Oh, you know those days? When you desperately need a dose of cozy, sweet comfort, but the thought of hauling out every mixing bowl, whisk, and spatula makes you want to ditch dessert entirely? I totally get it! That’s exactly why I perfected this Vegan One-Bowl Banana Bread. Seriously, this recipe changed my weeknight baking game because the cleanup is practically non-existent. It comes together so fast, and because we’re keeping things plant-based and wholesome, you can enjoy a slice for breakfast without a hint of guilt. This incredibly moist banana bread proves that healthy eating and effortless baking go hand-in-hand. You’re going to love how simple this is!
If you’re busy but still craving homemade goodness, you absolutely need to check out my other quick banana bread recipes.
Why This Vegan One-Bowl Banana Bread is Your New Go-To
Honestly, this loaf hits differently because it nails the trifecta: amazing flavor, incredible moisture, and absolutely minimal fuss. Who needs mountains of dishes after baking? Not me! This recipe is packed with healthy ingredients, yet it tastes like a total treat. It’s perfect for busy mornings or when you just need a little something sweet.
- Quick prep time means less waiting and more eating!
- Completely vegan without needing any weird substitutes.
- It bakes up honestly the *super moist banana bread recipe* you’ve been searching for.
The Magic of One-Bowl Baking
The whole secret here is how we combine everything. We mix all the wet stuff right in the bowl where we mashed the bananas—that’s where the flavor base forms! Then, we just gently stir in the dry components until they disappear. You don’t need an electric mixer or even extra bowls. It’s straightforward mixing, which is exactly what you want when you’re looking for an easy vegan baking win that tastes this good.
Ingredients for the Best Banana Bread Recipe Moist
This is where we lock in that moisture! Remember, folks, the riper the better when it comes to bananas. I mean *really* speckled, almost black—that’s when they have the most sugar and moisture for our super moist banana bread recipe. Since it’s all one bowl, keep your measuring cups handy!
- We need 1 1/3 cups of mashed, super ripe banana. If it’s not squishy enough, it won’t be the same!
- Two tablespoons of ground flaxseed—this is our little vegan binder magic.
- 1/3 cup of plant-based milk. Any kind works, but I usually grab almond in a pinch.
- 1/3 cup of melted coconut oil. The oil keeps things tender.
- Two tablespoons of pure maple syrup for that depth of flavor.
- Two teaspoons of vanilla extract, because vanilla makes everything better, right?
- We use 1/4 cup plus 2 tablespoons of coconut sugar. It has a lovely caramel note that just sings with banana.
- 1/2 cup of rolled oats. They add texture!
- Then our dry powerhouses: 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon fine sea salt.
- Finally, 1 1/2 cups of light or white spelt flour. If you use whole grain, just give it a quick sift!
- Optional, but do it: Sliced banana, chopped walnuts, or chocolate chips right on top!
You can check out my guide on how to use just two bananas if you happen to be short on fruit!
Ingredient Notes and Substitutions for Vegan One-Bowl Banana Bread
Okay, life happens, and you might not have everything exactly as written. Don’t panic! That’s what makes these recipes feel homey. If you’re out of coconut oil, melted vegan butter works just as beautifully—same amount, same result.
If you’re fresh out of maple syrup, you can swap it for another two tablespoons of coconut sugar. But just a heads up, the loaf might be a tiny bit less moist, so make sure those bananas are absolutely perfect! Coconut sugar is usually fine to swap with natural cane sugar, too, but I adore the molasses notes that coconut sugar brings to the table. And about that spelt flour? If your whole-grain version feels a little chunky, just make sure you sift it before it hits the bowl. Trust me on that one!
Step-by-Step Instructions for Your Vegan One-Bowl Banana Bread
Okay, gear up because this is the fun part, and it’s unbelievably fast! First things first, get your kitchen ready. You’ll want to preheat your oven right away to 350°F (180°C). Then grab a standard 9×5-inch loaf pan and give it a good light spray with oil. Trust me, a little prep keeping the loaf from sticking saves so much heartache later!
