22 Delicious Vegan Banana Recipes for Healthy Living

There’s something truly magical about bananas—they’re not just for snacking or smoothies anymore! Dive into our roundup of 22 Delicious Vegan Banana Recipes that promise to transform your healthy living journey with every bite. From breakfast to dessert, these creative and comforting dishes are sure to delight your taste buds. Ready to explore the versatility of bananas? Let’s get cooking!

Vegan Banana Bread

Zesty mornings call for something sweet and satisfying, and this Vegan Banana Bread is just the ticket. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome every time.

Ingredients

• 3 ripe bananas (the spottier, the better for sweetness)
• 1/3 cup melted coconut oil (extra virgin adds a nice flavor)
• 1/2 cup maple syrup (I love the depth it adds)
• 1 tsp vanilla extract (pure is my preference)
• 1 3/4 cups all-purpose flour (spooned and leveled for accuracy)
• 1 tsp baking soda (freshness matters here)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/2 tsp cinnamon (a little extra won’t hurt)
• 1/4 cup almond milk (unsweetened keeps it not too sweet)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan.
2. In a large bowl, mash the bananas with a fork until smooth, with only small lumps remaining.
3. Stir in the melted coconut oil, maple syrup, and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk, stirring just until combined. Tip: Overmixing can lead to dense bread.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Oven temperatures vary, so start checking at 50 minutes.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: This patience ensures it doesn’t fall apart.

Lusciously moist with a hint of cinnamon, this Vegan Banana Bread is a delight. Serve it warm with a dollop of almond butter for an extra treat.

Banana Oatmeal Vegan Pancakes

Let’s dive into making these delightful Banana Oatmeal Vegan Pancakes, a perfect blend of sweetness and heartiness to start your day right. This recipe is straightforward, ensuring even beginners can achieve fluffy, golden pancakes every time.

Ingredients

• 1 cup rolled oats (I love the texture they add)
• 1 ripe banana (the spottier, the sweeter)
• 1 cup almond milk (unsweetened is my preference for a neutral flavor)
• 1 tbsp maple syrup (for that hint of sweetness)
• 1 tsp vanilla extract (a splash elevates the flavor)
• 1/2 tsp cinnamon (adds a warm, spicy note)
• 1 tsp baking powder (the key to fluffiness)
• A pinch of salt (balances the sweetness)
• 1 tbsp coconut oil (for frying; extra virgin olive oil works too)

Instructions

1. In a blender, combine the rolled oats, banana, almond milk, maple syrup, vanilla extract, cinnamon, baking powder, and salt. Blend until smooth, about 30 seconds. Tip: Let the batter sit for 5 minutes to thicken.
2. Heat a non-stick skillet over medium heat (350°F) and add coconut oil, swirling to coat the pan.
3. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Tip: Don’t rush the flip; wait for those bubbles.
4. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Keep finished pancakes warm in a 200°F oven while you cook the rest.
5. Serve warm with your favorite toppings. Fresh berries and a drizzle of maple syrup make a classic combo.

Fluffy and satisfying, these pancakes have a lovely texture from the oats and a natural sweetness from the banana. For a creative twist, try layering them with almond butter and sliced bananas for a decadent stack.

Vegan Banana Ice Cream

Making vegan banana ice cream is simpler than you might think, and it’s a fantastic way to enjoy a sweet treat without any dairy. Let’s dive into the process step by step.

Ingredients

• 4 ripe bananas – the spottier, the better for sweetness.
• 1 tbsp almond butter – adds a nutty depth, but any nut butter works.
• 1/2 tsp vanilla extract – pure vanilla makes a difference here.
• A pinch of salt – just a dash to balance the flavors.

Instructions

1. Peel the bananas and slice them into 1-inch chunks. Freeze the chunks on a parchment-lined tray for at least 2 hours, or until solid.
2. Once frozen, transfer the banana chunks to a food processor. Blend on high for 1 minute, scraping down the sides as needed.
3. Add the almond butter, vanilla extract, and salt to the processor. Continue blending for another 2-3 minutes, or until the mixture is smooth and creamy.
4. For a firmer texture, transfer the ice cream to a lidded container and freeze for an additional 30 minutes before serving.

Outcome: This vegan banana ice cream is luxuriously creamy with a rich banana flavor that’s subtly enhanced by the almond butter. Serve it in a bowl with a drizzle of chocolate sauce or fresh berries for an extra special touch.

Chocolate Banana Vegan Smoothie

Kickstart your morning with this Chocolate Banana Vegan Smoothie, a delightful blend that’s as nutritious as it is delicious. Perfect for beginners, this recipe walks you through each step to ensure a smooth, creamy outcome every time.

Ingredients

• 2 ripe bananas (the spottier, the sweeter!)
• 1 cup unsweetened almond milk (my favorite for its light texture)
• 2 tbsp cocoa powder (I opt for Dutch-processed for a deeper flavor)
• 1 tbsp maple syrup (adjust based on your sweet tooth)
• 1/2 tsp vanilla extract (pure extract makes all the difference)
• A pinch of salt (to balance the sweetness)
• Ice cubes (as many as you like for thickness)

Instructions

1. Peel the bananas and break them into chunks. This makes blending easier and smoother.
2. Add the banana chunks, almond milk, cocoa powder, maple syrup, vanilla extract, and salt to the blender. Tip: Start with less maple syrup; you can always add more after tasting.
3. Blend on high for 30 seconds, or until the mixture is smooth. Tip: If the smoothie is too thick, add a splash more almond milk.
4. Add ice cubes to the blender and pulse until the desired thickness is achieved. Tip: For a frostier smoothie, use frozen banana chunks instead of ice.
5. Pour into a glass and serve immediately. Zero in on the creamy texture and rich chocolate flavor, enhanced by the natural sweetness of bananas. Try topping with a sprinkle of cocoa powder or a few banana slices for an extra touch of elegance.

Vegan Banana Muffins

Ready to bake something delicious and guilt-free? These vegan banana muffins are perfect for beginners and seasoned bakers alike, offering a sweet, moist treat without any animal products.

Ingredients

• 3 ripe bananas (the spottier, the better for sweetness)
• 1/3 cup melted coconut oil (my favorite for its subtle flavor)
• 1/2 cup maple syrup (pure, for the best taste)
• 1/4 cup almond milk (unsweetened keeps it light)
• 1 tsp vanilla extract (always pure, never imitation)
• 1 3/4 cups all-purpose flour (I like to sift it for fluffiness)
• 1 tsp baking soda (freshness matters here)
• 1/2 tsp salt (just a pinch to balance the sweetness)
• 1/2 tsp cinnamon (adds a warm, cozy note)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, mash the bananas with a fork until smooth, leaving a few small chunks for texture.
3. Add the melted coconut oil, maple syrup, almond milk, and vanilla extract to the bananas, whisking until well combined.
4. Tip: If your coconut oil solidifies upon contact with cold ingredients, gently warm the mixture.
5. In a separate bowl, sift together the flour, baking soda, salt, and cinnamon to ensure no lumps.
6. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix—this keeps the muffins tender.
7. Tip: A few streaks of flour are okay; overmixing leads to dense muffins.
8. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
9. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
10. Tip: Rotate the pan halfway through baking for even browning.
11. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

These muffins boast a moist, fluffy interior with a lightly crisp top, bursting with banana flavor and a hint of cinnamon. Enjoy them warm with a dab of almond butter for an extra protein kick, or pack them as a sweet snack on the go.

Banana Peanut Butter Vegan Cookies

Making these Banana Peanut Butter Vegan Cookies is a delightful way to enjoy a sweet treat without any animal products. Perfect for beginners, this recipe is straightforward and yields deliciously soft cookies every time.

Ingredients

• 2 ripe bananas (the spottier, the better for natural sweetness)
• 1/2 cup creamy peanut butter (I swear by the natural, no-stir kind for smoother mixing)
• 1/4 cup maple syrup (for that deep, autumnal sweetness)
• 1 tsp vanilla extract (a splash more if you’re feeling indulgent)
• 1 1/2 cups rolled oats (old-fashioned oats give the best texture)
• 1/2 tsp baking powder (the unsung hero for a little lift)
• A pinch of salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, mash the bananas with a fork until smooth, leaving no large chunks.
3. Add the peanut butter, maple syrup, and vanilla extract to the bananas, stirring until the mixture is well combined and creamy.
4. Mix in the rolled oats, baking powder, and salt, ensuring all the dry ingredients are fully incorporated into the wet mixture.
5. Using a tablespoon, scoop the dough and roll it into balls, placing them on the prepared baking sheet. Flatten each ball slightly with the back of the spoon for even baking.
6. Bake for 12-15 minutes, or until the edges are golden brown. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Vegan cookies have never been easier or more satisfying. These cookies come out wonderfully chewy with a perfect balance of banana and peanut butter flavors. Try serving them warm with a drizzle of melted dark chocolate for an extra decadent touch.

