RecipeFix adapted recipe · Vegan

Vegan Banana Bread

The two structural jobs in the original loaf are the eggs and butter. Ground flax plus water replaces binding, while neutral oil keeps the crumb moist without dairy. The method gives the flax time to gel before mixing so the loaf does not rely on an unhydrated seed mixture to hold together.

115 minutes · serves 10

Based on: Classic Banana Bread

What changed, and why

Technique changes that matter

• Hydrate the flax before starting the batter; dry flax added directly to the bowl cannot perform the same binding job.
• Fold only until the flour disappears. Vegan quick bread still becomes dense when overmixed.
• Cool the loaf fully enough for the flax-and-starch structure to set before slicing.

Ingredients

• 2 tablespoons ground flaxseed
• 6 tablespoons water
• 3 very ripe medium bananas, mashed (about 1 1/2 cups)
• 1/3 cup neutral oil
• 2 tablespoons unsweetened oat milk
• 3/4 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon

Method

Prepare the loaf

1. Heat the oven to 350°F (175°C). Grease a 9-by-5-inch loaf pan with oil and line the long sides with parchment, leaving enough overhang to lift out the loaf.
2. Stir the ground flaxseed and water together in a small bowl and let it stand for 10 minutes, until thickened into a loose gel.
3. In a large bowl, whisk the mashed bananas, oil, oat milk and brown sugar until glossy. Whisk in the hydrated flax mixture and vanilla.
4. In a second bowl, whisk the flour, baking soda, salt and cinnamon together.
5. Fold the dry ingredients into the banana mixture just until no dry flour remains. Do not keep mixing once the batter is combined.

Bake

1. Scrape the batter into the prepared pan and smooth the top. Bake for 55 to 65 minutes, until the loaf is deeply browned and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
2. If the top is browned before the center is ready, lay a loose sheet of foil over the loaf for the final 10 to 15 minutes.

Cool

1. Cool the loaf in the pan for 15 minutes, then lift it onto a wire rack. Let it cool for at least 30 minutes before slicing so the crumb can finish setting.

Cook notes

• Use ground flaxseed, not whole seeds. Whole flax does not form the same binding gel.
• Very ripe bananas contribute both moisture and sweetness; pale yellow bananas make this version drier and less aromatic.
• The loaf keeps tightly wrapped at room temperature for up to 3 days or frozen for up to 2 months.

Frequently asked questions

What replaces eggs in this vegan banana bread?

Two flax eggs made from ground flaxseed and water provide the binding role. They are hydrated before mixing so the gel forms first.

What replaces butter in vegan banana bread?

Neutral oil supplies the fat, and a small amount of oat milk restores moisture without dairy.

Why does vegan banana bread need to cool before slicing?

The crumb continues setting as it cools. Slicing too early can make an egg-free loaf seem gummy even when it is fully baked.

Adapt your recipe vegan →

This adapted version is RecipeFix-authored and editorially reviewed for internal consistency. It is not described as kitchen-tested. Nutrition is not shown unless it is calculated from the final recipe.