Recipe Image

Vegan Banana Bread

  • 20 m
  • 2 h 20 m
Carolyn Casner
“Mashed bananas, flaxseed meal and almond milk make this healthy vegan banana bread deliciously moist and tender. While this quick and easy bread might be eggless and dairy-free, it's just as delicious as traditional versions. Add bittersweet chocolate chips for a decadent treat.”


    • 5 tablespoons water
    • 2 tablespoons flaxseed meal
    • ¾ cup unsweetened almond milk
    • ¾ cup sugar
    • ⅓ cup canola oil
    • 1 teaspoon vanilla extract
    • 1½ cups mashed overripe bananas (3-4 medium)
    • 2 cups white whole-wheat flour
    • 2 teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • ½ teaspoon salt
    • ½ cup bittersweet chocolate chips (optional)


  • 1 Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray.
  • 2 Stir water and flaxseed meal together in a small bowl. Let stand for a few minutes.
  • 3 Whisk almond milk, sugar, oil, vanilla and the flaxseed mixture in a medium bowl. Stir in mashed bananas. Combine flour, baking powder, cinnamon and salt in a large bowl. Stir the wet ingredients into the dry ingredients until just combined. If desired, add chocolate chips, stirring just to combine; do not overmix. Transfer the batter to the prepared pan.
  • 4 Bake until golden brown and a toothpick inserted in the center comes out clean, about 1 hour. Cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool for 1 hour before slicing.
  • To make ahead: Wrap and store at room temperature for up to 2 days or freeze for up to 3 months.
  • Learn more about how to make this vegan banana bread.
ALL RIGHTS RESERVED © 2019 Printed From 12/12/2019