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.
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Been in the oven for 2 hours and it has a beautiful rise and dark crust at this point but it’s pudding on the inside. What happened? I used AP flour, 3 bananas, no milk
That is no good, but I have a feeling if you let it cool, the center will firm up nicely. It seems you did everything right, so I’m hoping that letting it cool will give you a better result.
I was excited about this recipe since it could be customized for a gluten free flour blend, however, mine did not rise hardly at all unfortunately. I did the substitution for half butter and half almond milk so I don’t know if that mattered, but idk if this recipe can be customized for gluten free well? Had great flavor though, just disappointed in the texture since the middle is nice, but the sides are a little too chewy. What would you suggest to do next time?
I made mine with oat flour. That’s ok right? It’s in the oven right now lol
It should ok – it may be a little denser, but still delicious. Do let us know how it turns out for you!
Can I give this recipe 10 stars? It is a hit in my house!!! I used spelt flour and vegan butter. Thank you!
Wonderful and delicious banana bread. A little nutty (I used wholewheat spelt flour); it doesn’t need too much sugar (which comes naturally from the bananas and unsweetened applesauce) so 60 ml maple syrup would be sufficient. Also the cinnamon comes out quite well.
Wow, what an amazing banana bread. I used regular flour and no oil sub apple sauce version. Delicious! I also served it with your date cashew cream! It was a hit
Glad you enjoyed the recipes, Olya! Thank you for sharing!
Hey! Love this recipe.. intending to make it tomorrow! Was just wondering if this would work the same in a rectangular tray rather than a loaf tin? Understandably may need more mixture but just trying to figure out if I can make a rectangular version!
Thank you! Xxx
I haven’t tried it myself, but doubling the recipe may work, cooking at 350 for 45 – 55 minutes. You can also try my Vegan Banana Cake which is similar and bakes in a rectangular dish. I hope that helps!
I used a 4 oz. individual cup of unsweetened applesauce plus one tablespoon of oil, left out the sugar, and added cinnamon and walnuts. It only took 35 minutes to bake, and wasn’t dry at all. I decided I wanted it a little sweeter, so I put some maple syrup on it, like pancakes. It’s very good and simple. Thanks!
I’m so happy your happy adjustments came out so well! Thanks for sharing, Karen!
Hi! Tried this recipe for the first time with three large bananas and applesauce instead of oil. The top of the bread was crusty and brown but the inside was still gooey and didn’t quite taste or look like bread. If it helps to know, I do live at elevation. What am I doing wrong? Any advice? Thank you for sharing!!
Sorry it didn’t work out for you, Mo! I’m not sure what could’ve happened. If you’ve baked before at your elevation with success, it must be something else. I do hope you try again with better luck!
I’ve made this twice this week! My family loves it, especially my son with a limited diet. We used a blend of gluten free flours, dates for sweetener, and apple sauce in place of the oil. Its absolutely delicious! Super moist and cakey texture. Thank you so much for sharing another yummy recipe!