If you’ve been on the hunt for a truly moist vegan banana bread that hits all the right notes—sweet but not cloying, hearty yet tender, and infused with warm, nutty flavor—this is the one. Made with ripe bananas, coconut sugar, and crunchy almonds, this recipe is your go-to for a vegan banana bread easy enough to whip up on a weekend morning and indulgent enough to feel like a treat. Whether you’re looking for a healthy breakfast, a cozy afternoon snack, or a guilt-free dessert, this banana bread vegan recipe checks every box—and then some.
Moist Vegan Banana Bread with Coconut Sugar and Almonds
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Course Dessert, Snack
Cuisine American
Mixing bowls One large for the wet ingredients, and a smaller one for dry.
Loaf pan A standard 9x5-inch pan works perfectly. If you're using a smaller pan, you may need to adjust the bake time.
Whisk or Fork For mashing bananas and mixing ingredients.
Rubber spatula To scrape the bowl clean and spread the batter evenly.
Parchment Paper or Oil Spray To line or grease the loaf pan for easy removal.
Dry Ingredients
- 1½ cups all-purpose flour or use gluten-free flour blend for a gf banana bread recipe
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg optional for a warm, spiced flavor
- ½ cup chopped raw almonds plus extra for topping
Wet Ingredients
- 3 medium overripe bananas mashed, about 1¼ cups
- ½ cup coconut sugar adds a subtle caramel note
- ⅓ cup neutral oil like avocado or light olive oil
- ¼ cup unsweetened plant milk almond, soy, or oat work well
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar helps with leavening and moisture
Preheat and Prepare
Preheat your oven to 350°F (175°C). Line your loaf pan with parchment paper or lightly grease it with oil.
Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg (if using), and chopped almonds.
Pro tip: If making vegan gluten free banana bread, be sure your flour blend includes xanthan gum or binders for the right texture.
Mash and Mix the Wet Ingredients
In a large bowl, mash your bananas with a fork until smooth but still a little chunky. Add the coconut sugar, oil, plant milk, vanilla extract, and apple cider vinegar. Mix until well combined.
This is the stage where the banana flavor really shines. Coconut sugar not only sweetens the loaf but also deepens the flavor with its caramel undertones—perfect for fall-inspired bakes that could rival even your favorite pumpkin recipes.
Combine the Mixtures
Gently fold the dry ingredients into the wet, using a spatula. Stir just until no flour streaks remain. Don’t overmix—this will keep your banana bread light and moist.
Pour and Top
Transfer the batter to your prepared loaf pan. Sprinkle extra chopped almonds on top for a crunchy, golden finish. You could also add a dusting of coconut sugar if you want a caramelized crust.
Bake
Place the loaf in the oven and bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and firm to the touch.
Cool Before Slicing
Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely. This resting time helps the bread firm up and develop the best texture.
Pairings
This healthy banana nut bread pairs beautifully with all sorts of accompaniments, depending on when and how you’re enjoying it:
- For Breakfast: Serve with a smear of almond butter or a spoonful of coconut yogurt and fresh berries for a fiber-rich healthy breakfast.
- Afternoon Snack: Pair with a cup of chai tea or iced oat milk latte for cozy vibes.
- Dessert: Top with a scoop of vegan vanilla ice cream or drizzle with maple tahini for an elevated sweet treat.
- Savory Twist: Pair a slice with a warm bowl of butternut squash soup to balance sweet and savory.
FAQs
1. Can I use gluten-free flour for this banana bread?
Absolutely! For a true easy gluten free banana bread, just use a 1:1 gluten-free baking blend that includes xanthan gum. Make sure not to overmix to prevent gumminess.
2. What’s the best banana to use?
Ripe to overripe bananas with lots of brown spots are ideal. They’re naturally sweeter and softer, which enhances both taste and moisture.
3. Can I make this nut-free?
Yes, just omit the almonds or replace them with seeds like pumpkin or sunflower seeds. It will still be a delicious egg free banana bread.
4. Is this more like a banana bread or banana cake?
Great question! This recipe walks the line—it’s denser than a typical cake but moister and fluffier than your average loaf. If you’re into vegan banana cake, you’ll love this texture.
5. Can I use brown sugar instead of coconut sugar?
Yes, brown sugar works in place of coconut sugar, though it will alter the flavor slightly. Coconut sugar gives a more subtle, earthy sweetness.
