Don't over-mix the batter!

Stir the banana bread batter until it is just mixed. The dry ingredients should be fully incorporated into the wet, but since we'll also be adding in the banana separately, make sure not to over mix, or you'll end up with a gummy texture.

Measure your flour correctly!

I personally recommend using weighted (gram) measurements over a measuring cup. Your measurements will be way more accurate, and you'll be more likely to achieve the desired result. However, if you don't have a kitchen scale, please make sure that you spoon and level the flour into your cup measurements rather than scooping the flour. Scooping will lead to too much flour in the batter, and unfortunately a dry banana bread!

If your bananas aren't super ripe:

Not a problem! Personally, I like to leave my bananas on the table for about 5 days before I make banana bread. However, if you don't have that time, no problem. You can actually bake the bananas for just under an hour in the oven to brown them! I follow this quick ripening banana trick from time to time (aka when I have zero patience ha!).

Don't forget the nutmeg!

This is the key to a classic banana bread taste. Trust me, no one will know that this healthy banana bread recipe is entirely vegan, and I partially attribute this to the nutmeg. Nutmeg adds a nice kick to the cinnamon and makes it more lively.

Keep the oven shut while baking:

I know how tempting it is to keep opening the oven to see how close you are to done, but don't do this! Opening the oven will drastically alter the oven temperature (even if the clock doesn't read it), because the hot air will rush out into a cooler kitchen (yes, 72F is considered way cooler than 350F haha!). This will change the way that the banana bread bakes. If you want to check on it, turn on the oven light, or if you need to open the oven, try to not do so until the very very end.

For a super moist vegan banana bread:

Use vegan butter! My favorite brands are Miyoko's and Forager Project, but for a completely nut free vegan banana bread, you can also use Earth Balance. I've used all 3 for this recipe, and love them all!

The BEST Vegan Banana Bread Recipe Ever (Gluten Free!)

Description

This is the BEST vegan banana bread recipe. Made in one bowl, everyone will love this super moist classic vegan banana bread!

Ingredients

Units Scale

2 cups (250 grams) sifted flour or gluten free 1:1 baking flour
1 tbsp cinnamon
2 tsp nutmeg
2 tsp baking powder
1 tsp baking soda
3 large ripe bananas, mashed (about 1 1/2 cups or 300 grams)
2/3 cup (120 grams) granulated or coconut sugar
1/4 cup (50 mL) dairy-free milk, such as oat milk or coconut milk, room temperature
1/3 cup (76 grams) vegan butter, coconut oil, or olive oil, melted if butter or coconut oil
2 tsp vanilla extract
Optional: 1 cup (170 grams) chocolate chips, 1 large banana, sliced in half for topping

Instructions

Preheat the oven to 350F and grease an 8″ or 9″ loaf pan with coconut oil or olive oil.
In a medium bowl, whisk together the sifted flour, cinnamon, nutmeg, baking powder, and baking soda. Set aside.
In a large bowl, mash the banana if you haven’t already. Then add in the sugar, dairy-free milk, melted vegan butter, and vanilla extract. Whisk together.
Fold the dry ingredients into the wet until just combined. Fold in optional chocolate chips here as well.
Pour the batter into the loaf pan, and top with the extra banana if desired.
Place the pan into the oven and bake for 65-70 minutes, or until the toothpick comes out clean and the top of the banana bread is slightly browned.
Remove from the oven and allow the vegan banana bread to cool in the pan for 10 minutes before removing.
Slice and serve warm. Store any leftover slices in an airtight bag or container for up to 5 days in the fridge or up to 1 month in the freezer.

Notes

To make this lower in fat, swap in 1/2 cup unsweetened applesauce for the vegan butter.
To make this even lower in sugar, you can safely reduce the sugar to 1/2 cup.

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