Easy 5 Ingredient Vegan Banana Bread

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.

Table of Contents

• Why You’ll Love This Recipe
• Ingredients & Substitutions
• How To Make 5 Ingredient Vegan Banana Bread
• Expert Tips
• Recipe FAQs
• More Bread Recipes
• Easy 5 Ingredient Vegan Banana Bread Recipe

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 the cooled banana bread in an airtight container at room temperature for 1–2 days or in the refrigerator for up to 1 week. Reheat one slice in the microwave for about 30 seconds.

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

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Savory Pumpkin Muffins with Parmesan & Herbs

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Easy Cheddar Drop Biscuits

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Savory Zucchini Muffins with Cheddar Cheese

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Homemade French Bread Recipe (Crusty)

Easy 5 Ingredient Vegan Banana Bread

Brianna May

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.

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: 10

Ingredients

• 2 cups (472g) mashed overripe bananas (4-5 large bananas)
• 1/2 cup (100g) brown sugar
• 1/2 cup coconut oil
• 2 cups (260g) all purpose flour
• 1 teaspoon baking soda

Topping

• 1/3 cup (67g) brown sugar
• optional add-ins: 1/4 teaspoon salt, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, 3/4 cup chocolate chips or nuts

Instructions

1. Preheat the oven to 350°.
2. Line a 9 x 5 loaf pan with a strip of parchment paper and grease lightly with spray oil.
3. 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.
4. Add the brown sugar. Continue beating on medium high until well combined.
5. In this order, add the flour and baking soda.
6. Use a fork and lighty mix the baking soda and flour together on top of the wet ingredients.
7. 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.
8. Pour the batter into the loaf pan and spread into an even layer.
9. Sprinkle the remaining brown sugar on top of the batter. Using your hands, press the brown sugar into the batter slightly.
10. Bake for 50-55 minutes or until a toothpick comes out clean. Cool on a wire rack for 1-2 hours before slicing.
11. 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: 1 serving | Calories: 279 kcal | Carbohydrates: 43 g | Protein: 3 g | Fat: 11 g | Saturated Fat: 10 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 115 mg | Fiber: 1 g | Sugar: 20 g

Nutrition information is automatically calculated, so should only be used as an approximation.