One Bowl Vegan Banana Bread
This one-bowl vegan banana bread is an easy way to transform brown bananas into a delicious breakfast or snack! With plenty of substitution ideas, you can make this with the ingredients you have in your pantry!
Someone on Instagram requested a vegan banana bread recipe, and I was surprised that I hadn’t shared one before! I love making banana bread, so it’s time to share my favorite recipe!
This one-bowl vegan banana bread can be in the oven in about 15 minutes. There are lots of substitution options so you can make this with whatever you have in your pantry, and you can slice and freeze it to enjoy it later!
How to make chia seed “eggs”
This bread is vegan and uses a chia “egg” instead of traditional eggs. When chia seeds are mixed with water, they form a gel that helps this bread hold together. I love using chia eggs because it’s an easy way to make baked goods vegan-friendly, and chia seeds contain lots of healthy fats! (Plus, chia seeds last a long longer than eggs!)
To make a chia egg, mix 1 tablespoon of chia seeds with 3 tablespoons of water. Stir and let it sit for 3-4 minutes until thickened.
This recipe uses 2 “eggs” so you’ll need two tablespoons of chia seeds. If you don’t have chia seeds, you can also do this same egg trick with flax seeds. You mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water. Be sure to mix the egg separately before adding it into the bowl.
Tips for baking vegan banana bread
- Be sure not to overmix the batter. Once you add in the dry ingredients (flour, baking soda, salt, and walnuts), you want to give it just a few stirs until there are no large streaks of flour remaining.
- I like to add walnuts or chocolate chips to my banana bread, but if you wanted to keep this low calorie, you could omit.
- After you pour the batter into the pan, drag a spoon through the center of the bread to make a little divet. This will help the bread bake evenly in the center. (See the photo below.)
How to store banana bread
I like to keep the loaf wrapped in aluminum foil on the countertop. I don’t recommend storing this in the refrigerator because it can make the bread soggy. It’s best after 3-4 days, but it will technically last a few days longer. You can also store this in the freezer to make it last longer. Slice, then freeze individual slices between parchment paper, so they don’t stick together.
How to serve banana bread
I think this banana bread is perfect for breakfast or brunch because it’s delicious with a cup of coffee! You could also smear it with peanut butter or almond butter if you want to add a little protein to your snack. I also like to heat up a slice in the microwave just before eating, so it tastes as if it came right out of the oven!
How to make oil-free vegan banana bread
If you want to make this recipe oil-free, you can substitute equal parts applesauce for coconut oil. It does change the texture just a bit. The bread will be slightly denser, but it’s still soft and delicious! If you’re avoiding oil, it’s the perfect swap!Print
This one bowl vegan banana bread is an easy way to transform brown bananas into a delicious breakfast or snack! With plenty of substitution ideas, you can make this with the ingredients you have in your pantry!
- 3 very ripe bananas (about 1 ½ cups)
- ¼ cup almond milk or soy milk
- 2 tablespoons chia mixed with 6 tablespoons water
- 3 tablespoons coconut oil
- 1 teaspoon vanilla
- ½ cup light brown sugar or coconut sugar plus 1 teaspoon for topping
- 1 teaspoon apple cider vinegar
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1/2 cup chopped walnuts or chocolate chips
- Combine the chia seeds and water, then let sit for 5-10 minutes until thickened.
- Adjust the oven rack to the lower-middle position and preheat the oven to 350 degrees.
- Spray a 9x5x3 inch loaf pan with nonstick spray and set aside.
- In a small bowl, mash the bananas, then stir in the milk, chia seed mixture, coconut oil, vanilla, brown sugar, and vinegar until completely combined.
- Add the flour, baking soda, salt, and walnuts or chocolate chips and stir until just mixed. Do not overmix. A few streaks of flour should still remain.
- Pour the batter into a loaf pan and use the back of a spoon to make a small trench in the middle of the loaf pan. You want the batter to be just slightly higher on the sides, so the loaf will rise evenly.
- Sprinkle with the remaining teaspoon of brown sugar.
- Bake for 55 minutes or until a toothpick comes out clean.
Tip: Use the back of a spoon or a rubber spatula to make a small trench in the center of the loaf. This means that the loaf will rise more evenly and it helps the center of the bread bake before the outside gets burned.
I love it with walnuts or chocolate chips, but chocolate chips might be my personal favorite. I like to use mini chocolate chips, so you get a little bit in every bite!
Looking for other quick bread recipes? Try this apple cinnamon bread!
Do you like banana bread with walnuts or chocolate chips?