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VEGAN BANANA BREAD (HEALTHY + EASY)

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vegan banana bread sliced

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)

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…

vegan banana bread: mix wet ingredients, add dry ingredients

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.

vegan banana bread: mixed and batter poured into loaf pan

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

healthy vegan banana bread sliced

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VEGAN BANANA BREAD (HEALTHY + EASY)

vegan banana bread sliced

★★★★★

5 from 2 reviews

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
  • 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, and baking powder, 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.

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Reader Interactions

Comments

  1. 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

    Reply

  2. 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!

    Reply

    • 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

      Reply

  4. 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. :)

    Reply

  5. 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!

    Reply

  6. 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.

    Reply

  10. 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.

    Reply

  14. 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!

    Reply

  16. 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.

    Reply

  17. 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 :)

    Reply

  18. 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.

    Reply

  19. 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 :-)

    Reply

  20. 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

    Reply

  21. 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. :)

    Reply

    • 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! :)

      Reply

  22. 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

    Reply

    • 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 :)

      Reply

  23. 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!

    Reply

  24. 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!!!!

    Reply

  25. 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

    Reply

  26. 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.

    Reply

    • 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 :)

      Reply

  27. 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

    Reply

  28. It was such a straightforward and simple recipe but it made a delicious and tasty treat. Wonderful recipe! Thank you!

    Reply

  30. 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?

    Reply

    • 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! :)

      Reply

  32. 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.

    Reply

  36. My favorite vegan banana bread, hands down! I used applesauce in place of oil and it turned out perfectly. Thanks for another great recipe!

    Reply

  38. 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!

    ★★★★★

    Reply

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