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 ⅓ 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 ⅓ 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 ¾ cups (245 g) flour (spelt, whole wheat, unbleached all-purpose, or gluten free blend)
- ⅓ cup (75 g) organic pure cane sugar (or ½ finely chopped dates)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- pinch of mineral salt
- ⅓ 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 ½ – 1 ¾ cups (338-410g)), mashed
- ¼ cup (56 ml) almond milk, use only if needed
optional tasty add-ins:
- ½ – ⅔ cup chopped walnuts
- ¼ – ½ 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 ½ cups to 1 ¾ 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 ⅓ 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 ⅓ – ¾ cup of dates (depending on how sweet you like it), pitted and finely chopped.
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Joslynn B says
Delicious!
I followed the one-bowl recipe. I did a third of the oil as avocado oil, a third as melted earth balance, and a third of it as oat milk; did a third of the flour as whole wheat; and used a little less than 1/4 cup of unsweetened vanilla coconut yogurt for extra moisture. Added a dash of cinnamon, too. I made four mini-loaves and added chocolate chips to one of them. Definitely the best vegan banana bread I’ve made! Thank you!
★★★★★
Radha Pandiyan says
Very useful, simple and delicious recipe. I followed all your tips, skipped baking soda, reduced sugar, added applesauce instead of oil and walnuts and chocolate pieces. Kids loved it.
Thank you
★★★★★
Julie | The Simple Veganista says
Super, sounds like you had a perfect loaf! Thanks for sharing, Radha!
Chloe Geller says
Hi, I’m having a little trouble with this recipe and I really don’t know why. I’ve used the exact measurements from the recipe, but after an hour it’s still very wet in the middle. I’m not sure what is wrong and obviously mine is an isolated incident based on the other comments. If anyone else has any tips I would appreciate them 🙂
Chloe Geller says
Actually I figured out that it’s probably different because I used glass. Even though it took a little longer it was definitely worth the wait!
★★★★★
Angela Ware says
This bread came out beautifully, really yummy, and super moist! I used cinnamon apple sauce to add to the flavor and cut back on the sugar. Everything else was done exactly like the recipe. Highly recommend.
★★★★★
Angelique says
Came out perfect on the first try! Delicious,! used the dates , bit of sugar, self raising flour,, bit almond milk , walnuts, not too sweet, perfect. Thanks for the recepy.
★★★★★
Mark Chamber-Bray says
This recipe is easy and makes the best banana bread I have ever eaten. I have made this at least 20 times now and have given it to friends as gifts.
I like to a add 1 tbsp. of cinnamon and 1/4 tsp. of nutmeg, along with 1 cup combined of chopped dates, golden raisins and dried cranberries. Also at the very end before putting in the oven, I like to sprinkle on the top a layer of finely chop walnuts before sprinkling a layer of the sugar. While baking, the sugar and the walnuts create a sweet, crunchy top that is out of this world.
Thanks for this recipe. Definitely 2 thumbs up~
★★★★★
Brianne says
I am making this probably for the 5th time in about 2 months. It is delicious! I now make a double batch and freeze the second batch because I have it as a snack every day.
★★★★★
Maddison says
Amazing! my first try at a vegan bread and it couldn’t have been better. it really impressed my non-vegan parents. instead of the coconut sugar I used maple syrup and skipped on the additional added plant-based milk (a good taste and made it moist for longer). For the flour, I used 1 1/4 cup whole wheat and 1/2 cup almond flour (added an amazing nutty taste that worked well with the banana). overall healthy and absolutely delicious.
Cathy Thornburn says
This was also my first vegan quick bread attempt, and I wanted to use some fresh cranberries. Although I didn’t use any sugar, I added about a tablespoon of date syrup and some dark chocolate chips. It’s not a sweet bread, as the cranberries are very tart, which is fine. I used Einkorn flour which gave it a very soft and tender texture. Really, it’s perfect!
★★★★★
Elizabeth says
I just tested this recipe for my sons 1st birthday party and it was perfect! I think this will be on regular rotation in our household from now on! I used whole meal flour, dates instead of sugar and apple sauce instead of oil. Thank you so much!
★★★★★
Julie | The Simple Veganista says
Love your substitutions – so healthy! Happy birthday to your little one! Thanks for sharing, Elizabeth.
Eliana says
I have made this recipe before and we finished in less than a day sine it was so tasty! This time I was deciding to make one a bit bigger with the “2X” but I don’t know what size pan I need. Other than that, thank you for this awesome recipe!
★★★★
paris says
YUM with: all purpose flour, warmed/liquified coconut oil, coconut sugar (instead of cane), cinnamon, 1/8 cup almond milk!
★★★★★
Paris Alexa says
I loved this recipe! I used regular all purpose flour, and subbed coconut sugar for the cane sugar! I also used some cinnamon and chocolate chips as suggested, but I didn’t measure those. I used thawed-frozen-bananas and it worked perfectly!
★★★★★
Vanessa Sarges says
I love this recipe – everyone loves this recipe. I make it all the time. Sometimes plain, sometimes with nuts/dates/raisins/chocolate chips. I prefer to add some almond milk to it in order to get the finished consistency that I like the best. I also add a bit of Allspice to it.
This is simply the BEST banana bread recipe ever.
★★★★★
Jessica says
Love love love!! I am a vegan, my family is not and everyone loved this! I made it at our cabin – very high altitude – didn’t change anything (added cinnamon and chocolate chips) and this came out beautifully and still super moist! With so many banana bread recipes out there I had yet to find one I trust to come out great every time but this is a winner! It will be my go to banana bread recipe from now on ❤️
★★★★★
Sarah says
Made this with cinnamon, chopped pecans, brown sugar and a glug of maple syrup and it was *chef’s kiss*
Thank you for the recipe!
★★★★★
Julie | The Simple Veganista says
Sounds perfect! Thanks for sharing, Sarah! Cheers :)
Fanny says
Yes so good! My family and I loved this recipe, thank you so much! I made it gluten-free by using a mix of oat flour, rice flour and tapioca flour. And instead of sugar I used agave syrup. I also added chopped walnuts and 2 teaspoons of pumpkin spice. I will bake with this recipe many times for sure.
★★★★★
Kora says
Just perfect! Thank you <3
★★★★★
Carroll says
This is such an easy and delicious recipe. I personally hate anything with bananas, but make this for my boyfriend. He tells me it’s the best banana bread he has ever had. I use applesauce instead of oil and it still comes out moist and light. Thank you for such a great recipe! Love everything I’ve tried so far
★★★★★
Rachel G says
I have made banana bread many times and decided to try to make it vegan for some of my friends who had dietary restrictions. This came out so good. It wasn’t sweet enough for me so I added a glaze on top (butter, brown sugar, cinnamon, almond milk) and it was perfect. It was doughy and moist. Very good. I made muffins and some in a small dough pan so I only baked it for 25-35 mins.
★★★★★