We start with the magic ingredient: the mashed banana. Aim for a good 1 1/3 cups. It should look mostly smooth, but don’t sweat tiny lumps; those are flavor bombs!
Mixing Dry and Wet Components in One Bowl
Now, stick with the same bowl! After the banana, stir in the flaxseed—that’s getting friendly with the plant milk now—plus the melted oil, maple syrup, and vanilla. Just combine it until it looks like a cohesive wet mixture. This is where our flax “egg” starts to set up and give us structure.
Next, it’s time for the dry stuff to join the party, but we’re strategic here! Add the coconut sugar, oats, baking soda, baking powder, salt, and finally, the spelt flour, adding them one by one in that order. The absolute key to getting that best ever banana bread moisture is this: only mix until you see no streaks of dry flour left at the bottom. If you keep stirring once the flour is gone, you’ll get a tough loaf. Stop! Mix just until combined, I promise it works!
Spoon that gorgeous batter into your prepared pan and smooth the top. If you’re topping it with walnuts or banana slices, press them down gently so they don’t fly off in the oven. You can browse some more inspiration for mixing techniques in my collection of quick banana bread recipes.
Baking and Achieving the Perfect Vegan One-Bowl Banana Bread Crust
Pop that loaf into the preheated oven for about 45 to 55 minutes. Since we’re aiming for a super moist banana bread recipe, you have to watch the clock! You’ll know it’s done when the top looks golden and springs back just a little when you give it a tiny tap. Don’t go poking it too much, though!
This cooling step is non-negotiable if you want a loaf that stays intact. Let it sit right in that pan for a full 30 minutes—this lets those inner layers firm up. Then, slide a knife around the edge and gently free the loaf onto a wire rack. It needs to cool completely on that rack before you slice into it. Patience pays off; trust me on the cooling!
Tips for Success with this Quick Banana Bread
Even though this is the easiest banana bread recipe you’ll ever make, a few little tricks will elevate it from good to absolutely show-stopping moist perfection. If you want to guarantee that beautiful, tender crumb every single time you whip up this quick banana bread, listen up!
First off, let’s talk about the stars of the show: the bananas. They have to be dark. I mean, almost black skin, totally soft to the touch, and smelling sweetly intoxicating in your fruit bowl. If they are just yellow with a few brown spots? Forget about it! Those ultra-ripe ones release the most sugar and, crucially, the most moisture needed for that super moist banana bread recipe result. Don’t even think about using a yellow banana unless you want a dense, somewhat dry loaf!
My next big piece of advice centers around the flour. Since we are keeping this simple and mixing fast, weighing your flour is ideal, but if you only have cups, make sure you spoon the spelt flour lightly into your measuring cup and then level it off. Do *not* scoop directly from the bag! Scooping packs the flour down, and you could end up adding way too much, which is the fastest way to lose that lovely moisture we’re aiming for.
Finally, be paranoid about over-baking. I know I just told you to keep an eye on it, but seriously, once that toothpick comes out with just a few moist crumbs clinging to it, pull the loaf out immediately. The internal temperature continues to cook the loaf even as it sits on the cooling rack. If you wait until the toothpick is completely clean, you’ve gone too far, and that moisture we worked so hard to keep in there will start vanishing!
If you’re looking for flavor variations, you should absolutely check out how I use cream cheese inspiration in my cream cheese banana bread recipes for an extra layer of decadence, though this one stands proud on its own simplicity!
Storage and Reheating Instructions for Homemade Banana Bread Recipe
Okay! You’ve successfully made your magnificent, perfect loaf of homemade banana bread recipe goodness. Now, how do we keep that moisture locked in so every slice tastes as good as the first? Storing this loaf correctly is almost as important as the mixing technique itself!
For short-term storage—say, the first couple of days—keeping it on the counter is totally fine because this recipe is incredibly moist already. Just make sure it’s wrapped up tight! I prefer using beeswax wraps or tucking the loaf into a large, airtight container. This prevents air from getting in and drying out those lovely edges.
