Print

The Ultimate Moist & Easy One-Bowl Vegan Banana Bread (Fluffy & No-Fail)

A close-up of sliced chocolate chip vegan banana bread resting on a white plate, showing a moist, golden crumb.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake the best vegan banana bread you will ever eat. This recipe is incredibly moist, fluffy, and uses a simple one-bowl method. It requires no eggs or dairy, making it a reliable, easy plant-based classic for breakfast or dessert.

Ingredients

Scale
  • 3 very ripe large bananas, mashed (about 1 1/2 cups)
  • 1/2 cup melted coconut oil (or neutral oil)
  • 3/4 cup packed light brown sugar (or coconut sugar)
  • 1 teaspoon vanilla extract
  • 1/4 cup plant-based milk (soy, almond, or oat)
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup vegan chocolate chips or chopped walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
  2. In a large bowl, mash the ripe bananas thoroughly with a fork until mostly smooth.
  3. Add the melted coconut oil, brown sugar, vanilla extract, and plant-based milk to the mashed bananas. Whisk these wet ingredients together until combined.
  4. In the same bowl (this is your one bowl), add the flour, baking soda, cinnamon, and salt.
  5. Use a spatula to gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix; a few streaks of flour are acceptable.
  6. If using, fold in the chocolate chips or walnuts now.
  7. Pour the batter into the prepared loaf pan and spread it evenly.
  8. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs attached.
  9. Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely before slicing.

Notes

  • For the best flavor and moisture, use bananas that are heavily spotted or nearly black.
  • To make this recipe gluten free, substitute the all-purpose flour with a 1:1 gluten free baking blend that contains xanthan gum.
  • If you prefer an oil-free version, substitute the 1/2 cup of oil with 1/2 cup of unsweetened applesauce.
  • This bread stays moist for several days when stored tightly wrapped at room temperature.

Nutrition

Find it online: https://cookerycommand.com/easy-vegan-banana-bread-moist-fluffy/