This ‘tried and true’, classic vegan banana bread recipe is moist, healthy, and so easy to make. It’s egg & dairy free, has an oil-free option, and is the best banana bread ever!
I love my vegan banana breads, and have quite a few variations in the recipe collection, like this Blueberry Banana Oat Bread, Buckwheat Banana Bread, and Carrot Banana Bread. All have been adapted from this very recipe which is straightforward and incredibly simple, using ingredients you probably already have on hand. I’ve made it again and again, and it has not disappointed me yet!
This plant-based banana bread recipe is kid friendly and a fan-favorite for good reason – it’s delicious! I’m happy to share with you this wonderfully easy, healthy vegan banana bread that I have loved for many years, and look forward to loving for many more to come!
Tips For The Best Vegan Banana Bread
It’s all about the bananas! Banana bread is easy to veganize by adding extra banana, which acts as a binder, replacing the need for eggs or other egg replacers. And as an added benefit, it also helps to lessen the amount of sugar needed. The trick is to use very ripe, freckly bananas, because the riper your bananas are, the less sugar you’ll need! This recipe only calls for 1/3 cup of sugar, but of course you can adjust, up or down, to suit your tastes.
Fats or no fats: In place of using butter or vegetable shortening, I call for oil. But you’ll find this banana bread recipe to have the option of using vegan butter or shortening if you prefer. I’ve also played around with using half oil and half unsweetened almond milk (equaling 1/3 cup) with excellent results. And if you want to skip the fats all together, for an ultra-healthy vegan banana bread, try using unsweetened applesauce – it’s terrific!
Spruce up your banana bread with additional add-ins and toppings! Add up to 1 teaspoon of cinnamon, fold in chocolate chips, walnuts or pecans to the batter. Or once the batter is in the loaf pan, add a sprinkle of walnuts, pecans, sesame seeds, rolled oats, or sunflower seeds over top before baking, they will add texture add protein.
Spoon & level the flour! When measuring your flour, it’s helpful to use the ‘spoon & level’ method, this will ensure you don’t add too much flour. Never scoop the flour with a measuring cup. Instead, using a spoon, scoop the flour into the measuring cup, without packing it, and level with the back of a knife.
Don’t overmix the batter! It’s best baking practice when making any type of quick bread to not overmix, overmixing the ingredients will cause the gluten proteins to create an elastic batter that may not rise well. You only want to mix until you don’t see any flour streaks.
Methods: Since first posting this recipe, I have since adapted it to be mixed in one bowl making for an easy banana bread! But you’ll also find the original method as well.
Without further ado, let’s put it all together and bake…
How To Make Vegan Banana Bread
Making vegan banana bread is as easy as 1 – 2 – 3, this is the 1 bowl method!
- Add the bananas to the bottom of a medium mixing bowl and mash well, add in the remaining wet ingredients and mix well. Add the dry ingredients to the wet ingredients and mix until just until incorporated. Do not overmix. The batter will be slightly thick and a few lumps is OK.
- Pour the batter in a greased 9 x 5 loaf pan and bake for 50 – 55 minutes. Ovens are different, so use your best judgement. You can test for doneness using a toothpick, if it comes out clean, it’s ready.
- Let the banana bread cool, slice and enjoy. If you find you can’t wait to slice your bread before it’s cooled, you may notice a little gumminess on the knife, this is normal, but once completely cooled it will slice cleanly.
And that’s it, perfectly golden, moist and flavorful vegan banana bread made easy and healthy!
Make your slice even better by adding a smear of this healthy Cashew Sweet Cream or Triple Berry Chia Jam for a delicious breakfast or snack!
Store your banana bread, covered to maintain moisture, for up to 3 – 4 days on the counter.
Commonly Asked Questions
Can I make banana bread gluten-free? Absolutely, you can make banana bread gluten-free by using any gluten-free flour blend or buckwheat flour, replacing 1 – 1 the amount of flour called for.
Can I make this recipe oil-free? Yes! I have made banana bread oil-free by replacing the oil with applesauce, and it was just as good and even healthier. The loaf was a little denser, but the flavor was still great.
Can I make banana bread without baking soda? Yes, often times I will make banana bread with using 2 heaping teaspoons baking powder with great results, 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.
Can I freeze banana bread? Sure thing, you can safely store banana bread in the freezer, it will stay fresh for up to 2 months if stored in a freezer safe container or bag. Simply let thaw in the refrigerator before eating. Banana bread can also be stored, covered, on the counter for up to 3 – 4 days. Or store in the refrigerator for up to a week.
Can I make muffins instead? Yep, and they are so good! You can use this Banana Chocolate Chip Muffins recipe as your guide. If you don’t care for the chocolate chips, omit them altogether or replace them with walnuts.
More Quick Breads Using Fruit
Because you can never have too many baked good recipes on hand. Take a look at these other fantastic vegan bread recipes, you just may find a new favorite!
- Classic Pumpkin Bread
- Applesauce Bread (Oil Free)
- See all vegan Bread recipes on TSV!
If you try this banana bread recipe, please let us know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
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.
- Prep Time: 10 min
- Cook Time: 55 min
- Total Time: 1 hour 5 minutes
- Yield: 8 - 10 slices 1x
- Category: Quick Bread
- Method: bake
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 3/4 cups (245 g) flour (spelt, whole wheat, unbleached all-purpose, or gluten free blend)
- 1/3 cup (75 g) organic pure cane sugar (or 1/2 finely chopped dates)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- pinch of mineral salt
- 1/3 cup (75 ml) neutral flavored oil (or coconut oil in liquid state, vegan butter at room temp or applesauce
- 1 teaspoon vanilla extract
- 4 small or 3 large overripe bananas (about 1 1/2 – 1 3/4 cups (338-410g)), mashed
- 1/4 cup (56 ml) almond milk, use only if needed
optional tasty add-ins:
- 1/2 – 2/3 cup chopped walnuts
- 1/4 – 1/2 cup chocolate chips (mini or regular)
- 1 teaspoon cinnamon
Instructions
Preheat oven to 350 degrees F. Grease your loaf pan.
One bowl: In a medium sized mixing bowl, mash 3 – 4 bananas (about 1 1/2 cups to 1 3/4 cups works well), add oil/applesauce and vanilla extract, mix again. Add the flour, sugar, baking soda, baking powder and salt, and mix well, but don’t overmix, just enough until the flour is combined. Batter will be slightly thick and a few lumps is ok. If mixture seems too thick, add more 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.
Original: 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 2 months. Thaw the wrapped loaves overnight in the refrigerator. Reheat in the microwave or a toaster oven with a door.
Notes
No baking soda, no worries. I’ve stopped using baking soda in this recipe, sticking with only 2 teaspoons baking powder with great results, 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.
Oil-free or reduced oil. 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 (equalling 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.
Boost of flavor. Add up to 1 teaspoon of cinnamon to the dry ingredients for a different flavor.
Add nuts or seeds. Try adding toppings like walnuts, sesame seeds, rolled oats, sunflower seeds or pecans.
Using dates: To use chopped dates using the 1 bowl method, simply add them in with all the ingredients. If using the original method, add them in with the wet ingredients. I would use about 1/3 – 3/4 cup of dates (depending on how sweet you like it), pitted and finely chopped.
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Marlyn Rodriguez says
Hello! This recipe sounds great…but what can be used instead of organic cane sugar and mineral salt? I don’t have either of those at the moment and want to know if they can be substituted for something else?
Thanks!
Julie | The Simple Veganista says
You can use regular salt and sugar. Do let us know how it goes!
Karen V says
Delicious! I used 1 cup whole wheat flour and 3/4 cup coconut flour (just because I happened to have it), coconut sugar, coconut oil, the higher end of smashed bananas, a little cinnamon and added chocolate chips. I made 12 (relatively small) muffins instead of bread and they were done in approximately 25 minutes. The texture of the batter is great! (No milk necessary). Definitely making again. Thank you!
★★★★★
Eden says
I’ve made this recipe countless times now, and it always comes out wonderfully! I use whole wheat flour, frozen (thawed) or fresh bananas, almond milk, and grapeseed oil. I often add cinnamon, nutmeg, cardamom, and ginger, too. I love spices, and this recipe! Simply fantastic. A staple. :)
★★★★★
natasha says
I made it following the recipe with applesauce (without oil) and it was so good. Thank you so much for the recipe. it will be my go-to recipe from here on.
★★★★★
Mary says
This tasted amazing!!! I used vegan butter and chopped dates. The texture and taste was perfect. The good news is I added no refined sugar. The dates was all I needed. Thank you for this recipe!
★★★★★
Chitra says
This came out amazing, I used coconut sugar and added some
Unsweetened coconut flakes and used your suggestion to halve the oil and mix with almond milk. We all loved it. Thanks so much for this recipe
Madhvi says
Definitely one of the best, if not the best, banana bread recipes out there! I put almonds in mine and it tasted fantastic. Thanks for sharing!
★★★★★
Margaret says
I accidentally left out the sugar, added a cup of fresh blueberries and baked in a glass 8” square pan. Came out great! Cooked in 30 mins on convection. Can I tell there’s no added sugar? Yes. Do I miss it? No! The bananas provide plenty of sweetness. If you are frequently disappointed in baked goods from coffee shops because they are too sweet and closer to a cake or dessert, try skipping the sugar on this. It’s delicious. Thank you Julie.
★★★★★
Julie | The Simple Veganista says
Thank you Margaret, those are some great tips! So glad you enjoyed your banana bread! Cheers :)
Megan says
Made for some friends and they absolutely loved it! Added cinnamon and sultanas too as they are a must have in any banana bread for me :)
Now to try It out again for my mum and brother who are vegan! I’ll update you on their verdict 😊 thank you for sharing!x
★★★★★
Elizabeth says
I love this recipe. It is so easy and quick to make. I’ve made it multiple times during the quarantine. It is fabulous. Thank you!
★★★★★
Eden says
I made the banana bread without any oil (apple sauce) and no sugar (dates) and it turned out so good. Once it was ready it was gone in ten minutes. My whole family loved it. Also it was a keeper in our recipe book because it is very healthy and good. I would recommend this bread. Also if you do not do any oil it does not rise as much.
Eden says
it is amazing.
★★★★★
Anshula says
Excellent recipe! Thank you 🙏🏽
★★★★★
Brandy S says
Wow! Perfection. I “try to eat vegan” is what I tell people. In an effort to be healthy as I’m getting older, my diet is about 90% vegan plant based. I am not big on cakes, cookies, etc. because they are too sweet. Then I find this customizable banana bread recipe, I tried it because there were so many different options given to tailor it to my tastes. YAY!! With this darn quarantine I have seen my weight go up a bit… (hence the 10% non vegan… sigh) and I am really trying to cut some unneeded food from my diet. Here we go:
I opted for the applesauce, a scant 1/4c of brown sugar, lots of pumpkin pie spice (yummmm) and used the 1:1 gluten free flour version. It was not too sweet, not too dense and, honestly, it was perfection in a loaf pan. Gave some to my non vegan daughter and her boyfriend. They had no idea it was gluten free, egg free, oil free and virtually sugar free!! Although they did comment it wasn’t super sweet like most banana bread recipes. This will be my go to when I have an urge for some baked goods… a non guilty pleasure. Thank you!
★★★★★
Cassandra says
Hi I was wondering how you use the chopped dates in this recipe. There aren’t any instructions and I don’t want to mess up the recipe.
Julie | The Simple Veganista says
To use chopped dates using the 1 bowl method, simply add them in with all the ingredients. If using the original method, add them in with the wet ingredients. I would use about 1/2 – 1 cup of dates (depending on how sweet you like it), pitted and chopped well. Enjoy, and do let us know how it goes!
Marian says
Hi There!
Im so happy I found your page! I’ll try this recipe or the banana blueberries oat one tomorrow.
Question…I got gluten free flour and cold pressed unrefined coconut oil? Or olive oil?
Thank you!!
Julie | The Simple Veganista says
Welcome, and so glad you are here Marian! Either oil is great, and do let us know how it goes for you. Enjoy!
Rhea98 says
I made this yesterday with a few tweaks: used 1/2 cup almond flour (56 g) for 1/2 c ap flour and 33g (2.75 TBSP) of Truvia baking blend for sweetener. No almond milk necessary. I don’t even LIKE banana bread, but vegan son will eat it occasionally, and I had very ripe bananas. I made four no-nut muffins for him and a walnut-loaded small loaf for mom and dad. When trying something new, I always sample it before serving it. The first small warm slice was very delicate–but incredibly good. After cooling, it remained super moist but firmly structured. After eating a cooled slice, I had to “hide” it to keep myself from eating more. I can’t wait until my noon coffee and another slice of this banana bread. This one is now in my recipe box! Thanks.
★★★★★
Aster Leitner says
I made this with sprouted whole wheat, and it came out perfect and delicious.
I used applesauce instead of oil.
I tried doing this recipe with almond flour with the same exact ingredients, and it did not come out correct. Can I do this recipe with almond flour? Do I need to adjust any of the ingredients?
Thanks for any suggestions.
★★★★★
Julie | The Simple Veganista says
So glad your loaf was a success! I don’t recommend replacing the flour with all almond flour, as it will not work with this recipe. You can however, replace up to 1/2 cup of the flour with almond flour (ie, 1 1/4 cup regular flour + 1/2 cup almond flour). Just note, I have not tried this myself, but see that is the suggested ratio for the amount of flour called for in this recipe. I hope this helps, and if you’re up for an experiment it would be great to know how it goes – it will be super helpful to others!
Myrna says
This is probably the third or fourth time I’ve made this banana bread! It’s so good. I used whole wheat flour and coconut sugar. I’ve made it with both fresh bananas and frozen bananas which I thawed. Both turned out great. Similarly, there’s hardly a taste difference between the one-bowl and two-bowl method. I love this recipe! A slice is also great with some vegan butter on top. :) Will continue to make it! Everyone likes it.
★★★★★
bridget says
Such a great recipe! Thank you for sharing!
★★★★★
Michelle says
Hi, thanks for sharing this recipe. I made the banana bread, it turns out super AMAZING and DELICIOUS. Instead of using chocolate chips I switch to butterscotch chips, it still turns out yummy. Pair up with homemade vegan chai latte and a piece of your banana bread makes my morning enjoyable 😊
★★★★★
Jess says
I‘ve never successfully baked anything vegan till now! Delicious, light and fluffy. I used oil and the 1/4cup of milk. Will use this recipe as a base and play around with flavors and add ins :)
★★★★★
Rachael says
This is a simple, healthy, and absolutely delicious banana bread recipe! I used whole wheat flour, apple sauce instead of oil, and only 1/4 cup sugar. I added a 1/2 cup of chocolate chunks and the sweetness was perfect. The bread came out perfectly moist and is absolutely delectable. I love that it’s a one bowl recipe. I will definitely be making this again and recommending it to others!
★★★★★
Marielos says
I just made this for breakfast and it came out so fluffy and moist and it’s the most perfect banana bread I’ve ever made! Non-vegan recipes included! Thank you so much <3
★★★★★
Karla says
This is a simple, easy, yet super delicious banana bread recipe! I decided to use whole wheat flour, coconut sugar, apple sauce instead of oil because oil upsets my stomach, oat milk And added 1/4 maple syrup to moistest it a bit more. I was afraid of it being to dry because I didn’t use oil but it was so moist and sweet but not overly sweet. I also added 1/4 of walnuts. So good! One of the most easiest desserts I have ever made.
★★★★★
Eurydice says
This is the second time I’ve made this banana bread and I’m absolutely in love with it! I use whole wheat flour, coconut sugar, almond milk, and grapeseed oil. It’s fabulous! Practically foolproof and entirely delicious. Will make again and again!
★★★★★
Ruth says
I have made this every week we have been isolating at home here in NYC.
I call it the un-ruinable banana bread recipe.
I like to use spelt flour, but I can’t get it now. In fact, no flour at all in the store!
Yesterday, I used oat flour I made myself. Yes, it’s denser, but it’s still great.
I have used
chocolate chips and walnuts
raisins and walnuts.
Came out amazing every time and I know the recipe by heart.
Stay well, everyone!
★★★★★
Gina Son says
I was looking online for a bread my toddler can eat because he has lots of food allergies. I used the same amount gluten free flour. I didn’t want to use sugar as I am sharing with my kid so I used dates instead. I didn’t have medjool dates but the deglet noor pitted ones and I put in 1/2 a cup instead of a 1/3. I used coconut oil and with my oven I stopped at 45min and it was perfection. I used the baking soda to get the nice brown on top. It was so good. My toddler loved it and so did my picky husband! This was probably one of the tastiest healthiest treats that we have ever tasted! Thank you so much for this recipe!
★★★★★
Catherine Masoud says
Literally never baked a thing before and this was so easy to make and tasted absolutely delicious, thank you!
I added 1/4 cup of walnuts, 1 tsp of cinnamon and 2 tablespoons of chia seeds. :-) Might make this again with vegan chocolate chips!
★★★★★
Reese says
I baked this today, half spelt flour, half wholemeal bread flour, with applesauce, cinnamon powder and vanilla paste . Top it up with rolled oats on top. I was really surprised that its moist and I had to stop myself from keep eating it. The kids loved it too!
★★★★★
Maja says
Oh. My. God!! This banana bread tastes so good! Normally when people say that they’ve made a vegan recipe and nobody could tell that it was vegan, I don’t believe them. But I baked this bread for my mother (who doesn’t really like vegan food) and she l o v e d it. She still doesn’t know it’s vegan, but she wants me to bake this banana bread at least once a week now. So thank you for this wonderful recipe!
★★★★★
Andrea says
This is THE best banana bread recipe I’ve ever had (and I’ve tried a few). I used a mix of wheat flour and gluten free flour (that’s what I had on hand because quarantine). I also used coconut oil. I added 1/2 chopped pecans (chopped on the smaller side as I don’t like big but bites), cinnamon & maple syrup. Topped with vegan chocolate chips, pecans and oats. Will 100% make again and again. So ecstatic to have found this recipe. Love that you can customize to your taste. Turned out with a solid outer crust (not too hard) and a soft inside that still holds its structure. And my house smells so yummy!
★★★★★
Cathy Mcintyre says
This recipe is absolutely delicious. I only had very strong whole meal bread flour available so decided I’d try this and it worked well, in fact the texture is perfect so I might use this flour next time. I opted to use apple sauce instead of oil and because I used bread flour I added approximately 1/3 cup of vegan yogurt to slacken mixture, other additions I made was all spice because I like cinnamon etc. and I added some raisins and chopped walnuts.
This will definitely be my go to recipe for banana bread. Thank you!
★★★★★
Ashley says
Wonderful recipe. I added chopped walnuts and Enjoy Life mini chocolate chips. Thank you!
★★★★★
Marie-Jade says
This recipe is awesome! I love banana bread and this recipe came out great. My whole family loved it. Will definitely make again! I used grapeseed oil, whole wheat flour, and coconut sugar instead of the regular sugar. I cooked it in our powerful, tiny toaster oven and it took less than the suggested 50 minutes. The texture was perfect! Love this recipe and I’m a new Simple Veganista addict!
★★★★★
Holly Walker says
I used 1/2 c date sugar in place of regular sugar. In place of oil I used aquafaba. Great recipe.
★★★★★
Brianna says
Quick questions for you ladies,
I have been using pretty much the same ingredients that have been listed here! I use Organic Gluten Free flour, organic baking powder, unsweetened almond milk, vegan/soy free butter, organic bananas, organic vanilla extract, vegan chocolate chips, organic cane sugar, but no salt or baking soda.
I am noticing the taste is unreal but the inside is staying to moist. It’s almost an uncooked texture, but still edible. I bake for 50 + mins at 375
What am I doing wrong ! :(
Its so frustrating !!!!
Julie | The Simple Veganista says
Hi Brianna, have you let the loaf cool completely? Sometimes the center will not set and seem a little gummy & uncooked in the center until it’s cooled. You can also try cooking for another 10 minutes, just be sure to cover the top if it starts to brown. Other than that I’m just not sure what the issue is, unless it’s altitude. I imagine it is frustrating and I wish I could be of better help!
Stacy says
I had the same experience. I used dates, applesauce and Bobs red mill gf 1 to 1 flour. The bread resulted in a gummy consistency after completely cooled. It’s my first time using that gf flour so I thought it was possibly the flour that caused the gummy texture. 🤔
Michael says
I had the same issue. Very gummy inside and the loaf “fell” into itself. Not an altitude issue here in Toronto
Sarah says
I have the same issue :(
Baked at 350 for 75 minutes and the inside was like the batter
Julie | The Simple Veganista says
I suggest you let it cool completely and see how it goes. Every now and then I get a loaf that seems gummy in the center, but once cooled it’s normal. I’m not sure why it happens, but it should correct itself once cooled. Hope that is the case with your loaf!
Cassandra says
this has happened to me with another recipe too i dont know why though
Teegal says
So amazing!
★★★★★
Beth says
I’ve made around half of your recipes and I’ve never had one turn out bad, not one stinker! I thought for sure this would be it though, because I can’t make banana bread. For years, I’ve tried dozens of recipes, ingredients, pans, oils, you name it- I’ve tried it. No recipe has ever turned out. My kids always try a bite and sweetly say, “you tried Mom.” Then I made this recipe and my kids ATE IT ALL!!! Thank you for the recipe and the helpful hints. I now know FOR SURE that your recipes are magic. :) Thank you so much for all that you do!!
★★★★★
Didi says
So… I’m a recent vegan and this is my time baking something vegan. Disclaimer: I’m a very skilled baker. The recipe is flaw-less! This banana bread is really delicious, easy to make and I’ll make it again a thousand times!
I added a chocolate and coconut milk sauce on top and some fresh strawberries on my plate with a slice of banana bread.
Really really good.
★★★★★
Julie | The Simple Veganista says
Perfect, Didi! I love your topping idea and fresh side of strawberries, sounds delicious! Thanks for the feedback, and enjoy often! :)
Lauren says
I made two loafs for a post yoga morning brunch and they both turned out great! Everyone from my studio loved them. I made one loaf with all-purpose flour, cane sugar, coconut oil, plus the remaining list of and ingredients and for my second loaf I used a mix of gluten free flours which included 1.25 cups almond flour and 0.5 cups cassava flour. In the gluten free loaf I also used coconut oil, but I substituted the cane sugar with coconut sugar, I also I added a dash of cinnamon, plus the remaining list of and ingredients. Both loafs were delicious and moist. The gluten free version was a little more moist and dense (didn’t rise as much as the all-purpose flour loaf), however they were equally enjoyed and there was none left over.
★★★★★
Olayinka says
Im confused in the instructions I don’t see anything about milk and in the ingredients it says, use milk if needed? do I need milk or not? I have the bowl here and the bananas mixed and I don’t know how to proceed. Please let me know asap so I can finish
Julie | The Simple Veganista says
Great questions Olayinka! You should be fine without adding milk. I have that in the instructions if the mixture seems too dry to add a tad more milk, this may happen if using whole wheat flour. If it seems fine, just continue with the recipe. Enjoy :)
Annemarie says
I made this for our Plant Based Nutrition Support Group meeting (PBNSG) and everyone loved it. Because this group follows a “no added oils” life style I used applesauce as the replacement. You could not tell the difference. The bread rose nicely and the texture was perfect, not gummy like you sometimes get with applesauce. I added walnuts and sprinkled cinnamon sugar on top for a sweet crunch. Needless to say the platter was empty in no time! I will definitely be making this again. Thanks!
★★★★★
Kevin says
Great recipe. I added brown sugar to the top which pushed it over the top to me.
★★★★★
Patty Guetzlaff says
I just made this bread and it is really good! I used applesauce (no oil) and love that it tastes so good and is oil free! Also, it’s not too dense like other banana breads I have made in the past. This recipe is definitely a keeper!!
★★★★★
Samantha Palacios says
Just made this tonight. One of the easiest, tastiest banana bread I have ever made. I didn’t use the baking soda like you mentioned, since I didn’t have it on hand. Made sure my bananas were extremely ripe and used dark brown sugar instead. Sprinkled cinnamon and nutmeg on top before baking. So soft and the perfect amount of light sweetness. Definitely going to make again. Superb!
★★★★★
Diandra says
Easy and delicious, I’ve made it several times and nits always turned out great!
★★★★★
Julie | The Simple Veganista says
Wonderful! Thank you so much for sharing, Diandra!
Zara Wright says
This was my first time baking banana bread and it was the perfect recipe… so easy to follow and is totally delicious!! I 100% recommend is not too sweet and adding walnuts gave a little extra texture and flavour…my 16 month old daughter is a huge fan!!Time to scan through what other amazing recipes I can try as a family of newbie vegans I’m so excited to try more x
★★★★★
kamania says
had all the ingredients mixed and in the oven in a solid ten minutes, my little brother and i really enjoyed it. My mum prefers we don’t cook with gluten, so i used rice flour, and it came out wonderful. simple, easy to make and delicious.
★★★★★
Micaela says
The quickest easiest most delicious vegan banana bread!
★★★★★
Julie | The Simple Veganista says
Thanks for Micaela, so glad you loved the recipe! Cheers :)
Doug says
Doesn’t it have to be sugar free to be Vegan?
Doug says
Pure cane sugar, my bad:)
Colleen Cornelius says
Perfect. Used avocado oil, walnuts and a handful of vegan semi sweet chips
Thanks so much for this great recipe
Colleen of Butterflyintheattic
★★★★★
Tracy says
I had 2 super ripe bananas I needed to do something with but no eggs. I found this recipe and I made a half batch of this and baked it in a smaller pan and it turned out great!
★★★★★
NeneMilo says
It was a bit dense to my liking but my husband and kids LOVED it. This recipe is a keeper. Thanks. :)
★★★★★
Paco says
I’ve seen recurring comments on “why my cake is so dense” – and I think i’ve figured why.
Forewarning – I’m a beginner baker and it’s my third attempt at a vegan banana bread trying different recipes. They all turned like dense breads…. not this time. I did a pretty extensive research and read quite a bit. I used tricks I learned here and there.. Since this came out so good I figured I’d share what I have done.
I got myself a springy, fluffy, raised and flavor banana bread.
Key things for fluffiness and flavor below:
**FOR FLUFFINESS**
1/ I used all purpose flour instead of gluten-free (I have a sensitivity to gluten… but I was tired of brick dense banana bread. And it seems flour and gluten play a major role in leavening)
2/ mixed WELL dry ingredients SEPARATELY from wet and sifted them. Gotta be light and DRY. The baking powder+soda will start reacting as soon as combined with wet ingredients and ruin your rise if you mix too long while they produce that CO2. You want the CO2 bubbles trapped in the fabric of your dough.