Vegan Banana Pudding

This vegan banana pudding is a delightful twist on the classic Southern dessert, perfect for those looking to indulge without the dairy. The layers of creamy pudding, ripe bananas, and vanilla wafers come together beautifully for a dessert that’s both comforting and refreshing.

Ingredients

• 3 ripe bananas (the spottier, the better for sweetness)
• 1 package (14 oz) of firm silken tofu (my secret for creamy texture)
• 1/2 cup of maple syrup (pure, for that deep flavor)
• 1/4 cup of coconut milk (full-fat, to enrich the pudding)
• 1 tsp of vanilla extract (always pure, never imitation)
• 1 box (11 oz) of vegan vanilla wafers (check for palm oil-free options)

Instructions

1. In a blender, combine the silken tofu, maple syrup, coconut milk, and vanilla extract. Blend on high until the mixture is completely smooth, about 2 minutes.
2. Slice 2 of the bananas into 1/4-inch rounds. Save the third banana for garnish.
3. In a medium serving dish, layer the bottom with a single layer of vanilla wafers.
4. Spread half of the pudding mixture over the wafers, then add a layer of banana slices.
5. Repeat the layers with the remaining wafers, pudding, and bananas.
6. Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the wafers to soften.
7. Before serving, slice the remaining banana and arrange on top for a fresh garnish.

Just like that, you’ve got a dessert that’s creamy, dreamy, and bursting with banana flavor. Serve it chilled for the best texture, or add a dollop of coconut whipped cream for an extra indulgent touch.

Banana Coconut Vegan Curry

Kitchens often smell like comfort, and this Banana Coconut Vegan Curry is no exception. It’s a dish that combines the sweetness of bananas with the creamy texture of coconut milk, creating a comforting meal that’s both nutritious and satisfying.

Ingredients

• 2 ripe bananas (the spottier, the sweeter!)
• 1 can (13.5 oz) full-fat coconut milk (I swear by the creaminess of full-fat for this recipe)
• 1 tbsp coconut oil (extra virgin gives a nice flavor)
• 1 small onion, diced (yellow onions work best for their sweetness)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 tbsp curry powder (adjust based on your heat preference)
• 1/2 tsp salt (I prefer sea salt for its mild flavor)
• 1 cup basmati rice (rinsed until the water runs clear for the fluffiest results)

Instructions

1. Heat the coconut oil in a large skillet over medium heat until it’s shimmering but not smoking.
2. Add the diced onion to the skillet, sautéing until translucent, about 3 minutes. Tip: Stir occasionally to prevent burning.
3. Stir in the minced garlic and curry powder, cooking for another minute until fragrant. Tip: Don’t let the garlic brown to avoid bitterness.
4. Pour in the coconut milk, stirring to combine with the onion and garlic mixture. Bring to a gentle simmer.
5. Slice the bananas into 1/2-inch pieces and add them to the skillet. Simmer for 5 minutes, allowing the bananas to soften slightly. Tip: The bananas will thicken the sauce as they cook.
6. While the curry simmers, cook the basmati rice according to package instructions.
7. Season the curry with salt, then serve hot over the fluffy basmati rice.

Zesty and comforting, this Banana Coconut Vegan Curry offers a delightful contrast between the creamy sauce and the tender bananas. Serve it with a sprinkle of fresh cilantro or a squeeze of lime for an extra burst of flavor.

Vegan Banana French Toast

Unveiling a breakfast classic with a vegan twist, this Vegan Banana French Toast is a delightful way to start your day. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome every time.

Ingredients

• 2 ripe bananas (the spottier, the sweeter!)
• 1 cup almond milk (unsweetened is my preference for balance)
• 1 tbsp maple syrup (plus extra for serving)
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• 1/2 tsp cinnamon (for that warm, cozy flavor)
• 1/4 tsp nutmeg (a little goes a long way)
• 4 slices of thick-cut bread (day-old bread absorbs better)
• 1 tbsp coconut oil (for frying, adds a subtle sweetness)

Instructions

1. In a shallow bowl, mash the bananas until smooth, leaving a few small chunks for texture.
2. Whisk in the almond milk, maple syrup, vanilla extract, cinnamon, and nutmeg until well combined.
3. Heat a large non-stick skillet over medium heat and add the coconut oil, letting it melt completely.
4. Dip each slice of bread into the banana mixture, allowing it to soak for about 10 seconds per side for maximum flavor.
5. Place the soaked bread in the skillet and cook for 3-4 minutes on each side, or until golden brown and crispy.
6. Repeat with the remaining slices, adding more coconut oil to the skillet as needed.
7. Serve immediately with a drizzle of maple syrup and a sprinkle of cinnamon for extra warmth.

