Foolproof Vegan Banana Bread (Ultra-Moist!)
This vegan banana bread is soft, tender, and packed with banana flavor—no eggs or dairy needed. An easy, one-bowl recipe perfect for using up ripe bananas!
Ingredients
Instructions
Prep: Preheat oven to 350°F (177°C). Grease or line a standard loaf pan (8×4 or 9×5 inches) with parchment paper.
Flax Egg: In a small bowl, stir together 5 Tbsp hot water and 2 Tbsp flaxseed meal. Let sit for 5 to 10 minutes, until thickened.
Cream Butter and Sugar: In a large bowl or stand mixer fitted with the paddle attachment, beat ½ cup unsalted vegan butter (room temp) and ¾ cup packed light or dark brown sugar on medium-high speed with a hand mixer for 2 to 3 minutes, until well combined and slightly lightened.
Add Wet Ingredients: Add the flax egg and beat with until smooth, then add ⅓ cup vegan yogurt (room temp) and 1 tsp vanilla extract. Continue beating until smooth and cohesive, about 1 minute.
Add Bananas: Mash the bananas with a fork in a separate bowl until mostly smooth. Measure out 1 ½ cups mashed ripe bananas. Stir them into the batter.
Combine Dry Ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, ½ tsp ground cinnamon, and ¼ tsp iodized salt.
Fold: Fold the dry ingredients into the wet ingredients with a spoon just until combined. Do not over mix.
Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60 to 65 minutes, loosely tenting with foil if the top begins to brown too quickly. The bread is done when a toothpick inserted into the center comes out mostly clean with some moist crumbs.
Cool: Let the loaf cool in the pan for at least 10 minutes, then transfer to a wire rack to cool completely before slicing.
