Vegan Banana Bread

4.50 from 8 votes

This vegan banana bread is soft, perfectly moist, and naturally sweetened with coconut sugar and banana. It’s an easy recipe everyone will love!

Prep Time15

Cook Time1

Course: Bread

Cuisine: American

Servings:

Preheat oven to 350°F and prepare a loaf pan by greasing with cooking spray or lining with parchment paper.
In a large bowl mix together mashed bananas, coconut sugar, applesauce, milk and vanilla.
In a medium bowl mix together flours, baking soda and salt.
Add wet ingredients to dry ingredients. Don’t over mix or the banana bread can come out dense and gummy.
Add walnuts or other mix-ins.
Bake 50-60 minutes until toothpick comes out clean. Watch loaf around the 40 minute mark and if the top starts to brown, cover it with foil.
Remove from oven and let cool in the loaf pan for 10 minutes before cutting and serving.

Gluten-free: Feel free to use a gluten-free flour blend to make this gluten-free. I tested it with Bob's Red Mill Gluten-Free 1-to-1 Baking Flour and it worked great, the bread just didn't rise quite as much.
Storage: Keep your banana bread wrapped in plastic wrap or in an airtight container at room temperature for up to 5 days.
Avoid the fridge: Storing banana bread in the refrigerator will cause it to dry out.
Freezing: To store longer, wrap the full loaf or individual slices tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months.