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    Bites with Bri » Breakfast » Easy 5 Ingredient Vegan Banana Bread

    Easy 5 Ingredient Vegan Banana Bread

    Published: Apr 13, 2021 · Modified: May 18, 2022 by Brianna May · This post may contain affiliate links.

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    This Easy 5 Ingredient Vegan Banana Bread is the perfect sweet snack or breakfast. And yes you read that right. It only requires 5 simple ingredients that you probably have lying in your kitchen.

    finished banana bread overhead

    If you love an easy quick bread for breakfast, try my Blackberry Lemon Bread or Homemade Pancakes From Scratch.

    My Pumpkin Cream Cheese Bread is the absolute best for fall.

    If you are gluten-free and dairy-free, try these Healthy Peanut Butter Banana Bars.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients & Substitutions
    • How To Make 5 Ingredient Vegan Banana Bread
    • Expert Tips
    • Recipe FAQs
    • More Bread Recipes
    • Easy 5 Ingredient Vegan Banana Bread

    Why You'll Love This Recipe

    • Only 5 ingredients
    • Egg & dairy free (vegan)
    • Super moist
    • Loaded with 2 cups of mashed bananas
    • Optional add ins for more flavorful and texture

    Ingredients & Substitutions

    overhead shot of ingredients
    • Brown sugar: I have only tested this recipe with brown sugar. I imagine coconut sugar or white sugar would work but I can’t guarantee it will come out the same. 
    • Coconut oil: You can use vegetable oil or olive oil instead. Note - olive oil will have a less neutral flavor.

    Complete list of ingredients and amounts is located on the recipe card below.

    How To Make 5 Ingredient Vegan Banana Bread

    Quick Overview

    • Mix wet ingredients together.
    • Add dry.
    • Pour into pan & top with brown sugar.
    • Bake and enjoy!

    Step by Step Instructions

    Step 1: Line a 9 x 5 loaf pan with a strip of parchment paper and grease lightly with spray oil.

    Step 2: Using a stand mixer fitted with the paddle attachment (or a handheld mixer and a medium bowl), beat the mashed banana and oil on medium high until well combined.

    steps 1 & 2
pan lined with parchment paper
banana and oil mixed in bowl

    Step 3: Add the brown sugar. Continue beating on medium high until well combined.

    Step 4: In this order, add the flour and baking soda.

    steps 3 & 4
oil, banana, sugar mixed in a bowl
flour and baking soda on top of wet ingredients in a bowl

    TIP - Use a spatula to scrape down the sides and bottom of the bowl to ensure everything is well combined.

    Step 5: Use a fork and lighty mix the baking soda and flour together on top of the wet ingredients.

    Step 6: Use a spatula, fold the flour and baking soda into the wet ingredients until just combined. It is okay if there are a few pockets of flour.

    steps 5 & 6
dry ingredient mixed lightly on top of wet in a bowl
dry ingredients folded into wet in a bowl

    TIP - Do not over mix the dry ingredients! This will make the loaf tough and dense.

    Step 7: Pour the batter into the loaf pan and spread into an even layer.

    7

    Step 8: Sprinkle the remaining brown sugar on top of the batter. Using your hands, press the brown sugar into the batter slightly.

    steps 7 & 8
batter in pan
brown sugar on top of batter in pan

    Step 9: Bake for 50-55 minutes or until a toothpick comes out clean. Cool on a wire rack for 1-2 hours before slicing.

    Step 10: Use parchment paper to remove the loaf from the pan. Slice and enjoy!

    steps 9 & 10
bread cooling on rack
bread sliced

    TIP - If your bread is starting to look too brown, you can loosely cover it with foil as it finished baking.

    Expert Tips

    • Use overripe bananas (brown and spotty). The more ripe, the sweeter and softer they will be.
    • Use parchment paper. This will make your loaf super easy to remove from the pan.
    • Measure your ingredients correctly. The best way to ensure you use the correct measurements is to weigh all of the ingredients using a kitchen scale.
    • Spoon and level your flour. Use a spoon to scoop the flour gently into the dry measuring cup. Use a knife to level the top and scrape off access. This prevents the flour from being packed into the measuring cup.
    • Do not over mix the dry ingredients! This will make the loaf tough and dense.
    • If your bread is starting to look too brown, you can loosely cover it with foil as it finished baking.
    straight on shot of finished bread

    Recipe FAQs

    How do you store banana bread?

    Store in an airtight container on the counter for 1-2 days or in the fridge for up to one week. I highly recommend reheating a slice in the microwave for 30 seconds.

    Why does the loaf crack on top?

    The batter in the center finishes cooking last and by that time the top has already cooked. The air from the center rises and breaks the top. This is nothing to worry about.

    Why did my bread not rise?

    Quick breads require a leavening agent to help them rise. This recipe uses baking soda. Be sure it is not expired or old.

    What can you add to banana bread?

    You can add cinnamon, chocolate chips, nuts, or other dried fruits. Be sure to not add too much or you will weigh down the loaf.

