Vegan Banana Bread (Healthy + Easy)
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 recipe ever!
I love making 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 and loved by all!
I’m happy to share with you this wonderfully easy, healthy vegan banana bread, which I have loved for many years and look forward to loving for many more to come!
Best Banana Bread Tips
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. As an added benefit, you’ll be able to use less sugar. The trick is using very ripe, freckled bananas because the riper the bananas are, the less sugar you’ll need! This recipe only calls for 1/3 cup of sugar, but you can adjust, up or down, to suit your tastes.
Use oil, butter, or applesauce (fats or no fats): This recipe calls oil in place of butter or vegetable shortening, but can use your preferred. 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 altogether, for 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, or fold in chocolate chips, walnuts, or pecans to the batter. Once the batter is in the loaf pan, sprinkle walnuts, pecans, sesame seeds, rolled oats, or sunflower seeds over top before baking. They will add texture and 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 not to 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.
See Commonly Asked Questions for more tips!
How To Make Vegan Banana Bread
Making vegan banana bread is as easy as can be using this 1 bowl method!
- Start by adding the very ripe bananas to the bottom of a medium mixing bowl and mash well. Add the remaining wet ingredients and stir well.
- Next, add the dry ingredients to the wet ingredients and mix just until incorporated. Do not overmix. The batter will be slightly thick, and a few lumps are OK.
- Pour the batter into a greased 9 x 5 loaf pan and bake for 50 – 60 minutes. Ovens are different, so use your best judgment. You can test for doneness using a toothpick, if it comes out clean, it’s ready.
- Lastly, let the banana bread cool, slice, and enjoy. If 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 it’s completely cooled, it will slice cleanly.
And that’s it, perfectly golden, moist, and flavorful banana bread made easy and healthy!
Serve + Store
- For serving. 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!
- How to store: 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 use any gluten-free flour blend or buckwheat flour, replacing 1 – 1 the amount of flour called for. Try my gluten-free Buckwheat Banana Bread.
Can I make this recipe oil-free? Yes! You can use applesauce in place of oil. It’s just as good and even healthier. The loaf was a little denser, but the flavor is still great!
Can I make banana bread without baking soda? Yes, I’ve successfully used just 2 heaping teaspoons of baking powder with great results. I have left the baking soda in the recipe since some may prefer to add it. It does help brown the top of the loaf.
Can I freeze banana bread? Yes, you can store it in the freezer for up to 2 months in a freezer-safe container or bag. Let it thaw in the refrigerator before eating.
Can I make muffins instead? Yes, and they are so good! We love this Banana Chocolate Chip Muffins. If you don’t care for the chocolate chips, omit them altogether or replace them with walnuts.
More Banana Recipes!
If you still have a couple of extra bananas from the bunch, try using them in any of these other easy and delicious banana recipes, which require just one or two bananas!
- 3 Ingredient Banana Oatmeal Cookies (a fan-favorite)
- Chunky Banana + Peanut Butter Granola (healthy snack granola)
- Banana Chia Pudding (super easy treat)
- Vegan Banana French Toast (perfect for weekends)
- Avocado Chocolate Pudding (uses a banana to cut the fat)
If you try this quick bread recipe or have a question, please let us know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintVEGAN 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 (210 g) spelt flour (whole wheat, unbleached all-purpose, or gluten free blend), see notes
- 1/3 cup (75 g) organic pure cane sugar (or 1/2 finely chopped dates)
- 1 teaspoon baking powder
- 1 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 method: 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 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 method: 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: Keep 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
When using metric units, scaling needs manual calculation.
Flour measurements. When using weighted amounts, flours vary by type. Use this guide to find the correct flour weight: Bob’s Red Mill Flour Weight Chart
No baking soda, no worries. If you don’t have baking soda on hand, use two teaspoons of baking powder. I’ve many loaves without baking soda with good results (the top just may not brown as much).
Oil-free or reduced oil. I have made this by replacing the oil with unsweetened applesauce 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.
FOLLOW TSV on Facebook, Instagram, Pinterest, or RSS for more updates and inspiration!
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.
Oh my, that sounds so delicious! Beautiful combo. Thank you so much for taking time to share your experience. Enjoy the loaf often! Cheers :)
Tried it this morning. Delicious and super fluffy. My family loved it! My toddler is finishing off the loaf now.
another great recipe! thank you for sharing, I've made this a couple times already it's nice and easy and delicious!
That looks amazing!
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.
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!
Just tried this with a gluten-free bread mixture. 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. :)
Yum!
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 :)
I live in Denver so baked goods become dried out quickly. I wrap loaf in Siran wrap then foil and store in refrigerator.
Thanks for the tip Monica!
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!
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. :)
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
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
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 :)