The Best & Easiest Pantry (Almost) Vegan Banana Bread


If you like my best, moist banana bread recipe, than you’ll love this new version! I’ve updated that recipe and mixed up the ingredients so that this is almost vegan - with the exception of the butter. But if you are vegan, you can substitute the butter for a vegan alternative and it will work just the same.

This recipe is super simple and “pantry-friendly” meaning you can make it with everyday ingredients that are commonly found in household pantries.

Sunday was a gloomy day so I decided to mess around with the rest of my bananas and try a new banana recipe. This mostly stemmed from me not wanting to go the grocery and trying to make do with what I had available and it actually worked!

I’m torn between which recipe I like more now…you be the judge! Let me know which one is your favorite in the comments below if you have a chance to try them both out.



• 2 very ripe bananas (the riper, the sweeter)
• 1 cup of sugar
• 2 tablespoons of apple cider vinegar
• 2 teaspoons of almond extract
• 1 1/2 cups of flour
• 2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1 cup of vanilla almond milk (you can use plain or unsweetened if you prefer)
• 1 stick of butter, melted


1. Preheat oven to 350F and grease 9-inch loaf pan

2. In a large bowl whisk together the melted butter, and sugar. Mix together apple cider vinegar and 2 teaspoons of baking soda (it will fizz) and then blend into the butter/sugar.

3. With a hand mixer or spatula, mix in the almond extract and flour and stir until smooth.

4. Again with a hand mixer, or fork, mash the bananas until almost smooth, then fold them into the larger mixture. Add in the cup of almond milk and blend again until smooth.

Note: At this point, the mixture may seem too dry, but don’t worry it will be plenty moist! I’ve tested this several times and when I add too much banana or milk it’s too sticky.

4. Bake for 60 minutes or until a toothpick inserted into the center comes out clean. Cool until warm before serving.