Banana Bread Like the Great Depression—Only Vegan and Better

If you’ve ever looked at three overripe bananas and thought, “What now?” this banana bread is your answer.

No eggs. No dairy. Just pantry basics and pure vintage charm—modernized the vegan way.

History

Banana bread took off during the Great Depression.

Families hated wasting food, and overripe bananas were too precious to toss. So, they turned them into sweet, filling loaves using what little they had.

No fancy mixers. No butter mountains. Just common sense and some elbow grease.

Today, I’m keeping that thrifty spirit but replacing animal products with smarter, kinder alternatives.

Equipment

You don’t need much—just the basics:

• Mixing bowl (I love this mixing bowl set)
• Fork or potato masher
• Whisk or wooden spoon (Love environmet & style? Get this bamboo spoon set)
• 9×5-inch loaf pan
• Oven (preheated to 350°F or 175°C)
• Parchment paper or oil for greasing

Ingredients

• 3 large ripe bananas (the spottier, the better)
• ¼ cup vegetable oil or melted coconut oil
• ½ cup brown sugar (or coconut sugar)
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon (optional but cozy)
• ¼ cup plant-based milk (like oat or almond)
• ½ cup chopped walnuts or vegan chocolate chips (optional)

Instructions

1. Smash the Bananas

Peel your bananas and mash them in a bowl with a fork until mostly smooth.

A few small lumps are fine—this isn’t baby food.

2. Add Wet Ingredients

Mix in the oil, sugar, vanilla, and plant milk.

Stir until it looks like a thick, sweet soup.

3. Mix the Dry Stuff

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.

Keep it simple—no sifting needed.

4. Combine Wet and Dry

Add the dry mix into the banana mix.

Stir gently until just combined. Don’t overdo it or the bread turns dense.

5. Add Extras

Fold in your nuts or chocolate chips if using.

Totally optional, but you’ll thank yourself later.

6. Bake It

Pour the batter into a greased or parchment-lined loaf pan.

Bake for 45–50 minutes. A toothpick poked into the center should come out clean or with a few moist crumbs.

7. Cool Before Slicing

Let it rest in the pan for 10 minutes, then move it to a wire rack.

Slice only when it’s fully cool—or live dangerously and eat a warm piece with peanut butter.

Special Notes

• Don’t have oil? Use unsweetened applesauce instead.
• Want it gluten-free? Use a 1:1 gluten-free flour mix.
• Want muffins? Bake in a muffin tin at 350°F for 20–25 minutes.

Nutrition (Per Slice)

• Calories: 180
• Carbs: 30g
• Protein: 2.5g
• Fat: 6g
• Sugar: 12g
• Fiber: 2g