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 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! I’m happy to share with you this wonderfully easy, healthy vegan banana bread that I have loved for many years, and look forward to loving for many more to come!
Tips For The Best Vegan Banana Bread
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. And as an added benefit, it also helps to lessen the amount of sugar needed. The trick is to use very ripe, freckly bananas, because the riper your bananas are, the less sugar you’ll need! This recipe only calls for ⅓ cup of sugar, but of course you can adjust, up or down, to suit your tastes.
Fats or no fats: In place of using butter or vegetable shortening, I call for oil. 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 ⅓ cup) with excellent results. And if you want to skip the fats all together, 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, fold in chocolate chips, walnuts or pecans to the batter. Or once the batter is in the loaf pan, add a sprinkle of walnuts, pecans, sesame seeds, rolled oats, or sunflower seeds over top before baking, they will add texture add 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 to not 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 since adapted it to be mixed in one bowl making for an easy banana bread! But you’ll also find the original method as well.
Without further ado, let’s put it all together and bake…
How To Make Vegan Banana Bread
Making vegan banana bread is as easy as 1 – 2 – 3, this is the 1 bowl method!
- Add the bananas to the bottom of a medium mixing bowl and mash well, add in the remaining wet ingredients and mix well. Add the dry ingredients to the wet ingredients and mix until just until incorporated. Do not overmix. The batter will be slightly thick and a few lumps is OK.
- Pour the batter in a greased 9 x 5 loaf pan and bake for 50 – 55 minutes. Ovens are different, so use your best judgement. You can test for doneness using a toothpick, if it comes out clean, it’s ready.
- Let the banana bread cool, slice and enjoy. If you find 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 completely cooled it will slice cleanly.
And that’s it, perfectly golden, moist and flavorful vegan banana bread made easy and healthy!
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!
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 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 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, 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 instead? 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.
More Quick Breads Using Fruit
Because you can never have too many baked good recipes on hand. Take a look at these other fantastic vegan bread recipes, you just may find a new favorite!
- Classic Pumpkin Bread
- Applesauce Bread (Oil Free)
- See all vegan Bread recipes on TSV!
If you try this banana bread recipe, please let us know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
VEGAN 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 ¾ cups (245 g) flour (spelt, whole wheat, unbleached all-purpose, or gluten free blend)
- ⅓ cup (75 g) organic pure cane sugar (or ½ finely chopped dates)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- pinch of mineral salt
- ⅓ 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 ½ – 1 ¾ cups (338-410g)), mashed
- ¼ cup (56 ml) almond milk, use only if needed
optional tasty add-ins:
- ½ – ⅔ cup chopped walnuts
- ¼ – ½ 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 ½ cups to 1 ¾ 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 more 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 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 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
No baking soda, no worries. 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.
Oil-free or reduced oil. 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 (equalling ⅓ 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 ⅓ – ¾ cup of dates (depending on how sweet you like it), pitted and finely chopped.
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TJ says
Hi Julie—I just wanted to say that this recipe is absolutely amazing, and I have really appreciated your advice for various substitutions. I have made this recipe several times but my favorite result including the following alterations:
-dates instead of sugar
-unsweetened applesauce instead of oil
-adding a bit of unsweetened almond milk to make the batter a little more moist/easier to mix
-adding dried blueberries
-adding 100% cacao chocolate chunks
-adding extra cinnamon
-crushing up and adding some dried apple chips (really adds some additional natural sweetness)
-adding just a bit of almond butter (really makes the consistency great)
-adding oats and cinnamon on top
I am thinking of trying to make this recipe into a banana zucchini bread recipe next. Any advice regarding how to change the the recipe for this/how much zucchini to add?
Thanks so much!
TJ
★★★★★
Julie | The Simple Veganista says
Thanks for sharing, TJ! I love all the inspiration you’ve given us. If trying to add zucchini, I would suggest 1 cup shredded zucchini to start. You can always add a little more if the loaf turns out well. Enjoy!
Jessie says
Any recommendation in subbing some of the flour for vegan protein powder? Or how to adjust for adding a couple scoops?
Julie | The Simple Veganista says
I have not tried this, but you can probably sub in a scoop or two of protein powder for flour. Would love to know how it goes, it would super helpful to others!
Vanessa says
This was delicious! I used brown sugar, AP, and coconut oil, as well as adding in 1/4 cup whiskey, mini chocolate chips and chopped walnuts. Took ~55 min to finish baking. So amazing, thanks for the recipe!
★★★★★
Astrid says
My first attempt of vegan banana bread, and oh my word, it’s soooo good.
Thanks for sharing this amazing recipe.
★★★★★
Alessandra says
Hi, i’m Alessandra, i’m italian, this recipe is very very good and yoummy, my children love bananas!
Thank you!
Sami says
Just christened the KitchenAid I got for my birthday on Wednesday with this recipe, so excited to see how it turns out! I don’t tend to eat what I bake as I’m conscious of how chocolatey/buttery it usually is, but finally this is one I can try as it’s a healthy one!
I used plain flour and added cinnamon to it, it’s been in the oven for 20 minutes so far but I’ve had to do it for longer than what the cooking time suggests as for some reason my boyfriend’s oven always takes longer with anything I bake!
Belle says
I’ve made this recipe enumerable times, and each time it comes out amazing! It’s my go to. Perfectly easy (nearly impossible to mess up!) and delicious. I use coconut sugar and whole wheat flour, and oftentimes I add cardamom, cinnamon, nutmeg, and a dash of ginger. I use a Mexican vanilla extract, and typically add more than the recipe states. I’ll continue to make this recipe for years to come, I’m sure.
