5 Ingredient Vegan Banana Bread

This vegan banana bread recipe with just 5 ingredients is the simplest banana bread recipe ever, and it’s excellent for using up those overripe bananas lying on your kitchen counter. In addition, this fast bread is low in refined sugar and high in fibre.

5 Ingredient Vegan Banana Bread: How to make

Considering that most vegan banana bread recipes call for at least seven ingredients and often more, allow me to demonstrate how you can create delicious, nutritious banana bread with just five ingredients!

banana bread that is simple to make vegan

INGREDIENTS FOR THE 5 Ingredient Vegan Banana Bread

Of course, since the recipe calls for just five components, you must utilise those items exclusively. There will be no exchanges, or the outcome will be drastically different.

Bananas mashed – this dish may be made with bananas of any ripeness. The more black patches there are on the skins, the sweeter the bread will be, so make your selection according on how sweet you want your bread.

Melted coconut oil – you may substitute refined coconut oil for unrefined coconut oil if you don’t like the coconut taste of unrefined coconut oil. Alternatively, canola oil may be used.

All-purpose flour or spelt flour are required for this recipe; almond flour, coconut flour, or oat flour are not acceptable substitutes. With any other kind of flour, the bread crumb would break apart. You must stick to wheat flour or spelt flour for baking purposes.

Sugar may be substituted with maple syrup or any other liquid sweetener such as agave syrup or brown rice syrup. Replace the liquid sweetener with a crystal sweetener such as coconut sugar or brown sugar if you want to save money. This substitution would result in a thick and dry loaf of bread.

Baking powder is the rising agent in your recipe. You’ll need that tablespoon if you want a light and fluffy loaf of bread that rises nicely. You should avoid using baking soda in this recipe since the bread will have a bitter taste.


To begin, peel and mash the bananas on a plate or cutting board until they make a thick, sticky puree, about 5 minutes.

Now, weigh or measure the mashed bananas that have been packed in measuring cups. This recipe calls for around 6 medium-sized bananas, but you must be accurate in your measurements since adding too many bananas can result in sticky or heavy bread.

Banana bread that is vegan

Place the mashed bananas in a mixing basin and set aside. Make a mental note to put it away.


After that, combine the mashed bananas with the melted coconut oil and maple syrup. Stir until everything is completely combined, and then add the baking powder.


Finally, add the baking powder and mix well. In a separate bowl, whisk together the flour and baking powder. It is important not to over-stir the flour. The bread would get thicker and denser as a result of this.


Prepare a 9-inch-by-5-inch loaf pan by lining it with greased parchment paper and baking it for 30 minutes.

Then, pour the banana bread batter into a loaf pan and bake for 45-55 minutes in the middle of an oven warmed to 350 degrees Fahrenheit (180C).

To check the baking of the bread, insert a skewer into the middle of it. If it comes out damp, it indicates that the bread need further baking. When you insert a skewer into the banana bread, it should come out clean or with a few crumbs on it, your banana bread is done.

Vegan banana bread with just 5 ingredients


Finally, let the bread in the loaf pan for 5 minutes to cool down. Then, using the parchment paper, carefully pull the banana bread out onto a cooling rack to cool completely. Allow for at least 1 hour of cooling time before slicing.


The answer is theoretically yes, you can substitute all-purpose gluten-free flour for all-purpose gluten-free flour, but the texture will be thick and chewy, and the bread will not rise as much as a result. Consequently, I do not advocate this strategy for the greatest possible outcome.

What is the best way to flavour the bread?

Of course, you may enhance the taste of this banana bread by including more ingredients into it. My proposal is to include some, if not all, of the following add-ons:

Chocolate chips or coarsely chopped nuts such as walnuts (about 1/2 cup) At the very end, fold these ingredients into the batter.

1 teaspoon vanilla extract – whisk into the liquid ingredients until well combined.

1/2 teaspoon ground cinnamon – mix it with the dry ingredients until well-combined.


No, you must use oil in this recipe since it calls for it. There are no eggs used in this banana bread, and the coconut oil serves as both a moisturising agent and an egg substitute.

Banana bread using just 5 ingredients


This simple banana bread recipe with just 5 ingredients keeps nicely in an airtight container in the refrigerator for up to 4 days, or longer in the freezer.

Bread should be sliced on demand to ensure that it remains moist and delicious. If you choose to freeze the bread, though, you should slice it beforehand.

Please make sure that the slices are not overlapping in the container; otherwise, the slices will attach to each other and it will be difficult to defrost only one slice at a time.


A vegan, dairy-free, and egg-free banana bread prepared with just 5 ingredients that is quick and simple to make.


Approximately 4 big yellow/ripe bananas, peeled and mashed to make 1 34 cup Mashed Bananas

thirteen cups maple syrup or brown rice syrup, or a combination of the two

1 1/3 cup Coconut Oil (melted)

1 34 cup All-Purpose Flour Wheat flour, spelt flour, or rye flour

1 tablespoon Baking Powder (optional)


1 teaspoon Vanilla Extract (optional)

12 cup vegan dark chocolate chips (or chopped walnuts) 12 cup vegan dark chocolate chips

12 teaspoon ground cinnamon


Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Prepare a 9-inch-by-5-inch loaf pan by lining it with parchment paper. Coconut oil should be used to grease the paper and pan. Make a mental note to put it away.

Using a fork, mash the bananas on a flat surface until they are smooth. The precise quantity needed per the recipe is 1 cup plus 3/4 cup of mashed bananas, so make sure you have the correct amount.

Blend together the mashed bananas, maple syrup, melted coconut oil, and baking powder in a large mixing bowl until everything is thoroughly incorporated.

Add the all-purpose flour and any optional additions, such as vanilla, cinnamon, or nuts, and mix until well combined. Gently fold in until everything is well-combined. Keep the bread from becoming sticky by overmixing.

Bake for 50-55 minutes after transferring the mixture to the loaf pan.

Allow the bread to cool in the pan for 5 minutes before lifting the parchment paper to release the bread onto a cooling rack.

Allow for thorough cooling before slicing (about 1 hour).

Refrigerate or freeze for up to 4 days after storing in an airtight cake box. Thaw the frozen food the day before at normal room temperature.

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