3/ mixed wet and dry LIGHTLY – could still see traces of flour on the bowl. I used my hands rather than a spatula. More effective. Just a few folds and going under the wet stuff to make sure i get into the dry stuff. Didnt take much longer than 5-10 seconds (it is generally recommend < 10s when mixing with a spatula or mixer)
4/ I added a tablespoon of unsweetened apple sauce – it s supposed to help with leavening when you dont have egg.
5/ I dosed the baking powder generously – maybe half a teaspoon more.
6/ I used coconut oil and had it half melted / half solid. The recipe calls for liquid oil but I didn’t want it to wet the dough too much before the dough solidified as it is cooking. It’s all about trapping that CO2 – the right balance of sticky vs gooey. Basically it felt closer to a bread dough than a cookie dough – that said bread dough uses yeast which will produce a lot more CO2. But similar idea as far as trapping the gas.
7/ last thing – I let the dough rise in the pan for something like 5min before starting to bake it. The baking powder is “double acting” which means it starts rising for the first 10min cold and then rises some more while baking. Note that the bread only rises for the first 10min I was baking it and then stopped.
**FOR FLAVOR**
1/ I dont mind less sweet but beware for those with a sweet tooth this is not very sweet. Now… no need for more sugar! However…
2/ I recommend sprinkling/sift brown sugar on top to give that sweet outside coating – also helps brown the top. That worked well for me. Alternatively Im thinking of adding something like concentrate apple juice or pineapple on top to make that top a little softer/sticky and delicious… maybe for a later try. Happy to report back on here if anyone shows interest.
3/ adding chocolate chips makes this thing so insanely good. Goes very well with the banana flavor. I use the “Trader joe’s semi-sweet chocolate chips” – trust they are PLENTY sweet. Taste Nutella basically. With regard to the “not very sweet dough” of point 1, this makes the bread taste quite sweet.
4/ I mushed 3 bananas with a fork (1 & 3/4 cup) BUT left a bunch of chunks – i.e. not a puree like I’ve seen elsewhere and not super well mushed. That makes the bread tasty and moist, especially around these bits. Note that apple sauce and banana sauce will make your bread dense – e.g. if you were to cook just these they would progressively reduce into caramel basically. They wont go anywhere that far in the cooking process but they tends to densify rather than fluff out. Hence the chunks to avoid making the dough overly wet BUT while keeping that moisture and taste in there.
5/ I added a little extra (like 30 to 50% more) vanilla flavor and salt. They both accentuate taste.
Let me know what you think and what you noticed works / doesn’t out of the things I suggested and what other tips you have! I’m just here to learn and make the awesomest most mind blowing most addictive banana crack (I meant bread) :)
★★★★★
Paco says
Try 2: added 1.5 tablespoons of flax. It helped it rise more – almost an inch more and to the point it broke off a bit in the middle while cooking
Read somewhere that ground flax does not build structure and it did fall back a bit maybe a quarter inch if that (but still puffier in size than the first try without ground flax)
One thing is it requires a few more minutes (maybe more like 55 to 60 instead of 50) to cook now. This time is a tad undercook. Still edible but makes it closer to a banana pudding than a banana bread.
Next try will be all about producing more gluten (main structural agent for this cake) by working the dough a little more. Maybe no need for the flax and just boosting the leavening will do (just adding a half a teaspoon of baking powder at this point)
★★★★★
Jenny says
Paco, thank you for all of these wonderful tips! I have been searching for GF/nut-free/egg-free quick bread recipes and tips after baking two different banana breads with Bob’s Red Mill GF flour 1-1 and coming out with gummy bombs that can’t be salvaged. I thought it was perhaps because I was using a flax egg substitute, so I started searching for vegan recipes. Now seeing this recipe + your tips I wonder if it was the combo of GF flour and not enough baking soda/powder. I’d really like to stay away from gluten (and still have plenty of Bob’s flour left), so I’m going to give this recipe a shot with the flour sub and your tips on mixing/rising. Fingers crossed! I’ll report back!
Julie | The Simple Veganista says
Thank you so much for sharing your experience here for others to see and to help make this the best banana bread ever! I can’t wait to try a sprinkle of sugar overtop next time. Cheers :)
Annemarie says
I took your advice about leaving the banana on the chunky side instead of a puree and it worked out nicely. I’ll be doing that with all banana breads in the future. Thanks for all your suggestions!
Amanda Frye says
This was so good the loaf was almost gone before i got a slice. I had one slice and man was it great. good thing i made two loafs!
★★★★★
Roni Brown says
I just made this and it’s perfect! So easy to make and baked to perfection in 50 mins, this one is definitely one I’ll be making again. Just off to the kitchen to get another warm slice!
★★★★★
KV says
Can the raw cane sugar be substituted with granulated sugar?
Julie | The Simple Veganista says
Yes, regular sugar will work perfectly! Enjoy :)
Lorianne Mariais says
I have this recipe in my pantry, it’s that good! I reduced the sugar and oil to 1/4 cup and add cardamon, black pepper and pecans. It’s simply divine. I also mix the flours around with gluten free ones and comes out perfect. Thank you!
★★★★★
Julie | The Simple Veganista says
I love that! Thank you for sharing Lorianne! Cheers :)
Brenda says
Perfect! Added chocolate chips to mine, so delicious!
★★★★★
Tara says
Had the pleasure of making this today. I added walnuts to the batter and sprinkled some on top, and it was just perfect! Thank you for the great recipe!
★★★★★
Deb Sweeney says
Just found your site and this recipe!! Tried today – was very good. I used coconut oil and coated with a little flour for the baking pan. Added a little cinnamon – next time more cinnamon!
Oh and I left out the white sugar and used organic brown sugar – was good. Next time I’m trying dates!
Julie | The Simple Veganista says
I love adding cinnamon too! Usually I’ll add 1 teaspoon. So glad you enjoyed the bread! Cheers :)
Cassandra says
how do you use the dates theres no intructions
Tamara says
I’m new to vegan baking so please excuse the newbie question, and apologies if I’ve missed it in the recipe, but what do you use to grease the loaf pan?
Julie | The Simple Veganista says
Hi Tamara, that’s a great question as I don’t think I specified. You can lightly grease your loaf pan with olive oil. If you make the bread, let us know how it went. Enjoy!
Carmen says
Came out great, crisp on the outside and moist on the inside
★★★★★
Anna says
This also works replacing the sugar and oil with 1/4 cup agave syrup. I just completely omitted oil and used 1/3 cup of almond milk. The loaf still rose and browned beautifully.
Julie | The Simple Veganista says
Hi Anna, that’s wonderful! I love the idea simply replacing the oil with almond milk and adding a liquid sweetener. Sounds perfect, so glad it turned out well for you! Cheers :)
Gözde says
Hi,
I’m a bit confused is it 1 + 3/4 cups (245 g) flour or a 3/4 cups of flour? Or is it maybe 1 or 3/4 cups of flour?
