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Hi, my names Parita and I’m obsessed with Banana Breads! Today friends, I want to share with you my classic vegan + refined sugar MOIST Banana Bread. This recipe only requires 10 ingredients, it’s delicious and it makes your home smell divine!

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The reason why I’m posting another banana bread recipe is because I’m going to be sharing another recipe made with banana bread sometime this week. I can’t wait to share that recipe with you all, it’s sooo delicious and perfect for a weekend breakfast treat. You can use any of my banana bread recipe for it but I wanted to make it with my Classic Banana Bread!

What you’ll need to make homemade vegan Banana Bread:​

• banana’s
• apple cider vinegar
• non-dairy milk
• plain flour
• coconut sugar
• vanilla extract
• baking soda
• baking powder
• salt (I use pink salt)

Using coconut oil and oat milk:

When using melted coconut oil in any recipe with oat milk, it’s important to use room temperature milk and also slowly mix in the two when combining. If you use cold plant milk, it will cause the coconut oil to go back to its natural state and, you’ll have to re-melt the whole mixture in the microwave.

My Banana’s aren’t ripe – HELP!

When making my marbled banana bread, I used one ripe banana and two spotty ones. I simply, placed the spotty banana’s into the oven at 180/160C fan for around 15 mins or until the flesh becomes dark and pretty much black. Baking them speeds up their natural riping process, meaning you’ll get these beautifully soft, caramelised bananas for your Banana Bread.

How to Store:

• You can store the bread for 3 days when stored in an air-tight container. And up to a week when refrigerated.

More Baked Vegan Desserts:

• marbled chocolate banana bread
• raspberry banana bread
• gooey skillet cookie
• apple galette

Vegan Classic Banana Bread

You will love this easy, homemade vegan banana bread. A moist vegan banana bread that is also refined sugar free!

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5 from 1 review

• Prep Time: 5 minutes
• Cook Time: 50 minutes
• Total Time: 55 minutes
• Yield: 8 people 1x
• Category: Breakfast, Dessert
• Cuisine: American

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Ingredients

• 250 g plain flour (1 3/4 cup)
• 65 g coconut sugar (6 tbsp)
• 1/3 cup coconut oil, melted (see notes*)
• 3 tbsp non-dairy milk (I used Oat milk)
• 1/2 tsp apple cider vinegar
• 3 very ripe banana's (* see above for how to use non ripe bananas (under the banana photograph))
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp pink salt
• 1/2 tsp vanilla extract

Instructions

1. Pre-heat oven to 180°C/ 160°C fan and line a loaf tin with parchment paper.
2. To make the butter milk mix oat milk with apple cider vinegar and set aside for 5-10 minutes.
3. Mix plain flour, baking soda, baking powder and pink salt.
4. In another bowl mash 3 banana’s, then mix in your coconut sugar.
5. Slowly mix in buttermilk and coconut oil with the mashed banana’s mixture. *check notes
6. Combine wet and dry and ingredients.
7. Into a pre-lined loaf tin, pour in your banana bread batter.
8. Bake for 45-55 minutes, or until you can insert a toothpick / clean knife into the middle and it comes out clean.

Notes

When using melted coconut oil in any recipe with oat milk, it’s important to use room temperature milk and also slowly mix in the two when combining. If you use cold plant milk, it will cause the coconut oil to go back to its natural state and, you’ll have to re-melt the whole mixture in the microwave.

Nutrition

• Calories: 270