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This Easy 5 Ingredient Vegan Banana Bread is the perfect sweet snack or breakfast. And yes you read that right. It only requires 5 simple ingredients that you probably have lying in your kitchen.
If you love an easy quick bread for breakfast, try my Blackberry Lemon Bread or Homemade Pancakes From Scratch.
For a more decadent recipe try my Pumpkin Cream Cheese Bread or Brown Butter Chocolate Chip Banana Bread.
If you are gluten-free and dairy-free, try these Healthy Peanut Butter Banana Bars.
Jump to:
- Why You'll Love This Recipe
- How To Make 5 Ingredient Vegan Banana Bread
- Expert Tips
- Recipe FAQs
- More Bread Recipes
- Easy 5 Ingredient Vegan Banana Bread
Why You'll Love This Recipe
- Only 5 ingredients
- Egg & dairy free (vegan)
- Super moist
- Loaded with 2 cups of mashed bananas
- Optional add ins for more flavorful and texture
Ingredients & Substitutions
- Brown sugar: I have only tested this recipe with brown sugar. I imagine coconut sugar or white sugar would work but I can’t guarantee it will come out the same.
- Coconut oil: You can use vegetable oil or olive oil instead. Note - olive oil will have a less neutral flavor.
Complete list of ingredients and amounts is located on the recipe card below.
How To Make 5 Ingredient Vegan Banana Bread
Quick Overview
- Mix wet ingredients together.
- Add dry.
- Pour into pan & top with brown sugar.
- Bake and enjoy!
Step by Step Instructions
Step 1: Line a 9 x 5 loaf pan with a strip of parchment paper and grease lightly with spray oil.
Step 2: Using a stand mixer fitted with the paddle attachment (or a handheld mixer and a medium bowl), beat the mashed banana and oil on medium high until well combined.
Step 3: Add the brown sugar. Continue beating on medium high until well combined.
Step 4: In this order, add the flour and baking soda.
TIP - Use a spatula to scrape down the sides and bottom of the bowl to ensure everything is well combined.
Step 5: Use a fork and lighty mix the baking soda and flour together on top of the wet ingredients.
Step 6: Use a spatula, fold the flour and baking soda into the wet ingredients until just combined. It is okay if there are a few pockets of flour.
TIP - Do not over mix the dry ingredients! This will make the loaf tough and dense.
Step 7: Pour the batter into the loaf pan and spread into an even layer.
7
Step 8: Sprinkle the remaining brown sugar on top of the batter. Using your hands, press the brown sugar into the batter slightly.
Step 9: Bake for 50-55 minutes or until a toothpick comes out clean. Cool on a wire rack for 1-2 hours before slicing.
Step 10: Use parchment paper to remove the loaf from the pan. Slice and enjoy!
TIP - If your bread is starting to look too brown, you can loosely cover it with foil as it finished baking.
Expert Tips
- Use overripe bananas (brown and spotty). The more ripe, the sweeter and softer they will be.
- Use parchment paper. This will make your loaf super easy to remove from the pan.
- Measure your ingredients correctly. The best way to ensure you use the correct measurements is to weigh all of the ingredients using a kitchen scale.
- Spoon and level your flour. Use a spoon to scoop the flour gently into the dry measuring cup. Use a knife to level the top and scrape off access. This prevents the flour from being packed into the measuring cup.
- Do not over mix the dry ingredients! This will make the loaf tough and dense.
- If your bread is starting to look too brown, you can loosely cover it with foil as it finished baking.
Recipe FAQs
How do you store banana bread?
Store in an airtight container on the counter for 1-2 days or in the fridge for up to one week. I highly recommend reheating a slice in the microwave for 30 seconds. Learn more about .
Why does the loaf crack on top?
The batter in the center finishes cooking last and by that time the top has already cooked. The air from the center rises and breaks the top. This is nothing to worry about.
Why did my bread not rise?
Quick breads require a leavening agent to help them rise. This recipe uses baking soda. Be sure it is not expired or old.
What can you add to banana bread?
You can add cinnamon, chocolate chips, nuts, or other dried fruits. Be sure to not add too much or you will weigh down the loaf.
What makes bread moist and fluffy?
Oil and baking soda. The oil creates moisture because it is fat. The baking soda creates aeration throughout the loaf. Both are necessary!
More Bread Recipes
You must use the category slug, not a URL, in the category field.
