Ultimate Vegan Banana Bread

Not to toot my own horn here, but I have never in my life had a banana bread this good! I have worked and worked on this recipe to have it just perfect and I have no doubt that I have accomplished just that! You will not be disappointed! Not to mention, its super simple with only 10 ingredients (well, 11 with the walnuts.).


I buy a big bag of walnuts and just always keep some in the house, because another thing that we always have in the house is bananas, but of course, every once in a while… they get over ripened and we don’t like to waste, so banana bread is the perfect way to use them up. Sometimes I am certain that the other people in this house purposely let them start getting brown so that I have to make another loaf. 1 loaf is lucky to last a full 24 hours in this house. No kidding. It’s THAT good!

Of course, you have to start off by preheating your oven. This recipe calls for a cook time of 1 hour at 350°F. While the oven is preheating, start by combining the non-dairy milk and apple cider vinegar in a small bowl and setting aside to curdle (about 5 minutes) Then, grab you about 3-4 well ripened bananas and mash them up in a large mixing bowl, using what ever tool makes your heart happy. I use my potato masher, but a fork or spoon will do too… so will your hands. It’s not important how they are mashed, just that they are.


Now, you just have to mix in the flour, sugars, vanilla, melted butter, baking soda, salt, and milk/vinegar mixture into the mashed bananas. Once that is well combined, the walnuts just need to be folded in. You can just skip this step if you aren’t using any nuts, obviously. The amount of nuts you use is based on your personal preference. I’d say 1/2 cup is a good base amount, but you may want to add more/less if that’s how you like it.

I have a little hack that I do whenever I’m baking anything. It’s called PARCHMENT PAPER. I’m serious, guys. I use so much parchment paper. It’s so perfect for making sure cakes don’t stick to the pan and are easy to remove. For breads, I like to fold/cut my parchment paper to fit just the bottom of the bread pan. I lay that down in bottom of the pan and then pour the bread mixture in and use a rubber spatula to even it out the best that I can. Of course, if you don’t have any parchment paper, you don’t have to do this.

All that is left is to bake it now. 1 hour seems to be the perfect timing for my oven, but be sure to check it with a toothpick to make sure it’s cooked fully after the hour. Pull it out of the oven, let cool, remove it from the pan, slice and serve!


Prep time: 10 minutes
Cook time: 1 hour
Servings: 1 loaf


  • 1/4 cup non-dairy milk + 1 tsp apple cider vinegar
  • 3-4 (1 1/2- 2 cups mashed) ripe bananas
  • 2 1/4 cup flour
  • 3/4 cup sugar
  • 1/4 cup brown sugar – packed
  • 1 tsp vanilla extract
  • 1/2 cup (1 stick) vegan butter – melted
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup of walnuts *optional


  1. Preheat oven to 350°F
  2. In a small bowl, mix together the non-dairy milk and apple cider vinegar and set aside for about 5 minutes
  3. Mash the bananas in a large mixing bowl
  4. Mix in the flour, sugars, vanilla, melted butter, baking soda, and salt into the mashed bananas. Add in the milk/vinegar mixture and mix until well combined.
  5. Fold in the walnuts and bake in the oven for 1 hour, or until toothpick comes out clean (If you used 4 bananas, it’ll take a little longer). Let cool, remove from the pan, and ENJOY!



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