No eggs, no dairy, no problem. This vegan banana bread has all of the flavor you crave, and it's perfect for a holiday brunch or any get-together needing to suit a wide variety of diets. Pair it with some homemade jam for an extra decadent treat.
Good to Know
This is a great recipe for first-time vegan bakers. In addition to being flavorful, banana has binding properties. So even though this bread is egg-free, the fruit helps keep it from crumbling.
Vegan Banana Bread
Yield: one 9" x 5" loaf
- 1 cup all-purpose flour
- ¼ cup whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1⅓ cups mashed, very ripe bananas
- ½ cup brown sugar, packed
- ½ cup plain soy milk yogurt or other non-dairy yogurt
- ½ cup vegetable oil, plus more for greasing pan
- 1 teaspoon vanilla extract
- 1 cup toasted chopped walnuts (optional)
Bananas become sweeter as they age, and this is the perfect place to use those brown ones that are too ripe for out-of-hand eating.
1. Preheat the oven to 350 F. Generously grease a 9" x 5" loaf pan and line it with a long strip of parchment paper that extends on either end of the pan. (These will act as "handles" for easy removal later.) Grease the top of the parchment that's contained in the pan.
2. In a large bowl, sift together the all-purpose and whole wheat flour, baking soda and salt. Set aside.
3. In a separate large bowl, mix the banana, brown sugar, yogurt, vegetable oil and vanilla extract until completely incorporated.
Good to Know
You can substitute the soy yogurt with any non-dairy yogurt, such as almond or coconut milk yogurt. Just keep in mind the type you use may change the flavor of your bread.
4. Combine the wet ingredients, dry ingredients and nuts (if using), mixing until just combined. (If you have some lumps, that's OK.)
5. Spoon the thick batter into your prepared baking pan and bake for 50-60 minutes, rotating at about the 30-minute mark.
If the loaf appears to be browning too rapidly on top when you rotate the pan, tent it with aluminum foil for the remainder of the baking time.
6. Test by inserting a toothpick in the center. When it comes out clean, remove the bread from the oven and transfer to a wire rack to cool completely.
Once cooled, lift the bread out of the pan with the parchment paper "handles" and transfer to a serving plate. Serve in thick slices.
Store in an airtight container at room temperature for up to three days, or freeze for up to one month. Serve at room temperature or warm.
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