My super easy vegan banana bread is a foolproof classic! No weird ingredients and packed with bananas!
Finally, my vegan banana bread recipe! You've waited patiently and I promise this recipe delivers! It's insanely moist but has a crisp Demerara sugar crunch to the top. It's also the easiest vegan banana bread you'll come across, so if this is a last-minute bake, this recipe is the one for you!
Look, I've always been that guy who waited for something to stop being cool before I got involved, so that's why you're getting this recipe now instead of back when lockdown started and the internet was flooded with banana bread recipes. Think about it this way - I've been working on this recipe for ages to make sure it's perfect rather than rushing it out because it's trendy! Can you tell I feel bad for leaving it this long...?
A nice, moist vegan banana bread is one thing, but an EASY vegan banana bread is a complete different ball game! This recipe is so easy you'll be laughing all the way to the oven! No fancy ingredients! No complicated methods, just you and a bunch of bananas - a truly spiritual and sensual experience.
Ahem. Look, If you love banana bread as much as I do, you already know what I'm talking about. That smell that wafts from the oven as it bakes. That feeling of using up all your overripe bananas and skipping out on wastefulness! It's like baking a cake which makes you FEEL like a better person! You deserve this vegan banana bread!
How do I make vegan banana bread!?
Look, I have to make sure google can actually read this page, so I have to write a bit of boomph before I get to the recipe.
Chances are you clicked that "skip to recipe" button at the top of the page, and you're not even reading this, and that's cool. You can also just scroll to the bottom of the page for the recipe if you're impatient, but if you like dad jokes and photos of the baking process of vegan banana bread, keep reading!
1. Sift your dry ingredients
We're first going to combine our dry ingredients. This is just flour, baking powder, bicarbonate of soda, cinnamon and some salt. I always recommend sifting because it takes no time at all and changes the whole crumb structure of your vegan banana bread (and any cake you make, for that matter).
It's also worth giving the dry ingredients a really good mix together once they're sifted. It just really helps to distribute everything evenly.
2. Combine yoghurt and soy milk
This first combo of wet ingredients for this vegan banana bread is vegan yoghurt and soy milk. You'll need to use unflavoured, unsweetened for both of these ingredients.
I always recommend using soy milk in baking because it contains lecithin - a naturally occurring emulsifier which helps to hold batters and doughs together. You also find lecithin in eggs, which is why they're good at emulsifying batters too! If you can't use soy, I'd recommend trying this recipe with oat milk instead.
3. Combine the vegan banana bread wet ingredients
Now we have our yoghurt mixture, it's time to add it to our remaining wet ingredients. This weirdly includes our sugar, but this is because sugar dissolves when mixed with a liquid. Whisk everything together and you should have a smooth, glossy blend that looks like a thin caramel. That's the wet ingredients for your banana bread sorted!
4. Mash the bananas!
This is, if you ask me, the funnest bit! You get to finally play with your food, the way Mum always used to say not to! Yay! Mash the bananas good but don't give yourself RSI. It's sometimes better to have lumpy batter than smooth, as it results in a taller bake!
Once mashed, add them to your wet ingredients and you're almost there.
5. Combine wet and dry ingredients
Here's where we finally end up with a batter! It'll be nice and thick, so don't be surprised if you have to help it out of the mixing bowl with a spatula. I like to bake mine in a loaf tin with these pre-cut loaf liners. It just makes the process much easier!
One thing to keep in mind is not to over-mix your batter. Here's why it's a bad thing to over-mix any cake batter. When you mix any batter containing flour, it activates the gluten. When you over-mix, you make the resulting cake tough and dense. It's best to mix until there are no more lumps of flour, then stop.
5. Top the vegan banana bread with a banana and sugar
The final step before baking is to top your banana bread with a sliced banana (I do this lengthways) and sprinkle with demerara sugar! If you don't have any demerara you can always just use granulated sugar or golden granulated sugar. It just helps to form a gentle crunch on the top surface of the banana bread once baked.
Banana bread is very moist so it takes a while to bake. I'd give this loaf 55 minutes in the oven on a low temperature - around 165c.
And that's all there is to it! My absolute fave vegan banana bread recipe and it's so easy to make! My next tip is to save a few slices of cake for the day after baking. They're perfect for toasting and serving with vegan butter and maple syrup. Oh and don't forget you can also use this recipe to make vegan french toast! Perfect!
You can also serve with whipped yoghurt and berries for a delicious breakfast!
As you probably know, it helps me MASSIVELY if you give this recipe a five star rating. Just scroll down to the recipe and under the picture there are 5 little star symbols. Tap the fifth star and you'll be making me very happy! This helps my recipes to reach more people too!
You can also leave a review or a comment below too, which also helps me to know whether you're into this recipe or not! THANK YOU SO MUCH IN ADVANCE!
Vegan Banana Bread
- 1 2 lb/900g loaf tin
- 225 g plain white flour (aka all purpose flour)
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda (aka baking soda)
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 60 g vegan yoghurt (unsweetened and unflavoured)
- 2 tablespoon soy milk (unsweetened and unflavoured)
- 1 teaspoon white vinegar ( or lemon juice)
- 1 teaspoon vanilla extract
- 150 g dark brown soft sugar
- 130 g sunflower oil ( or melted vegan butter)
- 3 bananas (very ripe, around 300g + 1 extra banana)
- 2 tablespoon demerara sugar
- Preheat the oven to 175 °C. Grease and line a 2 lb/900g loaf tin with baking parchment or a pre-cut loaf tin liner.
- In a medium bowl, sieve together the plain white flour, baking powder, bicarbonate of soda, ground cinnamon and salt. Whisk together until well combined.225 g plain white flour, 1 teaspoon baking powder, ½ teaspoon bicarbonate of soda, 1 teaspoon ground cinnamon, ¼ teaspoon salt
- In a separate medium bowl, combine the vegan yoghurt, soy milk, vinegar and vanilla extract. Whisk until smooth then add the dark brown sugar & sunflower oil. Whisk until smooth.60 g vegan yoghurt, 2 tablespoon soy milk, 1 teaspoon white vinegar, 1 teaspoon vanilla extract, 150 g dark brown soft sugar, 130 g sunflower oil
- In a third medium bowl, mash the three bananas as smoothly as possible then add to the bowl with the other wet ingredients. Whisk together until smooth.3 bananas
- Add the wet ingredients to the dry ingredients and mix until just combined. Add the batter to the prepared loaf tin. Peel the final banana and slice in half length-ways. Lay both halves on top of the banana bread batter in the loaf tin and push in gently. Finally, sprinkle the top of the batter and halved banana with the demerara sugar then place in the oven to bake for 55 minutes.2 tablespoon demerara sugar
- Remove from the oven and leave to cool to room temperature before slicing and serving. If you have leftovers the next day, slice and toast the banana bread then serve with vegan butter, vegan yoghurt or maple syrup.
WANT MORE VEGAN CAKES!?
Why not try: