I can’t tell the difference between this vegan banana bread and the traditional recipe made with dairy butter and eggs. And that makes me happy. Since 2003, I have been making Cooking Light’s Classic Banana Bread. It is seriously good. Basically it is if I have overripe bananas then make banana bread (or nice ice.) It is a family staple.

As dairy and I no longer get along, I wasn’t able to enjoy the banana bread as much as before. I decided I was going to makeover this family favorite to a vegan version. A brave thing to do as family favorite recipes are not to be messed with. I swapped the eggs for flax eggs (1 tablespoon ground flax and 3 tablespoons water mixed together then let gel for 10 minutes). I used Miyoko’s Creamery European Style Cultured Vegan Butter Unsalted which is crafted for baking and coconut milk yogurt. Everything else is the same.

Outside the ingredient swaps, I’ve always used a flavored yogurt usually strawberry. Mainly because that’s what I had in the fridge. Sour cream works well in a pinch. And if I have blueberries, I throw them in as well. They add moisture and a fun color. And it is fresh fruit is that’s good, right? 😉 I always have more overripe bananas than I know what to do with so I load it up with bananas.

Can you tell the difference with this vegan banana bread? Bet you won’t.

Vegan Banana Bread

15 minutes

60 minutes

1 hour, 15 minutes

1 loaf, 14 servings

1 slice


  • 2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sugar
  • ¼ cup vegan butter, softened
  • 2 flax eggs (2 tablespoons ground flax and 6 tablespoons water mixed together let gel for 10 mins)
  • 1 ½ cups mashed ripe banana (about 3 bananas)
  • 5 oz container non-dairy yogurt
  • 1 teaspoon vanilla paste
  • Cooking spray


  • 1. Preheat oven to 350°F.
  • 2. Prepare loaf pan with cooking stray.
  • 3. Lightly spoon flour into dry measuring cups.
  • 4. Combine the flour, baking soda, and salt, stirring with a whisk or fork.
  • 5. Place sugar and vegan butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute).
  • 6. Add the flax eggs beating well.
  • 7. Add banana, non-dairy yogurt, and vanilla; beat until blended.
  • 8. Add flour mixture; beat at low speed just until moist.
  • 9. Spoon batter into a loaf pan.
  • 10. Bake at 350° for 1 hour or until a skewer inserted in center comes out clean.
  • 11. Cool 10 minutes in pan on a wire rack; remove from pan.
  • 12. Cool completely on wire rack.
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