    What makes bread moist and fluffy?

    Oil and baking soda. The oil creates moisture because it is fat. The baking soda creates aeration throughout the loaf. Both are necessary!

    More Bread Recipes

    • Garlic Bread Spread
    • Easy Homemade Biscuits
    • Cornbread Recipe without Buttermilk
    • Easy Rustic Bread Recipe (Only 4 Ingredients & No-Knead!)
    PRINT RECIPE PIN RECIPE COMMENT
    4.92 from 47 votes

    Easy 5 Ingredient Vegan Banana Bread

    This Easy 5 Ingredient Vegan Banana Bread is the perfect sweet snack or breakfast. And yes you read that right. It only requires 5 simple ingredients that you probably have lying in your kitchen. 
    Servings10
    Prep10 minutes
    Cook50 minutes
    Total1 hour
    Course: Bread, Breakfast
    Cuisine: American
    Author: Brianna May

    Ingredients:

    • 2 cups (472g) mashed overripe bananas (4-5 large bananas)
    • ½ cup (100g) brown sugar
    • ½ cup coconut oil
    • 2 cups (260g) all purpose flour
    • 1 teaspoon baking soda

    Topping

    • ⅓ cup (67g) brown sugar
    • optional add-ins: ¼ teaspoon salt, 1 teaspoon vanilla, ½ teaspoon cinnamon, ¾ cup chocolate chips or nuts

    Instructions:

    • Preheat the oven to 350°.
    • Line a 9 x 5 loaf pan with a strip of parchment paper and grease lightly with spray oil.
    • Using a stand mixer fitted with the paddle attachment (or a handheld mixer and a medium bowl), beat the mashed banana and oil on medium high until well combined.
    • Add the brown sugar. Continue beating on medium high until well combined.
    • In this order, add the flour and baking soda.
    • Use a fork and lighty mix the baking soda and flour together on top of the wet ingredients.
    • Use a spatula, fold the flour and baking soda into the wet ingredients until just combined. It is okay if there are a few pockets of flour.
    • Pour the batter into the loaf pan and spread into an even layer.
    • Sprinkle the remaining brown sugar on top of the batter. Using your hands, press the brown sugar into the batter slightly.
    • Bake for 50-55 minutes or until a toothpick comes out clean. Cool on a wire rack for 1-2 hours before slicing.
    • Use parchment paper to remove the loaf from the pan. Slice and enjoy!

    Notes:

    Brown sugar: I have only tested this recipe with brown sugar. I imagine coconut sugar or white sugar would work but I can’t guarantee it will come out the same. 
    Coconut oil: You can use vegetable oil or olive oil instead. Note - olive oil will have a less neutral flavor.
    Use overripe bananas (brown and spotty). The more ripe, the sweeter and softer they will be.
    Use parchment paper. This will make your loaf super easy to remove from the pan.
    Measure your ingredients correctly. The best way to ensure you use the correct measurements is to weigh all of the ingredients using a kitchen scale.
    Spoon and level your flour. Use a spoon to scoop the flour gently into the dry measuring cup. Use a knife to level the top and scrape off access. This prevents the flour from being packed into the measuring cup.
    Do not over mix the dry ingredients! This will make the loaf tough and dense.
    If your bread is starting to look too brown, you can loosely cover it with foil as it finished baking.

    NUTRITION:

    Serving: 1serving | Calories: 279kcal | Carbohydrates: 43g | Protein: 3g | Fat: 11g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 115mg | Fiber: 1g | Sugar: 20g
    Did you make this recipe? Tag me on Instagram!Mention or tag @bites.with.bri_ or use the hashtag #biteswithbri
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    Reader Interactions

    Comments

    1. Kristal Sais

      February 07, 2022 at 8:15 pm

      Can I use butter instead of oil?

      Reply
      • Brianna May

        February 10, 2022 at 7:16 am

        I have not tried the recipe with butter!

        Reply
        • Bob

          October 16, 2022 at 5:42 am

          5 stars
          can you use frozen bananas

        • Brianna May

          October 19, 2022 at 10:54 am

          I have never tried this recipe with frozen bananas. I recommend thawing them completely, mashing them, and if they seem wet, use a paper towel to remove a little water. Good luck!!

    2. Skylar Wickenhauser

      November 16, 2021 at 5:53 pm

      Can I use almond flour?

      Reply
      • Brianna May

        November 17, 2021 at 5:08 am

        I have not tried the recipe with almond flour!

        Reply
      • Patricia Michna

        November 22, 2021 at 6:55 am

        2 stars
        I tried your recipe & it came out delicious, I had some bananas that were not quite aged enough, it seemed hard to mash them althoilugh the bread was moist and tasted great. Thank you for sharing

        Reply
    3. Newbee baker

      November 12, 2021 at 1:15 pm

      4 stars
      I am gonna try this recipe this weekend. I give 4 stars for the step by step instructions

      Reply

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