Vegan Starbucks-Style Banana Bread
Indulge in the comforting flavors of your favorite coffee shop with this Vegan Starbucks-Style Banana Bread recipe—perfect for breakfast, snack time, or dessert! Made with ripe bananas, flaxseed meal as an egg substitute, and sweetened with coconut sugar, this moist and tender loaf captures the iconic taste of bakery-style banana bread while being entirely plant-based. The addition of almond milk and a touch of vanilla enhances the flavor, while optional chopped walnuts add a satisfying crunch. Quick to prepare in just 15 minutes and baked to perfection in under an hour, this recipe delivers the ultimate homemade treat that's dairy-free, egg-free, and irresistibly delicious. Serve it warm with a cup of coffee or store it for easy grab-and-go slices throughout the week! Keywords: vegan banana bread, Starbucks banana bread, dairy-free dessert, egg-free, easy vegan baking.
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Recipe Information
Ingredients
- 3 medium ripe bananas
- 2 tablespoons flaxseed meal
- 5 tablespoons water
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.75 cup coconut sugar
- 0.5 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 0.25 cup neutral oil (e.g., vegetable or grapeseed)
- 0.5 cup walnuts (optional, coarsely chopped)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with oil or line it with parchment paper.
Peel the ripe bananas and mash them thoroughly in a medium-sized mixing bowl using a fork or potato masher until smooth. Set aside.
In a small bowl, combine the flaxseed meal and water. Stir well and let it sit for 5 minutes to form a flax egg.
In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly combined.
To the bowl with the mashed bananas, add the coconut sugar, unsweetened almond milk, vanilla extract, oil, and the prepared flax egg. Stir until well combined.
Slowly fold the wet mixture into the dry ingredients using a spatula or wooden spoon, being careful not to overmix. The batter should be thick and slightly lumpy.
If using walnuts, gently fold them into the batter.
Pour the batter evenly into the prepared loaf pan and spread the top with a spatula to level it out.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Remove the banana bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve! Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.8 g | 137% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2976 mg | 129% | |
| Total Carbohydrate | 456.8 g | 166% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 223.4 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 356 mg | 27% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1939 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
