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Vegan banana bread loaf with golden crust and soft tender crumb

Vegan Banana Bread Loaf Recipe with Plant Based Milk

This vegan banana bread loaf recipe is a soft, tender quick bread with a moist texture and naturally sweet banana flavor. It is an easy plant-based loaf perfect for breakfast, snacks, or a comforting homemade treat.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 overripe bananas
  • 1/2 cup plant-based milk
  • 1/3 cup vegetable oil or vegan butter
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour or 1:1 gluten-free flour blend
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon (optional)
Mix-ins
  • Chocolate chips, chopped nuts, or dried fruit (optional)

Method
 

Preparation
  1. Heat the oven to 350°F / 175°C and grease a loaf pan.
  2. Mash the overripe bananas in a large bowl until mostly smooth.
  3. Mix the plant-based milk, vegetable oil or vegan butter, and vanilla extract into the mashed bananas until combined.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and optional cinnamon.
  5. Add the banana mixture to the dry ingredients and stir gently just until combined, avoiding overmixing.
  6. Fold in chocolate chips, chopped nuts, or dried fruit if using.
  7. Transfer the batter to the prepared loaf pan and smooth the surface.
Baking
  1. Bake the banana bread for 55 to 60 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.
  2. Leave the loaf in the pan for 10 to 15 minutes, then move it to a wire rack and cool completely before slicing.

Notes

Use very ripe bananas to add moisture and sweetness, and mix the batter gently to help maintain a tender loaf texture.