Keeping it Fresh at Room Temperature
If you plan on eating the whole loaf within three days, room temperature is the way to go. Do *not* put this vegan banana bread in the fridge right away! Cold air is the enemy of moist baked goods; it tends to make them firm up way too fast, taking away that soft, tender crumb we worked so hard for.
If your kitchen is super hot or humid, you might need to refrigerate after the first 24 hours. If you do refrigerate, wrap each slice individually in plastic wrap before putting it in an airtight container in the fridge. This creates little moisture barriers for each piece.
Reheating Slices for That Fresh-From-the-Oven Feel
If you stored a slice in the fridge and it feels a little stiff, don’t grab the microwave! Microwaving banana bread often steams it and makes it gummy, which ruins the texture. We want to restore that fresh-baked softness.
The best method, honestly, is quick toasting! Pop a slice into your toaster oven or even a regular toaster for just a minute or two. It warms right up, warms the oils, and brings back the tender texture perfectly. If you want it extra decadent, right when it pops up, spread a little smear of vegan butter or soft coconut oil on top while it’s hot. That melts right in! For a fun twist on enjoying leftover slices, I sometimes bake them into my banana bread brownies!
If you absolutely must use the microwave for speed, wrap the slice in a slightly damp paper towel before heating on low power for about 10 to 15 seconds. The steam trapped by the towel helps soften it up quickly.
Serving Suggestions for Your Vegan One-Bowl Banana Bread
This loaf walks the line between a hearty breakfast and a satisfying dessert, which means it pairs beautifully with pretty much anything! Because this Vegan One-Bowl Banana Bread is so wonderfully simple and naturally sweet, you don’t need to load it down with heavy frosting to make it special. The simplicity of the flavor profile means it can handle being dressed up or enjoyed completely plain.
Breakfast Power-Ups
If you’re grabbing a slice first thing in the morning with your coffee—which, let’s be honest, is my favorite way to eat it—you need a little extra fat and protein to keep you full until lunch. I love slicing a warm piece and topping it with a thick swipe of creamy almond butter or peanut butter. It adds that necessary richness and holds you over!
Another fantastic option is spreading it with soft vegan cream cheese. It melts slightly into the warm bread and feels incredibly indulgent, even though we aren’t doing anything too crazy! You could even toast it first to make it extra crispy on the outside!
Dessert Twists
When dessert time rolls around, this loaf is a fantastic base for something a little extra. If you have any fresh berries on hand, a small bowl of raspberries or blueberries on the side is perfect—that tiny bit of tartness cuts through the sweetness of the banana beautifully.
For a truly cozy evening treat, warm up a slice and swirl a tiny bit of melted vegan dark chocolate over the top. It solidifies almost instantly as it cools, giving you that satisfying snap! It’s an easy way to feel like you’ve made a dedicated dessert when you really just used the loaf you baked yesterday. Speaking of cozy mornings, if you ever need a breakfast that doesn’t involve baking, check out my ideas for apple cinnamon overnight oats!
The Perfect Beverage Pairing
You absolutely cannot go wrong with a strong cup of black coffee or an oat milk latte alongside this bread. The warmth and slight bitterness of a good roast perfectly balance the sweet, wholesome flavor of the banana and coconut sugar. If you’re having it later in the day, a chilled glass of plant-based milk works wonders too, making it feel just like the classic slice of cake it really is!
Frequently Asked Questions About Vegan One-Bowl Banana Bread
I always get so many questions whenever I post this recipe! It’s so handy, and people want to know exactly how flexible it is or how to nail that perfect texture. I’ve gathered the ones I hear most often about making this the absolute best loaf possible. Ask away, and let’s make sure you have the best experience whipping this up!
Can I make this the Easiest Banana Bread Recipe with only 3 ingredients?
That’s such a great question, especially when we talk about finding the easiest banana bread recipe! While there are some *very* basic 3-ingredient recipes out there—usually just banana, flour, and baking powder—I have to be honest: they really don’t taste like true banana bread. Our recipe uses a few more components like the flaxseed, oil, and sugar because those are what build structure, tenderness, and really deep flavor when we skip the eggs and dairy.