Looking forward to trying this recipe!
Greetings from Sweden,
G
Julie | The Simple Veganista says
Yes, it’s 1 + 3/4 cup flour. Sorry for the confusion, I really wish my fractions would display small so it’s more obvious. Enjoy the loaf and be sure to let me know how it turns out for you! Cheers :)
Johannes says
Hello, I usually don’t post comments on any websites but your recipe is way too good not to let you know. The recipe is truly delicious and thank you very much for also listing the ingredients in metric system, it is highly appreciated! The various different options for ingredients are awesome aswell and make this a really robust recipe.
Cheers! (Made this 3 times in the last 2 weeks already and friends and family all enjoy it as much as I do!)
★★★★★
Julie | The Simple Veganista says
Thank you so much, truly makes my day! I’m so glad you’re enjoying this recipe! Cheers :)
Coletha Browning says
Again!!!…another winner. I am so glad my google search led to you! This is the second time I have cooked something you created and again it was a winner. I love to cook and in my former way of eating I cooked unhealthy foods very well, but I was never much of a baker. I’ve always wanted to be…but that was always left to the matriarchs of our family, who have all passed on (mother – aunt – grandmother) from health-diet related illnesses, which plague the black community in America with our horrible SAD diet adding on a layer of life-altering, traditionally deep fried southern cooking. My daughter and I are Whole Food Plant Based No Oil, No refined sugar, gluten-free ethical vegans. I used spelt flour, replaced the oil with applesauce, and used date sugar in the place of cane sugar. Because I used spelt, I had to add the plant-based milk (my daughter’s homemade cashew) just under half a cup, which I worried would impact how well it rose. It rose nicely. I baked it 55 minutes, The next time I make it I will bake it 50. I am beyond excited. I look forward to making more of your recipes.
★★★★★
Julie | The Simple Veganista says
I love all your substitutions here, so glad it all turned out well! Keep up the good work of eating well, you’re doing a great job so fat!
Helen says
Hi
I’ve beee looking through your banana bread varieties which look divine. In this one, your conversion from cups to grams of mashed bananas looks great but in some of the others it looks incorrect and you need to double up the grams to get get it right. Here, you use around 220g mashed bananas for a cupful or 2 bananas roughly, I’ll try and find the banana breads with the conversions I thought were incorrect (when I scrolled through briefly a few minutes ago) now and alert you to the inconsistency. But I urge you to check yourself. I use grams as I’m in the UK and always check conversions from cup quantities.
Kind wishes,
Helen
Helen says
Hi, Helen again
I said above your mashed banana measurements in grams for this recipe look perfect but in others they are incorrect and are certainly not in line with the conversions here. I also said you need to double up your grams in the recipes to correct the conversion (of mashed banana) but it’s not quite as straight forward as that. You need to ensure that a cup of mashed banana is around 220g. Look at the banana quantities in grams for your buckwheat bananas bread as that is the first incorrect conversion I spotted. I don’t have time to write the detail right now about all the others but I will do so soon if you don’t spot the errors yourself. Look at buckwheat banana bread first, compare it to this and you will see what I am getting at.
Kind regards,
Helen
Helen says
This recipe looks perfect in so far as cups to grams of mashed bananas are concerned. Please look at some of your other banana bread recipes and the conversions for mashed bananas are incorrect. Sorry I can’t sort them all out now for you. I urge you to check. I’ll go through them in time, I promise and will write to you.
Helen
Julie | The Simple Veganista says
Thanks so much Helen for pointing that out! I’ve went through and fixed them all. If you see anything that needs adjusting, please let me know. I really appreciate it, and so do others who will be making this recipe! Cheers :)
Helen says
Hi again
So sorry for the time taken to get back to you. I am so glad you realised the errors yourself. I’ll go back and check again another time!
I have an almost uncanny ability to spot errors involving numbers. They just leap out at me. It can be quite a handicap and many people do not appreciate being told they are wrong, however diplomatically I try to explain things. I’m glad you are not like that! I have a background in mathematical physics and spent years looking at students’’ work which is probably responsible! It isn’t always good – it holds me up as I cannot let errors just sit there.
Love Helen x
Gloria says
It was so good it almost didn’t have the chance to cool down! Everyone loved it! Definitely The recipe for banana bread from now on.
★★★★★
Julie | The Simple Veganista says
So glad it’s a hit with everyone! Thank you for the feedback. Cheers :)
Cassie says
I’ve made this recipe several times with great success! I use applesauce instead of oil and 1/4 cup of sugar instead of 1/3. I find that it’s plenty sweet. I also use both the baking soda and baking powder. Planning on making another loaf tonight :)
★★★★★
Michelle says
Came out moist and soft…..this was the best vegan banana bread I’ve made. Great recipe. I used 4 bananas and 1 green apple and no oil / no extra plant milk.
★★★★★
Gord says
I just made your recipe. I used the walnuts, which I toasted, apple sauce instead of oil, chopped dates instead of sugar, whole Einkorn wheat flour which I ground fresh, and a little extra vanilla.
My wife and I had a slice with some tea after dinner and I told her it may be the best banana bread I’ve ever tried! It was pretty dense, but the flavor was out of this world!
Thank you so much for this great recipe! I’ve always wanted to make a whole-grain banana bread with no sweetener or oils. This is a great one!
★★★★★
Anna says
Tried a few different healthy banana bread recipes and this one is very good and easy.
Made my own gluten-free mix by grinding up leftover millet and rice and topping off with a bit of chickpea flour. Used the chopped date and applesauce options. Kept in the baking soda, went with the walnuts, and did not add any milk.
★★★★★
Cassandra says
How did you add in the dates
Rachel says
I made this yesterday, absolutely delicious. I chose to add walnuts and cinnamon to the batter and sprinkled some oats and a little cinnamon on top. Definitely my new go to banana bread recipe from now on.
★★★★★
Wendy says
First time I made banana bread, really loving it!
★★★★★
Talia says
I just made the cake now and can’t wait to try it. Please note that you forgot to mention the salt in the One Bowl method. I did it without and hope it won’t affect the result much. Will try to omit oil in apple sauce next time. Thanks!
Julie | The Simple Veganista says
Great, hope you love it! I’ll adjust the recipe, thanks for pointing that out. Also, it’ll be just fine without salt! Enjoy!
Deborah Farr says
Never baked anything vegan or GF before, so I didn’t know what to expect. Used a gluten free flour mix & applesauce. Wasn’t as pleased with the outcome because of the flour. It stayed sort of gummy on the inside & tougher on the outside. Any flour suggestions (nut allergies)? Flavor was still like banana bread.
Julie | The Simple Veganista says
Next time you bake a loaf, let it cool fairly well before slicing. If you slice the bread before it cools, it will seem gummy. But it’s not easy waiting, since you just want to dig in to your freshly baked loaf – but that may help.
