An easy vegan banana bread with sunflower seeds. It’s an allergy-friendly version of a classic banana bread.
This vegan banana bread is easy to whip together. It’s soft, moist, and FULL of banana flavor.
The ingredients are listed in the recipe card at the bottom of the post, but here is a run-through with extra details.
- Bananas – extra-ripe bananas are best. They provide sweetness and flavor in the recipe as well as add moisture to the bread.
- Soft brown sugar – the caramel flavor of the brown sugar compliments the banana.
- Coconut oil – provides the fat and richness to the loaf.
- Vanilla extract & cinnamon – Complimentary flavors to the banana.
- Apple cider vinegar- The acid helps bring a lightness to the bread
- Oat milk or soy milk – to loosen the batter
- All-purpose flour and wholemeal flour – A blend of wholemeal and all-purpose flour adds fiber to the bread.
- Baking soda, baking powder – the rising agents needed in the loaf
- Salt- Brings out the flavor.
- Sunflower seeds – Sunflower seeds bring a great contrasting texture.
The texture of this banana loaf is soft and moist and it slices well. The bananas bring a lot of moisture and texture to the loaf. Use the ripest bananas you’ve got!
They’ll bring the moist sweetness and they’ll mash up the best.
This banana loaf is best baked in a 21x11cm / 8x4inch loaf tin. You could bake it in a 23x13cm / 9×5 inch tin, but the loaf won’t be as high.
Additions and substitutions
- Nuts or seeds– If allergies aren’t an issue, add chopped walnuts, pecans, or almonds to the batter for texture. Or use pumpkin seeds.
- Sugar – substitute soft brown sugar with white sugar, coconut sugar, honey, or maple syrup. If your bananas are extra ripe and you’d like a less sweet loaf, you can reduce the sugar.
- Flour – The wholewheat flour can be substituted for all-purpose. The flour in the recipe can also be substituted for your favorite gluten-free baking flour blend.
Step by step
In a bowl, mix together the flour, cinnamon, baking soda, baking powder, and salt and set it aside.
In a large bowl, mash the bananas thoroughly until all the pieces are mashed up.
Add in the sugar, coconut oil, plant milk, and apple cider vinegar and mix well.
Add the dry ingredients to the banana mixture and fold it together along with the sunflower seeds. Take care not to over-mix the batter.
Spoon the batter into the prepared loaf tin and sprinkle with a little brown sugar.
Bake the loaf for 60-70 minutes until a skewer inserted into the middle of the loaf comes out clean.
Remove the baked banana bread from the tin and let it cool for 20 minutes before slicing.
Serve the banana loaf fresh, with a pat of vegan butter.
The leftover banana loaf can be covered and stored at room temperature for 3 days or in the refrigerator for up to a week.
Banana bread freezes very well too so this recipe could be doubled or tripled and extra loaves can be frozen. Cover the cooled bread tightly with foil or in an airtight container and freeze for up to three months.
Let it defrost at room temperature and slices can be warmed in the toaster or microwave.
Vegan banana bread FAQs
Yes, cover the cooled bread tightly with foil or in an airtight container and freeze for up to three months.
This is a healthier version of classic banana bread because it’s using less sugar and fat. The sugar can be reduced even more or swapped with a non-refined substitute to make it more healthy.
Take care not to over-mix it or add too much banana. The combination of the apple cider vinegar and the baking soda in this recipe helps to make it fluffier.
The banana bread will never be as good when made with unripe bananas. They won’t be as sweet and they are harder to mash.
Insert a skewer or a knife into the centre of the banana bread. If it comes out clean the banana bread has finished baking.
Other banana bread recipes
- 1 cup (150g)all-purpose flour
- 1/2 cup (75g) whole-wheat flour
- 1/2 (100g) cup soft brown sugar (plus 1/2 tbsp for sprinkling)
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3 large or 4 small over-ripe bananas
- 1 Tbsp apple cider vinegar
- 1/3 cup (80ml) liquid coconut oil
- 1/4 (60ml) oat milk or soy milk (or plant milk of choice)
- 1/4 cup sunflower seeds
- Preheat the oven to 356°F/180°C and line or grease an 8x4inch/21x11cm loaf pan with baking paper.
- In a bowl, mix together the flour, baking soda, baking powder, cinnamon and salt and set it aside.
- In a large bowl, mash the bananas thoroughly until all the pieces are mashed up.
- Add in the sugar, coconut oil, plant milk, and apple cider vinegar and mix well.
- Add the dry ingredients to the banana mixture and fold it together along with the sunflower seeds. Take care not to over-mix the batter.
- Spoon the batter into the prepared loaf tin and sprinkle with a little brown sugar.
- Bake the loaf for 60-70 minutes until a skewer inserted into the middle of the loaf comes out clean.
- Remove the baked banana bread from the tin and let it cool for 20 minutes before slicing.
- The leftover sourdough banana loaf can be covered and stored at room temperature for 3 days or in the refrigerator for up to a week.
Freezer instructions - Wrap the loaf tightly and freeze for up to three months.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 218Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 533mgCarbohydrates: 45gFiber: 3gSugar: 20gProtein: 4g