana bread as much as I do.
Ideas to Make It Your Own
I don’t think I’ve ever made this the same way twice. Here are some variations I love:
- Chocolate Chip Version: Swap walnuts for vegan chocolate chips. Instant crowd-pleaser.
- Nut Switches: Pecans, hazelnuts, or even peanuts all work beautifully.
- Spiced Up: Add ground cloves, nutmeg, ginger, or allspice for extra warmth.
- Banana on Top: Slice a banana lengthwise and lay it on top before baking. It looks beautiful and adds caramelized banana goodness.
Storing Leftovers
Honestly, it rarely lasts long in my kitchen. But if you do have leftovers:
- Cover the loaf in its pan with plastic wrap or foil. It’ll stay good at room temperature for a couple of days.
- For longer storage, refrigerate it for up to a week.
- You can freeze slices or the whole loaf. Just wrap tightly or use an airtight container. They’ll keep for about three months.
When you want a slice, let it thaw at room temperature or warm it gently in the oven or microwave.
Handy Baking Tips I’ve Learned
- Use room-temperature ingredients. This helps everything mix evenly.
- Check your baking soda. Old or stale soda is the biggest reason banana bread doesn’t rise. I test mine in a little vinegar—it should fizz immediately.
- Don’t overmix. Just combine until you don’t see dry flour. This keeps the crumb tender.
- Watch the bake time. Every oven is a bit different. Check early to avoid overbaking.
Common Questions I Get
Why didn’t it rise well?
Check your baking soda! It might be old.
Why no flax egg?
You don’t need it. The bananas do the job of binding and adding moisture perfectly.
Can I make muffins instead?
Absolutely. I usually use the same batter, scoop it into muffin tins, and adjust baking time as needed.
How big is a medium banana?
I aim for bananas weighing about five ounces each, peel included. But honestly, this recipe is forgiving. A little more or less banana just makes it moister.
Let’s Bake Together
This is one of those recipes that makes me happy every single time. The smell of baking bananas, the crackly brown sugar top, the cozy slices with tea. It’s everything I want from banana bread, just without any dairy or eggs.
If you’ve got bananas going soft on the counter, give this one a try. I promise you’ll be glad you did.
Vegan Banana Bread
Moist, fluffy, and topped with a caramelized brown sugar crust—this vegan banana bread is proof that simple ingredients can create big flavor.
Ingredients
- 3 medium overripe bananas
- ⅓ cup organic brown sugar
- ⅓ cup organic granulated sugar
- ⅓ cup canola oil (or any neutral baking oil)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 cup chopped walnuts, or use pecans, vegan chocolate chips, or any mix-ins you like
For Topping
- ¼ cup organic brown sugar
Instructions
- Start by preheating your oven to 350°F. Lightly grease a 9-inch loaf pan and line it with a strip of parchment paper across the width to make lifting the loaf easier later on.
- Peel your bananas and drop them into a large mixing bowl. Use a fork or potato masher to mash them until mostly smooth with just a few small lumps.
- Pour in the brown sugar, granulated sugar, oil, and vanilla. Stir until everything is well combined and the mixture looks glossy.
- Add the flour directly to the wet mixture. Sprinkle the baking soda, cinnamon, and salt evenly over the flour.
- Gently fold the dry ingredients in just until there are no streaks of flour—don’t overmix. The batter should be thick.
- Fold in the chopped walnuts or whatever mix-ins you're using. Spoon the batter into your prepared loaf pan and smooth the top out with the back of a spoon or spatula.
- Sprinkle the top of the batter generously with the remaining brown sugar to form a sweet, crackly crust as it bakes.
- Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the pan from the oven and place it on a wire rack. Let the bread cool in the pan for at least 15 minutes before lifting it out.
Slice and serve warm or at room temperature.
