Vegan Banana Bread

Prep Time:
15 mins
Total Time:
2 hrs 15 mins
1 9-by-5-inch loaf

Coconut oil, ground flaxseed, and almond milk keep this eggless, dairy-free banana bread nice and moist.


  • ½ cup coconut oil, melted, plus more for pan

  • 2 cups unbleached all-purpose flour, plus more for pan

  • 2 tablespoons ground flaxseed

  • ¾ cup sugar

  • 1 teaspoon baking soda

  • ¼ teaspoon kosher salt

  • cup unsweetened almond milk

  • 1 ⅓ cups mashed very ripe bananas (from 3 large)

  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 350 degrees. Oil and flour a 9-by-5-inch loaf pan.

  2. Sprinkle flaxseed over 1/3 cup water. Let stand until slightly thickened, about 5 minutes. Stir to combine.

  3. In a large bowl, whisk together flour, sugar, baking soda, and salt. Stir in oil, almond milk, flaxseed mixture, bananas, and vanilla.

  4. Bake until a toothpick inserted in center comes out clean, 60 to 65 minutes. Let bread cool in pan 15 minutes. Remove bread from pan and let cool completely on a wire rack. Store tightly wrapped in plastic, up to 3 days, or freeze, up to 3 months.

    Emily Kate Roemer
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