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Moist Vegan Banana Bread with Coconut Sugar and almonds

Moist Vegan Banana Bread with Coconut Sugar and Almonds

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert, Snack
Cuisine American
Servings 8 thick slices

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Preheat and Prepare

  1. 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

  1. 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

    1. 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.
    2. 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

    1. 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

    1. 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

    1. 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

    1. 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.