Vegan Maple Banana Bread Recipe

Byluca Carter
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Introduction

This vegan maple banana bread is moist, flavorful, and naturally sweetened with ripe bananas and maple syrup. It’s a perfect plant-based treat that’s easy to make and sure to satisfy your sweet tooth any time of day.

The image shows three slices of banana bread placed on a piece of parchment paper, resting on a white marbled surface. The banana bread has a golden brown crust with a light brown, moist inside that shows a grainy texture speckled with bits of walnuts. On top of the loaf, there are two halves of a banana placed lengthwise and scattered walnut pieces, giving a rustic look. Around the bread, there are small bowls with walnuts, cubes of butter on a white plate, a maple leaf-shaped glass container filled with amber syrup, and a small glass jar of dark red syrup, creating a cozy breakfast scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 3 medium very ripe bananas (about 1 2/3 cups mashed, ~360g total)
  • 2/3 cup (225g) maple syrup
  • 3 tablespoons (45g) dairy-free milk
  • 1/2 cup (125g) neutral flavored oil or melted vegan butter
  • 1 tablespoon white or apple cider vinegar (optional)
  • 1 teaspoon vanilla extract (optional)
  • 2 1/2 cups (315g) all-purpose flour (spooned and leveled)
  • 1 tablespoon baking powder
  • 2 teaspoons ground cinnamon (or 1/2 teaspoon ground nutmeg)
  • 1/4 teaspoon baking soda
  • Pinch of salt
  • 3/4 cup (130g) roughly chopped vegan chocolate or chocolate chips (or chopped walnuts, optional)
  • 1 medium ripe banana (120g), sliced lengthways for topping (optional)

Instructions

  1. Step 1: Adjust an oven rack to the lower third of your oven and preheat to 180°C (350°F). Line an 8-inch (20 cm) loaf pan with parchment paper, leaving an overhang on the sides, or use a larger loaf pan if preferred.
  2. Step 2: In a large bowl or stand mixer, mash the ripe bananas until a thick, lumpy paste forms. Add the maple syrup, dairy-free milk, oil, optional vinegar, and vanilla extract. Mix until well combined.
  3. Step 3: Add the flour, baking powder, cinnamon, baking soda, and salt to the wet ingredients. Stir gently until just combined; some lumps are okay as long as they are not flour lumps.
  4. Step 4: If using, fold in the vegan chocolate chips or walnuts gently to avoid overmixing.
  5. Step 5: Pour the batter into the prepared loaf pan and smooth the top. Optionally, arrange the sliced banana and/or sprinkle extra chocolate chips or walnuts on top.
  6. Step 6: Bake for 60-70 minutes. If the top browns too quickly but the loaf is not cooked inside, tent loosely with aluminum foil.
  7. Step 7: Check doneness by inserting a toothpick; it should come out mostly clean, with a few moist crumbs.
  8. Step 8: Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  9. Step 9: Use a serrated knife to slice and enjoy warm or at room temperature. For cleaner slices, wait until fully cooled.
  10. Step 10: Store leftovers in an airtight container or wrap tightly.

Tips & Variations

  • For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend of the same measure.
  • Feel free to swap chocolate chips for chopped walnuts or rolled oats for added texture and flavor.
  • Using very ripe bananas ensures the best sweetness and moisture for this bread.
  • If you don’t have dairy-free milk, water or any plant-based milk alternatives work well too.

Storage

Store your banana bread in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to 5 days or freeze for up to 1 month. When ready to eat, allow frozen slices to thaw to room temperature or warm gently for a cozy treat.

How to Serve

The image shows three slices of banana bread arranged on white parchment paper over a white marbled surface, with the whole loaf partially visible at the bottom. The banana bread has a light brown crumb texture, dotted with small pieces of walnuts throughout. On the top layer of the bread are split banana halves and chopped walnuts, giving a textured and slightly rustic look. The sides of the bread are golden brown, showing a slight crispiness, with the crumb looking moist and soft inside. Around the bread are small bowls and a glass jar with amber liquid, adding to the cozy feel of the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of maple syrup?

Yes, you can substitute maple syrup with an equal amount of granulated or brown sugar, but the flavor and moisture level may differ slightly.

Do I need to use vinegar in this recipe?

The vinegar is optional; it helps activate the baking soda to create a lighter texture, but you can omit it if you don’t have any on hand.

