Perfect Vegan Banana Bread
This vegan banana bread is a moist, dense, egg-free and dairy-free quick bread made with four very ripe bananas, warming spices and psyllium husks that hold everything together without a single egg. It bakes in about 45 minutes and works as an easy dessert or a hearty breakfast on the go. If you have spotty brown bananas sitting on the counter, this is the recipe to turn them into something you will want to devour warm from the pan.
I have to be upfront with you: I am completely obsessed with this vegan banana bread because it is just, ah! When I pulled this dessert out of the oven I was literally jumping up and down in my kitchen, all excited to stuff my face with it, and do not get me started on the smell that spread through the entire house — absolute bliss. I have perfected my method so well that the “poor” banana bread does not get to see too much daylight before it gets devoured entirely (with love, of course).
What goes into this banana bread
The base is four very ripe bananas, mashed. Ripe matters here: the more brown and freckled the peel, the sweeter and more fragrant your loaf, which is why this recipe leans on only 4 tablespoons of maple syrup for sweetness. Melted coconut oil brings richness and moisture, dairy-free milk loosens the batter, and a scraped vanilla bean carries the warmth.
On the dry side you have all-purpose flour, baking powder and baking soda for lift, and a pinch of salt to sharpen the flavor. The spice trio — cinnamon, ginger powder and cardamom — is what makes the whole house smell incredible. Pumpkin seeds fold in for a little crunch, and a psyllium husk does the quiet, important work of binding. If you are a compulsive bowl cleaner or spatula licker like me, then this vegan banana bread is perfect for you, because it is so full of flavor you will not believe it.
Why it holds together without eggs
The secret to a vegan loaf that slices cleanly instead of crumbling is a gel-forming binder. Several plant ingredients do this job: chia seeds, flax seeds, psyllium husks and even the bananas themselves. When psyllium hits the liquid in the batter it swells into a gel that traps moisture and gives the crumb structure, standing in for the egg that would normally hold a classic banana bread together. I used psyllium here, but the same principle is why so many egg-free bakes call for a flax or chia “egg” instead.
Tips for the most perfect, moist loaf
Bare with me, because these are the small things that take this from good to devoured-in-a-day good:
- Use the ripest bananas you can find. Brown and soft means sweeter, more banana-forward bread. Firm yellow bananas will not give you the same depth.
- Mix the wet ingredients in one bowl and the dry in another, then stir the wet into the dry just until combined. Overmixing develops gluten and can make the bread tough.
- Give the batter a couple of minutes after mixing so the psyllium can hydrate and set the crumb before it goes in the oven.
- Top the loaf with a halved banana before baking for that classic bakery look on top.
- Check for doneness at around 45 minutes: a toothpick inserted in the center should come out clean. If it is still wet, keep going in short increments, tenting with foil if the top browns too fast.
How to serve it
Nothing quite beats a thick slice of banana bread with a little nut butter and a cup of milk or tea in the morning, believe me. This is my go-to breakfast lately: I spread on almond butter for a boost of healthy fats and protein. It pairs beautifully with any nut butter, so reach for one of these recipes with peanut butter if you are feeling that way, and even with jam if you are feeling extra adventurous. A warm slice alongside a homemade cup of plant-based nut milk makes the whole thing feel like a treat. If you love using up ripe bananas, this banana breakfast smoothie is another easy way to do it.
Storing and making it ahead
Let the loaf cool completely before slicing, or it will crumble while it is still warm and setting. Once cool, keep it in an airtight container at room temperature for two to three days, or in the fridge for up to about a week. This bread also freezes well: slice it first, wrap the pieces individually, and freeze so you can pull out a single slice and warm it whenever the craving hits. I am sure it makes the perfect dessert or breakfast on the go, because it is healthy, hearty and versatile all at once. If you want more make-ahead treats to keep on hand, browse these vegan no-bake desserts or a batch of vegan pumpkin muffins for the same cozy, spiced vibe.
I hope you try this banana bread soon. If you do, please rate the recipe below and leave a comment telling me how your loaf turned out — whether you swapped the psyllium for a flax egg, went heavier on the cardamom, or piled on the almond butter like I do.
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Perfect Vegan Banana Bread
Ingredients
Wet ingredients
- 4 bananas very ripe, mashed
- ⅓ cup coconut oil melted
- 4 Tbsp maple syrup
- 4 Tbsp dairy-free milk
- 1 stick vanilla seeds
Dry ingredients
- 2 cups all-purpose flour
- 4 Tbsp psyllium husks
- 1 tsp cinnamon
- 1 tsp ginger powder
- ½ tsp cardamon
- 1 tsp baking powder
- ½ Tbsp baking soda
- 2 Tbsp pumpkin seeds
- 1 pinch salt
Instructions
- Preheat the oven to 200 C.
- In a large bowl, add the wet ingredients and mix well.
- In another large bowl add the dry ingredients and mix to combine.
- Stir the wet ingredients into dry ingredients.
- Pour the mixture into a baking dish.
- Top with a halved banana.
- Bake for about 45 minutes or until the toothpick comes out clean.
Frequently Asked Questions
Yes. It contains no eggs, dairy, or honey. Moisture and richness come from mashed banana, coconut oil, dairy-free milk and maple syrup, while psyllium husks bind the batter in place of eggs. Every ingredient in the recipe is plant-based.
Psyllium is there as a gel-forming binder, so you can swap it for a flax or chia egg, which work on the same principle. Stir 1 tablespoon of ground flax or chia seeds with about 3 tablespoons of water per egg you want to replace and let it gel for a few minutes before adding it to the wet ingredients.
As ripe as you can get them. Brown, spotty, soft bananas are much sweeter and more fragrant than firm yellow ones, and that natural sweetness is why this recipe needs only 4 tablespoons of maple syrup. Overripe bananas that are past snacking are exactly what you want here.
Bake at 200 C for about 45 minutes, then insert a toothpick into the center of the loaf. If it comes out clean, the bread is done; if there is wet batter clinging to it, keep baking in short increments. If the top is browning too quickly before the middle sets, tent it loosely with foil.
Cool the loaf completely, then keep it in an airtight container at room temperature for two to three days, or refrigerate it for up to about a week. It freezes well too: slice first, wrap the pieces individually, and freeze so you can thaw and warm a single slice whenever you want one.
A thick slice with nut butter and a cup of tea or plant-based milk is hard to beat, and almond butter adds a boost of healthy fats and protein. Peanut butter or a little jam both work beautifully, and a warm slice makes an easy dessert or a hearty breakfast on the go.
This actually is the best vegan banana bread I ever tried, I’m absolutely in love! ❤️
Thank you! Happy to hear you liked the recipe!