Vegan Banana Bread
This vegan banana bread is a delicious, wholesome option for anyone following a plant-based diet or seeking healthy dinner ideas and vegan breakfast inspiration. Made with ripe bananas, applesauce, and coconut oil, it fits perfectly into a vegan diet and is naturally sweetened for guilt-free enjoyment. Each slice is packed with fiber and nutrients, making it a great addition to your plant-based diet. Enjoy this easy vegan banana bread as a satisfying breakfast, snack, or dessert that supports your healthy lifestyle.
Equipment
- 1 Mixing bowl
- 1 loaf pan
- 1 fork or potato masher
- 1 whisk
- 1 silicone baking mat or parchment paper
- 1 Wire rack
Ingredients
- 3 ripe bananas (well-speckled, mashed)
- ¼ cup unsweetened applesauce
- ½ cup maple or agave syrup
- ⅓ cup coconut oil, melted
- 1 tsp vanilla extract
- 1 cup whole-wheat or all-purpose flour
- ½ cup rolled oats
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp fine sea salt
- ½ cup chopped walnuts or vegan chocolate chips (optional)
Instructions
- Preheat oven to 350 °F (175 °C). Grease or line a loaf pan.
- In a bowl, stir together mashed bananas, applesauce, syrup, coconut oil, and vanilla until smooth.
- In a separate bowl, whisk flour, oats, baking soda, baking powder, and salt.
- Gently fold dry ingredients into wet mixture until just combined.
- Fold in walnuts or chocolate chips, if using.
- Pour batter into loaf pan and smooth the top.
- Bake for 45–50 minutes, until a toothpick comes out clean or with a few moist crumbs.
- Cool in pan for 10 minutes, then transfer to a wire rack.
Notes
- Carbohydrates: 30 g
- Protein: 2 g
- Total Fat: 4 g
- Saturated Fat: 0.5 g
- Fiber: 2 g
- Sugar: 10 g
- Iron: 1.2 mg
- Calcium: 30 mg
- Use very ripe bananas for best flavor and sweetness.
- For extra flavor, add 1 tsp cinnamon or 1/4 tsp nutmeg to the dry ingredients.
- Store in an airtight container for 2–3 days at room temperature, or freeze slices for up to 3 months.