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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Moist, not too sweet, just right and excellently vegan! Will bake again and again. Thanks.
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?
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! :)
Simply delicious! I have tried this recipe twice and it was delicious and a perfect consistency.
Great, I’m so glad it’s working well for you! It’s my favorite! :)
It was such a straightforward and simple recipe but it made a delicious and tasty treat. Wonderful recipe! Thank you!
Thank you Danie! So glad you loved it. Cheers :)
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
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.
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 :)
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
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!!!!
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!
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
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 :)