One-Bowl Vegan Banana Bread
This banana bread is the recipe I make when I have three sad, spotted bananas on the counter and zero desire to do dishes. Everything comes together in one bowl with a fork, no mixer required. The result is dense, moist, and studded with chocolate chips if you're feeling indulgent. Maple syrup sweetens things gently, and a generous pinch of cinnamon makes the whole house smell like a bakery. Toasted with a smear of almond butter, it's the kind of breakfast that makes Mondays bearable.
Ingredients
- ☐ Overripe bananas — 3 large, mashed
- ☐ All-purpose flour — 1 3/4 cups
- ☐ Maple syrup — 1/2 cup
- ☐ Melted coconut oil — 1/3 cup, cooled
- ☐ Unsweetened plant milk — 1/4 cup
- ☐ Vanilla extract — 1 teaspoon
- ☐ Baking soda — 1 teaspoon
- ☐ Cinnamon — 1 teaspoon
- ☐ Sea salt — 1/2 teaspoon
- ☐ Vegan chocolate chips — 1/2 cup, optional
- ☐ Chopped walnuts — 1/2 cup, optional
Nutrition Facts
Per serving · 10 servings total
Instructions
Tap a step to mark it complete as you cook.
Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper, leaving overhang on the sides for easy removal.
In a large bowl, mash the bananas with a fork until mostly smooth with a few small lumps.
Add the maple syrup, melted coconut oil, plant milk, and vanilla. Whisk until well combined.
Add the flour, baking soda, cinnamon, and salt directly to the bowl. Switch to a spatula and fold gently until just combined — do not overmix. Fold in chocolate chips and walnuts if using.
Pour the batter into the prepared pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
Let cool in the pan for 10 minutes, then lift out using the parchment overhang and transfer to a wire rack to cool completely before slicing.
Recipe notes
For the best flavor, use bananas that are mostly black on the outside — they're at peak sweetness.
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