Vegan Banana Bread: A Homemade Recipe


  • 3 to 4 ripe bananas, mashed
  • 1/3 cup melted coconut oil or vegetable oil
  • 1 teaspoon vanilla extract
  • 1/4 cup almond milk or any plant-based milk
  • 1 teaspoon apple cider vinegar
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 cup chopped nuts or chocolate chips (optional)


Preheat the Oven:

Preheat your oven to 350°F (175°C).

Grease a 9×5 inch (23×13 cm) loaf pan.

Mash the Bananas:

In a large mixing bowl, mash the ripe bananas using a fork until smooth.

Combine Wet Ingredients:

Add melted coconut oil or vegetable oil, vanilla extract, almond milk, and apple cider vinegar to the mashed bananas. Mix well to combine.

Combine Dry Ingredients:

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon (if using).

Combine Wet and Dry Mixtures:

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.

Add Optional Ingredients:

If desired, fold in chopped nuts or chocolate chips into the batter.

Pour into the Pan:

Pour the batter into the greased loaf pan, spreading it evenly.


Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean. The baking time may vary, so start checking around 50 minutes.


Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Slice and Serve:

Once cooled, slice the banana bread and serve. Enjoy it with a cup of your favorite plant-based milk or a spread of vegan butter.


Store any leftover banana bread in an airtight container at room temperature for a few days or in the refrigerator for longer freshness.

This Vegan Banana Bread is not only moist and flavorful but also cruelty-free. It’s perfect for breakfast, as a snack, or a delightful dessert.



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