top of page

Banana bread vegan with sugar

Prep Time:

20 Minutes

Cook Time:

1 Hour


10 Servings



About the Recipe


  • For the wet ingredients:

  • 3 medium to large extra ripe bananas, mashed (about 1 ⅓ cup mashed banana)

  • cup melted and cooled coconut oil

  • ½ cup packed brown sugar (or coconut sugar)

  • ½ tablespoon vanilla extract

  • 2 tablespoons dairy free milk of choice

  • For the dry ingredients:

  • 1 ¾ cup all purpose flour (or sub whole wheat pastry flour, white whole wheat flour or chickpea flour for a GF option)

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • ½ teaspoon salt

  • Optional add-ins:

  • ½ cup chocolate chips

  • ½ cup chopped walnuts (or pecans)



Preheat your oven to 350 degrees F. Line a 8 1/2 x 4 1/2 inch pan with parchment paper and grease the inside of the pan to prevent sticking. If you use a larger loaf pan, such as a 9x5, please know your bread will be much thinner and will take less time to cook.

ADIn a large bowl mix together the mashed banana, brown sugar, coconut oil, vanilla extract and milk to a bowl until well combined.

In a large bowl, whisk together the dry ingredients: flour, baking soda, cinnamon and salt. Add dry ingredients to wet ingredients and mix until just combined. Do not overmix; it’s totally fine if there are some lumps of banana, etc. Feel free to fold in ½ cup chopped walnuts or ½ cup chocolate chips (or both!) if you’d like.

ADAdd banana bread batter into the prepared pan. Bake for 40-50 minutes or until a tester inserted into the middle comes out clean or with just a few crumbs attached. Allow bread to cool in the pan for 5-10 minutes, then remove and transfer to a wire rack to finish cooling.

Once bread is cool, cut into 10 slices. Serve with nut butter spread on top for a healthy snack or breakfast on the go.

bottom of page