Enjoy the crispy edges and soft, banana-infused center of this Vegan Banana French Toast. For a creative twist, top with fresh berries or a dollop of almond butter for added richness.

Banana Walnut Vegan Cake

Perfect for those who love a sweet treat without the guilt, this Banana Walnut Vegan Cake is a delightful way to use up overripe bananas. Packed with flavor and easy to make, it’s a foolproof recipe that even beginners can master.

Ingredients

• 3 ripe bananas (the spottier, the better for sweetness)
• 1/3 cup melted coconut oil (extra virgin is my favorite for its subtle flavor)
• 1/2 cup maple syrup (pure, for the best taste)
• 1 tsp vanilla extract (always use pure for that authentic flavor)
• 1 1/2 cups all-purpose flour (I like to sift mine for a lighter cake)
• 1 tsp baking soda (freshness matters, so check the date)
• 1/2 tsp salt (I prefer sea salt for its mineral content)
• 1/2 cup chopped walnuts (toasted for extra crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan.
2. In a large bowl, mash the bananas until smooth with a fork or potato masher.
3. Add the melted coconut oil, maple syrup, and vanilla extract to the bananas, stirring until well combined.
4. Tip: Ensure all wet ingredients are at room temperature to avoid solidifying the coconut oil.
5. Sift the flour, baking soda, and salt into the wet ingredients, mixing just until combined to avoid overworking the batter.
6. Fold in the chopped walnuts gently, reserving a few for topping if desired.
7. Tip: Toasting the walnuts beforehand enhances their flavor and adds a nice crunch.
8. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
10. Tip: Ovens vary, so start checking at 50 minutes to prevent overbaking.
11. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This cake boasts a moist, tender crumb with the perfect balance of banana sweetness and walnut crunch. Try serving it warm with a dollop of coconut whipped cream for an extra indulgent treat.

Vegan Banana Chia Pudding

Discover how simple it is to whip up a nutritious and delicious Vegan Banana Chia Pudding that’s perfect for breakfast or a healthy snack. This recipe is a fantastic way to start your day with energy, combining the natural sweetness of bananas with the powerhouse nutrition of chia seeds.

Ingredients

• 2 ripe bananas (the spottier, the sweeter!)
• 1 cup almond milk (I love the creaminess of unsweetened vanilla almond milk here)
• 3 tbsp chia seeds (these little guys pack a punch of omega-3s)
• 1 tbsp maple syrup (pure maple syrup adds a lovely depth of flavor)
• 1/2 tsp vanilla extract (a splash of vanilla makes everything better)

Instructions

1. In a medium bowl, mash the bananas until smooth. A few small lumps are okay for texture.
2. Add the almond milk, chia seeds, maple syrup, and vanilla extract to the mashed bananas. Whisk everything together until well combined.
3. Let the mixture sit for 5 minutes, then give it another good whisk to prevent the chia seeds from clumping.
4. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight. The chia seeds need time to absorb the liquid and expand.
5. After chilling, give the pudding a good stir. If it’s too thick, you can thin it with a little more almond milk.

So there you have it—a creamy, dreamy Vegan Banana Chia Pudding that’s as easy to make as it is delicious. The texture is wonderfully thick and pudding-like, with a sweet banana flavor that’s perfectly balanced by the nuttiness of the chia seeds. Try topping it with fresh berries or a sprinkle of granola for an extra crunch.

Banana Almond Vegan Pancakes

Every morning deserves a delicious start, and these Banana Almond Vegan Pancakes are here to ensure just that. Easy to whip up with simple ingredients, they’re a testament to how vegan baking can be both nutritious and indulgent.

