Made in just one bowl, this recipe is both healthy and indulgent, making it a family favorite. It’s the perfect solution for using overripe bananas and enjoying a delightful balance of sweetness, moisture, and warmth in every bite.
I love buying in bulk — and with a big family, it just makes it easy.
We have an ongoing order of 25 pound bags of pinto or black beans at our local co-op (refried beans anyone?) and 40 lb boxes of bananas aren’t out of the ordinary (we love creamy milkshakes and smoothies!)
I used to get strange looks and comments when I loaded up the cart with 5-pound bags of carrots for juicing. This was especially true when eating that healthy was only for tree-hugging hippy kind of people.
I’m pretty certain the cashiers no longer see me as the crazy carrot lady (Now I just smile and wink. We have an understanding.). They mostly say, “Oh… you must be juicing.”
I wonder what people think when they see me coming down the aisle with my cart overflowing with a 40 pound box of bananas. Maybe that I have pet monkeys? No, just a big family and a love for simple, delicious treats and baking.
With the leftovers we don’t freeze for smoothies, we love making this vegan banana bread — it’s easy, one-bowl, and made with simple, good-for-you ingredients.
It’s a family favorite that’s a delicious breakfast, snack, or dessert!
This healthy vegan banana bread recipe is easy and dependable. It’s a delicious family tradition we look forward to throughout the year. These also work in lunchboxes for a happy surprise.
And is there anything better than a lazy Sunday morning with a good book, a warm cup of tea, and a piece of warmed banana bread? It’s soul-soothing delicious, and always seems to be exactly what’s needed.
Whether I’m looking for something sweet and comforting, or packing it for a lunchbox surprise, it’s a recipe I always come back to.
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Why you'll go bananas for this bread
- It’s Easy: Seriously, if you can mash a banana, you can make this bread!
- Secretly Healthy: Don’t tell anyone, but this bread is actually packed with good stuff. 🤫
- It’s a Crowd-Pleaser: Perfect for potlucks, bake sales, or just a cozy afternoon at home.
- Perfect Excuse to Buy 40 Pounds of Bananas: Because why not?
- It’s the Ultimate Comfort Food: Warm, sweet, and oh-so-satisfying.
- Warm banana bread = instant happiness.
- Did you know: Cinnamon, the warm spice we use in this recipe, is packed with antioxidants that can help protect your cells from damage?
How to make Vegan Banana Bread (Easy and One Bowl)
Find the complete recipe with measurements in the recipe card below.
In a large bowl, add the bananas and mash with a masher.
Mix in maple syrup, oil, and vanilla extract. Stirring until just combined, avoiding over-mixing to prevent a dry bread.
Mix in the dry ingredients. Flour, baking soda, salt, and cinnamon.
Stir to combine ingredients.
Add chocolate chips (if using) and stir to combine
Transfer to an oiled 9x5 loaf pan. Bake at 350°F (175°C) for 50-60 minutes.
TIP: Start checking for doneness after 50 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean or with a few moist crumbs.
Remove from the oven and let cool for 10–15 minutes.
After cooling, gently run a spatula around the edges to loosen the bread. It’ll slide right out, ready for you to enjoy!
Customization tips
- Experiment with different types of flour to see which texture and flavor you prefer.
- Apart from walnuts and chocolate chips, try dried fruits like cranberries or raisins, or even a swirl of peanut butter or almond butter for extra flavor.
- Before baking, sprinkle the top of the batter with a mixture of cinnamon and sugar for a crunchy crust.
Perfect pairings
- The classic: Chamomile tea, hot cocoa, or a match latte for an afternoon break.
- Breakfast boost: Crumble a slice of banana bread over a bowl of creamy homemade oatmeal or yogurt for a yummy breakfast.
- Nuts please: Spread almond butter, peanut butter, or cashew butter on a slice of banana bread for an extra dose of protein and healthy fats.
- Fruity twist: Pair a slice of banana bread with a side of fresh berries, sliced bananas, or a dollop of your favorite jam for a burst of flavor and sweetness.
Storing your Vegan Banana Bread
- Room temperature: 3–4 days in an airtight container, wrap individual slices to prevent drying.
- Refrigerator: 5–7 days, wrapped in plastic wrap or foil.
- Freezer: If you freeze your banana bread, it’s best to do it when it’s freshly baked and completely cooled. Freeze up to 3 months, tightly wrapped in plastic and foil. Thaw overnight or warm slices in a toaster.
FAQ
Yes, frozen bananas work great. Just thaw them and drain any excess liquid before use (it’s a great way to use up ripe, frozen bananas).
Agave nectar or any granulated sugar works as a substitute. Adjust to taste.
This recipe doesn’t require egg substitutes, but you can add ¼ cup of applesauce or mashed banana for extra moisture and binding.
Absolutely! Swap the regular flour for a 1:1 gluten-free flour blend.
Overmixing the batter can lead to a denser, drier bread. Mix until just combined, and make sure your bananas are ripe for optimal moisture.
Add your favorite mix-ins like nuts, seeds, or chocolate chips. You can also experiment with different spices like nutmeg or cardamom.
📖 Recipe
Vegan Chocolate Chip Banana Bread
Ingredients
- 3 ½ ripe bananas, medium to large
- ½ cup maple syrup, OR brown sugar. *Only naturally sweetened when using maple syrup
- 3 tablespoons avocado oil, OR use canola oil/melted coconut oil
- 1.5 teaspoons vanilla extract
- 1.5 cups whole wheat pastry flour or all-purpose flour
- 1.5 teaspoons baking soda
- ¼ teaspoon sea salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg, optional
- ½ cup walnuts, OR pecans
- ¼ cup sweet vegan chocolate chips
Instructions
- Preheat your oven to 350°F and grease a 9x5 loaf pan.
- In a large bowl, mash the bananas. Add maple syrup (or brown sugar), oil, and vanilla extract. Stir until combined.
- Sift in the flour, baking soda, salt, and cinnamon (plus nutmeg if using) to the wet mixture. Stir until just combined, avoiding over-mixing to prevent a dry bread.
- Fold in nuts and chocolate chips.
- Pour the batter into the prepared loaf pan, smoothing the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Enjoy the bread warm, as is, or with a spread of vegan butter or peanut butter.
Notes
- If you use a different-sized loaf pan, you may need to adjust the baking time. Larger pans may require slightly longer baking times, while smaller pans may bake more quickly.
- Start checking for doneness after 50 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean or with a few moist crumbs.
- After a 10–15 minute cool-down in the pan, gently run a spatula around the edges to loosen the bread. It’ll slide right out, ready for you to enjoy!
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