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Ultimate One-Bowl, Super Moist Vegan Banana Bread

A close-up of a thick slice of moist vegan banana bread with visible dark specks, likely chocolate chips, on a white plate.
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Bake the best vegan banana bread! This easy, one-bowl recipe guarantees an incredibly moist and flavorful loaf using simple plant-based ingredients. It is perfect for a quick breakfast or a guilt-free snack.

Ingredients

Scale
  • 3 very ripe large bananas, mashed (about 1.5 cups)
  • 1/2 cup packed light brown sugar (or coconut sugar for refined sugar-free)
  • 1/4 cup neutral oil (like canola or melted coconut oil)
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1.5 cups all-purpose flour (or gluten-free blend)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup mix-ins (optional: vegan chocolate chips or chopped walnuts)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease and flour a standard 9×5 inch loaf pan.
  2. In a large bowl, mash the ripe bananas until mostly smooth. You can leave a few small lumps for texture.
  3. Add the brown sugar, oil, almond milk, and vanilla extract to the mashed bananas. Whisk until just combined. This is your wet mixture.
  4. In the same bowl (keeping this a one-bowl recipe!), add the flour, baking soda, baking powder, salt, and cinnamon directly on top of the wet ingredients.
  5. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Do not overmix; a few streaks of flour are fine.
  6. If using, fold in your vegan chocolate chips or walnuts now.
  7. Pour the batter into the prepared loaf pan and spread evenly.
  8. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs attached.
  9. Let the bread cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely before slicing.

Notes

  • For the moistest results, use bananas that are heavily spotted or almost black.
  • If you prefer a fluffier loaf, slightly increase the baking powder to 3/4 teaspoon.
  • This recipe works well with other plant milks like soy or oat milk if you do not have almond milk.
  • To achieve a crack on top, you can bake the bread at 375°F (190°C) for the first 10 minutes, then reduce the heat to 350°F (175°C) for the remainder of the bake time.
  • Find more easy plant based breakfast loaf ideas on our Pinterest page!

Nutrition

Find it online: https://kitchenuser.net/vegan-banana-bread-ultimate-moist-one-bowl-recipe/