Classic Moist Banana Bread Recipe
This vegan banana bread is fluffy, moist, and made with pantry staples. No eggs, no dairy—just sweet, golden perfection in loaf form.
Ingredients
- 3 medium overripe bananas mashed like your love life
- 1/3 cup melted coconut oil or any neutral oil
- 1/2 cup brown sugar sweetens both the bread and your mood
- 1/4 cup plant-based milk almond, oat, soy—choose your alt milk fantasy
- 1 tsp vanilla extract optional but fancy
- 1 1/2 cups all-purpose flour use gluten-free if you're into that
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon because flavor matters
- Optional: 1/2 cup chopped walnuts or vegan chocolate chips you rebel
Instructions
- Preheat oven to 350°F (175°C). Grease or line your loaf pan like an adult who owns parchment paper.
- In a large bowl, mash bananas. Add melted oil, sugar, milk, and vanilla. Whisk until your arm says "no more."
- In a separate bowl, combine flour, baking soda, salt, and cinnamon. Mix like you're sifting out your emotional baggage.
- Combine wet and dry mixtures. Stir gently—this isn't CrossFit. Fold in nuts or chips if you're feeling wild.
- Pour the batter into your pan. Smooth the top like a pro.
- Bake for 50 minutes. Insert toothpick—if it comes out clean, it’s ready to rule the brunch table.
- Cool for 10 minutes before removing. Resist eating it straight out of the pan. Or don’t. No judgment.
Notes
Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 2.5g
Vitamins & Minerals (Per Serving)
- Potassium: 10%
- Vitamin B6: 15%
- Iron: 8%
- Folate: 6%
- Magnesium: 5%
Additional Notes/Tips
- Want more moisture? Add a splash of applesauce.
- For fancy flair, slice a banana and lay it on top before baking.
- Store in an airtight container; lasts up to 3 days or until your roommate finds it.
- Toast a slice and top with almond butter—it’s practically self-care.
- Swap sugar for maple syrup if you're feeling Canadian.