★★★★★
Lauris says
LOVED, LOVED, LOVED, this banana bread recipe! I made square muffins, they came out perfect! Muffins were ready in about 30-35 min. I also added a tsp of molasses with the vanilla and cinnamon. Can’t wait to try it with carrots or ginger. This was my first attempt without the box mix. I’ll never do a boxed mix again!
★★★★★
Sarah says
So delish!! I’m not vegan nor am I usually a huge fan of classic banana breads but the texture of this was scrumptious. I used dates and a bit of maple syrup in place of sugar and it gave the perfect bit of sweetness. Whole milk and all purpose flour did the job! Top a slice with a bit of peanut butter – YUM!
★★★★★
Dametrice says
I absolutely love this recipe. I used agave syrup in place of sugar and grape seed oil as I don’t like to heat coconut or olive oil. This journey started with me having burro bananas I didn’t want to go bad because I had to travel. And it led to 4 loaves of bread that taste awesome. Thanks for sharing this recipe.
Marlyn Rodriguez says
Hello! This recipe sounds great…but what can be used instead of organic cane sugar and mineral salt? I don’t have either of those at the moment and want to know if they can be substituted for something else?
Thanks!
Julie | The Simple Veganista says
You can use regular salt and sugar. Do let us know how it goes!
Karen V says
Delicious! I used 1 cup whole wheat flour and 3/4 cup coconut flour (just because I happened to have it), coconut sugar, coconut oil, the higher end of smashed bananas, a little cinnamon and added chocolate chips. I made 12 (relatively small) muffins instead of bread and they were done in approximately 25 minutes. The texture of the batter is great! (No milk necessary). Definitely making again. Thank you!
★★★★★
Eden says
I’ve made this recipe countless times now, and it always comes out wonderfully! I use whole wheat flour, frozen (thawed) or fresh bananas, almond milk, and grapeseed oil. I often add cinnamon, nutmeg, cardamom, and ginger, too. I love spices, and this recipe! Simply fantastic. A staple. :)
★★★★★
natasha says
I made it following the recipe with applesauce (without oil) and it was so good. Thank you so much for the recipe. it will be my go-to recipe from here on.
★★★★★
Mary says
This tasted amazing!!! I used vegan butter and chopped dates. The texture and taste was perfect. The good news is I added no refined sugar. The dates was all I needed. Thank you for this recipe!
★★★★★
Chitra says
This came out amazing, I used coconut sugar and added some
Unsweetened coconut flakes and used your suggestion to halve the oil and mix with almond milk. We all loved it. Thanks so much for this recipe
Madhvi says
Definitely one of the best, if not the best, banana bread recipes out there! I put almonds in mine and it tasted fantastic. Thanks for sharing!
★★★★★
Margaret says
I accidentally left out the sugar, added a cup of fresh blueberries and baked in a glass 8” square pan. Came out great! Cooked in 30 mins on convection. Can I tell there’s no added sugar? Yes. Do I miss it? No! The bananas provide plenty of sweetness. If you are frequently disappointed in baked goods from coffee shops because they are too sweet and closer to a cake or dessert, try skipping the sugar on this. It’s delicious. Thank you Julie.
★★★★★
Julie | The Simple Veganista says
Thank you Margaret, those are some great tips! So glad you enjoyed your banana bread! Cheers :)
Megan says
Made for some friends and they absolutely loved it! Added cinnamon and sultanas too as they are a must have in any banana bread for me :)
Now to try It out again for my mum and brother who are vegan! I’ll update you on their verdict 😊 thank you for sharing!x
★★★★★
Elizabeth says
I love this recipe. It is so easy and quick to make. I’ve made it multiple times during the quarantine. It is fabulous. Thank you!
★★★★★
Eden says
I made the banana bread without any oil (apple sauce) and no sugar (dates) and it turned out so good. Once it was ready it was gone in ten minutes. My whole family loved it. Also it was a keeper in our recipe book because it is very healthy and good. I would recommend this bread. Also if you do not do any oil it does not rise as much.
Eden says
it is amazing.
★★★★★
Anshula says
Excellent recipe! Thank you 🙏🏽
★★★★★
Brandy S says
Wow! Perfection. I “try to eat vegan” is what I tell people. In an effort to be healthy as I’m getting older, my diet is about 90% vegan plant based. I am not big on cakes, cookies, etc. because they are too sweet. Then I find this customizable banana bread recipe, I tried it because there were so many different options given to tailor it to my tastes. YAY!! With this darn quarantine I have seen my weight go up a bit… (hence the 10% non vegan… sigh) and I am really trying to cut some unneeded food from my diet. Here we go:
I opted for the applesauce, a scant 1/4c of brown sugar, lots of pumpkin pie spice (yummmm) and used the 1:1 gluten free flour version. It was not too sweet, not too dense and, honestly, it was perfection in a loaf pan. Gave some to my non vegan daughter and her boyfriend. They had no idea it was gluten free, egg free, oil free and virtually sugar free!! Although they did comment it wasn’t super sweet like most banana bread recipes. This will be my go to when I have an urge for some baked goods… a non guilty pleasure. Thank you!
★★★★★
Cassandra says
Hi I was wondering how you use the chopped dates in this recipe. There aren’t any instructions and I don’t want to mess up the recipe.
Julie | The Simple Veganista says
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 1/2 – 1 cup of dates (depending on how sweet you like it), pitted and chopped well. Enjoy, and do let us know how it goes!