This vegan banana bread is so moist, fluffy and delicious. It’s loaded with flavors and so incredibly easy to make. It just requires one bowl and the simplest ingredients.

This is one of those recipes I got lucky with on the first try. It just came together like it was always meant to be, and it was an instant crowdpleaser. I was actually lucky to get unexpected visitors right after making this recipe for the first time, and they were all eager to taste it because the smell in the house after baking this was amazing. The kids gravitated towards the kitchen, with eyes locked on the loaf that was still cooling on the cooling rack, eager to be the first to taste it. My banana bread got the immediate stamp of approval (it was also devoured straight away, before I could even get a few photos for the blog), so I knew I had a winner.

Getting a fluffy banana loaf

To get the right fluffy texture, I like to use very ripe bananas and plant yogurt. I find that using half and half of all purpose flour and whole wheat flour makes the loaf extra fluffy as well as healthy.

It’s all about the taste

To get the best possible banana taste, I use cinnamon, nutmeg and orange juice in this recipe. The orange juice brings out the best in the banana and makes it taste more fresh. Because, I have a thing about banana bread. It needs to be the right fluffy texture and it needs to be loaded with flavor. And that’s why I adore using orange juice. There’s just something about the marriage between bananas and oranges that works. Whether it’s in a fruit salad or a banana loaf, the two flavors enhance each other and make it so much better.
If for some reason you don’t have orange juice on hand, you can substitute with almond milk and add 2 tablespoons lemon juice…it still makes the bread taste more fresh and the almond milk adds wonderful nutty element, too.

What’s great about this easy vegan banana bread recipe:

It’s super easy to make and doesn’t require any special or “weird” ingredients
Made in 1 pot, so there’s less cleaning (always a good thing in my book)
Meal prep friendly – can be made in advance and frozen for later
Tastes amamazing and it’s healthy, too

Tips to make the best banana loaf:

Use very ripe bananas – the more ripe the bananas are, the easier they are to mash and the more fluffy they make the bread
Use Brown sugar – it makes the taste deeper and more rich, as well as providing extra nutrients

So how is this vegan banana bread recipe made? It’s so easy. Just:

Preheat the oven to 350F.
In a small bowl, combine the ground flaxseed and water. Set aside to thicken.
In a large bowl, break the bananas into smaller pieces and mash them with a fork until they are smooth and creamy.
Next, add the brown sugar, orange juice, yogurt and flaxseed mixture. Stir to combine. Add the cinnamon, ground nutmeg, salt and sunflower seeds and stir to combine.
Next, gently stir in the flour and the baking powder and mix until everything is combined (be careful not to overmix).
Grease a loaf pan and scrape in the dough. Sprinkle extra brown sugar, a little cinnamon and some sunflower seeds on top.
Bake in the middle of the oven for 45-60 minutes, or until the banana bread is baked through (I usually use a pin to stick into the bread, if the pin comes out clean, the bread is ready).
Let the bread cool in the pan for 20 minutes, turning it on the side as it cools. Then remove from the pan and let it cool on a cooling rack.