Go Back
Print Recipe

Small Batch Vegan Banana Bread

A quick and easy recipe for a moist and tender banana bread that serves 6 to 8 slices, perfect for using up ripe bananas without the worry of leftovers.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Breakfast, Snack
Cuisine: Vegan
Keyword: Easy Banana Recipe, Healthy Dessert, Quick Bread, Small Batch Baking, Vegan Banana Bread
Servings: 8 slices
Calories: 150kcal

Ingredients

Wet Ingredients

  • 3/4 cup Ripe bananas, mashed About 1 large or 2 small. Darker peel indicates sweeter loaf.
  • 1/3 cup Brown sugar, packed Adds moisture and caramel flavor. Can substitute with white sugar.
  • 2 tablespoons Maple syrup (optional) For extra moisture and shine.
  • 1/4 cup Neutral oil or melted coconut oil Keeps bread soft.
  • 1/4 cup Plant milk Oat or almond milk recommended.
  • 1 teaspoon Vanilla extract Enhances the flavor.

Dry Ingredients

  • 1 cup All-purpose flour Spoon and level. Substitute 1/4 cup with whole wheat flour for heartiness.
  • 1/2 teaspoon Baking soda Leavening agent.
  • 1/2 teaspoon Baking powder Provides lift without making bread dense.
  • 1/4 teaspoon Fine sea salt Balances sweetness.
  • 1 teaspoon Cinnamon (optional) Adds warmth.

Add-ins (optional)

  • 1/3 cup Chopped walnuts or dairy free chocolate chips Choose based on preference.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Grease a small loaf pan and line it with parchment paper.

Mix the Wet and Dry

  • In a medium bowl, mash the bananas until smooth, then whisk in brown sugar, maple syrup, oil, plant milk, and vanilla until glossy.
  • In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.

Bring It Together

  • Pour dry ingredients into wet and mix gently with a spatula until just combined. Fold in any optional add-ins.

Bake and Cool

  • Scoop batter into the prepared pan, smooth the top, and sprinkle sugar on top for a crust. Bake for 35 to 45 minutes or until a toothpick comes out with a few moist crumbs.
  • Let bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Wrap cooled loaf in foil or store in an airtight container. It stays fresh for 2 days at room temperature and can be refrigerated for up to 5 days. Freeze slices for up to 2 months.