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!
It’s obvious I love my vegan banana quick breads, as they are healthy and easy, and have quite a few of them in the recipe collection, like this Carrot Banana Bread, Healthy Blueberry Banana Oat Bread, or this gluten-free Buckwheat Banana Bread, and for variation these Banana Chocolate Chip Muffins.
All have been adapted from this very banana bread recipe which is straightforward, incredibly simple, using ingredients you probably already have on hand, and has not disappointed me yet. I’m happy to share with you this wonderfully easy, vegan banana bread that I have loved for many years, and look forward to loving for many more to come!
To make your banana bread even better, add a smear of this healthy Cashew Sweet Cream or Triple Berry Chia Jam for a delicious breakfast or snack!
Vegan Banana Bread (Healthy & Easy)
Can banana bread be made without eggs? Yes! Banana breads are easy to veganize and works well without eggs because we’re adding extra bananas. The bananas help act as a binder and also help to lessen the amount of sugar. And the riper your bananas are, the less sugar you’ll find you need!
Can banana bread be made without butter or dairy? Absolutely! Instead of using butter or vegetable shortening like many banana breads, I opt for oil and for an ultra healthy banana bread I use applesauce (pref. unsweetened). I’ve also played around with using half oil and half unsweetened almond milk (equaling 1/3 cup) with excellent results!
Tasty variations: For additional flavor in the batter, add up to 1 teaspoon of cinnamon to the dry ingredients before mixing. For toppings, add a sprinkle of walnuts, sesame seeds, rolled oats, sunflower seeds or pecans before baking, they will add texture and the nuts/seeds will add protein.
Methods: I have since adapted this recipe to be mixed in one bowl making for an easy banana bread! But you’ll also find my original method of using a few bowls if you prefer.
Without further ado, let’s put it all together and bake…
How To Make Vegan Banana Bread
Making vegan banana bread is so easy!
Start by adding the bananas to the bottom of a medium mixing bowl and mash, add in remaining wet ingredients and mix well (above left). Add the dry ingredients to the wet ingredients (above right) and mix until just combined (below left).
Next, place batter in a greased 9 x 5 loaf pan (below right) and bake in preheated oven for 50 – 55 minutes. Test for doneness using a toothpick, if it comes out clean, it’s ready. Perfectly golden brown and beautiful vegan banana bread! ♥
Once baked and pulled from the oven, let cool, slice and enjoy. Store 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 apple sauce, 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 out of banana bread? 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.
For More Vegan Quick Bread & Muffin Ideas
- Classic Pumpkin Bread
- Applesauce Bread (Oil Free)
- Buckwheat Banana Bread (Gluten Free)
- Carrot Banana Bread
- Blueberry Banana Oat Bread
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
- Cuisine: Vegan
Ingredients
- 1 3/4 cups (245 g) spelt flour, whole wheat, unbleached all-purpose, or gluten free blend
- 1/3 cup (75 g) organic pure cane sugar or finely chopped dates
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- pinch of mineral salt
- 1/3 cup (75 ml) neutral flavored oil, 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 g)), 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 over mix, just enough until the flour is combined. 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.
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 over mix. 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:
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.
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.
Try adding toppings like walnuts, sesame seeds, rolled oats, sunflower seeds or pecans.
