Best Ever Vegan Banana Bread
🌱 Best Ever Vegan Banana Bread 🍌
This Best Ever Vegan Banana Bread is moist, tender, and packed with ripe banana. Mini loaves bake up with a crackly top, sliced almonds, and a few raisins in every slice. No eggs. No dairy. Just the banana bread you make when the fruit on the counter is too spotted to ignore.
I love baking these in small dishes. They look bakery-cute, they freeze well, and the kitchen smells like cinnamon and toasted banana.
Jump to Recipe ↓ 🌱
Why You’ll Love This Banana Bread
- 🌱 Completely vegan
- 🍌 Extra-ripe banana flavor
- 🌰 Crunchy almond topping
- 🍇 Optional raisins
- 🧁 Mini loaves or one big loaf
- 🧊 Freezer friendly
The Secret to Banana Bread That Stays Moist
Use bananas that are heavily spotted. Mash them well so the batter is wet and fragrant. Don’t overmix once the flour goes in. Pull the loaves when a toothpick has a few moist crumbs — not bone dry. That’s how you keep the crumb soft the next day.
Frequently Asked Questions ❓
How ripe should the bananas be? 🍌
Very ripe. Brown spots are good. Black and soft is even better.
Can I make one large loaf? 🍞
Yes. Bake in a 9×5-inch pan for 50–60 minutes.
Can I skip the raisins? 🍇
Yes. Chocolate chips or extra almonds work too.
🌱 Best Ever Vegan Banana Bread
Ingredients 🛒
- 3 ripe bananas, mashed (about 1¼ cups)
- ⅓ cup brown sugar
- ¼ cup sugar
- ⅓ cup oil or melted coconut oil
- ¼ cup plant milk
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ⅓ cup raisins (optional)
- ¼ cup sliced almonds, plus more for topping
Instructions 👩🍳
- Preheat oven to 350°F (175°C). Grease mini loaf dishes or one 9×5-inch pan.
- Mix the mashed banana, sugars, oil, plant milk, and vanilla.
- Add the flour, baking soda, cinnamon, and salt. Stir until just combined.
- Fold in the raisins and almonds.
- Divide the batter between the dishes. Sprinkle extra almonds on top.
- Bake mini loaves 25–32 minutes, or a full loaf 50–60 minutes, until a toothpick comes out with a few crumbs.
- Cool 10 minutes in the pan, then turn out.
Nutrition
| Nutrient | Per slice (1/8) |
|---|---|
| Calories | 240 |
| Protein | 3g |
| Net carbohydrates | 34g |
| Total carbohydrates | 36g |
| Fiber | 2g |
| Total fat | 10g |
| Sodium | 180mg |
Estimates based on banana, flour, oil, and almonds. Exact numbers may vary by banana size.
Notes & Tips 💡
- If the tops brown too fast, tent with foil for the last 10 minutes.
- A pinch of nutmeg makes it taste extra cozy.
- Wrap cooled loaves and freeze for up to 2 months.
- Toast a slice the next day and add vegan butter. That’s the move.
This Best Ever Vegan Banana Bread is moist, almond-topped, and made for ripe bananas. Mini loaves that taste like the bakery. 🍌🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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