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Vegan Maple Banana Bread Recipe

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★★★★★

4.9 from 69 reviews

This Vegan Maple Banana Bread is a moist, flavorful loaf made with ripe bananas and natural maple syrup, perfect for a wholesome breakfast or snack. With a blend of warm spices and optional mix-ins like vegan chocolate chips or walnuts, it’s an easy and delicious plant-based treat that’s gluten-free adaptable and free from refined sugar and dairy.

  • Author: luca
  • Prep Time: 15 minutes
  • Cook Time: 65 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 10 servings 1x
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale

Wet Ingredients

  • 3 x (~360g total) medium very ripe bananas (about 1 2/3 cups of mashed banana)
  • 2/3 cup (225g) maple syrup
  • 3 tablespoons (45g) dairy-free milk
  • 1/2 cup (125g) neutral flavored oil (or melted vegan butter)
  • 1 tablespoon white or apple cider vinegar (optional)
  • 1 teaspoon vanilla extract (optional)

Dry Ingredients

  • 2 1/2 cups (315g) all-purpose plain flour (spoon and leveled; for gluten-free option, use gluten-free flour blend)
  • 1 tablespoon baking powder
  • 2 teaspoons ground cinnamon (or 1/2 teaspoon ground nutmeg)
  • 1/4 teaspoon baking soda
  • Pinch of salt

Optional Mix-ins & Toppings

  • 3/4 cup (130g) roughly chopped vegan chocolate or chocolate chips (or chopped walnuts)
  • 1 x (120g) medium ripe banana (sliced lengthways, for topping)
  • Additional vegan chocolate chips, chopped walnuts, or rolled oats for topping

Instructions

  1. Preheat Oven and Prepare Pan: Adjust an oven rack to the lower third and preheat your oven to 180°C (350°F). Line an 8-inch (20 cm) loaf pan with parchment paper leaving an overhang for easy removal. You may use a larger pan if preferred.
  2. Mash Bananas: In a large bowl or stand mixer, mash the ripe bananas until they form a thick and slightly lumpy paste. This provides the natural sweetness and moisture base for the bread.
  3. Combine Wet Ingredients: Add maple syrup, dairy-free milk, neutral oil (or vegan butter), vinegar (if using), and vanilla extract (if using) to the mashed bananas. Mix these together until thoroughly combined, ensuring an even wet batter.
  4. Add Dry Ingredients: Sift or measure out the flour, baking powder, cinnamon (or nutmeg), baking soda, and salt. Add all dry ingredients to the wet mixture and stir gently until just combined. Some lumps are acceptable as long as there is no dry flour remaining.
  5. Fold in Mix-ins: If you’re using vegan chocolate chips, walnuts, or other mix-ins, fold them in gently at this point to evenly distribute without overmixing.
  6. Pour Batter into Pan: Transfer the batter to the prepared loaf pan, smoothing the top. Optionally, decorate the top with sliced banana, extra chocolate chips, or chopped walnuts for a decorative and tasty finish.
  7. Bake the Bread: Place the loaf in the oven and bake for 60-70 minutes. If the top browns too quickly before the center is done, tent the pan loosely with aluminum foil to prevent burning.
  8. Check Doneness: Insert a toothpick into the center of the loaf. It should come out mostly clean with a few moist crumbs indicating the bread is cooked through.
  9. Cool: Allow the banana bread to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. This helps the bread set for easier slicing.
  10. Slice and Serve: Use a sharp serrated knife to cut the loaf into slices. Serve warm or at room temperature. For neater slices, cool completely before cutting.
  11. Storage: Store leftovers in an airtight container or wrapped tightly. It keeps at room temperature for up to 3 days, in the refrigerator for up to 5 days, or frozen for up to 1 month. Rewarm before serving if desired.

Notes

  • For a gluten-free version, substitute all-purpose plain flour with a gluten-free flour blend, making sure it includes xanthan gum or another binder.
  • You can vary the spices by using nutmeg instead of cinnamon or a combination for a warmer flavor.
  • If vegan butter is used in place of oil, melt it first for easier mixing.
  • Adding vinegar helps the baking powder and baking soda react to create a lighter texture, but it is optional.
  • Do not overmix the batter as it can lead to denser bread.
  • Letting the bananas become very ripe (even spotted or black-skinned) enhances natural sweetness and flavor.
  • Tent with foil during baking if the loaf browns too quickly to avoid a burnt crust with undercooked interior.
  • The bread slices freeze well, individually wrapped for convenient snacks or breakfasts.

Keywords: vegan banana bread, maple banana bread, dairy-free banana bread, plant-based banana bread, gluten-free banana bread option, healthy banana bread, vegan baking, breakfast bread

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