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 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 the breads were adapted from this straightforward and incredibly simple recipe with 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 banana bread I have loved for many years and look forward to loving for many more to come!
Best Vegan 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 of course, you can adjust, up or down, to suit your tastes.
Use oil, butter, or applesauce (fats or no fats): I call for oil in place of butter or vegetable shortening, 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 altogether, 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, 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.
Methods: Since first posting this recipe, I have adapted it to be mixed in one bowl, making for easy banana bread with fewer dishes to wash!
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 – 55 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.
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, oftentimes, I will make banana bread using 2 heaping teaspoons of 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 also helps 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 it thaw in the refrigerator before eating. Banana bread can also be stored, covered, on the counter for up to 3 – 4 days or in the refrigerator for up to a week.
Can I make muffins instead? Yep, and they are so good! 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.
What To Do With Extra Bananas?
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 banana 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.
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Wow -this is such a great recipe and I bet I’ve tried a dozen or more for banana bread. So flexible for substitutions and additions, and I love that it isn’t swimming is sugar. Definately a repeat.
I made this with vegan dark chocolate chunks and subbed organic brown sugar for the organic cane sugar because I was out of it and still desperately wanted banana bread. I was worried the brown sugar might impact the texture, but it came out perfectly. So delicious! I will absolutely be making this again.
I made these and they are really good. I made them as muffins at 400f for 15 minutes. I also added chia seeds, brewer’s yeast, a little powdered milk, shredded coconut and dried blueberries.
Thanks for your recipe. I’ll definitely be making them again.
Do you think it would be ok to add chopped cherries to this? I imagine I would leave out the almond milk entirely, but would I also need to use less banana so it doesn’t become too wet? Thanks!
Yes, you can add chopped cherries! I don’t think you’ll need to reduce the banana, but you can if you rather try it that way. Enjoy!
There is an error when you use the x2 button. This will lead to disastrous results.
If you try it you will see that the cup measurements and spoon measurements double as expected but the measurements in grams will stay the same. It would not affect me as I have a calculator in my head and an obsession with numbers (years of teaching physics do this to you) but anyone who can’t multiply will have a very strange loaf at the end. Please check and you will see.
Yes, only the cup measurements change at the moment. I’m working on having a toggle for the grams – it should be ready soon. You will need to do the math if using the grams. Sorry for any inconvenience!
It’s no inconvenience at all. I just wanted to make sure you know!
Good luck with your toggles (!)
Helen
The ingredient weights don’t increase when using the 2X button :( I just made banana pudding (2x bananas but 1x flour) because I was following the measurements in grams/ml… Still yummy but definitely not banana bread.
Hi was the receipe updated? I remember 245g flour and 2 tsp baking powder from the past recipe.
Thanks for this awesome recipe btw.
Yes, Riaan, the recipe was updated. The 245g flour is for all-purpose, while the 210g listed is for spelt flour (see notes for a trusted weight chart for the type of flour you are using). Also, I’ve changed the 2 tsp to 1 1/2 tsp baking powder, unless you are NOT using baking soda – then use 2 teaspoons of baking powder if that’s all you are using. Sorry for the change, but I had a few comments about it tasting metallic, so I reduced the baking powder a bit. Adjust according to what you are using. If the old measurement worked well for you, stick with it! I hope that helps.
Can this be made with almond flour?
You can sub up to 1/3 – 1/2 cup of almond flour for the flour called for. I don’t recommend using only almond flour in this vegan banana bread recipe. Hope that helps!
Sorry, you had an issue, Bianca! Let it cool completely and that should take of it. Hope that helps!
Hi, I just made this and it turned out perfect! Usually the inside is not baked properly (other recipes) but in this I put for the first time, baking powder and baking soda (prepared with lemon juice) and I think it helped.
40 min for the muffins and 1h for the bread.
Thanks a million!