This vegan banana bread is incredibly soft, moist and packed with bananas. It’s easy to make and topped with a sweet crunchy streusel. This is sure to become your new favorite vegan banana bread recipe! A loaf of vegan banana bread, partially sliced on a white wooden board.

With dairy products being in short supply these days, baking can be a challenge. However, with this recipe, whether you are vegan or just don’t have any eggs, milk or butter on hand, no worries. You can still make a scrumptious loaf banana bread. A loaf of vegan banana bread, half sliced on a white wooden cutting board.

Why this recipe is so great:

  • Made with pantry staples – This recipe is simply flour, sugar, oil, baking soda, cinnamon, vanilla, salt, and bananas. There are no refrigerated ingredients in this recipe.
  • Made by hand – Everything is mixed by hand and it’s another great recipe for kids to help out with because it’s super easy to make.
  • Easily adaptable – Feel free to adapt this recipe by adding in a 1/2 – 1 cup of your favorite add-ins like chopped nuts or chocolate chips or whatever else you find in your kitchen that goes well with bananas. I added 1/2 cup of shredded coconut this time around and it was a hit with the family, especially the kids.

How to make vegan banana bread:

  1. In a large bowl, toss together the flour, sugar, baking soda and salt.
  2. In a medium bowl, whisk together the oil, mashed bananas, and vanilla extract.
  3. Add the wet ingredients to the dry ingredients and stir until just combined. Spoon the batter into a greased 9×5″ loaf pan.
  4. In a small bowl, mix together some flour, sugar and ground cinnamon. Stir in some oil until the mixture looks like wet sand. Sprinkle the streusel on top of the batter and bake at 325F for 1 hour or until a toothpick inserted into the center comes out clean.

A picture collage of how to make vegan banana bread with crumb topping.

Variations:

As I mentioned above, this recipe is great for add-ins. My favorite things to add to this recipe are:

  • 1/2 cup chopped walnuts or pecans
  • skip the streusel and add 1 cup chocolate chips
  • 1/2 cup unsweetened shredded coconut
  • 1 cup fresh blueberries
  • 1/2 cup quick rolled oats and no streusel for a healthier option

How to store:

Leftovers can be tightly wrapped or stored in an airtight container for up to 3-5 days at room temperature.

How to freeze:

If you are planning to freeze this banana bread then omit the streusel or else it will get soggy when defrosting. Once completely cooled, tightly double wrap in saran wrap and place in a large freezer ziplock bag. Label and date and store in the freezer for up to 3 months. A loaf of vegan banana bread with crumb topping on a white wooden board.

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Vegan Banana Bread


  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 60 min
  • Total Time: 1 hour 15 minutes
  • Yield: 9x5" loaf

Description

This vegan banana bread is incredibly soft, moist and packed with bananas. It’s easy to make and topped with a sweet crunchy streusel.


Ingredients

  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) sugar
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 cup (125 ml) vegetable oil
  • 1 1/2 cups (355g) overripe mashed bananas (about 4 medium)
  • 1 tsp vanilla extract
  • 1/21 cup optional add-ins (see notes below)

Streusel

  • 1/4 cup (30g) all-purpose flour
  • 1/4 cup (50g) sugar
  • 1/2 tsp ground cinnamon
  • 1 1/2 tbsp vegetable oil

Instructions

  1. Preheat oven to 325F and grease a 9×5″ loaf pan.
  2. In a large bowl, mix together the flour, sugar, baking soda and salt. Toss in any optional add-ins. Set aside.
  3. In a medium bowl, whisk together the oil, mashed bananas, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Spoon the batter into the prepared pan.
  5. In a small bowl, mix together the first 3 ingredients for the streusel. Stir in the oil until the mixture looks like wet sand. Sprinkle the streusel on top of the batter.
  6. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.

Notes

Leftovers can be tightly wrapped or stored in an airtight container for up to 3-5 days at room temperature.

How to freeze:

If you are planning to freeze this banana bread then omit the streusel or else it will get soggy when defrosting. Once completely cooled, tightly double wrap in saran wrap and place in a large freezer ziplock bag. Label and date and store in the freezer for up to 3 months.

Optional add-ins:

  • 1/2 cup chopped walnuts or pecans
  • skip the streusel and add 1 cup chocolate chips
  • 1/2 cup unsweetened shredded coconut
  • 1 cup fresh blueberries
  • 1/2 cup quick rolled oats and no streusel for a healthier option
  • Category: dessert, snack
  • Method: bake
  • Cuisine: American

Keywords: vegan banana bread, eggless banana bread, banana bread with streusel

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