As for flours, I would source out a well-known brand that has an all-purpose gluten-free flour blend. You may even want to read reviews from a few places before purchasing. I haven’t used many gluten-free flour blends, so I can’t recommend one at this time.
Hope that helps, and you have better luck next time! :)
Ellen says
Followed the recipe, and it turned out fantastic! I didn’t add the extra milk, although the batter did seem kind of thick, it turned out beautifully. So happy! :)
★★★★★
Charlene says
I’d love to know if anyone has had success making this bread chocolate. Thanks for any tips on how to do so!
Julia Kendell says
Absolutely delicious and surprisingly not dense.
I add in two heaped teaspoons of cinnamon and a teaspoon of ground nutmeg, roughly chopped walnuts and pecans, and a small handful of sultanas (to replace the sugar).
We get through two of these a week!
★★★★★
Julie | The Simple Veganista says
Wonderful, I love all your add-ins, so delicious! Cheers :)
Tara says
Made this with applesauce for the first time and it turned out great. Thanks!
★★★★★
Julie | The Simple Veganista says
Sounds great, so glad you loved it! Cheers :)
Cindy says
My favorite vegan banana bread, hands down! I used applesauce in place of oil and it turned out perfectly. Thanks for another great recipe!
Julie | The Simple Veganista says
Yay, so glad you liked it! Cheers :)
Lorrain says
Made this today and it was excellent. Hardly any left, must make another loaf. :)
Julie | The Simple Veganista says
Yay, yes… time for another loaf! Cheers :)
Priya says
Mine did not rise like the pictures. All my previous vegan banana breads also fail to rise! Where am I going wrong!?
Julie | The Simple Veganista says
Hmm, it could be your altitude, or maybe you’re mixing the dry and wet ingredients too much (just mix until flour is incorporated). Could also be your baking powder or soda is expired? What flour are you using?
Son says
To make this recipe even healthier, swap the oil for Apple puree.
Madi Lyons says
I just made these into muffins (bake for 20 min). They look so good!! My mom and I would always add cinnamon to our banana breads, and sprinkle a bunch of cinnamon & sugar on top of muffins or loaves to make it sweet and a little crunchy.
Marguerite says
Moist, not too sweet, just right and excellently vegan! Will bake again and again. Thanks.
Rebecca says
I just made this, unfortunately it was incredibly dry and crumbly and didn’t stay together at all after baking.
Tastes delicious though.
I used half spelt flour and half coconut flour. I had to up the oil as it looked like breadcrumb consistency, perhaps I did something wrong? I also baked it for only 30 minutes, it was completely cooked through at this point, which makes me think I definitely did something wrong.
Any thoughts?
Julie | The Simple Veganista says
Hi Rebecca,
My first thought is the coconut flour which is very finicky in vegan baking. It is a difficult flour to work with and I haven’t found a good vegan ‘egg’ substitute to use with it yet. I don’t recommend using coconut flour in this recipe for this reason.
If you’re looking to add a gluten free flour, try using oat flour or grind your own oats. If the mixture seems to dry, add 2 – 4 tablespoons of non-diary milk. Just try not to over mix the batter.
I’m sorry your first experience wasn’t a good one, but do try again! I know you will have better success and a delicious loaf of banana bread! :)
S says
Simply delicious! I have tried this recipe twice and it was delicious and a perfect consistency.
Julie | The Simple Veganista says
Great, I’m so glad it’s working well for you! It’s my favorite! :)
Danie says
It was such a straightforward and simple recipe but it made a delicious and tasty treat. Wonderful recipe! Thank you!
Julie | The Simple Veganista says
Thank you Danie! So glad you loved it. Cheers :)
Corinne says
Hi!
This recipe (and the pumpkin bread!) have been staples for me for a long time, so I just wanted to say thanks :-) I used coconut oil and whole wheat pastry flour — no spelt this time around as I’m trying to clean out the pantry before my upcoming move.
My boyfriend: “there must be a pound of butter and five cups of sugar in here”…. I consider that the ultimate compliment
Lyn says
Hi there. Thanks so much for sharing this delicious-looking recipe! I’d love to try it but wanted to make sure about a couple of details first, as I’ve unfortunately had little success with my loaf attempts of late, especially those that are baked in a 9×5 loaf pan (they never seem to get cooked in the middle, yet the outsides get burnt). As such, I am very curious to know if this banana bread is meant to be baked in an 8″ x 4″ loaf pan, an 8.5″ x 4.5″ loaf pan, or a 9″ x 5″ loaf pan. (I’d be thrilled if this recipe can be done in an 8×4 loaf pan!) I’d appreciate it so much if you could let me know. My other question pertains to your mention of the possibility of using half oil and half milk; just to be sure, when you say equally 1/3 cup, you mean one could use 1/6 cup oil plus 1/6 cup unsweetened non-dairy milk in place of the 1/3 cup oil called for in your recipe? Again, many thanks in advance if you’re able to reply. I just want to make sure I get this right.
Julie | The Simple Veganista says
Hi Lyn, I know it can be tough sometimes to get a recipe just right. Nothing is worse than one that doesn’t work out! I’ve made this loaf as well in a smaller loaf pan, say the 8.5 x 4.5 and it turned out just fine. I would say cook it as suggested, your loaf should cook all the way through without burning on the edges. I’ve never had an issue with this (yet!).
You have it correct, liquids should equal 1/3….use 2 tablespoons + 2 teaspoons of the milk and oil each to equal 1/3 cup. I hope everything turns out great for you! Would love to know how it goes. Cheers :)
Johanna says
This banana bread is AWESOME! It was the first time that I’ve made banana bread (or even tasted it ????????) and the first time that I’ve made a healthy dessert at all and I’m just so in love with it! I’ve made it with dates as sweetner and it turned out delicious – not to sweet but exactly sweet enough. Perfect for breakfast as well as for afternoon tea. It will definitely not be the last time that I’ve made it! Thank you for sharing this truely amazing recipe! ????????
Johanna
Michelle says
This is such a wonderful and easy Banana Bread recipe! I made it with my 9-year-old daughter yesterday after school to use up some really ripe bananas and my kids LOVE it! I was forced into adding white-chocolate chips so unfortunately I cannot taste it as it’s no longer vegan but we will be making it again soon with vegan chocolate chips this time!!
Thank you!!!!
Tiffany Quek says
This was really amazing! My mom doesn’t usually approve of my baking, and my friend that came over doubted my baking abilities (when she first saw me take out the loaf pan she even asked if it was edible) but when she had her first bite she was hooked and asked for more! It’s really a great vegan recipe and doesn’t lose out to normal banana loaves – this is amazing my whole family loved it so much!
