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.
FOLLOW TSV on Facebook, Instagram, Pinterest, or RSS for more updates and inspiration!
This was my first time baking banana bread and it was the perfect recipe… so easy to follow and is totally delicious!! I 100% recommend is not too sweet and adding walnuts gave a little extra texture and flavour…my 16 month old daughter is a huge fan!!Time to scan through what other amazing recipes I can try as a family of newbie vegans I’m so excited to try more x
had all the ingredients mixed and in the oven in a solid ten minutes, my little brother and i really enjoyed it. My mum prefers we don’t cook with gluten, so i used rice flour, and it came out wonderful. simple, easy to make and delicious.
The quickest easiest most delicious vegan banana bread!
Thanks for Micaela, so glad you loved the recipe! Cheers :)
Doesn’t it have to be sugar free to be Vegan?
Pure cane sugar, my bad:)
Perfect. Used avocado oil, walnuts and a handful of vegan semi sweet chips
Thanks so much for this great recipe
Colleen of Butterflyintheattic
I had 2 super ripe bananas I needed to do something with but no eggs. I found this recipe and I made a half batch of this and baked it in a smaller pan and it turned out great!
It was a bit dense to my liking but my husband and kids LOVED it. This recipe is a keeper. Thanks. :)
I’ve seen recurring comments on “why my cake is so dense” – and I think i’ve figured why.
Forewarning – I’m a beginner baker and it’s my third attempt at a vegan banana bread trying different recipes. They all turned like dense breads…. not this time. I did a pretty extensive research and read quite a bit. I used tricks I learned here and there.. Since this came out so good I figured I’d share what I have done.
I got myself a springy, fluffy, raised and flavor banana bread.
Key things for fluffiness and flavor below:
**FOR FLUFFINESS**
1/ I used all purpose flour instead of gluten-free (I have a sensitivity to gluten… but I was tired of brick dense banana bread. And it seems flour and gluten play a major role in leavening)
2/ mixed WELL dry ingredients SEPARATELY from wet and sifted them. Gotta be light and DRY. The baking powder+soda will start reacting as soon as combined with wet ingredients and ruin your rise if you mix too long while they produce that CO2. You want the CO2 bubbles trapped in the fabric of your dough.
3/ mixed wet and dry LIGHTLY – could still see traces of flour on the bowl. I used my hands rather than a spatula. More effective. Just a few folds and going under the wet stuff to make sure i get into the dry stuff. Didnt take much longer than 5-10 seconds (it is generally recommend < 10s when mixing with a spatula or mixer)
4/ I added a tablespoon of unsweetened apple sauce – it s supposed to help with leavening when you dont have egg.
5/ I dosed the baking powder generously – maybe half a teaspoon more.
6/ I used coconut oil and had it half melted / half solid. The recipe calls for liquid oil but I didn’t want it to wet the dough too much before the dough solidified as it is cooking. It’s all about trapping that CO2 – the right balance of sticky vs gooey. Basically it felt closer to a bread dough than a cookie dough – that said bread dough uses yeast which will produce a lot more CO2. But similar idea as far as trapping the gas.
7/ last thing – I let the dough rise in the pan for something like 5min before starting to bake it. The baking powder is “double acting” which means it starts rising for the first 10min cold and then rises some more while baking. Note that the bread only rises for the first 10min I was baking it and then stopped.
**FOR FLAVOR**
1/ I dont mind less sweet but beware for those with a sweet tooth this is not very sweet. Now… no need for more sugar! However…
2/ I recommend sprinkling/sift brown sugar on top to give that sweet outside coating – also helps brown the top. That worked well for me. Alternatively Im thinking of adding something like concentrate apple juice or pineapple on top to make that top a little softer/sticky and delicious… maybe for a later try. Happy to report back on here if anyone shows interest.
3/ adding chocolate chips makes this thing so insanely good. Goes very well with the banana flavor. I use the “Trader joe’s semi-sweet chocolate chips” – trust they are PLENTY sweet. Taste Nutella basically. With regard to the “not very sweet dough” of point 1, this makes the bread taste quite sweet.
4/ I mushed 3 bananas with a fork (1 & 3/4 cup) BUT left a bunch of chunks – i.e. not a puree like I’ve seen elsewhere and not super well mushed. That makes the bread tasty and moist, especially around these bits. Note that apple sauce and banana sauce will make your bread dense – e.g. if you were to cook just these they would progressively reduce into caramel basically. They wont go anywhere that far in the cooking process but they tends to densify rather than fluff out. Hence the chunks to avoid making the dough overly wet BUT while keeping that moisture and taste in there.
5/ I added a little extra (like 30 to 50% more) vanilla flavor and salt. They both accentuate taste.
Let me know what you think and what you noticed works / doesn’t out of the things I suggested and what other tips you have! I’m just here to learn and make the awesomest most mind blowing most addictive banana crack (I meant bread) :)
Try 2: added 1.5 tablespoons of flax. It helped it rise more – almost an inch more and to the point it broke off a bit in the middle while cooking
Read somewhere that ground flax does not build structure and it did fall back a bit maybe a quarter inch if that (but still puffier in size than the first try without ground flax)
One thing is it requires a few more minutes (maybe more like 55 to 60 instead of 50) to cook now. This time is a tad undercook. Still edible but makes it closer to a banana pudding than a banana bread.
Next try will be all about producing more gluten (main structural agent for this cake) by working the dough a little more. Maybe no need for the flax and just boosting the leavening will do (just adding a half a teaspoon of baking powder at this point)
Paco, thank you for all of these wonderful tips! I have been searching for GF/nut-free/egg-free quick bread recipes and tips after baking two different banana breads with Bob’s Red Mill GF flour 1-1 and coming out with gummy bombs that can’t be salvaged. I thought it was perhaps because I was using a flax egg substitute, so I started searching for vegan recipes. Now seeing this recipe + your tips I wonder if it was the combo of GF flour and not enough baking soda/powder. I’d really like to stay away from gluten (and still have plenty of Bob’s flour left), so I’m going to give this recipe a shot with the flour sub and your tips on mixing/rising. Fingers crossed! I’ll report back!
Thank you so much for sharing your experience here for others to see and to help make this the best banana bread ever! I can’t wait to try a sprinkle of sugar overtop next time. Cheers :)
I took your advice about leaving the banana on the chunky side instead of a puree and it worked out nicely. I’ll be doing that with all banana breads in the future. Thanks for all your suggestions!
This was so good the loaf was almost gone before i got a slice. I had one slice and man was it great. good thing i made two loafs!
I just made this and it’s perfect! So easy to make and baked to perfection in 50 mins, this one is definitely one I’ll be making again. Just off to the kitchen to get another warm slice!
Can the raw cane sugar be substituted with granulated sugar?
Yes, regular sugar will work perfectly! Enjoy :)