Best Ever Vegan Banana Bread

Moist, tender, and bursting with sweet banana flavor — this Vegan Banana Bread is a classic you’ll want to bake again and again! Golden crusts studded with sweet raisins and topped with crunchy sliced almonds. The kitchen smells incredible while they bake, and they’re just as wonderful for breakfast, afternoon snacks, or dessert.

Why You’ll Love This Vegan Banana Bread

Incredibly moist thanks to ripe bananas.
Simple one-bowl method with pantry staples.
Naturally sweet with optional raisins and almonds for texture.
Freezer-friendly and great for gifting.
Easily customizable (chocolate chips, walnuts, or blueberries work too!).

Vegan Banana Bread Recipe

(Makes 1 standard 9×5 loaf or 3–4 small loaves like in your photo)

Ingredients:

3–4 large very ripe bananas (about 1½ cups mashed)
⅓ cup (80ml) plant milk (oat, almond, or soy)
1 tsp apple cider vinegar or lemon juice
⅓ cup (80ml) melted coconut oil or neutral oil (or applesauce for oil-free)
½ cup (100g) coconut sugar, brown sugar, or maple syrup
1 tsp vanilla extract
1¾ cups (220g) all-purpose flour (or half whole wheat)
1 tsp baking soda
½ tsp baking powder
1 tsp ground cinnamon
¼ tsp salt
½ cup (80g) raisins or dried cranberries
⅓ cup (40g) chopped almonds or walnuts + extra sliced almonds for topping

Instructions:

Preheat oven to 350°F (175°C). Lightly grease your loaf pans (or line with parchment for easy removal).
Mash the bananas in a large bowl until mostly smooth. Stir in plant milk, vinegar, oil (or applesauce), sugar, and vanilla until well combined.
Mix dry ingredients in a separate bowl: flour, baking soda, baking powder, cinnamon, and salt.
Combine — gently fold the dry ingredients into the wet until just combined (a few lumps are okay — don’t overmix). Fold in raisins and chopped almonds.
Bake — divide batter evenly between the prepared pans. Sprinkle generously with sliced almonds on top. Bake 35–45 minutes for small loaves or 50–65 minutes for a standard loaf, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Storage: Keeps at room temperature for 3–4 days, in the fridge for up to a week, or freeze slices (wrapped well) for up to 3 months. Toast slices straight from the freezer for an extra treat!

Pro Tips

Extra moist — use super spotty bananas and don’t skimp on them.
Oil-free — applesauce works beautifully in place of the oil.
Flavor boosts — add a pinch of nutmeg or cardamom, or swap raisins for chocolate chips.
Gluten-free — use a 1:1 gluten-free flour blend.
Mini loaves — perfect for gifting or portion control (just reduce bake time).