Vegan Banana Bread
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
An incredibly moist and flavor-packed vegan banana bread. Using a blend of oat and all-purpose flour for the perfect crumb, and five ripe bananas for natural sweetness and depth.
This banana bread is moist, tender, and sweetened almost entirely by ripe bananas. It needs no eggs or dairy to hold that soft crumb, and it keeps for days without drying out. The loaf that converts banana-bread skeptics.
🥄 Ingredients
- 🫗 1 cup oat flour (ground rolled oats)
- 🫗 1 cup all-purpose flour
- 🫗 1/3 cup brown sugar
- 🫗 1 tbsp cinnamon powder
- 🫗 2 tsp baking powder
- 🫗 5 ripe bananas (the spottier, the better!)
- 🫗 3/4 cup vegan milk
- 🫗 1/4 cup oil (canola, soy, avocado, or coconut)
- 🫗 2 tsp apple cider vinegar
- 🫗 2 tsp vanilla extract
- 🫗 Optional: Dried fruits (raisins, cranberries, or chopped dates)
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
**Preheat & Prep:** Preheat your oven to 180°C. Grease a standard loaf pan.
**Combine Wet:** In a large bowl, mash the 5 bananas thoroughly. Add the vegan milk, oil, apple cider vinegar, and vanilla extract. Mix well.
**Combine Dry:** Add the oat flour, all-purpose flour, brown sugar, cinnamon, and baking powder to the wet mixture. Stir until just combined—do not overmix.
**Fold:** If using, gently fold in your optional dried fruits.
**Bake:** Pour the batter into the prepared loaf pan. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
**Cool:** Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.
🎥 Video Tutorial
Vegan Banana Bread
Video credit: embedded from YouTube. All rights belong to the original creator, who allows sharing on other websites.
⚠️ Common Mistakes
- ✕
Overmixing: Mixing the batter too much once the flour is added develops the gluten, resulting in a dense, rubbery bread rather than a tender, cake-like one.
- ✕
Under-baking: Banana bread is naturally very moist. Use the "toothpick test"—if it comes out with wet batter on it, keep it in for another 5 minutes.
🔄 Variations
Nutty Texture: Fold in 1/2 cup of chopped walnuts or pecans for a classic crunchy addition.
Chocolate Chip: For a decadent twist, fold in 1/2 cup of vegan dark chocolate chips.
🧊 Storage
- 📦
Store in an airtight container at room temperature for 3 days, or in the refrigerator for up to 1 week. It freezes beautifully—slice it first and freeze the slices individually for quick breakfasts!
💡 Chef Tips
The Vinegar Hack: The apple cider vinegar reacts with the baking powder to create a light, airy lift, replacing the need for eggs. Don't skip it!
Oat Flour Tip: If you don't have store-bought oat flour, simply pulse rolled oats in a blender or food processor until they form a fine powder.
🔗 Related Recipes
About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →