So, Banana Bread… Want to Know My Secret?

If you’re anything like me, you’ve probably stood in the kitchen eyeballing those tired, freckly bananas, thinking, “Guess it’s time.” Actually, I started baking vegan banana bread during a snowstorm a couple years back (I know, how dramatic), craving something warm with a cuppa. My cat, Noodle, practically supervised, but honestly, she just wanted the oven warmth. Anyway, this recipe became my comfort on lousy days—especially when I’d rather eat cake for breakfast. And yes, I’ve eaten banana bread for breakfast, lunch, and dinner (no shame!).

Why You’ll Love This One (Or at Least Tolerate It When Bananas Attack)

I make this when my friends pop over unexpectedly. Or when my partner has grabbed a new “healthy” snack and ignored the fruit bowl again. My family goes mildly feral for the crispy edges (me too, to be honest.) Also, it’s dairy-free by default, so basically everyone can have a slice (except Noodle, sorry). Oh, and there’s a moment when I wonder if it’ll rise—spoiler, it always does but that panic keeps me on my toes.

Here’s What You’ll Need (And What I Swap When I Can’t Be Bothered)

3 overripe bananas—go for brown and spotty (I sometimes sneak in 4 if they’re tiny)
1/2 cup light brown sugar (white works too, or coconut sugar if you’re into that earthy thing)
1/3 cup neutral oil (sunflower is my usual, but melted coconut oil is great—my grandmother always uses canola, but honestly, they all work)
1/4 cup unsweetened plant milk (almond, oat, soy—just not something odd like hemp; I tried that once… nope)
1 tsp vanilla extract (good vanilla is nice, but I just grab what’s on sale)
1 1/2 cups plain flour (whole wheat gives it a nutty hug, but white makes it lighter)
1 tsp baking soda
1/2 tsp salt (I use flaky sea salt sometimes—fancy!)
Optional: A handful of walnuts, chocolate chips, or dried cranberries (or all three when I get greedy)

How to Actually Make It, With My Random Thoughts Along the Way

Mash your bananas in a big bowl. I just use a fork, but a potato masher is oddly satisfying if you have one—it’s loud, so maybe not if the baby is napping.
Add in the sugar and oil. Give it a stir until it looks like (honestly, kind of mushy baby food) and you might start doubting this—you’re on the right track.
Pour in the plant milk and vanilla, keep mixing until it all sorts itself out. At this stage, I sneak a little taste. Maybe I shouldn’t, but it’s vegan, so live a little?
Sift together the flour, baking soda, and salt. You can just dump them in if you’re feeling lazy; it’s what I usually do. Fold the dry into the wet, don’t overmix or it goes weirdly gummy. If it looks lumpy, that’s fine. No stress.
Stir in any fun mix-ins (I’m a sucker for dark choc chips, but dried cherries were surprisingly nice once). Pour—okay, sort of scoop and nudge—the batter into a lined loaf pan. I use a standard 9×5-incher, but I’ve improvised with cake tins before; banana bread doesn’t judge.
Bake at 350°F (about 175°C) for around 50-60 minutes. If your oven runs hot, check at 45. The top should look golden and you can stick a toothpick in with just a crumb or two clinging on. Sometimes, mine takes 70 minutes… go figure.
Cool in the pan for at least 15 minutes—though I often fail this bit, just burning my fingers in anticipation. Turn out and let it cool fully—unless you like molten banana bread, then by all means, go for it.

Notes (Figured These Out the Hard Way)

If the bananas aren’t quite ripe, pop them in the oven (skins on!) at 300°F for about 15 minutes. They get unnervingly black, but it works.
Don’t trust the oven timer alone—yours and mine might disagree (I’ve burnt more than I care to admit)
Actually, I find it works better if you mix wet and dry separately first. On second thought, it’s not a disaster if you don’t.

Variations I’ve Tried, For Better or Worse

Swapping out 1/2 cup of flour for rolled oats makes it a little heartier—kind of breakfasty.
Subbing maple syrup for sugar: It tastes good, but gets a bit sticky; watch for burning.
Once tried pumpkin puree instead of banana. I mean, it baked, but let’s just say the banana’s job is safe for now.
A dusting of cinnamon or nutmeg is nice. Did cardamom once; my partner thought it tasted like their grandma’s sock drawer. Appreciate the honesty, sort of.

Equipment & MacGyver-Approved Cheats

Loaf pan—if you don’t have one, a deep cake tin or even a couple of muffin tins work (just reduce the bake time)
Mixing bowls and a reliable wooden spoon. Or a spatula if you hate washing up as much as I do.
I say you need parchment paper, but buttered foil or a greased pan has done the trick for me when I forgot to buy paper again.

How Do I Keep This Stuff Fresh?

Supposedly, you can wrap banana bread in foil or pop it in an airtight container and it’ll last 2–3 days on the counter. In reality, in my house, I rarely get to see if this is true—it’s usually gone before the next morning. If you do manage to keep some, it freezes well. Just slice before you freeze for easy grab-and-go snacking.

How I Like to Serve It (Personal Preferences Ahead)

Absolutely divine toasted with a smear of vegan butter and a fancy drizzle of almond butter. My partner likes it with a blob of peanut butter and a cup of strong black coffee—classic. Sometimes, if I’m feeling extra, I’ll serve it with coconut yogurt and berries for brunch. Oh! And my cousin microwaves a slice for 10 seconds then eats it plain, but to each their own.

If I Could Go Back in Time—Pro Tips

Resist cutting into it while it’s blazing hot, or it’ll fall apart (learned this the hard way—twice, actually)
Don’t overmix once the flour goes in. Seriously, I got bricks instead of bread once by being too enthusiastic.
And don’t try to double the recipe and use a single pan. It’ll almost always be raw in the middle and hard as a rugby ball outside. Don’t ask.

Real Frequently Asked Questions (and a Tangent or Two)

Can I use frozen bananas?
Absolutely. Just thaw and drain excess liquid, though if you forget, the loaf will just be extra moist—not awful. I’ve even used them straight from the freezer in desperation. A bit weird, but works.
Is oil necessary?
Technically, you could swap for applesauce or even more mashed banana. But don’t blame me if it’s a bit dry (or sticks to your teeth), though! The oil keeps it melt-in-your-mouth.
Can this be gluten-free?
Yup—use a 1:1 GF blend like Minimalist Baker’s suggestions. I’ve done this for my mate, who swears by it. Pancake-mix flour works in a pinch too.
How do I know it’s done?
Skewer test! If it comes out almost clean, you’re golden. If not, put it back. And sometimes the top looks done but the bottom is gooey—tin foil over the top can help stop burning.
More vegan bakes?
Actually, Nora Cooks has loads of foolproof vegan baking ideas. Her cookies are next-level!

By the way, if you’re somehow still reading—did I ever tell you about my failed attempt at banana bread muffins cooked over a campfire? I’ll spare you.

There you go—vegan banana bread you can truly call your own. Play around, mess it up a little, make it yours. It’s just banana bread (but it’s also breakfast, snack, dessert, and therapy all in one loaf, in my honest opinion.).