This classic vegan banana bread recipe is moist, fluffy and delicious. It’s the best banana bread ever!
Adapted from a banana bread recipe that I used to make long before becoming vegan, it’s a simple recipe that is healthy, straightforward and has not disappointed me yet!
This recipe comes from the very first cook book given to me by my parents when I first moved out on my own…it’s ‘The New Doubleday Cookbook‘ by Jean Anderson & Elaine Hanna.
I’ve also adapted my basic vegan pancakes, or ‘best friend forever pancakes’ as I like to call them, recipe from this book.
By no means is it a vegan cookbook, but fortunately, both of these recipes made a fantastic transformation with my new lifestyle and is as good, if not better, than the original.
I’m happy to share with you this wonderful vegan banana bread that I have loved for many years, and look forward to loving for many more to come.
A few notes about the recipe at hand:
- This recipe was easy to veganize. It’s eggless, and works without eggs because we’re adding extra bananas. The bananas act as a binder. The extra banana also helps to lessen the sugar called for in the original recipe. And the riper your bananas are, the less sugar you’ll find you need.
- Instead of using butter or vegetable shortening, I opt for oil. You can use coconut oil (in liquid form) or grapeseed or light flavored olive oil.
- I’ve also used coconut sugar in the bread which will slightly darken the batter, keep in mind if using 100% pure cane sugar your batter may be a bit lighter.
Without further ado, let’s make vegan banana bread…
HOW TO MAKE VEGAN BANANA BREAD
Mix the dry ingredients in a medium mixing bowl. Add the wet ingredients to the dry ingredients and mix well, but don’t over mix, just enough to combine.
Place mixture in a greased loaf pan and top with optional walnuts.
Even the batter is delish, I could sit and eat that all day!
Once baked and pulled from the oven, so perfect and golden brown…beautiful vegan banana bread! ♥
Here’s more banana bread inspiration:
- Carrot Banana Bread
- Healthy Blueberry Banana Oat Bread
- Buckwheat Banana Bread (Gluten Free)
- Banana Chocolate Chip Muffins (can be made in a loaf pan)
VEGAN BANANA BREAD (HEALTHY + EASY)
A tried and true, classic vegan banana bread! Perfectly moist and delicious, this healthy vegan banana bread recipe makes a terrific snack or great way to start the day.
- 1 3/4 cups spelt flour, whole wheat, unbleached all-purpose, or gluten free blend
- 1/3 cup organic pure cane sugar or finely chopped dates
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- pinch of mineral salt
- 1/3 cup neutral flavored or coconut oil in liquid state
- 1 teaspoon vanilla extract
- 4 small or 3 large bananas, about 1 3/4 cups (preferably overripe), mashed
- 1/4 cup almond milk, use only if needed
Preheat oven to 350 degrees F. Grease your loaf pan.
In a medium/large size bowl, combine flour, sugar, baking powder, baking soda and salt, set aside. In a medium bowl, mash bananas. Add the oil, vanilla and bananas to the dry ingredients and mix until combined, do not overmix. If mixture seems too thick, add the almond milk (especially if using heavier flours such as whole wheat or whole spelt, you’re more inclined to need it).
Pour batter into a greased loaf pan. Bake for about 50 min – 1 hour. Ovens vary, mine usually takes 50 minutes. You can also do the toothpick test in the center of the loaf, if it comes out clean it should be ready. Remove from oven and let cool for 10 min before slicing.
Store covered on the counter for up to 3 days or in the refrigerator up to 1 week. Keep in the freezer for up to 3 months – place completely cooled loaves in freezer containers or bags. Thaw the wrapped loaves overnight in the refrigerator.
Makes 8 – 10 slices
I’ve stopped using baking soda in this recipe, sticking with only the 2 teaspoons baking powder with great results. There’s baking soda in baking powder so it really isn’t necessary, but I have left the baking soda in the recipe because I know some may prefer to add it as it does also help brown the top of the loaf. Just know that if you don’t have it on hand, you’ll be fine just using baking powder only.
I have made this replacing the oil with unsweetened apple sauce and it was just as good. Loaf was a little denser and didn’t rise as much, but the flavor was still great. I’ve also played around with using half oil and half unsweetened almond milk (equally 1/3 cup) with excellent results!
If using coconut oil, be sure it’s warmed and in its liquid state. My preferred oils for this recipe are either light flavored olive oil or coconut oil.
Add up to 1 teaspoon of cinnamon to the dry ingredients for a different flavor.
Others toppings you may like are sesame seeds, rolled oats, sunflower seeds and pecans just to name a few.
To make gluten free use gluten free all purpose flour or gluten free flour of choice. I don’t recommend using coconut flour in this recipe.