Ingredients

• 1 cup all-purpose flour (I like to sift mine for extra fluffiness)
• 1 tbsp baking powder (the fresher, the better)
• 1/4 tsp salt (a pinch goes a long way)
• 1 ripe banana, mashed (the spottier, the sweeter)
• 1 cup almond milk (unsweetened is my preference)
• 1 tbsp maple syrup (plus extra for serving)
• 1 tbsp almond butter (for that nutty depth)
• 1 tsp vanilla extract (pure, if you have it)
• 1 tbsp coconut oil, melted (extra virgin adds a nice aroma)

Instructions

1. In a large bowl, whisk together the flour, baking powder, and salt until well combined.
2. In another bowl, mash the banana until smooth, then stir in the almond milk, maple syrup, almond butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough pancakes.
4. Heat a non-stick skillet over medium heat (350°F is ideal) and brush lightly with melted coconut oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Adjust heat if they’re browning too quickly.
7. Serve warm with extra maple syrup and a dollop of almond butter. Tip: For an extra crunch, sprinkle with sliced almonds.

With their fluffy texture and rich banana-almond flavor, these pancakes are a morning game-changer. Try stacking them high with fresh banana slices and a drizzle of maple syrup for an Instagram-worthy breakfast.

Vegan Banana Chocolate Chip Cookies

Just when you thought vegan baking couldn’t get any better, these Vegan Banana Chocolate Chip Cookies come along to prove you wrong. Perfect for beginners and seasoned bakers alike, this recipe is a delightful way to enjoy a sweet treat without any animal products.

Ingredients

• 2 ripe bananas (the spottier, the better for natural sweetness)
• 1/3 cup melted coconut oil (I love the subtle tropical flavor it adds)
• 1/2 cup coconut sugar (for that deep, caramel-like sweetness)
• 1 tsp vanilla extract (always pure for the best flavor)
• 1 1/2 cups all-purpose flour (I sometimes swap half for whole wheat for extra fiber)
• 1/2 tsp baking soda (make sure it’s fresh for optimal rise)
• 1/4 tsp salt (a pinch to balance the sweetness)
• 1/2 cup dairy-free chocolate chips (I prefer dark chocolate for a richer taste)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mash the bananas until smooth with only a few small lumps remaining.
3. Add the melted coconut oil, coconut sugar, and vanilla extract to the bananas, stirring until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt to ensure even distribution.
5. Gradually mix the dry ingredients into the wet ingredients, being careful not to overmix.
6. Fold in the dairy-free chocolate chips until evenly distributed throughout the dough.
7. Using a tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Biting into these cookies reveals a soft, chewy texture with bursts of melty chocolate, perfectly complemented by the natural sweetness of banana. Serve them warm with a glass of almond milk for a comforting snack, or pack them for a sweet picnic treat.

Banana Cinnamon Vegan Rolls

Kickstart your morning with these delightful Banana Cinnamon Vegan Rolls, a perfect blend of sweet bananas and warm cinnamon wrapped in a soft, fluffy dough. Ideal for beginners, this recipe walks you through each step to ensure baking success.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 ripe banana, mashed (the spottier, the sweeter!)
• 1/4 cup coconut sugar (a healthier twist that doesn’t skimp on sweetness)
• 1 tsp cinnamon (because you can never have too much)
• 1/2 cup almond milk, unsweetened (room temperature blends better)
• 1/4 cup coconut oil, melted (extra virgin for that subtle coconut aroma)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1 tsp baking powder (the secret to the perfect rise)
• 1/2 tsp salt (just a pinch to balance the flavors)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a baking tray with coconut oil.
2. In a large bowl, whisk together the flour, coconut sugar, cinnamon, baking powder, and salt.
3. Add the mashed banana, almond milk, melted coconut oil, and vanilla extract to the dry ingredients. Mix until a soft dough forms. Tip: If the dough feels too sticky, add a tablespoon of flour at a time until manageable.
4. On a floured surface, roll out the dough into a rectangle about 1/4 inch thick.
5. Sprinkle a little extra cinnamon and coconut sugar over the dough, then roll it tightly from one end to the other.
6. Cut the roll into 1-inch pieces and place them on the prepared baking tray. Tip: For even baking, make sure the rolls aren’t touching each other.
7. Bake for 20-25 minutes, or until the rolls are golden brown. Tip: A toothpick inserted in the center should come out clean when they’re done.
8. Let the rolls cool on the tray for 5 minutes before serving.

Fresh out of the oven, these Banana Cinnamon Vegan Rolls boast a tender crumb with a gooey center, thanks to the banana. Serve them warm with a drizzle of almond butter for an extra indulgent treat.