If you are cutting corners, you might end up with something closer to a dense banana cake than a sliceable, moist loaf. Trust me, taking that extra five minutes to add the oats and the right leavening agents in this one-bowl method is worth it for the texture!
How do I ensure my Vegan One-Bowl Banana Bread stays moist?
Keeping this bread moist is my number one obsession, and it all comes down to two things we’ve talked about. Rule number one, and I cannot stress this enough: use bananas that look practically ready for the compost bin! The browner and softer they are, the more sugar and liquid they contribute naturally—this is vital for any ripe banana recipes success story.
Rule number two is probably the most common kitchen mistake: *do not over-bake*. You need to watch that loaf like a hawk near the end of the baking time. As soon as the top springs back lightly when touched, it’s done, or even a minute before! If you wait until it looks totally dry and set, the residual heat will dry it out while it cools down. Pull it slightly underdone, and it will set up perfectly moist during that 30-minute rest in the pan.
If you’re looking for more ways to keep things moist and simple, you might want to look through my other guides on easy banana bread recipes for more ideas!
Can I use frozen bananas for this recipe?
Yes, you absolutely can! Frozen bananas are actually fantastic for baking because when they thaw, they release a ton of water and become almost liquidy mush—perfect! Just make sure you thaw them completely first. Put them in a bowl the night before, or put them in a microwave-safe bowl covered loosely and pulse it on low power in 30-second intervals until they completely thaw.
Here’s my crucial tip if you use thawed bananas: they release a lot more liquid than fresh mashed bananas. Because of this, you might need to slightly reduce the amount of plant-based milk you add, or even add an extra tablespoon of flour just to bring the batter consistency back to what you see in the recipe photos. Always check the batter feel before you pour it in the pan!
Can I make this recipe gluten-free?
Since we are using spelt flour, which is a type of wheat, this recipe as written isn’t gluten-free. However, you can definitely adapt it! Replacing spelt flour is usually pretty straightforward in muffin and quick bread recipes like this one. I would suggest trying a good quality 1-to-1 gluten-free flour blend. Those blends already have starches and gums mixed in that mimic the structure of wheat flour.
When swapping flour, be careful about the liquid content again, as GF blends can sometimes absorb liquids differently. Also, if you choose to use a grain-based blend (like one made with brown rice flour), you might find the texture is slightly less tender than with spelt, but it will still be delicious!
Is this suitable for meal prepping or freezing ahead of time?
This loaf is fantastic for meal prep! Once it is completely cool, I actually prefer to slice the entire loaf and freeze the individual slices. Wrap each slice tightly in plastic wrap first, and then place all the wrapped slices into a large freezer-safe bag or container. This prevents freezer burn and keeps them fresh.
You can freeze it for about three months this way. When you want a slice, just pull it out! You can let it thaw on the counter for an hour, or use the quick reheating methods I mentioned before to enjoy that homemade banana bread recipe whenever the craving hits!
About the Developer: Olivia Bennett’s Approach to Healthy Eating Tips
It’s important to know who’s sharing these kitchen secrets with you! I’m Olivia Bennett, a Healthy Living Recipe Developer here at Sena Recipes. My philosophy is driven by where I live in Vermont—focusing on fresh, real ingredients that nourish your body without stressing you out.
Since joining the team, my passion has been turning wellness advice into genuinely tasty, practical food. I believe baking should feel joyful, not like a chore involving specialty ingredients you can only buy once a year. That’s why recipes like our Vegan One-Bowl Banana Bread are so close to my heart—they show you that plant-based, healthy eating can be incredibly simple and delicious.
My work always focuses on vibrant flavors and easy techniques, making sure you get the best taste possible while keeping things balanced. You can always find more of my approachable, nourishing dishes over on my author page here: See all of Olivia’s Recipes.