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4.92 from 50 votes
Easy 5 Ingredient Vegan Banana Bread
ThisEasy 5 Ingredient Vegan Banana Breadis the perfect sweet snack or breakfast. And yes you read that right. It only requires 5 simple ingredients that you probably have lying in your kitchen.
Servings10
Prep10 minutes minutes
Cook50 minutes minutes
Total1 hour hour
Course: Bread, Breakfast
Cuisine: American
Author: Brianna May
Ingredients:
- 2 cups (472g) mashed overripe bananas (4-5 large bananas)
- ½ cup (100g) brown sugar
- ½ cup coconut oil
- 2 cups (260g) all purpose flour
- 1 teaspoon baking soda
Topping
- ⅓ cup (67g) brown sugar
- optional add-ins: ¼ teaspoon salt, 1 teaspoon vanilla, ½ teaspoon cinnamon, ¾ cup chocolate chips or nuts
Instructions:
Preheat the oven to 350°.
Line a 9 x 5 loaf pan with a strip of parchment paper and grease lightly with spray oil.
Using a stand mixer fitted with the paddle attachment (or a handheld mixer and a medium bowl), beat the mashed banana and oil on medium high until well combined.
Add the brown sugar. Continue beating on medium high until well combined.
In this order, add the flour and baking soda.
Use a fork and lighty mix the baking soda and flour together on top of the wet ingredients.
Use a spatula, fold the flour and baking soda into the wet ingredients until just combined. It is okay if there are a few pockets of flour.
Pour the batter into the loaf pan and spread into an even layer.
Sprinkle the remaining brown sugar on top of the batter. Using your hands, press the brown sugar into the batter slightly.
Bake for 50-55 minutes or until a toothpick comes out clean. Cool on a wire rack for 1-2 hours before slicing.
Use parchment paper to remove the loaf from the pan. Slice and enjoy!
Notes:
Brown sugar: I have only tested this recipe with brown sugar. I imagine coconut sugar or white sugar would work but I can’t guarantee it will come out the same.
Coconut oil: You can use vegetable oil or olive oil instead. Note - olive oil will have a less neutral flavor.
Use overripe bananas (brown and spotty). The more ripe, the sweeter and softer they will be.
Use parchment paper. This will make your loaf super easy to remove from the pan.
Measure your ingredients correctly. The best way to ensure you use the correct measurements is to weigh all of the ingredients using a kitchen scale.
Spoon and level your flour. Use a spoon to scoop the flour gently into the dry measuring cup. Use a knife to level the top and scrape off access. This prevents the flour from being packed into the measuring cup.
Do not over mix the dry ingredients! This will make the loaf tough and dense.
If your bread is starting to look too brown, you can loosely cover it with foil as it finished baking.
NUTRITION:
Serving: 1serving | Calories: 279kcal | Carbohydrates: 43g | Protein: 3g | Fat: 11g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 115mg | Fiber: 1g | Sugar: 20g
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Reader Interactions
Comments
Sarah
Delicious recipe! Everyone I made this bread for love that. I have even substituted the flour with gluten-free flour. It tastes awesome, is so moist and you can't tell that it's gluten-free.Reply
- Brianna May
Great! I am so glad it was a hit.
Reply
- Elia
The format of this article is incredibly frustrating. There is a list of ingredients with no amounts and then step by step instructions, recommendations, add ons, tips, tricks, blah blah blah blah. You have to scroll down 5 more pages to get the actual ingredients listed with amounts. What, the longer people spend sifting through the garbage on this page, the higher your SEO?
Reply
- Brianna May
Use the jump to recipe button next time. Whenever you are accessing content for free it is important to remember that person who creates it has to get paid somehow. If you do not like ads and longer articles, buy a cookbook! 🙂
Reply
- Kristal Sais
Can I use butter instead of oil?
Reply
- Brianna May
I have not tried the recipe with butter!
Reply
- Bob
can you use frozen bananas - Brianna May
I have never tried this recipe with frozen bananas. I recommend thawing them completely, mashing them, and if they seem wet, use a paper towel to remove a little water. Good luck!!
- Skylar Wickenhauser
Can I use almond flour?
Reply
- Brianna May
I have not tried the recipe with almond flour!
Reply
- Patricia Michna
I tried your recipe & it came out delicious, I had some bananas that were not quite aged enough, it seemed hard to mash them althoilugh the bread was moist and tasted great. Thank you for sharingReply
- Newbee baker
I am gonna try this recipe this weekend. I give 4 stars for the step by step instructionsReply