Vegan Banana Protein Shake

Here’s how to whip up a refreshing Vegan Banana Protein Shake that’s perfect for a quick breakfast or post-workout refuel. This recipe is straightforward, ensuring even beginners can achieve a creamy, satisfying shake every time.

Ingredients

• 1 large ripe banana (the spottier, the sweeter!)
• 1 cup unsweetened almond milk (I find it gives the creamiest texture)
• 1 scoop vanilla plant-based protein powder (my go-to for a subtle sweetness)
• 1 tbsp almond butter (for that rich, nutty flavor)
• 1/2 tsp cinnamon (a little goes a long way for warmth)
• Ice cubes (as many as you like for thickness)

Instructions

1. Peel the banana and break it into chunks directly into your blender.
2. Add the almond milk, ensuring it covers the banana for easier blending.
3. Scoop in the protein powder, followed by the almond butter and cinnamon.
4. Drop in a handful of ice cubes to your preferred thickness—start with 5 for a smooth shake.
5. Blend on high for 30 seconds, or until completely smooth. Tip: If the shake is too thick, add a splash more almond milk.
6. Pour into a tall glass and enjoy immediately for the best texture. Tip: For an extra chill, freeze your banana beforehand.

Ultra creamy and packed with flavor, this shake is a delight with its natural sweetness and hint of cinnamon. Try topping it with granola for a crunchy contrast or a drizzle of maple syrup for extra decadence.

Banana Blueberry Vegan Scones

Creating these Banana Blueberry Vegan Scones is simpler than you might think, and the result is a delightful treat that’s perfect for any time of the day. Let’s dive into the process step by step.

Ingredients

• 2 cups all-purpose flour (I like to use unbleached for a cleaner taste)
• 1/4 cup granulated sugar (organic cane sugar adds a nice depth)
• 1 tbsp baking powder (make sure it’s fresh for the best rise)
• 1/2 tsp salt (I prefer sea salt for its mineral content)
• 1/3 cup coconut oil, solid (this gives the scones a lovely flakiness)
• 1 ripe banana, mashed (the riper, the sweeter your scones will be)
• 1/2 cup almond milk (unsweetened keeps it from being too sweet)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1 cup fresh blueberries (frozen work too, but don’t thaw them first)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. Add the solid coconut oil to the dry ingredients. Use your fingers to work the oil into the flour until the mixture resembles coarse crumbs.
4. In a separate bowl, mix the mashed banana, almond milk, and vanilla extract until smooth.
5. Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
6. Add the blueberries to the dough, folding them in gently to avoid crushing them.
7. Turn the dough out onto a lightly floured surface and shape it into a circle about 1 inch thick.
8. Cut the circle into 8 wedges and place them on the prepared baking sheet.
9. Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
10. Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Now, these scones boast a perfect balance of sweetness from the banana and a burst of freshness from the blueberries. Serve them warm with a dollop of vegan butter or a drizzle of maple syrup for an extra indulgent treat.

Vegan Banana Caramel Flan

Kicking off our culinary adventure today, we’re diving into the creamy, dreamy world of Vegan Banana Caramel Flan. This dessert is a delightful twist on the classic, combining the natural sweetness of bananas with the rich depth of caramel, all while keeping it plant-based. Perfect for those looking to indulge without compromise.

Ingredients

• 2 ripe bananas (the spottier, the better for sweetness)
• 1 cup coconut milk (full-fat for that creamy texture)
• 1/2 cup maple syrup (I love the depth it adds over other sweeteners)
• 1/4 cup water (just enough to help dissolve the sugar)
• 1 tsp vanilla extract (pure, for that authentic flavor)
• 1 tbsp cornstarch (a must for the perfect set)
• 1/2 cup sugar (for the caramel, granulated works best)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a small saucepan over medium heat, combine the sugar and water for the caramel. Stir until the sugar dissolves, then stop stirring and let it bubble until it turns a deep amber color, about 5 minutes. Tip: Swirl the pan gently for even coloring without stirring.
3. Quickly pour the caramel into a 7-inch round baking dish, tilting to coat the bottom evenly. Set aside to harden.
4. In a blender, puree the bananas, coconut milk, maple syrup, vanilla extract, and cornstarch until smooth. Tip: A high-speed blender ensures a silky texture.
5. Pour the banana mixture over the hardened caramel in the baking dish.
6. Place the baking dish in a larger roasting pan and fill the pan with hot water until it reaches halfway up the sides of the baking dish. Tip: This water bath method prevents cracking.
7. Bake for 45 minutes, or until the flan is set but still slightly jiggly in the center.
8. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours, preferably overnight, to fully set.
9. To serve, run a knife around the edge of the dish and invert onto a plate, allowing the caramel to drizzle over the top.