Anonymous says
My entire family (including the picky non-vegan little boys and hubby) LOVE this recipe so much! Every time they see the bananas getting some "freckles" they all ask if I can use them to make this bread! So thank you for this recipe, but honestly I need to thank you for this entire site because you have literally single-handedly made it SO much easier for me to stay vegan for 2 years. I have tried so many cookbooks and websites for vegan recipes where I can find maybe 1 or 2 that I somewhat enjoy, but I have LOVED every single thing I have tried from you! Your site makes me SO HAPPY :) And I have your ebook but would LOVE a hard copy version so I can get it all messy in the kitchen (my laptop has flour in between the keys) lol
julie@thesimpleveganista says
How cute they are! Thank you so much for the kind words. I'm glad I've been able to inspire others with my recipes. It makes my day! I hope to one day have a hard copy of a cookbook…fingers crossed that it happens. Enjoy your family and this banana bread (and everything else here). Cheers :)
Heidi Shol says
I would make two small suggestions: placing the greasing direction at the beginning of the directions, and also having the directions match how you later edited them (seems like a better version to recommend, saving a bowl and all).
I tend to want to move a little too fast in the kitchen, so having that greasing direction first just helps to remind me. I did mention it because I actually had moved my mixture directly to the pan, forgetting the grease… so I had to grease another pan and pour that mixture again. It must've been too late at night for me to be baking. I don't doubt this bread will turn out beautifully, though. :)
julie@thesimpleveganista says
Thank you for the suggestions. When I edited I thought about changing the recipe but then I thought what those who liked the old one so I added an edit section instead. But I may consider just changing it for ease, it is so much better. I will definitely add the greasing of the pan early…that's really important. I hope the bread turned out to your liking! :)
Cailin31 says
Maybe my loaf tin was a little big ? It's standard size but mixture was not very high …. I'll try this and see how I go … Fingers crossed :-) thanks for response
Cailin31 says
Hey… Just made the bread and was super excited after seeing the lovely pictures and reading the positive reviews … I used the dates instead of sugar option and Ommited the baking soda as suggested and the result was a dense pale loaf? I cooked it for 50 mins and the knife came out clean.
Can anyone suggest where I may have gone wrong or some tips for a nicer bake ?
Thanks in advance :-)
julie@thesimpleveganista says
I'm sorry to hear your loaf wasn't a success. I can't imagine what happened, seems you did everything right. Maybe try again and see if it was just an off bake. Best of luck on your next loaf! :)
quesera says
Well this is my fourth time typing a comment. I don't understand why must have a google account to do so. Had to reset my password because I never use it. Now I'm annoyed.
Anyway, I like this bread. Sometimes I add stuff. Thank you.
Julia says
I just made this bread and it's the best vegan banana bread that I've ever baked. I added some unsweetened shredded coconut just because I love the flavor so much. Thank you so much for this recipe, it's my new favorite now :)
Patty says
I bake a lot. But this is actually the first vegan recipe I tried. And omg, it's so delicious! Thanks for sharing this recipe, I'm going to bake myself another one.
nomatophobia says
Even my ill-prepared self was able to not mess this up. As any healthier flour in the market cost more than my annual income, I opted for whole wheat flour. Same with any natural vanilla product that I could have bought a blood diamond with instead. I read that a "milk" product with vanilla flavoring could stand in as substitute. Vanilla flavored cashew milk fit the bill. Miraculously, it all turned out great.
For any of the above who got dry results, add in a tiny bit more coconut oil.
Thanks for the recipe!
Isabel Hazan says
LOVE this recipe! I made it for brunch tomorrow what's your best advice on keeping it fresh as if I made it tomorrow morning
Anonymous says
This is a fabulous recipe. I added some shredded coconut to it (unsweetened) and it was great.
anna maria says
I've made this twice already, and it's excellent! Today I'm going to try the lentil ragu.
Naděžda Brzobohatá says
from Naďa…..hi, we just pulled this magic out of the oven…wow…so so delicious. We opened home made apricot jam from this past summer and it is very nice combination.
The time of baking was shorter for us here, but it came out very nice. About 40 minutes. So, thank you for this fall eve inspiration. All the best to you…Naďa from Czech Republic.
julie@thesimpleveganista says
Oh my, that sounds so delicious! Beautiful combo. Thank you so much for taking time to share your experience. Enjoy the loaf often! Cheers :)
Anonymous says
Tried it this morning. Delicious and super fluffy. My family loved it! My toddler is finishing off the loaf now.
Adi hernandez says
another great recipe! thank you for sharing, I've made this a couple times already it's nice and easy and delicious!
Leslie Richman says
That looks amazing!
MJ says
Thank you for the wonderful recipe! Baked it this morning and will probably be completely devoured within the next few minutes. Everybody loves it, vegans and non-vegans alike.
Anonymous says
Just pulled a loaf of this bread out of the oven and tasted a slice. YUM! The last couple of times have not gone well with me and banana bread — but this was redemption :) Substituted the coconut oil for olive and used honey instead of sugar as sweetener and it came out perfectly. Thank you!
Anonymous says
Just tried this with a gluten free bread mixture (http://wholeintentions.com/2009/01/gluten-free-flour-blends-convenience/)
I used coconut oil for the veggie oil. I used 5 organic very ripe bananas and reduced the sugar to 1/4th of a cup but might scrap it completely next time as the bananas made it plenty sweet! Baked for 55 mins and was finished!
But oh wow, this is sooooo gooooooood! This will definitely be my go to from now on for gluten free vegan banana bread. :)
Mary says
Yum!
Julie | The Simple Veganista says
That sounds amazing! I’m so glad your adaptations worked and will have to give the 5 bananas a try myself. Thank you for stopping to share, it has inspired me. Cheers :)
★★★★★
Monica says
I live in Denver so baked goods become dried out quickly. I wrap loaf in Siran wrap then foil and store in refrigerator.
Sarah says
Thanks for the tip Monica!
★★★★★
Heather says
I make this into muffins all the time. Sometimes with apples, cinnamon and raisin, sometimes with cranberries and walnuts and sometimes exactly like the recipe says. It is so easy to throw together, I love this recipe, thank you!
julie@thesimpleveganista says
Wow, I love that you added in some fruits and have made these into muffins. What a great idea! I will have to try all of that next time I make this. Thank you for the inspiration. :)
Heather says
and you made some adjustments to make pumpkin bread!!! I love it!!! If I inspired that, well, then, RIGHT ON because pumpkin bread is my favorite. The reason why I make muffins instead is because they bake faster and down here on the Pacific Coast of Costa Rica, it's HOT and I don't want the oven heating up the house longer than it needs to. :) Pura vida, Heather
Shell says
HI! I just stumbled upon this recipe and made it tonight for my family. We ALL loved it! Thank you so much for sharing. I LOVE your site! We made your banana french toast this morning to raves from my kids. Thank you! Shell
julie@thesimpleveganista says
I'm so glad this was a hit for you all, and the french toast too! Thank you so much for the kind words and stopping to share. Cheers :)