One-bowl Vegan Banana Bread
, Updated Apr 18, 2020
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No eggs or butter needed for this Vegan Banana Bread! Easy, delicious and perfect for baking with your little helpers.
You will also like my Vegan Chocolate Cupcakes
Post may contain affiliate links. For more information, check my disclosure
March 2020… A time many of us will be spending at home, likely with time on our hands and kids in need of entertaining.
A time that’s perfect for some stress baking… or should that be stress relieving baking? I don’t know about you, but I always feel calmer and more centered after spending some time measuring and mixing ingredients for a cake or bread.
But while we may be overtaken by the urge to bake, some ingredients are becoming a little harder to source, at least for the time being.
Thankfully this delicious banana bread recipe has no eggs, or butter (unlike my regular banana loaf)… That’s right, you guessed it, it is a Vegan Banana Bread! What’s more, you can make it all in one bowl using just a fork or potato masher and get your kids involved too.
Little kids might need a bit of help and you should take over when putting the cake in and out of the oven. But teens are perfectly capable of whipping this vegan banana cake up all by themselves, as my daughter Anya demonstrates!
Ingredients
Here’s what you will need to make this recipe
- Ripe bananas – those with brown spotted skin (or better yet, black!) are always best for baking with as they are sweeter.
- Oil – whatever you have available such melted coconut oil, vegetable oil, rapeseed or melted vegan butter. I would avoid olive oil as it’s quite strong tasting in a cake and too precious to use in baking
- Any type of milk – dairy or non dairy, whatever you have to hand
- A little vinegar – I used red wine vinegar but most types can be used apart from balsamic
- Light brown sugar – or any type of sugar or sweetener that can be used in the same ratio as sugar
- Plain flour (all purpose flour) – see notes if using self-raising flour
- Bicarbonate of soda (a.k.a baking soda)
- Salt, ground cinnamon, vanilla extract
- Chocolate chips, nuts or raisins if you want to jazz up your banana bread recipe
VEGAN BANANA BREAD STEP BY STEP
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
STEP 1 Peel four bananas and add to a mixing bowl.
STEP 2 Add the oil, milk, vinegar, vanilla extract and sugar. Use a fork or a potato masher to roughly mash the bananas until no big lumps remain.
STEP 3 Add the flour, baking soda, cinnamon and salt and mix together using a wooden spoon or balloon whisk. Don’t overwork the batter.
STEP 4 Transfer the batter to a small loaf tin lined with parchment paper (I used a 9×5 in loaf pan). Slice a small banana lengthwise and use it to decorate the top of your banana loaf if you like. Note that if you add the banana topping you might need to bake for a little longer than if you leave your banana loaf plain.
TOP TIP If you have a food processor then simply add the bananas, oil, milk, vinegar, vanilla extract and sugar and process until smooth then fold in the flour, baking soda, cinnamon and salt.
STEP 5 Bake for 50 minutes or up to 70 minutes if you have added the banana topping. You might need to tent the bread with foil after 40 minutes to avoid it browning too quickly. The cake should be risen and firm and a toothpick inserted in the center should come out crumb-free. Cool the cake in the tin for at least ten minutes then lift out using the paper.
STORING AND FREEZING
Banana bread keeps beautifully in an airtight tin for up to four days – it never lasts past two in our house!
You can also freeze a whole loaf or slices for up to three months. To freeze a banana loaf wait until it is completely cool then wrap well in aluminium foil and then put in a freezer bag. Wrap individual slices in foil and then place in a ziplock bag. Thaw overnight in the fridge before serving.
FREEZING BANANAS
Bananas ripen quickly in warmer weather and they will also cause all the other fruit in your bowl to ripen and possibly spoil. Peel overripe bananas and store in the freezer for later use. You can store them whole, sliced or puréed.
Make sure to make a note of the weight, number of bananas and the date – you can keep them in the freezer for up to six months! Thaw in the fridge and use in bakes or smoothies.
Love Banana Bread? I have several recipes you can try!
Super-Easy Banana Loaf
3 Ingredient Banana Bread
Gluten-free banana bundt cake with salted caramel
Have you made my vegan banana bread recipe? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Ingredients
- 4 ripe bananas
- ¼ cup (60 ml) soy milk or any type of milk
- ¼ cup (60ml) vegetable oil or melted vegan butter / coconut oil
- 1 tbsp vinegar wine or cider vinegar
- 2 tsp vanilla extract
- ¾ cup (140g) light brown sugar
- 2 cups (260g) flour (all purpose / plain flour)
- 1 ½ tsp baking soda (soda bicarbonate)
- 2 tsp ground cinnamon
- ½ tsp salt
Optional toppings
- 1 small ripe banana cut lengthwise to top banana bread
- 2 tbsp Demerara sugar
Instructions
- Preheat the oven to 350F (180C). Line a 9×5 in loaf pan with parchment paper.
- Peel four bananas and add to a medium mixing bowl.
- Add the oil, milk, vinegar, vanilla extract and sugar. Use a fork or a potato masher to roughly mash the bananas until no big lumps remain.
- Add the flour, baking soda, cinnamon and salt and mix together using a wooden spoon or balloon whisk. Don’t overwork the batter.
- Transfer the batter to prepared loaf pan and level.OPTIONAL: Slice a small banana lengthwise and use it to decorate the top of your banana loaf if you like. Sprinkle with the Demerara sugar. Note you might need to bake the banana bread for slightly longer if you have added this topping.
- Bake for 50 minutes, checking after 40 minutes to see if you need to tent the bread with foil to avoid it browning too quickly. The cake should be risen and firm and a toothpick inserted in the center should come out crumb-free. If the cake needs to bake for longer continue baking (especially if you have added the banana on top) for another 20 minutes (1 hour 10 minutes total).
- Cool the cake in the tin for at least ten minutes then lift out using the paper. Allow the cake to cool before slicing.
Notes
- If you have a food processor then simply add the bananas, oil, milk, vinegar, vanilla extract and sugar and process until smooth then fold in the flour, baking soda, cinnamon and salt.
- If you use self raising flour then reduce the baking soda to half a teaspoon.
- Banana bread keeps beautifully in an airtight tin for up to four days – it never lasts past two in our house!
- You can also freeze a whole loaf or slices for up to three months. To freeze a banana loaf wait until it is completely cool then wrap well in aluminium foil and then put in a freezer bag. Wrap individual slices in foil and then place in a ziplock bag.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
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I’ve made this recipe many times. Excellent everytime. My husband loves it. I’ve taken a loaf or two to work and it’s gone in minutes. Delicious 😋
Thanks so much for your comment! ❤️
The recipe was great, it’s just the website that was very annoying with all the adds. It was very distracting, and it keeps changing pages, that’s the only reason of my four stars not five.
Hi Suzy, I realise ads can be distracting but there is a jump to recipe button at the top of each recipe
Just made second loaf to take on holiday … perfect bake and looking forward to the grandchildren tucking in!