Wondering about the final touch? This Vegan Banana Caramel Flan boasts a velvety texture with a perfect balance of sweet banana and rich caramel. Serve it chilled with a sprinkle of toasted coconut flakes for an extra layer of flavor and texture.

Banana Ginger Vegan Loaf

You’re about to embark on a delightful baking journey with a Banana Ginger Vegan Loaf that’s as nourishing as it is delicious. This recipe is perfect for those looking to add a spicy twist to their classic banana bread.

Ingredients

• 3 ripe bananas (the spottier, the better for sweetness)
• 1/3 cup melted coconut oil (I love the subtle tropical flavor it adds)
• 1/2 cup maple syrup (pure, for that deep, rich sweetness)
• 1/4 cup almond milk (unsweetened keeps it perfectly balanced)
• 1 tsp vanilla extract (the real deal, not imitation)
• 2 cups all-purpose flour (I sometimes swap half for whole wheat for extra fiber)
• 1 tsp baking soda (fresh for maximum rise)
• 1/2 tsp salt (just a pinch to enhance all flavors)
• 1 tbsp freshly grated ginger (for that warm, spicy kick)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan.
2. In a large bowl, mash the bananas until smooth. A few small lumps are okay for texture.
3. Stir in the melted coconut oil, maple syrup, almond milk, and vanilla extract until well combined.
4. Tip: Ensure all wet ingredients are at room temperature to avoid solidifying the coconut oil.
5. In another bowl, whisk together the flour, baking soda, salt, and grated ginger.
6. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Overmixing can lead to a dense loaf.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Tip: If the top is browning too quickly, loosely cover with aluminum foil.
10. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
11. Tip: For best flavor, wrap the cooled loaf in plastic wrap and let it sit overnight before slicing.

Enjoy the moist, tender crumb and the harmonious blend of sweet banana and spicy ginger. This loaf pairs wonderfully with a dollop of coconut yogurt or a drizzle of almond butter for an extra indulgent treat.

Vegan Banana Espresso Muffins

Afternoon cravings call for something sweet yet energizing, and these Vegan Banana Espresso Muffins hit the spot perfectly. They’re a delightful blend of ripe bananas and bold espresso, creating a moist, flavorful treat that’s surprisingly easy to make.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 tsp baking soda (freshness matters here, so check the date)
• 1/2 tsp salt (a pinch of sea salt enhances the flavors beautifully)
• 3/4 cup sugar (organic cane sugar works wonders)
• 1/3 cup coconut oil, melted (extra virgin gives a subtle tropical hint)
• 4 ripe bananas, mashed (the spottier, the sweeter)
• 1/4 cup strong brewed espresso, cooled (I use a dark roast for depth)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1 tbsp apple cider vinegar (this reacts with baking soda for lift)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking soda, and salt until well combined.
3. In another bowl, mix the sugar and melted coconut oil until smooth.
4. Add the mashed bananas, espresso, vanilla extract, and apple cider vinegar to the sugar mixture, stirring until fully incorporated.
5. Gradually fold the dry ingredients into the wet ingredients, being careful not to overmix—this keeps the muffins tender.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Moist with a tender crumb, these muffins boast a rich banana flavor with a coffee kick. Enjoy them warm with a dollop of almond butter or as a grab-and-go breakfast paired with your morning latte.

Banana Raspberry Vegan Tart

Let’s dive into creating a delightful Banana Raspberry Vegan Tart that’s as pleasing to the eye as it is to the palate. This recipe is perfect for those who love a sweet treat without compromising their vegan lifestyle.

Ingredients

• 1 1/2 cups almond flour – for a nutty, rich crust that’s gluten-free.
• 1/4 cup coconut oil, melted – I find it gives the crust a lovely, subtle coconut flavor.
• 2 tbsp maple syrup – adds just the right amount of sweetness.
• 3 ripe bananas – the riper, the better for natural sweetness and creaminess.
• 1 cup fresh raspberries – their tartness balances the sweetness beautifully.
• 1 tbsp lemon juice – a splash to keep the bananas from browning and add a bit of zing.
• 1/2 tsp vanilla extract – my secret weapon for enhancing all the flavors.