Nutritional Estimates for Vegan One-Bowl Banana Bread
Now, let’s talk fuel! Since this recipe is all about healthy eating tips and using wholesome ingredients, I know many of you are curious about the numbers. We always want to know what we’re putting into our bodies, especially when we’re making delicious things like this Vegan One-Bowl Banana Bread!
Remember this crucial part: these numbers are just estimates, based on the ingredient breakdown I used when testing and developing this loaf. If you swap coconut oil for vegan butter, or use dark chocolate chips instead of walnuts on top, those numbers will shift a little bit. Always treat these as a general guide rather than a strict count!
Based on a standard 12-slice serving from the recipe, here’s what we are generally looking at:
- Serving Size: 1 slice
- Calories: Around 250 calories—a perfect energy boost!
- Fat: About 10g (and most of that is healthy fat from the nuts or oil we use).
- Carbohydrates: Roughly 40g, mostly from those wonderful bananas and spelt flour.
- Fiber: We get about 4g of fiber per slice, which helps keep things moving along nicely!
- Protein: Around 5g, especially if you use oats or add nuts on top.
- Sugar: About 15g, mostly coming from the natural sugars in the mashed banana and the maple syrup/coconut sugar.
It’s a really solid, feel-good snack that supports a balanced diet, which is exactly my goal here at Sena Recipes when I create these healthy banana bread vegan options. If you’re focused on lower-carb options, you can always check out my guides on healthy recipes for weight loss for more ideas!
Print
Vegan One-Bowl Banana Bread
- Total Time: 70 min
- Yield: 1 loaf 1x
- Diet: Vegan
Description
Make this simple, moist vegan banana bread entirely in one bowl for easy cleanup and great flavor. It uses wholesome ingredients perfect for healthy eating.
Ingredients
- 1 1/3 cups (320 g) mashed very ripe banana
- 2 tablespoons (15 g) ground flaxseed
- 1/3 cup (80 mL) plant-based milk
- 1/3 cup (80 mL) coconut oil, melted
- 2 tablespoons (30 mL) pure maple syrup
- 2 teaspoons (10 mL) pure vanilla extract
- 1/4 cup plus 2 tablespoons (60 g) coconut sugar
- 1/2 cup (50 g) rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 1/2 cups (210 g) light/white spelt flour or whole-grain spelt flour
- Sliced banana, chopped walnuts, and/or chocolate chips, for topping (optional)
Instructions
- Preheat the oven to 350°F (180°C). Lightly spray a 9×5-inch loaf pan with oil and set aside.
- In a large bowl, mash the banana until almost smooth, aiming for 1 1/3 cups.
- Stir the ground flaxseed, milk, melted oil, maple syrup, and vanilla into the banana until combined.
- Stir the coconut sugar, oats, baking soda, baking powder, salt, and flour into the wet mixture, one by one, in the order listed. Stop stirring when you see no flour patches at the bottom of the bowl.
- Spoon the dough into the loaf pan and spread it out evenly. Add your desired toppings and gently press them into the dough to stick.
- Bake the loaf, uncovered, for 45 to 55 minutes, until lightly golden and firm on top. The top should spring back slightly when touched.
- Place the loaf pan on a cooling rack for 30 minutes. Slide a knife around the loaf to loosen it and gently remove it from the pan, placing it directly onto the cooling rack until completely cooled.
- Slice the loaf once cooled. Spread with vegan butter or coconut oil if desired.
Notes
- You can swap melted vegan butter for the coconut oil.
- If you do not have maple syrup, swap in another 2 tablespoons of coconut sugar; the loaf will be slightly less moist.
- Coconut sugar can probably be swapped for natural cane sugar.
- If you use whole-grain spelt flour and it is coarse, sift it before use for better results.
- Prep Time: 15 min
- Cook Time: 55 min
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15
- Sodium: 150
- Fat: 10
- Saturated Fat: 7
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 4
- Protein: 5
- Cholesterol: 0
Keywords: Vegan One-Bowl Banana Bread, Quick Banana Bread, Healthy Banana Bread, Easy Vegan Baking, Plant-Based Banana Bread, Moist Banana Bread