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Vegan Banana Bread
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Vegan Banana Bread

This recipe yields 1 loaf. To freeze, wrap in plastic wrap when it's still slightly warm, and then again in aluminum foil to protect it and keep it moist
Course Breakfast/Brunch, Quick Bread
Cuisine American, Vegan
Keyword Vegan Banana Bread
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 1 loaf
Author Deb Delozier | Vegelicious Kitchen


  • 1 cup whole wheat pastry flour
  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 1/2 cup dark brown sugar packed
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/2 cup unsweetened almond milk
  • 1 teaspoon apple cider vinegar
  • 2 cups mashed ripe banana about 4 large
  • 1/4 cup mild oil of choice
  • 2 Tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • For top:
  • 1/2 cup chopped walnuts optional


  • Combine dry ingredients in a bowl - flour, sugar, brown sugar, baking soda, salt and cinnamon and set aside
  • In another bowl, combine your almond milk and your apple cider vinegar and let it sit for about 2 minutes and then add the bananas, oil, maple syrup and vanilla and combine
  • Add the dry ingredients to the wet ingredients very gently - don't over mix
  • Add batter to a 9" x 5" loaf pan lined with parchment paper that is large enough to come up both sides (this makes it very easy to remove the loaf from the pan after it's baked
  • Spray the bottom part of the parchment paper with a little cooking spray or brush with a little oil before adding the batter
  • Bake @ 350 degrees F for about 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean
  • Let the loaf cool in the pan on a trivet for about 10 minutes and then remove the loaf from the pan and let it finish cooling on a metal cooling rack