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for the crust.
2. In a mixing bowl, combine the almond flour, melted coconut oil, and maple syrup until the mixture resembles coarse crumbs.
3. Press the mixture firmly into a 9-inch tart pan, making sure to evenly cover the bottom and sides. Tip: Use the bottom of a measuring cup to smooth the crust for an even bake.
4. Bake the crust for 10-12 minutes, or until it’s lightly golden. Let it cool completely.
5. While the crust cools, mash the bananas with the lemon juice and vanilla extract until smooth. Tip: A fork works best for achieving that creamy consistency.
6. Spread the banana mixture over the cooled crust, then arrange the raspberries on top in any pattern you like. Tip: Press them slightly into the banana mixture to prevent rolling.
7. Chill the tart in the refrigerator for at least 2 hours to set before serving.

Out of the fridge, this tart offers a creamy banana layer with bursts of raspberry tartness, all nestled in a crisp almond crust. Serve it chilled with a drizzle of melted dark chocolate for an extra decadent touch.

Vegan Banana Pecan Pie

Always on the lookout for a dessert that’s both indulgent and mindful? This Vegan Banana Pecan Pie is a delightful twist on the classic, combining the natural sweetness of bananas with the rich, nutty flavor of pecans, all nestled in a crisp, buttery crust.

Ingredients

• 1 1/2 cups all-purpose flour (I like to use unbleached for a lighter crust)
• 1/2 cup coconut oil, solid (chilled in the fridge for about 30 minutes works best)
• 3-4 tbsp ice water (just enough to bring the dough together)
• 3 ripe bananas (the spottier, the better for sweetness)
• 1 cup pecans, roughly chopped (toasting them first brings out their flavor)
• 1/2 cup maple syrup (pure, for that deep, autumnal sweetness)
• 1 tsp vanilla extract (always go for pure vanilla for the best aroma)
• 1/4 tsp salt (a pinch to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large bowl, mix the flour and salt. Add the chilled coconut oil, cutting it into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough.
4. Press the dough into a 9-inch pie dish, ensuring an even layer on the bottom and sides. Chill for 15 minutes to prevent shrinking.
5. Blind bake the crust for 10 minutes, then remove from the oven. Tip: Use pie weights or dried beans to keep the crust from puffing up.
6. Slice the bananas and arrange them over the pre-baked crust. Sprinkle the chopped pecans on top.
7. Whisk together the maple syrup and vanilla extract, then pour over the bananas and pecans.
8. Bake for 25-30 minutes, or until the filling is bubbly and the crust is golden brown. Tip: Let the pie cool completely before slicing to allow the filling to set.

With its creamy banana layer and crunchy pecan topping, this pie offers a perfect contrast in textures. Serve it with a dollop of coconut whipped cream for an extra touch of decadence.

Banana Vanilla Vegan Cupcakes

Delightfully moist and fragrant, these Banana Vanilla Vegan Cupcakes are a testament to how simple ingredients can create something truly special. Perfect for beginners, this recipe walks you through each step with precision, ensuring a foolproof baking experience.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for a lighter texture)
• 1 cup mashed ripe bananas (about 2 medium bananas, the spottier, the better for sweetness)
• 3/4 cup granulated sugar (I find organic cane sugar blends beautifully here)
• 1/3 cup vegetable oil (extra virgin olive oil adds a nice depth, but any neutral oil works)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp apple cider vinegar (this reacts with the baking soda for lift)
• 1/2 cup almond milk (room temperature integrates better)

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 liners.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
3. In another bowl, mix the mashed bananas, vegetable oil, vanilla extract, and almond milk until smooth.
4. Add the wet ingredients to the dry ingredients, stirring just until combined—overmixing leads to dense cupcakes.
5. Quickly stir in the apple cider vinegar; you’ll see the batter react and become slightly frothy.
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Kitchen wisdom tells us that patience rewards the baker, and these cupcakes are no exception. Their tender crumb and balanced banana-vanilla flavor shine brightest when enjoyed at room temperature. For an extra touch, serve with a dollop of coconut whipped cream and a sprinkle of cinnamon.

Conclusion

Unleash the versatility of bananas with these 22 delicious vegan recipes that promise to spice up your healthy living journey. Whether you’re craving something sweet or savory, there’s a dish here for every taste. We’d love to hear which recipes become your favorites—drop us a comment below! Loved this roundup? Share the banana love by pinning this article on Pinterest for your fellow home cooks to enjoy.