The smell of banana bread baking in the house — is that not one of the best baking experiences? The sweet, toasty aroma of ripe bananas and warm spices fills the kitchen and somehow makes everything feel calm. This vegan banana bread is amazing when it’s still warm and fresh from the oven, but it’s just as good the next day, lightly toasted and spread with a bit of vegan butter + tea or coffee. It’s the kind of simple comfort that never goes out of style. 🍞 ☕
Do You Need To Use a Flax Egg in Vegan Banana Bread?
Not necessarily! A flax egg — made by mixing ground flaxseed with water — is a great binder in vegan baking, but banana bread is forgiving. Mashed ripe bananas already act as a natural binder and provide moisture, so if you’re out of flaxseed, don’t worry. Your loaf will still turn out tender and delicious.
That said, adding a flax egg can help your bread hold its shape a bit better and give it a slightly denser, bakery-style texture. To make one, simply mix 1 tablespoon ground flaxseed with 3 tablespoons of water and let it sit for 5–10 minutes until thickened. Then stir it into your wet ingredients before combining everything together.
How To Make Vegan Banana Bread
Making this recipe is pretty simple — no fancy equipment required. Here’s how it comes together:
Preheat and Prepare. Start by preheating your oven to 175°C (350°F) and greasing a loaf pan or lining it with parchment paper.
Mash the Bananas. In a large mixing bowl, mash 3–4 very ripe bananas until smooth. The riper they are, the sweeter your bread will be.
Mix the Wet Ingredients. Stir in melted coconut oil (or any neutral oil), non-dairy milk, vanilla extract, and, if using, your flax egg.
Combine the Dry Ingredients. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and a touch of nutmeg.
Bring It All Together. Gently fold the dry mixture into the wet ingredients, mixing just until combined—overmixing can make the bread dense.
Add the Nuts. Fold in toasted pecans (or walnuts, if you prefer) for a bit of crunch and richness.
Bake. Pour the batter into the prepared pan and bake for about 50–60 minutes, until a toothpick inserted in the centre comes out clean.
Cool and Slice. Let it cool in the pan for 10 minutes before transferring to a rack. Slice when just warm, or cool completely for easy slicing later.
Optional Toppings and Mix-Ins
You can dress up this banana bread in so many ways:
Chocolate chips for a dessert-style loaf.
Shredded coconut for extra texture.
Chopped dates or raisins for natural sweetness.
Or go classic with toasted nuts on top for a bakery-style finish.
Personally, I think pecans are one of the most luxurious and amazing ingredients out there — their buttery, slightly caramel flavour pairs beautifully with banana. I might be sorta kinda biased, but I think they’re spectacular on vegan banana bread. Sprinkle a handful on top before baking for a golden, toasty crust that’s pure perfection.
Serving and Storing
Serve your banana bread warm with a pat of vegan butter or almond butter, or enjoy it cold with a drizzle of maple syrup. It keeps well at room temperature for 2–3 days or in the fridge for up to a week. You can also freeze slices for a quick breakfast or snack when needed.
A Classic Made Vegan
This vegan banana bread proves that plant-based baking doesn’t mean sacrificing comfort or flavour. It’s simple, homey, and full of warmth, the kind of recipe you’ll make again and again. Enjoy it warm from the oven or toasted the next morning — either way, it’s a simple pleasure that always feels like home.
